Black, invigorating and fragrant. A cup of freshly sauced coffee in nature is something incredible in truth! There are a lot of ways to brew a cup of coffee outdoors, but do you really have a great drink to give you a great drink? Let's figure it out. In general, it seems to us that coffee is a drink that was created precisely for enjoying nature. You just […]

Do you have a minute? It is time for the preparation of delicious espresso! A place? Define yourself! After all, now coffee can be where you are. This time, seeing that the temperature at the thermometer coats for +25 s, we decided to get into the nearest urban park to actually test coffee cooking in the Staresso SP-200 coffee maker. Probably parks are the most accessible and beautiful places [...]

In these warm spring days, we so want to enjoy the coffee outdoors, on a trip or hike ... But, the question immediately arises: "But how do drink it is delicious in not at home?". After all, in a backpack, you are definitely not lucky with you in the backpack ... We have a team of avid coffee travelers Monday Coffee thought about this issue and [...]

The coffee maker market is growing rapidly and develops every year. At the same time, new companies and those that in coffee circles are presented for a long time trying to introduce modern technologies in brewing coffee, reducing the size of the device, making it more compact and affordable. The main well-known brands of such coffee makers include: Handpresso; Cafflano; ESPRO TRAVEL PRESS; Nomad; Staresso. Data Manufacturers [...]

According to statistics, more coffee consumption per day is carried out by girls. Probably a logical fact. After all, it is the female representatives that love a few cups with a friend to skip, sharing joy or a problem, and a couple of photos to make in order to place in instagram. You rarely meet a man who will be with an iPhone in hand over a cup of strong drink jump and tune the light! :) So [...]

Coffee is a tree that grows in tropics with high humidity. Soil for such trees should be rich in minerals and often volcanic origin. Also, the value of coffee beans is different because of several reasons: varieties of coffee, places where grain has been grown, storage conditions and processing. There are more than 50 varieties of coffee in the world, but they all originate from two main - Arabica and Robusti.

Details about varieties

Arabica is a relatively low coffee tree, which grows at an altitude of at least 1000 m above sea level. The grains of such coffee have an extended shape, a golden color and a pronounced taste with a small acid.

Robusta, on the contrary, grows in lowlands and does not require much effort to grow. Such a tree is slightly higher than Arabica and grows in a faster climate. The round shape, the aroma of coffee is insignificant, but has a mustard. Drink from such grains strong, and also has a large dose of caffeine.

There are also two other, but less significant, coffee trees - extselza and liberic. Such trees are wild and mostly used as a carrier for Arabica. As for the grains, they are very fragrant, but tasteless, so used only in mixtures.

Have much more subspecies, as they are distinguished by a large number of aromas, which depend on where it is grown by one or another coffee tree. Based on this, several more coffee subspecies distinguish:

• Ephrica types of coffee, which are grown in East Africa, Kenya, Ethiopia, Tanzania, Uganda.
• Asian - Yemen, Indonesia.
• Latin American - North America, South America, Colombia, Mexico, Jamaica, Central America.
• - Carnataka, Malabar Musson.

According to taste

There is also a classification of coffee in taste quality:

• Soft coffee, which is considered all Arabica, no matter where it is grown, only with the exception of Brazil.
• Brazilian coffee is Arabica, grown in Brazil. The quality of such a product is determined by the labeling, where the plantation is indicated and the shipping place.
• Robusta is all without the exception of Robust.

There are also other varieties of coffee, but they are not classified, because they are used only in mixtures, and not on their own.

Separation by type

Coffee can also be distinguished by type:

• Whole bean coffee. This option of coffee is best of all, it is able to convey to the consumer all the aroma and the taste of a coffee drink. Only for coffee beans will be required to grind the required amount of grains before preparation.
• Ground coffee. This option is the most convenient, as it does not require extra effort to make it.
• Instant coffee. Such coffee is the lowest quality. The coffee makers do not include such a drink to coffee. The main advantage of this drink is its low cost.

Coffee is still distinguished by brand:

• Organic coffee is coffee that grows, going and processed without chemical intervention. Organic coffee is relatively expensive, although it is worth it. If coffee was grown in such an organic way, it equates to an elite drink.
• Special coffee is when grains are collected and fusing in size. It is understood that the grains of the same value fall into one package. It is also processed and roasted coffee. Specialists say that only in this way you can feel the taste and aroma of this species.
• Piberri is a grain of coffee, which are like a pea. This is not a special look, but grains with berries growing on the very edge of the branch. It is said that such grains are very different in their tassels from the rest, even from the very tree.

Classification by age

Also found marking coffee by age

• The grains of the new crop is called "New Crap".
• Coffee grains of the past harvest is called "Old Crap".
• Coffee, which specially withstood several years in hot tropics. It has a specific smoky fragrance and received the name "Mature" or "OLD".
• Coffee that was withstanding 6-10 years in special conditions.
• Vintage coffee is withstanding over 10 years in a special ventilated room. Such a drink becomes thick, with a more rich taste and aroma, and also practically devoid of sourness and bitterness.

In general, coffee trees are very difficult to classify, therefore there are a very large number of species in nature. But, it is still possible to deal with more details in several main things.

Arabica

To begin with, you should find out what Arabica is. Arabica is a tree, which is characterized by its whimsality and relatively small height. Drink such coffee is also recognizable because of its complex taste and aroma. Flowers arabiki tree with white flowers, and the grain of the oblong shape and have a length of about 14 millimeters. The color of the berries is bright red, although if it matured well, then purple. The grains of such a tree also have an oblong shape and two grains in each berry, located flat side to each other. There is also a small groove in the center of grain.

The Arabik tree itself is very capricious and requires much attention. Grows mainly mountainous locations or slopes of volcanoes. Strong heat and frost practically do not tolerate. Very well fruit in areas where hot days change cold nights and where the level of precipitation is about 1500-2000 mm. The flowering of the Arabica coffee tree occurs after each rainy season and, although the harvest is collected no more than two times a year, on the tree you can simultaneously see both flowers and ripe berries.

The soil on which the trees of Arabica grow should be rich in minerals and useful substances. Also, a tree sensitive to various insects, so you should use various pesticides.

What crops the yield, then the Arabica is not very high, for the year from one tree you can collect no more than 5 kg of coffee beans, which is 1 kg of roasted grains. In the process of processing, the grain of arabica is most often washed. The shape of grain is oblong, has a smooth surface, light fragrance and an acidic taste. Such coffee has a small amount of caffeine, and it depends on how high the tree is located above sea level. In the percentage ratio of caffeine in the grains of arabica is 1-1.5%, but aromatic oils are a little more - 18%. The taste is sweet, but with a small acidic. In general, Arabica in the world is 70% of the total coffee production. But, its price is a little more than other varieties, because the tree is very sensitive to various diseases, pests and frosts.

Robusta

Robust is considered the second most popular species. This coffee was first opened in the Congo River Basin. He is the second in the world in popularity.

Coffee from Robusti grains is less fragrant, but stronger than from Arabica. This drink has a large amount of caffeine. The cultivation of such a tree does not occupy a lot of effort, as it is resistant to weather phenomena, insects and pests. Robusta is 30% of the total coffee production, although it is even easier to grow. Also, the yield of this species is much higher than Arabica. Robust in our time is grown everywhere, but the largest suppliers are considered Central and East Asia, Brazil and Southeast Asia.

The reproduction of robusts occurs with cuttings, so in no case can water so that under the tree so that water can occur.

As for flowering, it happens irregularly and rotund. Maturation of the fetus occurs within 10-11 months. The crop is mainly collected by hand, only in Brazil, where a flat surface, use the robust harvest techniques. Robusto berries are most often treated with a dry way. Robti grains differ from the Arabica Round Form. From one tree of these grains, it turns out much more than Arabica.

Robust contains a lot more caffeine, which is about 3%, and aromatic oils - 8%. Due to the fact that Robust has many caffeine, in most cases used in mixtures, which gives coffee the fortress and bitterness. Also this species is used. In the process of processing, a bitter taste and a sharp smell soften. For example, in Italy, the robust is added to espresso so that a more stable strong foam was obtained.

Liberica

But liberic is grown in all countries of the African continent, as well as in Sri Lanka, Indonesia, Philippines and other countries.

Not very high - up to 6-8 m, and the leaves are wide. Liberian's yield is very high and the trees themselves are sufficiently resistant to any diseases other than the Iriemic fungus. The taste of Liberian is not too pleasant, so this species in most cases are used to prepare the mixtures.

Excels

But another little-known species - excel, is not used at all on economic purposes. But, the tree of this species grows about 20 m.

If you figure it out in the very berry of coffee, then it matures an average of 11 months after the time the flower appeared. First, the berry is light green, and at the end of the maturation becomes red. But if the fruit is very mature, then it looks like a cherry, the same dark color. Groceries such berries grow. Inside each berry is two grains that are covered with flesh. There are 5 percent of such berries that have only one grain. Externally grains resemble seeds of one fetus, which are surrounded by several shells.

Let's sum up

Coffee is a favorite drink of many people of the planet. It became an integral part of the morning ritual of many. Americans, for example, do not imagine their working day without coffee, which will be treated and give for strength while working. Canadians are used to communicating with friends in a cozy cafe for a cup of coffee. But our people love to pamper themselves with a cup of hot invigorating drink.

Coffee, because it can be a drink from which you will start your day. And may also become an indispensable tool against sleep.

For example, Arabica has become the favorite majority of the population of the Earth. This species is very fragrant and striking with its taste. The tree breeds from the grain, which feats and feels well. It is very important not to fervent the arabic tree, since one frosty day can leave without a crop for a whole year. Arabica tree is artificially multiplied in all countries of the world, from South America to Africa. Each region and plantation always leaves the track on the taste of the invigorating drink.

Robusta takes one third of the entire production of coffee, because it is significantly inferior to Arabica in its taste and aroma.

