Green coffee - interesting facts about an unusual drink. Types of coffee (coffee beverages): Description, Methods of cooking

The existing coffee diversity surprises and fascinates, and it is not easy to figure it out. Types of coffee are classified according to a variety of features, for example, in the grain variety and the country of cultivation, according to the way of roasting and the recipe for making a drink. We offer our own navigator, which will help to navigate in this diversity.

There are two basic types of coffee crops. At the same time, plants of the same species can grow in various countries. Climate shades in which coffee ripes, as well as the composition of the soil, on which trees are grown, quite significantly affect the taste of coffee beans.

Most world stocks of coffee beans give cultures of two species.

1. Arabica. So called the fruits of the Arabian coffee tree. It has over 50 different varieties.
2. Robusta. The second most popular range of coffee beans is obliged to be the appearance of culture called Kanefora Robust.

Arabica is the most ancient known and used coffee species. It grows not only in the Arabian Peninsula, which gave the name of the variety, but also in South, as well as in Central America. These coffee trees prefer high-mountainous terrain, changing the rainy and hot season. They are poorly tolerated cold and various diseases.

Arabic grains have a high saturation of oils, which provide the recognizable soft and delicate taste of the beverage. Its shades differ not only depending on the variety, but also weather conditions in which the beans were crowded, so the taste of coffee even within one variety can change. Arabiki grains provide about 75% of world coffee consumption, they are used independently or as part of bipits.

The Robusti grains contain much more caffeine and amino acids, and the high content of chlorogenic acid gives a characteristic binder bitterness with grains. Therefore, coffee beans of this species are subjected to pretreatment, which softens a sharp taste. Robusta, unlike Arabica, is extremely rarely used in its pure form, it is more often added to the mixture to give a greater fortress. In addition, Robust is cheaper, due to the unpretentiousness and simplicity of cultivation, so mixing varieties should be cheapest the cost of the finished product.

Both types of coffee beans are basic. Each is represented by many varieties. They are mixed in different proportions, creating a batch with original taste and aroma. A variety of taste shades can be varied as you like, so the wealth of the coffee palette, truly, inexhaustible.

For us, ordinary consumers, it is important not only the composition or variety of coffee, but also its recipes. Types of coffee beverages can be varied by the method of preparation, and the additional peculiarity attach taste additives in different proportions. In addition, many recipes have their own traditions of consumption.

Many popular ways of cooking and serving coffee came to us from the east, but most coffee recipes that you meet in cafes and restaurants have Italian or European origin.

Espresso and types of coffee based on it

1. Espresso. The most popular type of coffee in Europe is preparing in a coffee machine, requires a special, very smooth grinding. Prepare from a mixture of Arabica and Robusta, often from specially collected buses. For well-cooked coffee, it is characterized by a dense, stable foam of light cream color. Drink after meals, in a few sips, so that the coffee does not have time to cool. The foam is stirred with liquid, to give a uniform taste to the entire beverage. Standard volume of portions - 35 grams.
2. Doppio. Double espresso. Drink hot, sometimes with reed sugar.
3. Wensky Coffee. Espresso, in which a portion of good whipped cream has been added. From above, they sprinkle with fragrant spices and chocolate. Served in medium or large quantity cups. Drink at any time of the day and night, usually with desserts or baking. In the process of drinking such coffee it is not accepted.
4. Romano.. Espresso in Roman. Prepare as ordinary espresso, serve with a slice of lemon or a long swirling strip of lemon zest. Drink after eating, without desserts and sweets.
5. Ridertto. It has a very small volume and low caffeine content. 5-7 grams of coffee on 25 grams of water takes for cooking. Very common in Italy, we have the popularity of drink much lower. Ridertto serves after lunch or dinner, without sugar, with a glass of cold water. First make a few sips of water, then rider drinks quickly. Water is needed to clean the taste receptors after meals, and prevent dehydration after strong coffee.
6. Lungo. Transitional option between Espresso and American. You can say American in Italian. Espresso volume increases twice due to water. Drink after eating. Usually, such a recipe choose those who want to reduce the portion of caffeine, but not ready to abandon him at all.
7. Americano. Espresso diluted with water. After cooking the main portion in 30 ml, the barista drives an additional 90-120 grams of water, increasing the volume without increasing the drinking strength. Drink after meals or in breaks between it, with the addition of sugar, milk, cream. American is often accompanied by desserts or cookies.
8. Makiato. Translated from Italian means "spotted". The name received for the appearance. This is the usual espresso, which is topped with a spoon of dairy foam. Drink after meals, without mixing foam and coffee.
9. Kon Pan. Espresso, decorated with high cap whipped cream. Top sprinkled with cinnamon. It is used after meals, served in a cappuccino cup, due to the high height of the creamy foam. When adding it can be mixed with coffee.
10. KORETTO. After the preparation of espresso, a tablespoon of strong alcohol is added to it, most often, whiskey or brandy, less often gin, grappa or vodka. Created in the cold season after meals, sometimes with reed sugar or honey.
11. Ireish. Espresso with strong alcohol and cream whipped in foam. It is consumed as an independent cocktail, served in high glasses. In the classic version, sugar is not constructed, but there are recipes with the addition of various topping, such as chocolate or creamy.
12. Glasse. Espresso with ice cream ball and a shallow chocolate chip. They drink in the hot season in the chilled form, served in high glasses with a tube.

