Bottled coffee beverage brands learn where coffee drinks are good the difference between coffee drinks and coffee

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Origin and development of coffee beverages:

There is no way to examine the source of coffee. One of the many legends refers to the highlands of Cafa province in southwestern Ethiopia. It is said that more than a thousand years ago, a shepherd became very excited and lively when he discovered that sheep had eaten a plant and discovered coffee. It is also said that due to a wildfire, a coffee forest was destroyed and the smell of barbecue coffee attracted the attention of surrounding residents. People first chewed the fruit of this plant to refresh themselves, then baked and ground it and mixed it with flour to make bread, which was used as food for warriors to improve their courage to fight. However, these legends are lack of historical documents, and only appear in later travel biographies, so there is no way to prove the real reason for the origin of coffee.

It was not until around the 11th century that people began to use boiled coffee as a drink. In the 13th century, Ethiopian troops invaded Yemen and brought coffee to the Arab world. Because the Islamic doctrine forbids people to drink alcohol, some religious people think that this kind of drink stimulates the nerves and violates the doctrine. Coffee shops were banned and closed for a time, but the Egyptian sultan thought that coffee was not against the doctrine, so the ban was lifted. Coffee drinks quickly became popular in the Arab region. The word coffee Coffee, which comes from the Arabic Qahwa, which means "plant drink", later spread to Turkey and became the source of the word in European languages. The method of growing and making coffee has also been continuously improved and perfected by the Arabs.

However, before the 15th century, coffee had long been monopolized by the Arab world and spread only among Muslim countries; at that time, it was mainly used in medicine and religion. Muslim doctors and monks admit that coffee has the functions of refreshing, brain-awakening, stomach-strengthening, body-building and hemostasis; the use of coffee has been documented since the beginning of the 15th century and integrated into religious ceremonies during this period. At the same time, it also appeared in the folk as a daily drink. Because alcohol was strictly prohibited in the Muslim world, coffee became a very important social drink at that time. Until the 16th and 17th centuries, coffee was introduced into Europe through the merchants of Venice and the Dutch hegemony of the sea. soon, this black drink, which was full of oriental mystery and rich aroma, was competed by the aristocratic gentry class. the price of coffee also rose with the tide, and even became known as "black gold". At that time, it was popular for aristocrats to send coffee beans to each other on special days to show their carnival. Or to relatives and friends who have not seen each other for a long time, there is money in the pocket, congratulations on success, but also a status symbol. And "Black Gold" in the next surging era of navigation, through the spread of shipping, the world has been included in the production and consumption of coffee.

In the 19th century, coffee became an important commodity in international trade, and the coffee market was in a state of oversupply for a long time, which caused the price of coffee to be on the low side, but occasionally the price exceeded the demand. Even so, the coffee market was stable.

Between 1939 and 1945, the price of coffee fell due to a glut in the coffee market due to the economic crisis and World War II.

At the beginning of the end of World War II from 1950 to 1953, the demand for coffee increased sharply, and coffee was in short supply. The Korean War, the great drought in Brazil and the ensuing frost made the market even worse. Because the high price in short supply makes many farmers think that growing coffee is more profitable, which leads to a substantial increase in acreage and overproduction.

In the early 1960s, coffee prices fell sharply, bringing economic and political disaster to coffee-producing countries in Latin America and Africa. In view of this, in 1962, with the assistance of the United Nations, the International Coffee Organization was established in London, England, and signed the first international coffee agreement, commonly known as the International Coffee Convention, which has been developed and continued to this day.

Coffee ingredients:

Caffeine: it has a particularly strong bitter taste and stimulates the central nervous system, heart and respiratory system. Appropriate amount of caffeine can also reduce muscle fatigue and promote digestive juice secretion. Because it promotes kidney function, it is diuretic and helps the body to expel excess sodium ions from the body. But eating too much can lead to caffeine poisoning.

Tannic acid: the boiled tannic acid will decompose into pyrouric acid, so the coffee that has been brewed for too long will taste worse.