There are so-called plantation varieties of coffee. Such varieties vary depending on how one or another variety was grown and processed. Real gourmets of this drink always betray the origin of the coffee drink, on which plantations were grown, what weather conditions were during the ripening period and how coffee grains were treated. It is because of these factors worth such a strong struggle for buyers, among the owners of plantations.

Some plantations, in order to avoid competition, create their own, which will have a notch, unique, making it unique and tasty.

Natural varieties will always be loved among consumers, but in our time it often happens that coffee fans try to create their drink, which will be prepared from the mixture.

Mono varieties will always be popular and loved ones, but more and more often use various flavors and additives to give a coffee beet of even greater fragrance. Such additives are not chemical components and artificial substitutes, all natural: cinnamon, carnation, lemon zest.

If you want to create a strong coffee using various varieties, with the addition of spices, which prevents you from mastering such fragrant art. The most popular coffee beverages with supplements and flavors are Irish cream, Muscat with Vanilla, Amaretto, Cherry Liquor and many others.

Section 1. Coffee Business History.

Section 2. Coffee Growing.

Section 3. Classification and Cooking coffee.

Coffee — this is Drink made of fried coffee wood. Thanks to the content of caffeine, it has a stimulating effect.

Coffee is Important export. He held the first place among export agricultural goods at twelve countries in 2004, and became the greatest significant agricultural export product for the seventh part of the world in 2005.

Coffee make history

Until the XIV century, coffee grown in Ethiopia in a wild form. After the coffee tree was brought to the Arabian Peninsula. At the end of the XVI century, European merchants began to purchase coffee in Arab ports and brought to Europe in the 1600s. According to legend, in the middle of the XVII century, Muslim pilgrim secretly took the coffee grain to South India. From there at the end of the XVII century Dutch traders The coffee tree was held secretly on Java and Sumatra. This served as the end of the Arab monopolist to grow coffee.

Then in 1706, the Dutch colonists sent a seedling of the coffee tree in the Botanical Garden of Amsterdam, and from this tree began to grow a plant in the colonies of the new light. A few years later, the French king receives a seedlove of a tree from the Dutch, and soon the French export Mokco varieties from Yemen on about. Bourbon (now - Reunion, next to Madagascar Island). So began the history of the famous variety of Arabica, called "Bourbon".

In 1721, plantations in Guiana and Martinique are laid. In 1727 - in Brazil, in 1730 - on Jamaica (the beginning of the famous Blue Mountain variety), 1748 - in Cuba, 1760 - in Guatemala, 1779 - in Costa Rica.

According to the most common legend, the toning properties of coffee were opened by the Ethiopian shepherd by the name of Caldi, who noticed that his goats, having fun in the day of dense leaves and dark red fruits of the coffee tree, begin to behave at night excitedly without any obvious cause. He told about this strange case to the abbot of the monastery, and he decided to try on himself the effect of unusual grains.

The abbot was amazed by the power of the beverage and, in order to support the vigor of the monks, covered during the night prayers, commanded them to drink this decoction. Subsequently, the monks learned to fry and grind the grain. The resulting drink removed fatigue, gave fresh strength.

Coffee discovery refers to about 850 G. E., But full of confession came many centuries later. Initially, not decoction of fried green, but directly raw coffee berries was used as a toning. A little later, in Yemen, they began to prepare a drink from a mature dried pulp of coffee fetus, getting a drink - "Gehir" (he same kisher) - the so-called "white Yemensky coffee". Ethies were finally expelled from the territory of the Arabian Peninsula in the XI century. During their reign, the Arabs took over a lot of the original and rich culture of Ethiopians, including the habit of drinking coffee. Initially, the Arabs prepared it in a way far from modern. They pressed the coffee grains and mixed them with animal fat and milk. Of the resulting mass, the balls were taken, which took with them to the road as a tustling agent.

Coffee (COFFE) is

Only in the XII century, a drink began to prepare a drink from raw coffee, and the centuries later began to tear the fruits from coffee trees, to dry the grain, fry and grind, and the resulting powder to fill with hot water. Arabs added various spices to it, such as ginger and cinnamon. Also mixed drink with milk.

In 1475, the first specialized coffee shop Kiva Khan was opened in Constantinople. In Istanbul, the first public coffee shop was opened in 1564. Historians argue that the Almighty Vizier Mehmed Kepelul once changed the commoner and went on coffee shops to listen to what they were talking about power. And, as it turned out, I did not hear a single kind word, after which the Rodantorets ordered to close all the coffee shops, and to prohibit coffee.

In 1511 the first attempt to ban coffee. Corrupt Governor Mecca (then was located as part of the Ottoman Empire) declared illegal use of coffee, believing that coffee makers could pose a threat to its power. Sultan, who complained by Meccans, commanded to remove the ban and executed the governor, proclaiming the coffee "Sacred Drink". Widespread coffee as popular in Europe The drink began in Vienna from 1683 and is associated with the name of the Ukrainian merchant (former Cossack) Yuri-Franz Kulchitsky. At the decisive moment of the siege of Vienna, the Turks in the same 1683 Yuri-Franz Kulchitsky, rejected into Turkish clothes, the enemy cordons were held and led the allied troops to help the besieged city. In 1684, he received the title of an honorary citizen of Vienna. As a reward, he asked to give him 300 bags of coffee grains captured at the Turk. In fact, Yuri Kulchitsky became one of the first unrecognized classics of advertising. He personally promoted coffee, spreading him through the streets of the city in Turkish clothes, invented Roglik, who the crowns were eaten by the Turks, and in 1684 in Vienna published the book of his memoirs, immediately became the bestseller in Europe. August 13, 1684 Kulchitsky opens the first coffee shop in Vienna. He adapted Turkish coffee to the European taste, adding to it and milk and creating the famous "Coffee in Village" - a drink that won the whole of Europe. After a couple of years, Armenian Pascal opened the first coffee shop in Paris - LE CAFI PROCOPE, and soon Europe was overwhelmed with a real coffee boom.

Johann Sebastian Bach wrote a comic "coffee canta" to the poems of the German poet Picanander, who was first fulfilled in 1734

In the Russian Federation, coffee was in Tsar Alexei Mikhailovic and served as a means of many diseases, including from migraine. However, it is the custom of drinking coffee to contact the name Peter I. He, according to the statements of historians, forcibly squeezed "Gorky Palace" approximate. In 1703, the first coffee house was opened.

Catherine Great saw coffee every day, and so strong that 1 pound of coffee was enough for only 4 cups. She also used coffee for cosmetics: mixed coffee thick with soap and cleaned the face and body to the resulting scrub.

In Britain, the coffee house has long been considered men's clubs for a long time. Women, dissatisfied with the fact that her husbands do not pull out of the coffee shops, in 1674 they wrote a "female petition against coffee".

In the XVIII century, Europeans brought the saplings of a coffee tree in many tropical country all over the world. Now it is grown in 65 countries. Most of the coffee is made in Brazil (It accounts for about 40% of world coffee production), Colombian Republic, Vietnam, Indonesia, Mexico, India and Ethiopia.

In 1899, the Swiss chemist Max Morgetaller created instant coffee. Soluble coffee entered the use of the 20th century in the 40s of the 20th century.

Deco-infinization of coffee beans was invented in 1903 by German Ludwig Rosomus. Make this discovery helped him. The ship transported the cargo of coffee, got into a strong storm, and the holds were filled with sea water to such an extent that the ship hardly remained afloat. The owner of the cargo thought everything was lost, but just in case decided to attribute coffee beans to the examination. Ludwig Rosomus determined that coffee is in perfect order, but lost almost all caffeine. Subsequently, a lucky German patented his find in the US. Widely fame to coffee without caffeine came in 1930.

The history of coffee covers several periods. The history of coffee takes the beginning from ancient times and is rooted in the first civilizations of the Middle East, although the origin of coffee is still unclear.

It is believed that the Ethiopian ancestors of the peoples of Oromo were the first to notice the exciting effect of coffee bean. However, no direct evidence on this account is not preserved and the testimony of where coffee has grown in Africa or who among Africans could know about the existence of coffee before the XVII century. According to a widespread legend, the discoverer of the unique properties of the coffee tree was the Ethiopian shepherd Kaldim approximately in 850. Later, the emergence of this legend (1671) and the lack of evidence of Kaldim itself make a number of researchers assume that the legend is unreliable. From Ethiopia, coffee spread in Egypt and Yemen. The earliest evidence of coffee consumption belongs to the middle of the 15th century in the Sufi monasteries of Yemen. To the IX century, coffee has spread widely in Italy, Indonesia and America from Ethiopia, a coffee drink has spread throughout the neighbor and Middle East. Initially (about 1200) coffee was preparing as a decoction of the dried shell of coffee beast. Then the idea of \u200b\u200broasting this shell on coals arises. The roasted peel and a small amount of silver skins fell asleep for half an hour in boiling water. Currently there are more than one of the varieties of coffee. Higher grade of coffee is distinguished by a strong infusion and aroma. In Europe, he was extremely valued until the XVIII century. Later, coffee was taken to the number of harmful drinks and only in the 20th century coffee became popular again. At the place of growth, coffee is divided into three groups: American, African and Asian.

The origin of the ancient name "Coffee" entered into English in 1598 from the Dutch word "koffie". Nearest etymology: also Cofiya (1724). From Arabsk. قهوة (QAHWA; originally meant the type of wine). In a number of European languages, the Word is borrowed through the Turkish word "Kahve". Further origin is unknown; It is possible that "QAHWAH" occurred on behalf of the Ethiopian Caff region, the birthplace of the coffee tree (in the cuff coffee itself is called "Buno" or "Bunna"). In the XIX century, they never said that coffee and drink - they were always "fell off." In the works of Gogol, Ostrovsky and Goncharov, the phrase "He will allow to bite coffee".