Coffee with milk and drinks on its basis

1. Cappuccino. Coffee with milk, which is whipped in a magnificent foam, with a delicate structure. From above adds grated chocolate, cocoa, cinnamon or sugar powder. They drink cappuccino in the breaks between food, in Italy - in the homeland of the recipe, they are used only in the first half of the day, up to 16 hours. The usual portion is 150 grams, the optimal use temperature is 60 degrees. Cappuccino is often accompanied by small portions of desserts, biscuits, chocolate.
2. Latte. Prepare from one part of the espresso and two parts of milk with whipped foam. Complement to the taste of a variety of syrups, of which the most popular - caramel, chocolate and strawberry. Use at any time as a cocktail, served in high stalls with straws.
3. Latte Maciato. The drink in which espresso, milk and foam of whipped cream or milk lie layers. Use in breaks between food. Feed a drink in a high glass, drink, without stirring layers using straw.
4. Raf coffee. Espresso, cream and vanilla sugar are whipped with a whin, blender or cappuccinator. It is used as dessert, usually like girls for a gentle vanilla taste. A variety is honey raf based on espresso, cream and honey, which are whipped with a cappuccinator in a thick foam.
5. Brev. Another espresso-based cocktail, in which one piece of coffee, half of the milk part and half of the cream. Mixed, but not scrambled. Served warm, frequent drink for the second half of the day or evening gatherings.
6. Flat White (White). Australian recipe, which is based on double espresso and milk. It has a bright taste, occupying an intermediate niche between too strong docking and too soft cappuccino. Served in cappuccino cups, it is used as an independent drink, sometimes with dessert.
7. Moko (European version of the name is mocching). The composition includes espresso, hot milk and chocolate or chocolate syrup. It is used as dessert or cocktail, served in high glasses. From above decorated with a high cap of dairy foam and sweet sputy, most often, from a grated chocolate.
8. Marchino. A mixture of espresso and whipped milk. Standard portion - 120-150 grams, served in a low glass, which must be filled to the very edges. Top sprinkled with cocoa powder. Drinks after breakfast or in breaks between meals.

These are only basic types of coffee beverages that can be improved and improved to taste. For example, a hot day in espresso can add ice and mint, and in the winter to make a pleasant puff cocktail made of chocolate, espresso and whipped cream.

All these recipes can be prepared at home, with a coffee maker or coffee machine.

Real connoisseurs of coffee prefer the coffee preference to the east, which is preparing in the Turk. The original recipe assumes the use of hot sand, which is immersed by a coffee with coffee, but if there is no sand in the farm, the kitchen stove will become its worthy replacement. On the basis of such a tip, many recipes were created, with milk, spices, honey, liqueurs. Each professional barista or amateur coffee has its own recipes, technologies and secrets of coffee cooking.

The degree of roasting grains has the most serious effect on the taste of the finished drink. Therefore, there are several types of coffee according to the degree of roasting.

• Rozhenka of primary degree

Most often used for high quality grains, as the original aroma of coffee and its taste saves maximum. The grains with such a roasting are light caramel uneven color, small cracks, a matte surface, practically without an oily glitter.

• Weak roaster

It gives a more rich color, helps to raise the fortress and reduce the kitchen. Grains are light brown, with increased cracks, smooth color. Such roasting is popular in America and Scandinavia.

• Medium roast

Very popular option in the Mediterranean. Frequently used to prepare mixtures for espresso. Grains have a rich brown, oily contour. The fortress of coffee prepared from such grains will be higher, and its taste will be marked with weak sourness.

• Strong roast

Grains become dark brown, oily, acidity, with severe cracks. With such a roasting, the acidity of coffee is practically disappearing, but a light caramel fragrance appears. Brighter become bitter notes. The drink is very strong.

The stronger the roaster, the harder it is to distinguish between the original taste and aroma of grain, so low-grade mixtures are always exposed to severe heat treatment. Easy and medium roasted is characteristic of Kenyan, Ethiopian, Nicaraguan coffee. As a rule, they are brewed in the Turk, Franch press or just in a cup, without using coffee machines.

But espresso and drinks from it are prepared from special mixtures of a strong roasting.