Fat: the most important ones are acid fat and volatile fat.

Acidic fat: that is, fat contains acid, its strength will vary according to the type of coffee.

Volatile fat: is the main source of coffee aroma, will emit about 40 aromatic substances.

Protein: the main source of calories, the proportion is not high. Most of the protein in coffee powder will not dissolve out when brewing coffee, so the intake is limited.

Sugar: coffee beans contain about 8% sugar. After baking, most of the sugars are converted to caramel, which browns the coffee and combines with tannins to produce sweetness.

Fiber: the fiber of raw beans will be carbonized after baking and combine with caramel to form the hue of coffee.

Minerals: contains a small amount of lime, iron, phosphorus, sodium carbonate and so on.

Bake:

Through roasting, raw coffee beans can release the special aroma of coffee, and each coffee bean contains its aroma, sour taste, sweetness and bitterness.

From raw beans, light roasting, medium roasting to deep roasting, the water is released again and again, the weight is reduced, but the volume slowly expands, the color of the coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp. Raw beans contain a lot of chlorogenic acid, which disappears with the baking process, releasing familiar and pleasant fruit acids such as acetic acid, citric acid and malic acid in wine.

Shallow baking: when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee.

Medium roasting: coffee beans show an elegant brown color. This method of baking is also called city roast. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so the blue mountains of Jamaica, Colombia, Brazil and other individual coffee, more choose this roasting method. At 20 minutes, the oil begins to surface, and the beans are burned to a bright dark brown, called full-city roast, when the sour, sweet and bitter taste of the coffee reaches the perfect balance.

Deep roasting: the darker the color of coffee beans, the sweeter the flavor, when the oil has turned into caramel, bitter back to sweet, endless aftertaste, the most suitable for brewing strong Italian espresso Espresso style coffee, so it is also called Italian roasting. People who are sensitive to caffeine might as well choose deep-roasted beans, because in the process of deep-roasting, caffeine will slowly escape, so the deeper the roasted beans, the lower the caffeine content, and the caffeine content in a cup of espresso is only half that of other medium-roasted coffee.

Coffee bean producing area:

Latin America (Central and South America) [Editor] Brazil: Santos, Bahia, Cerrado, Mogiana

Mexico: Coatepec, Huatusco, Orizaba, Maragogype, Tapanchula, Huixtla, Pluma Coixtepec, Liquidambar MS

Panama: Boquet, Bolkambaru Coffee (Cafe Volcan Baru)

Peru: Chaximayo (Chanchamayo), Cusco (Cuzco or Cusco), Norte (Puno)

Dominican Republic: Baraona (Barahona)

El Salvador, Pipil, Pacamara

Puerto Rico: Yauco Selecto, Greater La Reis Yuco (Grand Lares Yauco)

Colombia: Armenia Supremo, Narino, Medellin

Guatemala: Antigua, Huehuetenango, Lake Atitl á n, Coban á n, Frijanes, San Marcos province (San Marcos)

Costa Rica: multi-Tower (Dota), Indy (Indio), Tarazhu (Tarrazu), Sanhe District (Tres Rios)

Cuba: Cubita Tujino (Turquino)

Jamaica: blue Mountains (Blue Mountain)

Ecuador: Galapagos (Gala á pagos), Gigante

Venezuela: Montebello (Montebello), Miramar (Miramar), Granija (Graneza), Ala Granija (Alaganeza)

Nicaragua: West Notega (Jinotega), New Segovia (Nuevo Segovia)

Africa [Editor] Democratic Republic of the Congo: Kivu, Ituri

Rwanda: no machine (Kivu)

Kenya: AA, Kenya, Kenya AA Oreti Estate, Kenya,

Uganda: Elgon, Bugisu, Ruwensori

Zambia: Kasama (Kassama), Nakonde (Naconde), Isoka (Isoka)

Tanzania: Kilimanjaro (Kilimanjaro)

Cameroon: Bamileke and Bamoun

Burundi: Ngozi (Ngozi)