During the years of Petrovsky rule, the word "Coffee" varies ("Kofiy", "Cofofi", "Kohy", "Kefa", "Coh", "Kof", "Cafe") in a possible compliance with analogues in Western European and oriental languages. For linguists, the generic design of the word "coffee" in this case, which has received a male family in Russian, contrary to the formal indicator of the final "-E", in Russian. In disputes about the reasons for this, some linguists refer to the generic characteristics of this word in possible borrowing languages \u200b\u200b(husband. Rod - in German, Dutch and Italian), as well as on the contextual connection of the use of the word "coffee" in a number of words "Vegetable", "Drink" . According to another opinion, the male genus of the word "coffee" should be considered a heritage of the old form - a coffee.

Coffee (COFFE) is

The first references to coffee are dated to the IX century BC. Motherland Coffee is called Ethiopia. There are several Ethiopian legends of the origin of coffee. According to one legend, the history of coffee begins with Yemen Sheikh Abd Al Qadir. During research work, Sheikh revealed new drugs. Once in his field of view, the fruits of the coffee tree were filmed, which was the beginning of the history of coffee. In 1587, Kadir wrote: "No one can understand the truth until there is a coffee foam of bliss." But first only as a means that helps from headache and indiscriminate stomach. According to another legend, the Ethiopian shepherd of Caldim has become the discoverer of the coffee tree approximately in 850. As evidenced by handwritten sources, Caldim, distilling her herd on the slopes of the mountains, where the wild coffee trees occurred, the shepherd drew attention to the strange behavior of goats. Take the leaves of this plant, the goats came to an excited state, began to run and ride frantically. Caldim spoke about this abbot of the local monastery. He risked himself to try the leaves and fruits of the coffee tree. Having experienced a tonic and exciting effect, the rector decided that the decoction from this plant would be useful for his wards of monks would not fall asleep during long-term services. The use of burst from leaves and fruits of coffee has become the tradition of this monastery, and then gained popularity among the surrounding inhabitants.

In Europe, the first accurate and complete characteristics of the coffee tree gave Prosper Alpini, the Italian doctor from Padua after in 1591 Alpini accompanied the Venetian embassy to Egypt. The first cup of coffee was offered to Europeans in Rome in 1626 Papal Nunzim della the ballet, which was addicted to coffee in Iran. After 20 years, the first coffee shop appeared in Venice, then the coffee shop appeared in Marseille and France. It is believed that in this way the growing popularity of coffee in a number of European countries was witnessed. Nevertheless, it should be noted that the Lekari of those times rebelled against the use of coffee.

The first known mention of coffee was recorded in France. He made famous dealer Coffee Philip Sylvester Dufur. Dufur refers to the works of the Persian doctor Muhammad Ibn Zakaria times, known in the West under the name of Razz (850-922). In his medical encyclopedia, sieves calls coffee by the "Banchum". Having studied this work, the specialists concluded that the healing properties of coffee were known to the ancient doctors before our era. In one of the first scientific work Once, written in 1587 - "Umdat Al Safwa Fi Hill Al-Qahwa" describes in detail the history of coffee. As the Arian wrote, the first person who had tried coffee in 1454 was Aden's mufti, Sheikh Jamal Al-Dean Al-Dhabhani. Soon after that, Arab merchants delivered coffee grains to Arabia, where they divorced the world's first coffee plantation in the territory of modern Yemen. The Arabs called the drink made from this plant "Kezhara" (translated from the Arab. "Driveing \u200b\u200bSleep") - This is based on the second version of the origin of the word "coffee". It should also be noted that the basics were one of the first who began to use coffee as a means of combating sleep. From Arabia, coffee was sent to Mecca and Medina, as well as other major cities of Cairo, Damascus, Baghdad and Istanbul. In the countries of Arab Magrit (Algeria, Libya, Tunisia, Morocco), coffee became known in the XV century, after entering the Ottoman Empire. In 1633, after the Anti-Isian Uprising, Yemen established direct trade relations with European countries, starting the supply of Coffee "Moko". It was during this period that the portion of the port as the main coffee shopkeeping center came. In time, the flourishing coincided with the general economic rise of the country, which since that time began to be called "happier" (from the word "Yaman" - happy). It is also worth noting that Moha gave the name of a variety of coffee produced in Arabia.

The name of the world's famous Moha's coffee comes from the name of the port of Al Moha, from which up to the twenties of the 18th century was carried out by coffee grains. Then, with the beginning of widespread coffee production in other countries, the role and importance of the port as the main center of international coffee has fallen sharply. In 1511, on the Cathedral of the laws, held in Mecca, the name of Allah was cursed, and the drink cooked from his grain was recognized as the "fading of the devil" and is prohibited. Unfortunately cruel Karaly: cut off the tongue, and sometimes they were executed - they were sutured in a bag from under the coffee grief and threw in the sea. In the XII century, the Ethiopian Orthodox Church was banned for coffee. However, in the second half of the XIX century, the ratio of Ethiopia to coffee has changed significantly. As Richard Phanerst wrote: "This happened only thanks to the emperor Menilica II, who adorament to drinking coffee and Ebone Matiosu, who made a lot in order for the clergy to admit Coffee Muslim Drink."

Coffee in modern Yemen - National Drink. In Yemen, traditional Yemeni coffee with ginger is particularly popular. Interestingly, Yemeni coffee is called by the name of the districts where it grows. In 1554, the first coffee shop was opened in Istanbul. Two Syrian merchants opened their institution, called "Circle of Thinkers". Coffee shops in Istanbul initially served as a place of recreation and entertainment, philosophical and political conversations. For this reason already in period The Board of Sultan Murad IV (1623-1640) to all residents of the Ottoman Empire banned drinking coffee under the fear of the death penalty. In 1511, decree of the government of the Ottoman Empire, all coffee shops were closed. However, already in 1524, by order of the Turkish Sultan, Selim I was issued a decree (feltwas), which proclaimed the fact that people were allowed to drink coffee. In Cairo and Egypt, the ban acted from 1532.

Coffee (COFFE) is

In Europe, coffee appeared in the first half of the XVI century and became no less popular than in Muslim countries. The European clergy also tried to fight his influence, imposing prohibitions under the pretext of the fact that the coffee, called the "Black Blood of the Turks" is the destructive influence of Islam in the soul of Christians. For the first time, coffee was brought to Europe in 1615 by Venetian merchants. This happened during the appearance of two other hot drinks - hot chocolate brought from America by the Spaniards in 1528, and tea that first appeared in Europe in 1610. The first European coffee shops appeared in Venice in 1683. The most famous Venetian coffee shop "Cafe Florian" on San Marco Square was opened in 1720. Currently, the coffee shop is still working and open to visitors. Interestingly, the world's largest insurance organization "Lloyd" in London began like a coffee shop. She was opened in 1688 by Edward Lloyd. Lloyd was preparing lists of ships that his clients insured.

Antonio Menavino wrote about the coffee tree in 1548, and after ten years, Pierre Belon mentions him in the list of plants of Arabia, emphasizing his African origin at the same time. About coffee and coffee trees tells in his book, published in 1592, Professor of the Paduan University of Prospero Alpini. Coffee was marked in the Syrian city of Haleb Leonhard Rowolf, the first European, who calls CHAUBE coffee in 1573; Rawolf used detailed descriptions of coffee trees that were made by European travelers. In the book of Augsburg Medica Leonardo Raugvolf, released in 1582 and dedicated to his travels by country of the East, you can read the following lines:

"Among other useful things they have a drink to which they attach great importance and which is called" shauba ". This beverage is more than ink, and is very useful in many diseases, especially with gastric. They tend to drink it in the morning, and even in humans, not afraid of what they will be seen. They drink it from small clay or porcelain pretty deep cups so hot as they suffer their lips. They often bring a cup to her lips, but drink small sips ... They prepare this drink from the water and the grain, which residents call "Bunnu". These grains are very similar to the form and the size of the laurels berries and are enclosed in two films. This drink is very common. That is why the bazaar can always see merchants who traded either a drink or grain ".

- Leonardo Raufvolph

From the Ottoman Empire, coffee was imported to Italy. Exactly at Italy Clemental advisers VIII offered him to declare a favorite drink of the Ottoman Empire unclean. However, Dad decided to bless coffee by making it an acceptable Christian drink. This happened in 1600. The first European coffee shop was opened in Venice in 1645. It was called BOGETTA Del Caff. Active trade Between Venice and Muslims in North Africa, Egypt and East introduced a wide variety of African goods, including coffee that has become the leading goods of the European port. Venetian merchants introduced a tradition to offer a cup of coffee with rich people of Venice. In the XVI century, coffee became known to the west.

IN UK Coffee was considered a good medical device. Some doctors believed that ground coffee helps with intestinal diseases, as well as with hysteria. The British believed that as a drink coffee stimulates mental activity, soothes the soul and "dries out the fountains of the tears." The first coffee house in London was opened in 1652 at the University city of Oxford. He was opened from Turkey Paste Rosie. A copy of the poetic dedication to Rosie is preserved, where the Pask is named the first person who introduced the inhabitants of London with coffee. In 1583, the famous German doctor Leonhard Rowolf wrote that Britain Coffee appeared in the XVI century, thanks to the efforts of the British Ost-India organizations and Dutch East India firms. Coffee shops in the UK were called "universities." It was in the coffee shops were the first chess competitions. By 1675, more than 3,000 coffee shops were numbered in Britain. In 1668, Eduard Lloyd's coffee house opened in London, who visited merchants and marine insurance agents. Later, it was transformed into the well-known insurance organization "Lloyd" S of London ". According to eyewitnesses, this coffee house visited the young Nikolai Karamzin in the summer of 1790. His impressions of a visit to the stock exchange, Karamzin described in the book" Letters of the Russian Traveler ". Another coffee house Jonathan laid the beginning of the first English stock market. In early 1675, English King Karl II signed the "Proclamation for the Suppression of Coffee House"), according to which all London Coffee Shops were closed for visitors. In Coffee shop's proclamations were announced by the "face of dissatisfied persons and just loafers." The associates were English women who claimed that men neglect family responsibilities in order to discuss coffee or politics for coffee. His decree was recalled after public outrage. Over time, the popularity of coffee in Europe is noticeable. Recently and years later gained fame in America.