The abundance of coffee types provide lovers of this drink not only a pleasant taste diversity, but also the opportunity to show their own fantasy in choosing grains, drawing up its own mixtures and tasting various recipes.

Currently, so many conversations about green coffee, which is involuntarily asked: what, actually green coffee is different from black, is it really useful for us and is it worth believing information about what he contributes to weight loss? Let's deal with.

To start a little story

It is known that the culture of the cultivation of the coffee itself is more than 800 years. There are many legends associated with the opening of coffee, but we will dwell on some interesting facts about this product.

In Russia, coffee appeared at Queen Alexei Mikhailovich and performed as a panacea from many ailments, incl. migraine. However, the custom of drinking coffee beverage itself is associated with the name of Peter I. According to the statements of historians, he forced to drink "bitter" his approximated.

Catherine Great used coffee daily, while he was so strong that about 400 g of coffee had enough of only 4 cups. Catherine was also invented with a venue scrub to purify the face and body. For his cooking, she mixed up coffee thick with soap.

However, initially coffee in a wild form grown in Ethiopia. When detecting coffee berries, they were used as a tonic exclusively in the raw form. A little later in Yemen from the mature dried pulp fruit began to prepare the so-called "white Yemen coffee". And only in the XII century, the drink began to prepare a drink (in our opinion, green coffee is obtained), and another centuries later began to dry, fry and grind them, and pour hot water powder, adding spices (mainly ginger and cinnamon) or milk .

Green coffee and its characteristics

Green coffee is coffee that has not been susceptible to heat treatment, i.e. It was not frying it (as for obtaining black coffee usually) and the matte-olive color remained. These are grained with special processing mining from sweetish pulp fruit (berries) of a coffee tree.

The appearance and fragrance of green coffee resembles lentils. Green coffee grains do not have such a rich aroma, like black. When welding ground green, green coffee beats, a brown drink with a tart with an acidic taste.

Useful composition and use of green coffee

Green coffee has a complex chemical composition. It contains tannins (including tannin), purine alkaloids (including caffeine and theophylline), alkaloid trigonellin, essential oils, organic acids (including chlorogenic acid), vitamins, minerals, fiber , L-carnitine, vegetable fats, monosaccharides, polysaccharide pectin, amino acids, etc.

Such a unique composition of green coffee causes its ability:

• increase the total tone of the body
• improve brain activity
• stimulate physical activity
• reassuringly act on the nervous system,
• improve the condition of the respiratory system
• reduce blood sugar levels
• regulate the metabolism
• improve the digestion
• clean the organism from toxins and heavy metals.

In addition, the grain of green coffee is successfully used in medicine and cosmetology. The oil based on them is used to treat burns, to eliminate scars and stretch marks, to combat cellulite, to strengthen, stimulate growth and restore hair gloss, for care for sensitive, dry and dehydrated skin, as well as for preventing wrinkle appearance.

Green coffee as a means for weight loss

Several years ago, scientists from the United States had been proven that in grains of unjeamed green coffee there is a huge content of chlorogenic acid, which has the ability to regulate blood sugar levels, and in roasted grains
The amount of this substance decreases many times. And when a sugar content decreases in the body, processes that contribute to burning fat begin. In addition, in green coffee grains, a decent amount of chromium, an overwhelming feeling of hunger and craving for sweets. That is why green coffee is now so widely advertised as a means for weight loss. But in the form in which it is, for example, in pharmacies, it is doubtful, because it is a dietary supplement containing green coffee extract in a very approximate quantity and with the addition of a plurality of auxiliary substances.

Possible harm of green coffee

As a rule, only in the abuse of green coffee may occur:

• headaches,
• gastrointestinal disorders
• increased irritability
• insomnia.

It should be abandoned in principle to people with such diseases as:

• hypertension,
• glaucoma,
• osteoporosis,
• gastritis and gastric ulcer disease in the aggravation stage.

Contraindicated green coffee pregnant and nursing women, as well as children under 14 years old.

Coffee varieties

Coffee varieties are such a variety,
Only specialists can understand them.
Overall opinion.

Coffee varieties for the number have long been over a thousand, and the birth itself has about a hundred species of coffee trees. But, despite this, all these numerous varieties of coffee lead their botanical start from four of its main species: Arabica, Robusta, Liberica and Excelsia. Moreover, only a fifth one of them is applied for commercial purposes, and two types of them are used directly to create coffee beverages, the rest are mainly in the confectionery industry.

Of the two most famous types of coffee trees - Arabica and Robusts produced more than 90% of the total consumption of coffee. It is these two kinds of coffee more than others loved consumers all over the world. And it is precisely the main varieties of coffee.