Angola: Ambriz, Amborm, Novo Redondo

Zimbabwe: Chipinge

Mozambique: Manyika (Manica)

Ethiopia: Yirgacheffe, Harrar, Djimmah, Sidamo, Lekempti

Middle East and South Asia [Editor] Yemen: Mocha Sanani, Mattari

India: Malabar, Karnataka, Tellichery

Vietnam: weasel coffee (Weasel Coffee)

Indonesia: Java (Java), Mantenin (Mandheling), Ankora (Ankola), civet coffee (Kopi Luwak)

East Asia and Pacific Islands [Editor] China: Hainan Coffee, Yunnan Coffee:

Taiwan: Gukeng Coffee, Alishan Maha Coffee (Zou Coffee)

Hawaii: Kona

East Timor: Maubbessee

Types of coffee drinks:

Many varieties of coffee served by lattes have a variety of flavors, such as chocolate, wine, mint, cloves, lemon juice, cream, cream, etc., and people of different nationalities have different tastes of coffee. Here are some common types of coffee:

Black coffee (black coffee): also known as "black coffee", commonly known as "fast coffee" in Hong Kong-coffee made directly from coffee beans, without adding milk, sugar, etc., will affect the way the coffee is consumed. Instant coffee does not belong to black coffee.

White coffee (white coffee): Malaysian specialty, originated in the town of Ipoh, refers to coffee beans baked in butter, brewed and added to sweet condensed milk. It's essentially a latte. In the United States, white coffee also refers to lightly roasted coffee beans, which are brewed in Italian style and have a strong sour taste.

Flavored-coffee: according to different tastes, add chocolate, syrup, juice, cinnamon, nutmeg, orange blossom and other different seasonings to the coffee.

Espresso (Espresso): coffee is brewed with hot water and ground into a fine coffee powder under high pressure.

Cappuccino: steam-pressurized espresso with frothy (or steamed) milk, sometimes with cinnamon or spices or chocolate powder as needed. Usually coffee, milk and milk foam account for 1 / 3 of each. You can also add two espresso as needed, which is called "Double".

Caff è latte: "Caff è latte" is an Italian transliteration; latte is also known as "Cafe au lait", French transliteration of ─ coffee with lots of hot milk and sugar. Also known as "coffee milk"-Chinese interpretation, by one espresso plus more than two servings of hot milk. You can also add two espresso as needed, which is called "Double".

Macchiato: put the right amount of steam on the espresso to beat the foam. The Italian meaning of Macchiato is "coffee soiled with milk".

Caff è Mocha: add chocolate, milk and whipped cream to the coffee, sometimes with ice.

American coffee (American Coffee / Americano): espresso with lots of hot water. Softer than regular espresso.

Irish coffee (Irish Coffee): add whiskey to the coffee and put cream on top.

Viennese Coffee (Viennese): invented by Austrian coachman Ein Shubner, coffee is made with whipped cream and sprinkled with sugar.

Vietnamese coffee (Vietnamese Coffee): put the coffee powder in a special metal processing filter, pour it into boiling water and let the coffee drop into the cup; when the coffee is finished, add sugar or condensed milk to everyone's taste and stir it to drink. In Vietnam, there are two kinds of drinks: cold drink and hot drink. Hot coffee is mainly drunk in winter, and when brewing, the cup is placed in another small bowl with hot water to keep warm, while cold coffee is mostly drunk in hot summer, which is made by adding ice to the brewed coffee. Due to the poor technology and unstable quality of coffee grown in Vietnam, it is not easy to bite the throat simply by drinking bitterness, and Vietnamese civilians usually have a low income, so condensed milk is added to neutralize the poor flavor of beans.

Mandeling coffee Coffee: Sumatra, also known as Sumatra Coffee, is produced in Indonesia, Asia. The flavor is very rich, fragrant, bitter, mellow, with a little sweetness.

Iced coffee (Frapp é coffee): coffee with milk foam, sugar and ice cubes, taste slightly sweet and cool, almost no coffee bitter taste, is suitable for summer summer drink.