At the beginning of the XVIII century, a great contribution to the dissemination of coffee in Russian Federation emperor Peter I. Pretty drinking drink in Holland, he introduced him to the custom on his assemblies. History tells how Peter I is in Holland I often had and even some time lived with Amsterdam Burgomistra Nikolas Vitsen, known at the time of a businessman and a coffee trap. By order of Peter, the coffee was treated even at the entrance to KunstkaMer. However, the appearance of coffee was accompanied by numerous religious philippics. In the eyes of the Old Believers, coffee becomes an example of satanic innovations listed in Russian Federation Peter from hostile Europe. An old-supplied saying, appealing to (pseudo) etymological argument, is known: "Quick to drink - to impose Cove on Christ", as well as the instruction of "In the defense of ancient piety" "On tobacco, about tea, Cofia" ("In someone from Orthodox Christians") . The first mention of coffee in the Russian Federation historians refer to the rule of the Grand Duke Vladimir Svyatoslavich, which is evidenced by the record found in the ancient "Tale", according to which, the Grand Duke used Kava's drink. According to the dictionary V. Daly, Kava - Polish drink and translated from Polish means "coffee". In 1638, the Russian ambassador Vasily Starkov brought the king Mikhail Fedorovich 4 Pone of the dried tea leaves as a gift from Mongolian Altyn-Khan. 40 years later, was concluded about supplies "Dried grass" in the Russian Federation. The next mention of coffee in the Russian Federation refers to 1665. It was this year that the court leakage Samuel Collins was prescribed Alexey Mikhailovich, Father Peter I, the next recipe: "Various coffee, Persianians and Turks known, and usually after lunch, pretty there is a medicine against absenteeism and heads."

The first coffee house in the Russian Federation was opened in 1740 with Anne Ioannovna. The Empress became famous as a big fan of coffee. It is known that every morning she served a cup of coffee. According to the memoirs of contemporaries, Peter III (Spouse Catherine Great), daily tormented by a cruel hangover, drank in the morning strong coffee and smoked cigars. Since the 1990s, Russia has entered the top ten most coffee countries in the world. Nowadays, coffee has great demand from Russians. Especially soluble as more convenient and fast in preparation. Statistics argues that instant coffee is 86% of the total volume of coffee imported into the Russian Federation. In the second third of the XVIII - the beginning of the XIX century, numerous references to Coffee Hadels are found in Russian periodicals and literature (in their row - the early comic Opera Krylov "Coffee Nature"). In 1799, fortune-telling on the coffee grounds became the theme of the metropolitan reassigns in connection with the judicial matter of the Lifelandsky nobleman of the 35-year-old Lieutenant of Egor Karpovich Kempen, who told his colleague story about the gypsy emperor. Paul and the death predicted to him. The story of Kempen was reported to the secret office. Kempen was interrogated and sent to the punishment to serve in the regiment of Count Razumovsky. At the beginning of the XIX century, the famous cafe "Pechkin" opened in Moscow. Famous writers, actors, musicians, artists play chess, billiards, read newspapers, learn news, communicate - Vissarion Belinsky, Alexander Herzen, Timofey Granovsky, Mikhail Bakunin, Mitrofan Shchepkin, P. Molchanov, A. Ostrovsky. About this club Alexey Pisemsky wrote: "The most reasonable and thinking place in Moscow," and the poet of Athanasius Fet loved to say: "Who knows how much love for science and art emitted Pechekin's cafe." At the end of the XIX century, coffee in the Russian Federation was 8,128 tons per year, and at the beginning of the 20th century - already 12,352 tons per year.

Coffee was delivered to France In 1644, but only 15 years later, he won some popularity among the French. Antoine Gallan (1646-1715) In his book about the origin of coffee, it describes the Muslim Association of Coffee, Tea and Chocolate: "We are obliged to the appearance of coffee in France, the Great (Arabic) doctors. It is thanks to them that the modern world became known for coffee, which can be eaten as well as sugar, tea and chocolate. " Later in 1672, Sicilian Francesco Proccopio opened the first Paris Coffee Show, which was located opposite Comeda Francsez theater. His quick success contributed to the fact that coffee facilities spread soon throughout Paris. In addition to coffee in it, they also filed another novelty - ice cream. Historical documents are told that in 1644 several Frenchmen went with a mission to Istanbul and returned to France not only with fried coffee grains, but also with a copper coffee pot and small cups for drinking. In 1669, the Ambassador of Ottoman Sultan Mehmed IV in Paris - Suleiman Aga for the first time treats Louis XIV coffee beet. In May 1670, the ambassador introduced the tradition to offer its European guests. The first coffee shop was opened in 1671 in Marseille.

Later in 1714, when the popularity of coffee will grow significantly, the burgomaster Amsterdam will give the King of Louis XIV coffee trees, which will then become the attachments of the coffee plantations of the flaming continent in 1723. Approx at this time for the first time coffee is used with sugar. Although most French knew the coffee, some found it extremely unpleasant. The German brother's wife of the King of Louis XIV compared him with the breath of the Archbishop of Paris. Madame de Seven, having tried coffee, rejected him too violently, like cocoa. One nobleman used it exclusively for cleansing the intestines, making coffee enemas, which, according to him, acted correctly.

Archival documents testify that residents of Vienna drank coffee already in the 1660s, but the first coffee shops opened only in the 1680s. The first coffee shop in Austria opened in Vienna in 1683 shortly after the Vienna battle. The special popularity of the coffee shop was used in Prague, Krakow, Budapest. In 1840, in the city there were only 80 in the city, by the end of the century this figure reached 600. The Viennese cafe was a lifestyle and gradually turned into one of the most important institutions of society. Fashion went to wooden coffee tables, marble tables and rounded shapes of chairs, created by the French Tregon, and became the symbols of the Cafe setting throughout Europe.

Coffee (COFFE) is

It is believed that the first person who brought coffee beans to Vienna was the Polish officer of Ukrainian origin, one of the soldiers of Yana III sobular, Yuri Kulchitsky. It is known that in the youth Kolchinsky found himself in TurkeyWhere with risk for life penetrated through the enemy positions, supporting the relationship between Austrian reinforcement and defenders of the deposited vein. Thanks to the heroism of the Kolchinsky, the Turks were turned to flight and hastily retreated, leaving all their equipment, which included bags with green coffee grains. Kolchinsky assigned them to himself. Return to Motherland Kolchinsky opened the first coffee shop in Vienna, calling it "under the blue flask", and helped popularize the custom add milk to coffee and sugar. Modern Vienna stores old traditions and is still a city cafe. Among them are old cafes "Schwarzenberg" and "Central", relatively young, but no less prestigious "Herrenhof", "Prukkel", "Weimar", "Grinsteidl". October 1 in Vienna officially celebrate "Coffee Day". On this day, visitors of the Viennese café are offered traditional Viennese coffee.

The appearance of coffee in the Northern Republic of Germany is associated with the name of Ludwig IV Hessian. From the stories of travelers about coffee in Federal Republic of Germany They knew from the end of the XVI century, but the coffee itself appeared there only in 1670. The first description of the coffee tree and the coffee beverage belongs to the German doctor from Augsburg Leonard Rowolf in 1582. Rawolf described coffee trees in his travel diary. In 1596, German Naturalist Belleus became the first person who introduced Europeans with coffee beans. In 1675, the Dutchman Jan Danz, by profession, the doctor delivered coffee beans to the BranDerburg court in North Federal Republic of Germany (FRG)And also opened the first coffee shop in Bremen. In the same year, the first coffee houses were opened in Hamburg, Bremen and Hannover. At the beginning of the XVIII century, 10 coffee houses already existed in Berlin, and in Leipzig - 8. It is interesting that the original coffee houses were intended mainly for men, so that the middle-class women united in Kafeuzen. From the beginning of the XIX century, the tradition of holding female aristocratic coffee parties arose in the Republic of Germany. Rich ladies, wives of large bourgeois, began to gather annually at Kaffeekranzchen (Russian. Coffee lover circle) - afternoon coffee. Men of these women called Kaffeeklatsch (Russian Coffee Gossip). Workers' coffee was banned under the pretext that he was infertility, but it only led to the emergence of the thriving black market. However, by the beginning of the XIX century, coffee was again allowed. On September 26, in the Federal Republic of Germany, there is a "coffee day" under the motto "Coffee is an international drawing." Initially, the occurrence in Hamburg and Leipzig, coffee parties soon spread throughout the Federal Republic of Germany (Germany). Most of the German "Cafeauzen" were simultaneously musical salons in which concerts were organized. From 1720, for 20 years, Cimmermans Cafeauz in Leipzig gave concerts Johann Sebastian Bach. In this coffee house, Bach, from time to time, on request, his owner wrote music played in the house on Fridays in winter and on Wednesdays in the summer. Between 1792 and 1734, Bach creates a comic "coffee canta" to the poems of the German poet Picanander, who was first fulfilled in 1734.

In 1777, Friedrich the Great published a manifesto, which contained a number of complaints and requirements. This one preserved its strength for twenty years. The baseman who informed the fool of coffee, received the fourth part of the penalty of the guilty. Also, the king imposed a ban on the roast of coffee at home and even established the "Coffee Sigger".