In the botanical sense of coffee, also a coffee tree (lat. Coffea.), This is the genus of evergreen plants of Coffee tribes (tribe - taxonomic rank in biological systematics, standing in the hierarchy of systematic categories below the family and above) Marines family (Rubiaceae). In the wild, inhabites in the highlands of tropical Africa and Asia, the last two hundred years is cultivated in the tropics everywhere. Most species are small trees or large shrubs, up to 8 meters high. In room conditions, the shape of the bush is more often taken. All parts of the plants contain caffeineEvolutionary by the plant as a biochemical means for scaring pests.

Commercial interest are represented as mentioned above, only two types: arabian and congolese Coffee trees, of whose seeds, accordingly, "varieties" are obtained - ( Coffea arabica. ) and ( Coffea Canephora. ). In small quantities to obtain seeds, coffee is also cultivated camerovian and coffee bengal.

Flowers coffee with small white flowers with a strong tropical smell. Flower contains both men's and female genitals (Pestlets and stamens) And capable of self-pollution. Berries ripen 3-4 months, in a mature state are bright red or burgundy (now varieties are already displayed and with other paintings) Ellipsoids with 1-3 grains inside, sitting on a short fruction right on the branch. Seeds are located under the pulp, the color is before processing - yellowish-greenish-gray.

Seeds (beans, grain) Coffee from various places and from different plantations may have distinctive features, such as fragrance (the aroma criterion includes such terms as "citrus" and "earthy"), caffeine content, density, taste and acidity. These properties depend not only on the variety ( cultivar), but also from environmental coffee trees and cultivation technologies. Thus, the quality and characteristics of products of coffee of one variety can be very variable from the region to the region - coffee demonstrates clear regional variations. Coffee originating from one area (region, country, plantation) is customary called single-Origin..

Most varieties are hybrids and budding mutations of natural (arising in nature) varieties. The main of them - Bourbon (Bourbon or Burbon) and Tipika (Typica).

In cultural plantations, low-spirited trees are grown (it is known that in Ethiopia still there are wild coffee forests) - they are not only a harvest, it is more convenient to process and remove the harvest with them. The branches of the coffee tree are almost horizontal, the leaves are oblong, dark green, shiny, up to 30 cm long, hang from 3 to 5 years. White tubular, up to 2 cm long, odorous flowers are tied in their sinuses. Fruits similar to bone, - with a large cherry value, with two seeds, red or black and blue. Sometimes one large seed matures in the fruit. Such grains are collected separately, called pearl grains And especially appreciated by connoisseurs. The fact is that when toasting, pearl grains of coffee are evenly twisted and are tastier.

plodi-i-Cvetki-Coffee

The best coffee grows in loose, warm, wet, but not wet soil, which is rich in potassium carbonate, nitrogen, phosphorus oxides. Wet must be air. Therefore, the plantations of the coffee tree are layered approximately 25 ° to north and 30 ° s south of the equator. Some varieties feel well only in Equatorial and tropical countries, since the coffee tree is very sensitive to heat change.

Coffee is most often grown at an altitude of 2000-2500 m above sea level. In the mountains it matures slower, but it can be more tastier and more valuable. It is very important to properly lay the plantation, coffee trees plant between high straight trees with not very thick crowns. Already in the second year of life, the seedlings are transferred to the plantation, two years later the first fruits appear, and in five to seven years the tree is considered ripe.

The coffee tree is fruitful up to 50 years, especially in the first 15 years. Flowers and fruits all year round. In the mountains, where cooler and land, the fruits ripen slowly, so the crop is removed only once, and in warm and wet valleys - up to 4 times a year. From one tree annually collects on average about 3 kg of green coffee grains, although some varieties can be indirect. The yield of some varieties varies every 4-5 years, and the endless 2-3 years.

Arab coffee trees grow up to 5-6 m. The fruits ripen for 6-8 months, and they are tied throughout the year, so it is possible to collect them with machines, perhaps in Brazil, where the harvest matures simultaneously. Therefore, most often the fruits are collected manually.

Coffee classifications in the world There are several, in different countries and various identification systems are adopted in different sectors, in terms of quality and origin, in production and sales.

Coffee varieties in the sales system are divided into two large groups: mixed varieties of coffee and non-shaped coffee varieties.

Mixed Coffee Grade (Blend) - This is a mixture of ground coffee beans. At the same time, coffee beans can belong to different types of coffee trees. They can be collected on different plantations and even continents at different times of the year.

Mixing coffee beans for the best mixed coffee variety is the most difficult and painstaking moment. After all, you need to emphasize the advantages of the taste of different coffee beans and at the same time hide, disguise their disadvantages. When creating a mixed grade of coffee, coffee beans are used, whose taste features complement and reveal each other. As a rule, they do not use coffee beans with similar or, on the contrary, sharply opposite taste. To create one mixed grade of coffee may require four types of coffee beans. And to create another - and all fourteen. When creating a mixed grade of coffee, other tricks are used. For example, coffee beans are mixed in different proportions. Coffee grains of varying degrees of roasting can also be mixed. As a result, a unique flavor bouquet appears, distinguishing different varieties of coffee.

