Tips on Coffee - Coffee and Coffee Houses (#)
„In 1511 the first of many decrees had been issued banning coffee consumption, but nothing could halt the spread of the drink. The replacement for morning soup originated in Abyssinia, and rapidly made its way via Mecca and Istanbul to nearly every country-a worldwide epidemic of coffeemania. Coffee plantations spread over four continents, and coffee became the subject of political and social conflict on an international scale. It also created a new institution: the coffee-house-a meeting place of the various social strata, creating a cultural forum.“
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„Probably originated in the Ethiopian province of Kaffa, though there is controversy about its origins. The crop first became popular in Arabia around the 13th century, its popularity probably enhanced by Islam's prohibition against alcoholic beverages. Before 1600, coffee production was a jealously guarded secret, and fertile beans were not found outside Arabia.“
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„Indeed, it is not hard to believe that coffee originated in a land where wild coffee tree forests are still the primary source of harvested coffee. Generally wet processed, coffee from Ethiopia comes from one of three main growing regions -- Sidamo, Harer or Kaffa -- and often bears one of those names. In the cup, an Ethiopian coffee tends to offer a remarkable and bold statement. It is full flavored, a bit down-to-earth and full bodied.“
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„If you wanted to proceed as professional cuppers would, assemble identical clean cups or shallow, wide-mouthed glasses (capacity 5 to 6 ounces) for each coffee to be sampled; a soup spoon with a round bowl; a glass of water in which to rinse the spoon between samplings; and something to spit into.“
http://www.coffeereview.com/reference.cfm?id=33
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„Need a quick hot cup of water for instant soup, tea or coffee? This kettle has a submersed heating element that promotes quick heating. The strong polypropylene exterior stays cool to the touch for safety.“
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„Although Alfred Peet may not have invented specialty coffee in the United States, only reinvented it, he certainly originated and pretty much perfected the contemporary American art of extreme dark-roasting, an art that, at its best, expands body and adds a pungent roastiness to the cup while more or less maintaining the distinctiveness of the green coffee. Starbucks adopted a less-extreme version of Alfred Peet's roasting style, popularized it, and by now every small roasting company in the country appears to have jumped on the dark-roast bandwagon. And, although Alfred Peet tells people that Peet's no longer roasts the way it did when he owned the company many years ago, John Weaver, a man whom Alfred Peet personally trained, would seem to be as close as we can get to the original potential of the American dark-roast style without trying to lure Alfred himself out of his woodsy retreat in North Berkeley.“
http://www.coffeereview.com/article.cfm?id=64
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