A decisive step in the distribution of coffee did Nikolas Vitsen, the initiative burgomaster Amsterdam and a member of the Board of the Dutch East India Organization. It was he who convinced Governor Governor Joan Van Hechn in Batavia to grow coffee trees in the Dutch India. Later, the Dutch was secretly taken out coffee seedlings into the Dutch East India, where the seedlings quickly took root and multiplied. Dutch businessmen The first began to breed coffee in their colonies. And the first coffee plantations were the Dutch Islands of Java and Sumatra (1690 years old). Later Sri Lanka and other islands of sounds. By the beginning of the XVII century Holland became the largest coffee maker on world market. By 1719, the Dutch Ost-Indsk was able to satisfy the growing Europe on "coffee from the island of Java" coffee trees were grown under a glass into the Botanical Garden of Leiden, after which the cuttings were planted in other botanical gardens. In 1714, the Dutch, who participated in the conclusion of the Utrecht peaceful agreement Transmitted to their French partners in the negotiations of coffee sprouts, which were later grown by Professor of the Botanical Royal Garden, in Paris.

The first references to coffee use in the North American continent belong to 1668, and soon after that in many cities, including New York, Philadelphia and Boston opened the first coffee shops. For the first time, coffee was brought to America by the Dutch at the beginning of the XVIII century. According to another version, about coffee in USA It became known thanks to English migrants a few dozen years earlier. This is indicated by the records made in the ship magazine Captain John Smith, which indicated coffee, as well as devices for grinding it, among the goods that shipped his ship. In 1720, the French sea officer Gabriel Matheli de Clery (1687-1774) in the rank of captain from infanteria decides to grow coffee in a new light. In 1723, de Clery received several coffee saplings from the French botany from the Royal Botanical Garden of Antoine de Justy. Soon after, the king instructed the captain de Clery to carry the grown tree to the island of Martinique (Antilles). De clier with big risk And deprivations performed the king's instruction. On the Antille Islands, he organized coffee plantations on, Jamaica, Cuba, Puerto Rico and Trinidad. It began to have a rich source of income and in honor of this erected a monument to Captain de Cong on the island of Martinique. According to the memories of De Cle, most of their scarce diet of drinking water, he gave the coffee tre. The first harvest fee took place in 1726. Later de Clery put the sprouts on the island of Guadeloupe and San Domingo, where the plantations were previously located cocoa.

Three years after the death of the officer, the number of coffee trees on the island reached 19 million. Coffee began to spread over the new light of two points - Martinique and Dutch Guiana (). Approximately in 1730, the Spaniards import it in Puerto Rico And in Cuba, in Colombia, the Republic of Venezuela and the Philippines. Brazil gets coffee from Portuguese, and Jamaica Thanks to the efforts of the British today has its famous variety of Blue Mountin, which grown at an altitude of 1,500 meters above sea level on the slopes of the blue mountain. Now he is one of the most expensive on the planet along with Galapagos San Cristobal, Indonesia - Copy Luvak and Yemen - Moka. In 1774, the colonialists of the United States at the Continental Congress proclaimed coffee with their national drink.

At the end of the XIX century, most European countries have been breeding coffee plants. Soon coffee began to grow independently to the French on the island of Bourbon in the Indian Ocean. It became the beginning of the history of the famous world of coffee "Arabica", which is called Bourbon. It is known that at the colonial plantations of France, they worked primarily Africans who performed the duties of chernrol and workers. Cutting conditions of work became the first prerequisite to the Haitian revolution of 1791-1804 in the XVIII century, coffee was distributed worldwide. It should be noted the plantation of coffee trees in Guiana and on Martinique - 1721, in Brazil - 1727, in 1730 - on Jamaica, in the second half of the century, coffee plantations appear in Cuba, in Guatemala and Costa Rica. Almost on every island, Indians were used as slaves on plantations. As in the case of plantations in France, the congestive working conditions led to numerous public protests and state coup. Costa Rica remained the only state in which the cultivation of coffee happened on a purely commercial basis. In 1820, Costa Rica also became the first state exported coffee. However, it should be noted that the lack of labor prevented the formation of large farms. For two centuries, the Egalitarian and authoritarian regime, which caused mass riots in society acted on Costa Rica's farms. In 1727, the Portuguese, forced to resolve the border conflict between the French and Dutch Guiana, will take advantage of their role of intermediaries and cut out several seedlings of the coffee tree. Lieutenant Francisco de Malo Pallet was sent to Guiana to solve a controversial issue. According to the memories of eyewitnesses, a bouquet of flowers from the wife of the governor received a bouquet of flowers, among which there were several cuttings of the coffee tree. In 1893, coffee was taken out of Brazil in Kenya and Tanzania, located near Ethiopia, the birthplace of coffee.

The first references to coffee in New York belong to 1668. It is reported that this drink is prepared from roasted coffee beans with the addition of sugar and honey. The first coffee shops in America appeared in 1691, in Boston. They were called "London Coffee House" and "Gathering Coffee House". In New York, the first cafe appeared in 1696 and was called Kings Arm. But the most famous cafe "Green Dragon", the former place of meetings of the rebellion of the uprising against the hated tyranny of the Zaochean King. Boston was also the place of the largest coffee market. The first American coffee shops largely copied their British predecessors. At first, coffee in New York was available only to the preferred segments of society. However, everything changed dramatically in 1773, when King George III has fallen taxes with tea products and a riot flashed among Americans. On December 16, 1773, the inhabitants of Boston, rejected by the Indians, penetrated the English cargo vessel, which was standing in the harbor, and thrown over the board all the cargo - 342 drawers with tea worth 18 thousand pounds sterling. In the 20th century in 1920 in connection with the adoption in USA "Dry law" Began coffee boom.

In world trade On the volume of operations of the purchase and sale of coffee is inferior only to oil, occupying second place. Every year on world market Coffee for more than 2 billion dollars is for sale.

For many decades, it remains a generally accepted world leader of coffee production. The area of \u200b\u200bcoffee production areas is approximately 4/5 of the European Square (8.5 million square kilometers). As of 1998, coffee plantations occupied 27,000 km, 6 billion coffee trees grew on them. In 2009, 2,368,000 tons of coffee or 2,440,000 tons were produced, according to FAO. In 2009, Brazil delivered 32% of all world coffee and 46% of the total Arabica. Brazil amounted to more than 1.8 million tons.

Coffee (COFFE) is

According to Wasters, Wasvura, Brazilian Coffee Country, 1850-1900, notes, coffee has had a tremendous impact on the economy and social life of Brazil. Today, huge plantations of coffee trees cover the hills of South and Central Brazil. After the Second World War as a result of the chemical exploitation of soil, cutting down forests, extensive coffee plantations in traditional areas of production were abandoned at that time. Coffee growing advanced to the zones of the claropers of the states of Parana, Mata Grosu and Goyas. And although coffee is grown in 17 of the 21st Brazilian state, four of them (the northern part of Parana, the northwestern part of the state of São Paulo, the southern state of Minas Gerais and Espirita Santa) produce 98% of all products.

Brazil, like most other countries grown coffee as a commercial product. In 1840-1850, more than 370,000 slaves were on illegal grounds, brought from Africa to Brazil. Slavery was abolished in the Spaniard countries already in the 50s of the XIX century, but in Brazil existed until 1888. The popularity of coffee in the XVII century in Europe can be comparable only with the popularity of tobacco, which is almost a whole continent in period Thirty years old war (1618-1648). However, the policy of increasing price on coffee in Brazil made it possible to other countries, such as Colombian Republic (The second coffee maker in the world), Guatemala, Indonesia and Vietnam to make coffee production.

Coffee production B. republic of Colombia. It has a number of regional features. Since 2007, the commodity (trading) brand "Columbia Coffee" is protected by the legislation of the euro of the Union, and is applied only to coffee grown in the territory of the Columbian Republic. The Republic ranks second in the world after Brazil exporting Coffee Arabica; The main consumers of Columbia coffee are USA, France, and Japan. Because of the global climate change, coffee production is reduced: from 12 million bags (60 kg each) in 2006 to 9 million bags in 2010. Nevertheless, coffee is grown by almost all mountains of the country between 72 ° and 78 ° C.Sh., in its production is employed at least half a million people. In 1999, the coffee make up 3.7% of the country's GDP, providing 37% employment in agriculture. Main areas of production: Narinho, Norte de Santander, Antiojia, Valle-del Cauca, Kunddinamarka, Wila, Tolima, etc.

By some dataThe monks-Jesuita began breeding coffee at the beginning of the XVIII century. The priest-Jesuit José Humila mentions the cultivation of coffee in the Mission of St. Teresa in tobach on Orinoco in the book "Illustrated Orinoco" (1730). In the report of the Archbishop-Vicer of Caballero-I-Gongor, 1787 it is said that coffee on the territory of the Republic of Colombia was grown in the northeast near the current Santaander and Boykali.

In 1835, the first commercial plantation was founded, which gave yield 2560 bags (60 kg each). Coffee was taken out of the Cucuta port on the border with Venezuela. However, the growth of coffee production did not occur against the background of the export of tobacco, quinine and animal husbandry products. In the twentieth century there is a revival of coffee production, mainly in Santander, Caldes and Northern Tolima, the main coffee houses were small farms. In 1927, national producers of the Columbian Republic of the Republic of Cabank was founded (Pederaaciun Nacional de Cafeteros de Colombia).

Ethiopia is one of the main coffee makers in the world and on the African continent (more than 20% of the general pharmaceutical collection). Ethiopian coffee grows at altitudes from 1100 to 2100 meters above sea level at the average annual temperature of 20-25 ° C and precipitation 1500-2000 mm per year. The average yield of coffee is 4 c / ha. Coffee collection lasts from August to January. The country collects a third of the world production of Arabica. It is estimated that every fourth resident of Ethiopia (only about 12 million people) is engaged in collecting and growing coffee. Despite the fact that the country consumes 55% of its harvest Grains, volume export Coffee grows and reaches 90 thousand tons. The gross annual collection is 200-240 thousand tons of coffee. 4-5% falls on his share internal gross product, 30% of government revenues, 65-70% of foreign exchange earnings. Despite the fact that the homeland of coffee remains Ethiopia, a small amount of the country for exports up to the 20th century, and a large part of it is not from the south of the country, but from the surroundings of Harara in the northeast. According to experts, the Kingdom of Caffe, the birthplace of coffee plants, in the 1880s, the country produced about 60,000 kilograms of coffee grains

Commercial coffee production began in 1907 from the basis of the internal port of Gambel. Subsequently increased: 100,000 kilograms of coffee were exported from Gamples in 1908 while in 1927-1928 more than 4 million kilograms passed through the port. After years, coffee plantations appeared in the province of Arsi, from where they exported through the railway in Djibouti - Addis Ababa. While only 245,000 kilograms were chartered by rail, this quantity increased to 2,240,000 kilograms by 1922, exceeded the export of Coffee "Harari" by 1925, and reached 9,260,000 kilograms in 1936.