Unshable coffee varieties - These are coffee beans removed from one type of coffee trees. Speaking of non-shaped varieties of coffee, it is impossible not to say about the specifics of their names. First, the non-shaped coffee varieties can wear a country name or terrain in which this type of coffee tree has grown. For example, Colombian coffee. And secondly, the unshaced varieties of coffee can wear the port name through which they are supplied to the whole world. This, for example, coffee Santos, named after the famous port of Santos in Brazil. Knowing these tricks, you can easily determine the origin of a variety of coffee. Also in the title of the unshaced variety of coffee can often find reflection of its quality, the height of the plantation above sea level, grain size, processing method and much more.

Recognize coffee varieties is a matter of real professionals. After all, not everyone can distinguish to taste and aroma Coffee beans grown on brazilian, colombian or puertorican Plantation. And the creation of a mixed variety of coffee, mixing coffee beans only adds confusion. Such specialists who know how to distinguish the varieties of coffee are called cap testers.

Cap-tester can, firstly, recognize taste shades of different types of coffee beans. This he is achieved by refusing smoking and eating a variety of spices. Cap Tester always protects its sense of smell and taste receptors.
Secondly, the Cap Tester can distinguish to taste the so-called "clean" varieties of coffee. That is varieties consisting of one type of coffee beans. This is a very difficult skill. After all, it is achieved only by long-term training and numerous tastings.
And, thirdly, he knows the rules for which coffee varieties are mixed. This allows it to avoid possible errors. For example, cut off the varieties with opposite or, on the contrary, the same characteristics that cannot exist in one grade coffee.

In this way. Wide practical application have three types of coffee.

Coffee is one of the most popular drinks. But not everyone knows about its views, composition and positive / negative properties. This article presents the most interesting and useful facts about this invigorating substance.

Features

At the moment, coffee is known as one of the most popular drinks in the world due to its bitter taste, a pleasant aroma and invigorating property. It is difficult to submit a description of the ideal morning without a fragrant cup of freshly prepared coffee. Moreover, this drink is considered a mandatory component of a business meeting, dating, friendly sites.

Now we can still hear how some coffee shop refer to a certain coffee wave. This term is invented for the allocation of historical stages in the development of industry and the attitude to the beverage. At the time of the first wave of coffee was a massive product of low quality. He rarely paid serious attention, preferred to drink soluble from Nescafe and Maxwell. The second wave is associated with the opening and expansion of Starbucks, because their concept was to enjoy the process of coffee use. At the same time, different syrups and additives appeared.

Since the beginning of the 2000s, the concept of "third coffee wave" is actively used. Its main difference from the previous ones is that coffee is not just a drink, and its preparation is a whole art. At the same time, there were whole championships for brewing coffee, and the price of high-quality farm grains grew 5 times. This confirms that people started paying attention to interesting and good coffee shops, they want to learn more about this daily and, it would seem such a familiar and familiar attribute.

• The main coffee beet that serves as a base for many others is espresso (In Italy - Caffe). It is quite concentrated, prepares quickly, under strong pressure. Portion is usually equal to 30-40 ml. It is recommended to drink hot, after mixing. Its common varieties include:
  • docking - double portion;
  • triple - respectively, triple.
• Americano - Espresso, which, after cooking, is diluted with water in relation to 1: 3. Due to this taste and fragrance becomes softer. Cream or milk is often added. The story is: during the Second World War for American soldiers, European coffee was too strong, and they diluted with boiling water.
• Lungo (from Ital. - "Long") - In terms of volume, something average between espresso and American, but contains a double dose of caffeine. Also called "Espresso in Italian".
• Rystretto ("Fast")- The most concentrated and strong, usually drink without sugar and after a glass of cool water, which helps prevent dehydration and clear taste receptors.
• Romano ("Roman") - accommodates lemon juice, sometimes zest or lemon slice.
• Wensky Coffee (CON PANNA - "With Cream") - Top is lying whipped cream and vanilla, spices (cinnamon, nutmeg), orange zest or chocolate. Evoids popular since the XVII century.

Classic

When classifying coffee, a type variety, grain quality and method of processing are taken into account. There are about 50 kinds of coffee tree, but only a few are actively used.

1. Arabica (Arabian Coffee Treeo) - takes about 70% of the market, has a gentle, sweet, slightly sour taste.
2. Robusta (Robust Coffee Tree)- This species accounts for almost 30% of world consumption, has a higher fortress. Frequently used in the production of soluble coffee.
3. Liberica (Liberian Coffee Tree)- The plant itself is very unpretentious, but faithful, and the fruits do not differ in taste. Frequently added to various mixtures due to a strong flavor.

