[coffee knowledge discussion] about "specialty coffee"

"specialty coffee" is a term describing high-quality coffee raw beans, which should be roasted by skilled coffee roasters. The price of "specialty coffee" is not expensive, and ordinary people can afford it.

Americans drink more than 300000000 cups of coffee a day, 75% of which are brewed at home.

In 2007, 13% of adult Americans drank a cup of specialty coffee every day.

Like wine and honey, "specialty coffee" has a unique flavor because of its microclimate.

In 1683, the price of a pound of coffee in New York was comparable to that of four acres of land.

It is generally believed that really fresh coffee refers to coffee brewed (made) within 3 to 7 days after baking and immediately after grinding.

Surprisingly, a cup of espresso contains less caffeine than a cup of filtered coffee. In fact, in the process of espresso extraction, the contact time between water and coffee powder is only 20 to 25 seconds, so there is less caffeine extracted; in other methods, the contact time between coffee and water takes several minutes.

A cup of heavy-flavored coffee is no more caffeinated than a cup of coffee that talks about taste. The taste of coffee has nothing to do with caffeine content, but has something to do with the variety of coffee beans, the amount of water and the proportion of coffee powder, as well as the method of making coffee.

Most coffee is grown in Arabica.

Due to the promotion of some popular commercial advertisements, many of us think that coffee originated in Colombia or Brazil. This is not the case. Coffee is native to Ethiopia.

The global coffee industry employs more than 20 million people.

It takes about 42 beans to make a cup of espresso.