It is worth noting that Vietnam is one of the significant coffee products of the world. In 1977, the country became sixth largest supplier Coffee and secured 19% of the total volume of its sales in the world market. Coffee has become the fifth most important source of currency for Vietnam. The main producer of grain - the province of Darlac, located on the central alpine plateau. The large-scale production of coffee in Vietnam served the beginning of the normalization of trade relations with the United States in 1995. Today, the country collects annually over 200 thousand tons of coffee, mostly robust .. The best local categories of quality coffee Robustes are considered the grade of the EK-Special and EC-1 class.

Today there is no one person who, who, for one way or another, would not be known the history of coffee. Let's remember the beautiful Ethiopian legends dedicated to the history of coffee. After all, Ethiopia is considered the starting point for the history of coffee.

According to one legend, the history of coffee begins with Sheikh Omar. He was one of the most respected doctors of his time. At the same time, Sheikh Omar led research work, identifying all new medicines. Thus, in the field of his vision, the fruits of the coffee tree were fruit. So, according to this legend, the history of coffee began. But first only as a means that helps from headache and indiscriminate stomach.

According to another legend, the history of coffee began with the shepherd Kaldim. This shepherd extremely loved his goats and always carefully followed their health and well-being. And once he noticed that the goats, sowing the fruits of a coffee tree, become cheerful. Shepherd Kaldim decided to follow the example of goats and felt the same amazing effect on himself. He began to tell everyone about his discovery, thus giving the start of the history of coffee.

The history of coffee in Europe leads to approximately the middle of the XVII century. Venice, London, Paris, Berlin, Milan, Vienna, Hamburg, Hannover - Coffee Shops were opened everywhere. They quickly became popular meetings, real foci of culture and science. Their regular visitors were Voltaire, Rousseau, Boualersche, Robespierre, Danton, Napoleon, Hugo, Gauthier, Didro and other personalities who have peak history. That is, you can fully say that the history of coffee is closely intertwined with the development of a whole continent!

Also, the middle of the XVII century laid the beginning of the history of coffee in North America. Coffee shops in New York, Chicago, Norfolk, Philadelphia and other major cities of America opened almost instantly. Here the coffee shops were harvested not as many figures of science and art, how many businessmen. Almost instantly, the habit of discussing important things for a cup of coffee was formed. And it pushed the history of coffee to further development.

Coffee (COFFE) is

It should be noted that the history of coffee in the Russian Federation began much earlier: Kava is mentioned in the "Tale of Bygone Years". But, of course, the foundation for the history of coffee in the Russian Federation laid Peter I. Trying and having loved coffee in the Netherlands, he published a special decree forcing coffee in secular events.

The example of Peter the Great followed all the ruling persons of the Russian Federation. For example, Anna Ioannovna opened the first coffee house. And Ekaterina II saw a daily coffee, cooked from 400 grams of grains.

At the same time, the simple people treated coffee incredulously. Only in war 1812, Russian soldiers saw, fighting in Europe that everything is used there. Returning to their homeland, they did not lose this habit. From now, the history of coffee in the Russian Federation has gained a massive character.

The history of coffee in the Russian Federation is characterized by the fact that coffee consumption grew markedly every year. At the end of the XIX century import Coffee in the Russian Federation was 8,128 tons, and at the beginning of the 20th century - already 12,352 tons. And this is despite the fact that coffee is still still a sign of luxury, not everyone affordable.

Belinsky, Bakunin, Herzen, Ostrovsky, Granovsky, Molchanov,. Shchepkin - these famous names are inscribed in the history of coffee in the Russian Federation. Coffee helped them think, to discuss, create, making mind more acute, communication easier, and fantasy limitless.

Today, coffee is rightfully occupied in the diet of every person throughout the land.

Coffee ... fragrant and invigorating ... without him it is simply impossible to imagine the beginning of a new day! And it does not matter: Do you curse above the Turkka or fall asleep coffee in an electric confection, and perhaps you are the happy owner of the espresso-car or simply pour water-free coffee (a friendly despised connoisseurs of the Divine Drink) - "Diagnosis" for all the same: " Coffeeman. "

The fact that coffee causes addiction is a long-known fact. And fierce disputes on the dangers and benefits of coffee will not be shed, probably never. Some researchers argue that coffee "improves the reaction increases physical activity, mental and physical performance, brain excitability, reduces fatigue and drowsiness, excites the respiratory center, weakens the action of narcotic and hypnotics." Others scare us by the harmful effects of caffeine to the nervous system, heart, urinary system.

I must say that the coffee has always been on top of popularity, it turned out in the abyss of curses - yes, yes, some 500 years ago, coffee was officially cursed by the Muslim clergy as a drink, distracting the faithful from prayers: "... People who drunk coffee , become dissatisfied and spend a lot about politics. " Even coffee jacks arose! IN Turkey With the Sultan Magomete IV, the fans of coffee were sewn into the bag from under the coffee grief and threw in the sea - and this is not the most terrible execution. In the end, seeing that it is impossible to break resistance, Sultan Suleiman II was forced to remove the ban on coffee.

In the old woman, Europe, the coffee at first they also met wary. He was even called the "black blood of the Turks" and "drink from soot" ... In order to finally decide - to be or not to be a frozen miracle, at the end of the XVI century. Roman dad Clement VIII ordered to deliver to him coffee. The drink came to taste, and the question was solved in favor of coffee. In France, the King of Louis XIV was published a special decree, approving the drink, but the Swedish king Gustavi III decided to personally make sure and test the effects of coffee on the body. For this experiment, two twins sentenced to the death penalty were selected. One three times a day was given a large circle of tea, and the second is coffee. The king itself of the experiment does not wait, because he was killed. And the twins lived for a long time, but the first at the age of 83 he died the one who died tea. Although, perhaps, it was just incorrectly brewed ...

Coffee cultivation

First, in the seating party, where the desired amount of sunlight and shadow is ensured, plant specially derived seeds. At about six months, seedlings transplanted on the field, the soil of which is prepared for them with fertilizers. Coffee seedlings are placed by rows, the distance between which is done with the calculation of the care of seedlings and earth, as well as for harvesting.

Fruit plants only with year-round care, which includes weeds, and regular treatment of trees with fungicides and insecticides in order to protect them from pests and diseases, such as a bean burglarker or coffee rust.

The life of the coffee tree is 60-70 years. Fruit the young plant begins not earlier than in two years; A year from one coffee tree you can get about 1-1.5 thousand berries. Coffee is better to collect manually, removing only ripe berries one after another; This is exactly what is done in the Republic of Columbia, Costa Rica and other countries, when firms are specifically hired by seasonal workers.

Manually assembled berries are usually treated with a wet method. They are placed in a spacer machine that removes most of the pulp with seeds. Then the seeds for one to three days are put in the tanks, where under the action of enzymes that arise natural, the remaining flesh is decomposed in the fermentation process. After that, the seeds are washed, removing the last remnants of the pulp. Some of them are dried under the sun on concrete terraces or drying tables, and part - passing through dryers with hot air. Following this, covering seeds of dry peels, which consists of parchment and silver shells are mechanically removed. Fermentation, which is carried out when processing with a wet manner, along with the use of only completely matured berries, allows you to get a soft coffee of excellent quality.

In Brazil, the main country for the production of coffee, on plantations, the harvester method known as Derriza is most often used. Coffee is collected by hand, removing all the berries from the branches, regardless of the degree of their ripeness. Recently, on some plantations, to improve the quality of products and improving the efficiency of labor began to move to mechanized and semi-mechanized cleaning methods. With one of them, a manual pneumatic tool is used, the shaking branches, as a result of which the berries fall on the ground.

Fallen fruits are collected by robbles and to remove leaves, dirt and sticks, sieved either manually or mechanically. Then coffee berries are folded into large 60-liter baskets. The sifted berries wash in a concrete quinet or in a specially designed car. During washing, ripe fruits are separated from the old dry, which began to rot.

The washed coffee is unfolded on a large concrete terrace for drying in the sun for 15-20 days. At this time, that the grain is dried as follows, they turn them around every 20 minutes. Sometimes they dry soon, mechanical dryers are used. It is necessary to monitor the content of moisture in grains, otherwise they can dry out, which will become fragile and start to break - and because of this, their value will decrease. When perfect humidity was achieved - between 11 and 12 percent, the grain is mechanically cleaned from the husks. Then they are laid in bags and sent to the enterprises where it is classified and subjected to further processing.

After taking samples, coffee from different bridges is folded together and subjected to further processing to improve the quality. The products passes through the cleaning machine, then through a mechanical sieve, separating the grain in size, and then they come to the vibrating table that sorts them by weight. After that product Directly sent to an electronic separator, removing black and green grains, which spoil the taste of cooked coffee. All that remains, enters the warehouse tank and is packaged in bags. In bags, the grain of a single size and quality can be exported or selling local customers.

Sampletaken earlier classified to determine prices on products. First of all, the specimens are distributed by types based on the number of defects in 300 grams of coffee. Defects include black, green and broken seeds, as well as husk, sticks and pebbles. Then the grains are sifted after a few sieve and are distributed in size.