Basically, the taste quality of the coffee depends on the degree of roasting grains. What it is darker, the usually less caffeine remains, and the taste becomes more complete and saturated. The French and Italians prefer a darker, adding caramel and chocolate taste, unlike Americans who love to maintain a sourness, characteristic of light and medium roaster.

The following are considered traditional drinks from coffee beans.

• Cappuccino - In the same amounts contains espresso, heated milk and the so-called "hood" of dairy foam. Cocoa, grated chocolate or cinnamon, often sprinkle. Standard volume - 150-180 ml, served in a wide cup. According to the legend, it is the Kapuchin monks (from Cappucio - "hood") for the first time began to pour pre-whipped milk in coffee, so that the drink got its name.
• Latte (with Ital. - "Milk")- The concentration of coffee is significantly less than the cappuccino, due to this drink is easier and gentle. There are differences in the service: Latte is served in an isherish glass and drink through the tube.

Drink like latte.

• Latte McCaato (with Ital. - "Spotted")- Do not mix the layers of coffee and milk.

• Mokko (Moccaino) - Add cocoa powder or chocolate syrup.

• Flet White - consists of dopino and foamed milk, was invented in Australia to preserve the balance of coffee and dairy tastes and do not give the second to lead as in Latte.

• Raf - prepares from the portion of espresso, cream and vanilla sugar or syrup. All components are whipped with cappuccinator. If the sugar change to honey, the honey raf is a cocktail, which in the 90s invented in Russia. Properly cooked, it has a dense consistency.

• Gles - cooling drink with ice cream ball, sprinkled with chocolate chips. Popted in hot weather, and children fell in love with his sweetness. There is a legend that one Austrian guy, hurrying in cases, ran for cappuccino. But since the bartender ended milk, he replaced his ice cream. Since then, the drink has appeared in the menu and has become one of the summer attributes.

The most unusual are shown below.

• Irish (Irish Coffee)- With the addition of alcohol and whipped cream. Low glasses with a small handle are also called, in which other types of coffee are served. His story is connected with one of the flights across the Atlantic in 1942, when due to bad weather, the plane was forced to land not in New York, but in the Irish city of Foins. To warm the passengers, Bartender Joe Sheridan filed them this drink in the beer glass, for the absence of others. The most common alcohol option is the Jameson's Irish Whiskey or a Baileys creamy liquor.

• KORETTO- Alcoholic, but also a list of possible additives is much larger: vodka, brandy, Italian grappa, brandy, sambuke.

• Espresso Tonic- Tonic and ice are poured into coffee. Appeared in Sweden.

• Coffee Broulich- Contains a lot of components, namely: coffee, black tea, brandy, sugar and spices.

• Frappe - Whipped with ice in a mixer or shaker before the appearance of foam. There are also variations with ice cream, chocolate and liqueurs. Especially relevant in the heat.

• Avolatte- The idea to serve Latte in the Kind Avocado was born in Melbourne. There are also filing in carrots, waffle horns and edible cups (for example, in KFC).

• Coal Latte - The strangest thing is that there are not even coffee beans in the recipe - only milk and charcoal.

• Egg (Cà Phu Trong)- appeared in Vietnam. It has a very gentle creamy tastech due to a whipped egg yolk and a condensed milk.

• Cheese (kaffeost) - Lapland cheese dip in coffee. Distributed in the Scandinavian countries.

• Coffee with butter- In Asia, creamy or sunflower oil is added to increase breakfast nutrition.

• Nitric - The invention of the neuta of Armbrust, having bubbles and a gentle flavor.

• From dandelions- For those who want to do without caffeine, the roots of this plant serve as a wonderful substitute for traditional coffee. They contain enough vitamin C, positively affect the liver and adrenal glands, possess diuretic and anti-inflammatory properties.

Similarities and differences

Structure

In beans, in addition to caffeine, contains elements that have a positive effect on the work of the organs: iron, calcium, magnesium, sodium, potassium, phosphorus; Antioxidants, slowing the aging and development of disease. Even the coffee includes vitamins (groups B, RR, E), fats, proteins, sugar - only more than 200 different substances. Separately, the tannin can be isolated, namely the cofesubilic acid, which serves as the cause of bitter taste.

It can be summed up that espresso is the basis for most coffee beverages. To diversify the taste, you can add different types of milk (almond, coconut, rice, soybean, buckwheat), sugar (vanilla, cane), spices (cinnamon, cardamom, ginger, carnation, nutmeg), alcohol (brandy, whiskey, brandy, Liquor, rum), syrups and more.

Cooking method

At home, in the absence of coffee machines, coffee is brewed in the Turk. The useful tools will be a manual coffee grinder and a milk frift, but at first you can do without them. So, in order to make delicious coffee at home, you need to carry out the following actions.