Finally, coffee is sent to tasting. The sample is slightly roasted, crushed and folded into several glasses with member portions. Add boiling water, the contents of the glasses are stirred, and the prototype tastor estimates the smell emanating from each sample. By giving a sample to cool and cut the samples, he stresses a little small ladle, takes a coffee-sample in his mouth, immediately sprocket and quickly moves to the next glass, where everything repeats first. Having tried all the samples, it gives coffee different ratings: from "soft" (pleasant, impatient, almost sweet) to "Hard" (with a sharp, iodide taste).

To unmistakably determine many barely distinguishable tastes, the tastener must have a subtle taste, extensive knowledge and rich experience. The results of the tasting not only serve as the basis for determining the price, but also important at the next stage of production of high-quality coffee.

CAFI CON LECHE - Portuguese or Spanish Dark Coffee with the addition of sugar and milk.

Demi-CRIME - coffee with cream or milk in equal proportions.

Granita de Caffe - Cold Espresso, served with ice.

Irish - coffee with alcohol and with whipped thick cream. Served in special Iresh - Bokalch.

Shleese - cool coffee with ice cream ball. Served in an isherish glass with a tube.

Docking - Espresso in double portions.

Cappuccino - coffee with whipped in hot foam milk and lush silky milk-coffee foam ("hood"). He received its name thanks to the monks of the Kapuchin Order, which, according to legend, were the first to come up with a whipped milk into coffee. Cappuccino is the most popular drink in the coffee shops. Normal portion - 150 ml. Recommended temperature when submitting 60-70 degrees. Often coffee cappuccino sprinkled with cinnamon or.

Coffee American, coffee filter, "dropper", American, American coffee, regular coffee, cooked in a drip coffee maker, working on a "gravitational" principle: Hot water drips on a funnel with a filter in which ground coffee lies. Mostly brew arabica. Drink American coffee from large mugs. Filter coffee is popular not only in America, but also in Scandinavian countries.

Coffee Coffee (CORRETTO) - espresso with adding alcohol. In north Italy In winter, coins are cooked - coffee with grappa. In Ireland to warm up drinking coffee with the Irish whiskey.

Coffee is in oriental, Turkish coffee is black coffee with abundant foam. Prepared in the vessel of the conical shape, the so-called turkey or jazve on the sand, on the outdoor, or on the electric tile. When preparing, spices are often used, such as cardamom, cinnamon, etc.

Latte is a coffee cocktail consisting of one part of espresso and two parts of a heated milk with foam. "Latte" (emphasis on the first syllable) - translated from Italian means milk. Feed coffee latte in an isherish glass or in a high glass with a tube. For the aroma in the preparation of hot and cold latte add a variety of syrups, with the exception of citrus fruits, due to which the milk can skip. Often the foam on the surface of the drink is decorated with drawings. This is a whole art called Latte - art.

Latte McCyato (McCaato) is an unshaced cappuccino, where milk, milk foam and coffee lie layers. McKyato in translation from Italian means "spotted". Served in a high glass.

Lungo - coffee, less strong than espresso, due to more water in a cup (50-60 ml) with the same quantity of ground coffee (7 gr.), But stronger than American. "Lungo" is translated from Italian as "long."

Mokco - coffee with the addition of chocolate or, sometimes, coffee is in oriental.

Ristretto - espresso cooked in a smaller volume of water (7 gr. Coffee for 20-25 ml of water). The most concentrated and invigorating. Drinking without sugar. It is considered true Italian coffee and translates as "strong." Ridertto is served in a cup of espresso with a glass of cold water. Before the first sip of coffee, there are several sips of water. Thus, dehydration of the body is prevented and flavoring receptors are washed.

Torre (Toro) is a large portion of espresso covered with a milk foam with a hat, which is not mixed with coffee and rises above the edge of the cup by about 1.5 - 2 cm. "Torre" in the Italian means "tower". Milk foam has a drier and dense structure, in contrast to cappuccino, and keeps well. Served in a cappuccino cup.

Franch-press coffee - coffee, brewed in the "French press", in the device consisting of a glass heat-resistant cylinder with a piston-filter. Most often in the Franch press brew arabica. Also drink preferred by scandinals and Americans.

Espresso (Espresso) - strong black coffee, cooked with a coffee machine. There are two interpretations of translation from the Italian "Espresso" - 1) "Fast", 2) "compressed", "weld under pressure." Espresso is considered "king" among coffee. The basis of his taste is a pleasant balance of sourness and mustard and the feeling of freshness and the completeness of taste. Standard portion of espresso coffee - 30-35 ml. The perfect espresso has a homogeneous, smooth, dense golden-nut foam (cream). The thickness of the cream should be at least 2 mm. Espresso is served during the first one and a half minutes after cooking, drink quickly, several sips, savoring the foam, sometimes sprinkled with sugar powder. You can also move the foam with the rest of coffee before use, as the taste is concentrated in it.

Espresso Kon Panna (Conpenna) - espresso with a lush cap of whipped cream, graspted by ground cinnamon. "Kon Panna" translated from Italian means "with cream". Feed espresso Kon panna in a cappuccino cup.

Espresso McCyato (McCaato, Machyato) is a standard strong espresso, which is topped with a bar spoon of a droplet of very gentle dairy foam (approximately 15 ml). This is a real Italian option, translates as "spotted" - in our coffee shops are less common.

Coffee (COFFE) is

Espresso Romano - espresso with lemon. Translated from Italian means "Roman". Espresso Romano is recommended to decorate the lobule of lemon or a strip of lemon zest.

You should also not forget that the quality of good coffee affects both coffee beans. It is like in the construction of a new house, you will choose reliable construction materials suppliers with recommendations.

Coffee trees are quite difficult to classify, in view of their emergency diversity. In total, there are about eighty types of coffee trees - from dwarf shrubs up to 10-meter giants, among which only 4 main types are distinguished. Of these, only two botanical types of coffee trees are interested in connoisseurs of coffee - this is Coffea Arabica (Arabica), which is also called Arabian coffee, and Coffea Canephora (Robusta), which is sometimes called Congolese coffee.

The other two types of coffee tree are Coffea Liberica (Liberica), open in Liberia in 1843, and Coffea Dewevrei, the most famous subspecies of which is an excel. These two varieties are characteristic of the quality of Robusti and quite acceptable, although not very pleasant, taste.

It should be understood by the difference between the concepts of "Type of coffee" and "Coffee" to call Arabica, Robust, Liberica or Excels the variety is incorrect - these are species, more precisely a variety of coffee tree. Each view has many varieties.

The breeders of decades tried to bring new types of coffee that would have high yields, high resistance to diseases, and would give high-quality coffee. However, their attempts were vain - most hybrids, although they gave large and had high resistance, but the coffee was given a much worse quality than the varieties of coffee trees used for selection.

The official name of the plant is the Arabian Coffee Tree (Coffea Arabica). Arabica is the most important kind of coffee in the world - is distinguished by a complex aroma and taste.

Arabica tree from nature 6-8 meters high (however, the tree does not give to grow more than 4 meters for the convenience of harvesting). Flowers Arabian tree with white fragrant flowers, 3-7 pieces in the corners of the leaves. The fruit of arabica with a length of 14 millimeters, red, and at the end of maturation - purple. Seeds are elongated, flat-cone, addressed to each other with flat sides, on which a longitudinal furrow is noticeable.

The plant is extremely capricious. It is usually growing on a mountain plateau or on the slopes of volcanoes at an altitude of up to 800-2100m above sea level, where the average rainfall level reaches 1500-2000mm, and where warm days are replaced by quite cold nights, with medium temperature fluctuations from 15 to 24 degrees Celsius. For growing coffee, it is necessary to complete frost. Arabic coffee trees bloom after each rainy season, after which the fruits are required about nine months to mature.

The soil for growing Arabica should be well fertilized and rich in many minerals. The plant is also very sensitive to diseases. To prevent them, it is necessary to use pesticides and fungicides. Arabica grains breeds.

For the year, the Arabic tree usually gives no more than 5 kg of fruits, from which it turns about 1 kg of finished grains. In most countries, the harvest of Arabica "washed", that is, treated with water. The grains of Arabica are greater, longer and even more than grain robusts, as well as less rich caffeine, and have a gentle sour scented fragrance.

Arabiki fruits contain: 18% aromatic oils, 1-1.5% caffeine. The taste of coffee cooked from Arabica is sweet, with light sourness. The best grains give the varieties of Arabica Typika, Bourbon and Marathip.

Arabica is almost 70% of the whole coffee produced in the world. The number of varieties of Arabian wood, which is used today in the coffee industry - 45-50. However, it is rather difficult to grow, since it is very sensitive to diseases, pests and frosts.

The official name of the plant is Robust Coffee Tree (Coffea Canephora). It was opened in the Congo River Basin (Congo, Africa). Robusta - the second most popular type of coffee in the world - characterized by a high content of caffeine beans. Robust is used in coffee mixes to give a drink fortress.

Coffee from the fruits of Kanefora has a smaller aroma and greater fortress than Arabica, and besides, the plant is perfectly opposed to diseases and insects. However, the fortress of coffee is far from the most important characteristic, and the taste of Robust is valued below the Arabica. In this regard, Robusta is only 30 percent of coffee produced in the world.

Despite the fact that the Treet Robusti needs to be artificially pollinated and take care of the literally from the first days of their lives, to cultivate this culture is still easier. An interesting case in history when in the second half of the XIX century. Numerous arabic plantations were destroyed by rust, instead of it was mainly planted by Robust. Currently, it is grown in the tropics everywhere, but more Robusts deliver to Eastern and Central Africa, Southeast and Brazil.

Robust grows at an altitude of 200-900 m above sea level, and is more resistant to changes in temperature and precipitation than Arabica. Robust coffee tree insensitive to diseases and harmful insects. Plantations do not require careful care and differ in high yield.