• Choose high-quality turko. It is better to give preference to copper, as ceramic is not so durable, the stainless steel is unevenly heated, and the clay need to be used only for one variety, as they absorb odors.
• Buy coffee beans fresh roasting. It is necessary to wait at least 2-3 days after the roasting, then the process of degassing (carbon dioxide output) will end and the ideal phase will come (7-12 days). The old roaster, the more worn and less tasty becomes coffee.
• Grind coffee. Of course, you can buy a ground, but it very quickly loses the fragrance. The best option is a mechanical coffee grinder with millstones. Since it allows you to adjust the magnitude of the grinding, it will be uniform. Tightly closing containers or banks are suitable for storage, which do not miss light and moisture.
• Use only cold clean drinking water without gas. On 1 spoon of coffee - 75 ml.
• Pour a teaspoon in the Turk with a slide ground grains. At the same time, you can add sugar, salt and / or spices.
• Put Turku on a small fire, prevent one time.
• Remove the foam to appear. It is important to remember that coffee cannot be brought to a boil, the optimal temperature is 93-95 ° C.
• The finished drink is optional to add cream or milk and various additives.
• Milk foam for latte and cappuccino can be created using a foaming agent, a muscker or a blender. Milk for this should be heated, but, again, not boiling.

Finland is a global coffee leader. The average is 5 cups per 1 adult, that is, 12 kg per year. For the opening of the invigorating properties of coffee, we must thank Ethiopian goats. Esieving the berries at that moment of an unknown plant, they sharply became more vigorous, which noticed the shepherd. First, the fruits of coffee trees were used in food and only then they guessed (according to legend, thanks to the fire) to fry them.

The largest cafe grain suppliers are Ethiopia, Brazil, Colombia, Vietnam, India and Indonesia. Almost all countries where coffee is grown are located in the so-called "coffee belt" (between 10 degrees of the Northern and 10 degrees of southern latitude). Earlier, the height of the average coffee tree reached 9 m. Nowadays, a variety of up to 3 m was removed for the convenience of harvesting. And it lives for about 60 years. Muslims consider the true admirers of coffee. By virtue of religion, they are forbidden to drink wine, and they found him a replacement.

Previously, caffeine used marathonies, but more recently, the International Olympic Committee recognized him with doping. Soluble coffee was invented not so long ago. He invented him in 1906 and began to sell in 1910 Belgian George Washington (not to be confused with the American president). Common coffee substitutes are: chicory, acorns, barley, beets, butat and Topinambourg. From these plants, drinks are brewed, to taste reminiscent of it, and drink most often due to their use or with poor caffeine tolerance.

Coffee (after oil) is leading in terms of sales in the world ranking. Approximately 2.25 billion servings are sold daily. Kilogram of the cheapest variety costs $ 1.5. In Italy, the espresso is so appreciated that the government regulates the government. In some countries, Coffee Day is celebrated. This is Japan (October 1), Costa Rica (September 12), Switzerland (May 16), Brazil (May 24) and Ireland (September 19). The deadly caffeine dose is about 10 g (200 mg per 1 kg of body), that is, more than 100 cups. Optimal - 400 mg per day (about 5 cups).

The first coffee shop appeared in 1554 in Constantinople. We further opened in Italy (1647), England (1652), America (1670), France (1672), Austria (1683), Germany (1721). Coffee shops often served as a place to collect revolutionaries and riots. For example, there were planned by the Boston Tea Party and the Great French Revolution. As a result, many rulers closed such institutions.

In England, women signed a petition about the ban on "nauseous water", as their husbands spent too much time in a cafe. The New York Stock Exchange and the Bank were initially coffee houses.

The largest coffee company in the world - Starbucks. Her story begins in 1971, then it was a fried coffee shop, open 3 friends in Seattle. At the moment, the network has more than 25 thousand coffee shops in 62 countries and is growing tirelessly. There are constantly disputes that it is better: tea or coffee. If you compare the amount of caffeine in these beverages, then it contains 2-3 times less in the tea, although the tide of cheerfulness is about the same. However, tea does not interfere with easy to fall asleep at night and does not create overexcitation.

Separately, I would like to talk about the effect of coffee on the body. Despite the fact that the disputes on this topic are still underway, there are a number of studies confirming its benefit to humans. Among other things, it is proved that its regular consumption accelerates metabolism, reduces the risk of different diseases, among which and oncological, improves memory and contributes to the treatment of depression.

But there are negative moments. Although coffee reduces the risk of caries, it darkens the color of the teeth. Its use is contraindicated to people with ulcers, gastritis and colitis due to the increase in the acidity of the stomach. In abuse, headache, nervousness, anxiety, insomnia, dizziness, rapid heartbeat, arrhythmia may appear. In this way, The main thing is not to overdo it in order not to damage yourself.

What kind of coffee drinks exist, see the following video.

Let's start with the very banal question: what is Arabica and Robust. The topic is brought, but important, without it, it makes no sense to talk about coffee varieties.

The first and most important, as twice two: Arabica and Robusta are not a variety! These are different types of trees, and there are quite a lot of people, but only a few is used in food. Arabica and Robusta are the most common. Coffee varieties are different hybrids of one of the species obtained by natural or artificially.

Schematically looks like this:

We will not focus on the details, just offer a simple experiment.

Spend a mini-study

To understand the fundamental difference in taste and the popularity of Arabica, take in any coffee machine (on the street, at the entrance to the shopping center) espresso, clean, without sugar and milk. Smoke, try. Do you feel the outside smell and bitterness? In 90% of cases it is robust. To secure the result, try on the same day to go into a good coffee shop where Arabica is boiled, and repeat the experiment. Check - the difference is colossal!

Coffee varieties

It will be about the varieties of Arabica. With robust to contact us, we will not, and you probably have already understood why: varieties suitable for use in pure form, quite a bit, and they still need to search.

The first thing you will see on the pack of the Arabica variety is the name of the country. Many inexperienced thinks that it speaks about the place of production. We put the points over і. We are talking about the country of growing a coffee tree. If you see the inscription: Salvador Pakamara, know that the grains were collected in Salvador. The area of \u200b\u200broasters and packaging is most likely completely different - look for it at the bottom or behind the pack, where technical information is indicated.

Is this good or bad? Answer: no way. It all depends on the skirting skills and the good faith of the manufacturer.

So, the first and mandatory information is the place of growth: Mexico Marathip, India Malabar Monsund, Brazil Santos, etc.

Region

Most often, the name of the state follows the region (region, terrain). This variety marking is adopted in countries where coffee is grown throughout. Grains collected in different parts of the country can vary in taste due to different heights above sea level, soil characteristics, etc.

Grade tree

The following marking option is a tree grade that muttered naturally, or declined artificially. Most often in the package you can find the grains "Typika". This name is not printed on the package, as granted. It is indicated if the grain is collected from the tree of another variety.

Example: Mexico Marataggip. , Salvador Pakamara Brazil Yellow Bourbon .

In the diagram - the origin of the most common varieties of Arabica.

Some manufacturers can give information not only about the country and the region of origin, but even the name of the farm with which the harvest was assembled.

Grain size

In different countries, the grain size labeling method may differ. The most accurate option is to indicate the "screen" - the size of the holes in the sieve that is used for calibration. Screen 16, 17, 18 and 19 - large grain.

For Indonesian coffee, use letters - L (Large), M (Medium), S (Small).

On Haiti - the shallow grain, 3x - the average, 5x is large.

In some African countries, the following marking is adopted - AAA - large, AA - average, AB is petty.

In Colombia - Supremo - large grain, Excelso is petty.

It should be noted that large grains are not always a quality indicator. Undoubtedly, the difference in taste is, but the correlation is a large grain - high quality is not true. Ask why the price is so different? The answer lies in the plane of the production specificity, in which we will not deepen now.

Growth height

But the height on which coffee is grown is very effectively affected. Great heights, firstly, the grain is added acidity. Secondly, due to slow aging, the berries manage to have a huge amount of essential substances, which makes the drink very rich and fragrant.

Alpine Arabiki varieties are usually marked as SHG (Strictly High Grown). This means that the plantation with which coffee is collected is located at an altitude of 1500-2000 m above sea level. Behind them should Hg (high grown) - 1000-1500 m.

Grain hardness

The hardness usually correlates with a height - the higher, the more dense grain. SHB - (Strictly Hard Bean) - more than 1400 m. HB (Hard Bean) - slightly lower, 1200-1400 m.

Method of processing

Everything is quite simple here. Washed is a wet processing method, unwashed / Natural / Dry - Dry. What is the difference? The wastes of Arabica varieties have a fairly clean and light taste, with shades of fruits, berries and colors. Dry processing makes a drink more "heavy" by adding deep chocolate shades and sweetness.

The third option appeared not so long ago. It is something average and referred to as the semi-voltage, pulp or semi-lifted. Marking of such varieties - Semi-Washed, Pulped-Natural or less often - Honey Processed.

MONSOONED MALABAR (Malabar Monsund) - A special way of processing Indian coffee, in which the grain "crashes" outdoors in the monsoon season.

Organic - Coffee is grown without the use of chemical fertilizers.

General scheme

Summing up, deciphering the name of the Arabica variety occurs according to the following scheme: terrain (country, region, farm) - technical data (grade, grain hardness, height, selection, processing).

Agree, now it's a little easier to navigate among the huge variety of coffee varieties. And the name of Costa-Rica Tarrazu SHB EP no longer causes bewilderment, right? Try to decrypt, it's easy.

Eugene Evgenia