Robust survives at a very high air temperature, although the optimal for it is 24-30 degrees Celsius. In addition, Robusta stands and very wet climate with a level of precipitation 3000 mm and more, but in no case should it be allowed to be water under the trees, as it starts process Holding, and the plant is dying. Reproduced robust cuttings.

Trees Robusta bloom with a speed and quite irregular; Their fruits need 10-11 months to mature.

The beans are usually collecting manually, and only in Brazil is a smooth terrain and expanse of plantations allow you to collect a harvest with the help of technique. Often, the crop robusts are treated with a "dry" way.

Grains in robusts are small and rounded. They are easy to distinguish between two little spots on both sides of the groove, as if dividing Bob in half. From hectare, Robusts get a little more than Arabica. The most famous varieties of Robusti are Konillaon du Brazil, Java Inak, Nanu, Kiel and Convention.

Robusti fruits contain: 8% aromatic oils, 3% caffeine. In the production of robust is mainly used in mixtures, where it is a very valuable component - due to the high fortress it is used in various mixtures, as well as for the production of soluble coffee. When processing, it is somewhat softened by the too sharp taste of robusts. In Italy, it is added to the espresso mixture for more stable and tight foam.

The official name of the plant is the Liberian Coffee Tree (Coffea Liberica). Liberian coffee comes from West Africa. Currently, this species is grown by almost all countries of the African continent, as well as Sri Lanka, Indonesia, Philippines and others.

Receive Coffee Liberica from fruits of coffee trees 6-10 meters high with very large leaves. Coffee fetal length - 30-35 mm, width - 10-15 mm.

Liberia is resistant to all diseases of coffee trees, except Iriemic fungus.

The quality of the fruit of liberics is not the highest, so such a variety of coffee is rarely used. Basically, liberic is used to create various mixtures.

The official name of the plant is Coffea Dewevrei. Another kind of coffee. Excelselza-coffee - or coffee is high - even less known than Liberica. The trees of this species reach a height of 20 m. This type of coffee has no economic value.

Fresh coffee seeds contain alkaloid caffeine (0.65-2.7%), fats - about 12%, proteins - 13%, - 8%. After heat treatment, the sugars content is reduced to 2-3%, cofidedubile acid - up to 4-5%; The fat content increases to 15%, nitrogenous substances - up to 14, caffeine - up to 1.3%. In roasted seeds there are phenolic compounds, organic acids, vitamins PP, pyridine, etc.

Sweet edible pulp of fruit (berries) coffee in Africa is used to prepare alcoholic beverages and to obtain caffeine.

Raw coffee beans (seeds) go to receive caffeine. Treatment of grains for the production of drinking coffee is to fry them at a temperature of 150-200 ° C before purchasing brown.

The food value of coffee is, first of all, in the taste characteristics and the property temporarily take drowsiness and fatigue, improve performance and creative activity due to caffeine. Coffee use is contraindicated to children, elderly people, persons with increased excitability suffering from insomnia, hypertension, atherosclerosis, organic diseases of the cardiovascular system, gastritis, patients with ulcer of the stomach.

Seeds of coffee are used as medicinal raw materials.

In medicine, caffeine is often used in the form of its complex salt with a sodium benzoat as a stimulating agent in the oppression of the central nervous system, to improve mental and physical performance, in the poisoning of narcotic drugs, insufficiency of the cardiovascular system, spasms of the vascular system, during the spasms of the brain vessels.

Caffeine is part of many drugs: Askofen, Novomigrofen, Noviceofalgine, Pyramine, Citramon, Coffee, Coffee, Caffeine Sodium Bezoate.

People who, due to certain circumstances, caffeine contraindicated, advise consuming coffee, past process decofientization. This, during which caffeine grains are rapidly caffeine, but retain all flavor-aromatic properties. In this case, we get coffee, characterized by a more subtle taste and aroma. it product top quality, safe for health. The last argument completely justifies the high cost of decofed coffee obtained in this way.

With mixing, coffee with complementary properties are obtained to obtain a balanced product, in which such desired qualities, as a pleasant taste, aroma, saturation and attractive appearance.

Roasting - one of the main stages in obtaining good coffee. When roasting green coffee grains increase in volume and change the color from green to brown.

For cooking 1 kilogram of roasted coffee, 4000-5000 coffee beats are required.

The taste of coffee is formed due to many complex aromatic chemical compounds. Depending on the manifestations of which connections wants to achieve a jazher, the optimal roasting mode is selected.

As a rule, 4 degrees of roasting are isolated. The easiest degree of roasting is usually called a Scandinavian, more dark - Vienna, even darker French fried. The cleaner degree of roasting is called Italian.

In the European coffee tradition, as a rule, dark roasting coffee is used to prepare espresso, the lightweight degree of roasting is used more often to brew coffee in the Franch press.

Connoisseurs Specialty Coffee highlight more degrees of roasting.

Roasted grains are grinding in a coffee grinder. Depending on how you are going to cook coffee, the grinding is selected. The coolest grinding is used to prepare coffee in a french press and filter coffees. A thinner grinding is used for espresso machines. The very same thin grinding is "in dust" - it is used for the preparation of "coffee in East" (in Jesva).

Ground coffee quickly loses part of the taste and aroma, so it is recommended to grind the grain directly before use.

Methods of making coffee

coffee is eastern preparing in the so-called jazve (Turk). Spices are often used, such as cardamom, cinnamon and others.

In the filter coffee maker (American, "dropper"). The filter coffee maker works on the "gravitational" principle: hot water dripped on a funnel with a filter in which ground coffee is lying.

In Franch press. Franch press - special flask (usually glass or metal thermos), in which the piston with a sieve separates the coffee thick of the drink.

In the coffee maker Geyser type (also in Naplesky coffee). The chayser-type coffee maker, or moc, consists of three parts: water is poured into the lower, which is then under the pressure of vapors about 1.5 atm. Rises along the narrow channel up, and passes through the ground coffee beaten into the middle, the finished drink is rising into the upper part.

Espresso is obtained by a special espresso machine, in which through ground coffee under a pressure of 9 atm. Hot water is supplied, heated to a temperature of 88-91 ° C. One of the options for the preparation of espresso is the use of coffee machines operating on E.S.E. technology, which use special disposable bags with an already measured accurate portion of ground grain, designed for one cup of finished drink, called the name of Caldy. Based on espresso, many other types of drink are preparing. The content of caffeine in espresso is three times less than in conventional coffee, and for its preparation you need only 45 coffee beats. There are the following varieties of coffee espresso:

"Cafe Gourmet" prepared on the basis of espresso in the Parisian cafe

Ristretto (from Ital. Ristretto, "compressed"). It has a smaller than espresso, volume (7 g of coffee by 15-20 ml of water).

Correto (from Ital. Corretto, "Corrected"). A cup of espresso, with the addition of a small amount of strong alcoholic beverage (grappa, brandy, ginepy, smbob). In the German-speaking countries, coffee with vodka is called "Coffee in Russian" (Him. Russischer Kaffee).

McCyato (from Ital. Macchiato, "With a drop", "with a speck", with the addition of something (kul.)). It turns out on the basis of espresso, adding drops of foamed milk to it. Like Espresso, is strong coffee and served in the same small cup.

Capuccino (from Ital. Cappuccino, Kapuchin, one of the versions [Source is not specified 334 days] The method was proposed by the Marko d'Aaviano monastery-Kapuchin). Coffee with milk and magnificent foam. Served in a larger cup than espresso, but smaller than Latte McCyato. In Italy, they drink it, mainly during breakfast.

Latte McCyato (from Ital. Latte Macchiato, "Milk with a drop"). Radically different from McCyato volume and proportions. Cream poured into a glass of large volume (40%), then milk (60%), and another cup of espresso. It usually has on top of a layer of dairy foam, like Cauccino. In some cases, only milk is used.

Mocha or mokacchino - coffee with the addition of chocolate (not to be confused with a mocha, a variety of chocolate aftertaste, and with a moss, coffee cooking device). There are other ways to prepare coffee with chocolate: Bichierin, Moroccino, Espressino. The recipe for Bicherina dates back to the XVIII century, Pablo Picasso, Alexander Duma (Father) and Ernest Hamingway loved him.

Glasse (from fr. Glaces - frozen, frozen) - coffee with ice cream.

Soluble coffee is a drink obtained from fried grained coffee trees, which are converted into powder or granules using various technological processes.

Gloria Jeans is a way to prepare coffee, which is very popular in the USA. This is a drink that is obtained by the method of cooking grain coffee.

With the growing popularity of coffee, various devices began to appear, mechanizing it preparation. In the 1840s, they entered the use of gabets or Viennese siphons. Currently, for the preparation of coffee, it is most often used, depending on the preparation method: Dzaesva (Turks), Filter and Geyser Types, Espresso Machine, Capsule Coffee Machines.

Coffee contains about 1,200 chemical components, of which 800 are aromatic compounds, "responding" for its taste.

Coffee has a strong diuretic (diuretic) action. When using coffee, it is desirable to compensate for the loss of fluid.

Coffee can cause an increase in blood pressure by approximately 10 mm Hg. Art., People who use it infrequently.

Chronic coffee consumption in most people does not increase blood pressure, but there are information that some people have a small coffee, but a persistent increase in blood pressure.

Most studies have not shown the links of coronary heart disease with coffee use.

The unfiltered coffee can cause an increase in the total cholesterol in the blood plasma.

Coffee affects the operation of the central nervous system affects the functioning of the central nervous system, and it can be clearly divided by the sharp and chronic phase of action.

Coffee briefly improves attention, improves the ability to concentrate, especially when a man is tired.

One cup of coffee improves attention, labor efficiency, memory and mood.

Caffeine is effective at headaches of a migraine nature, enhances the influence of some painkillers (in particular, aspirin and paracetamol), is able to reduce risk The development of Parkinson's disease and Alzheimer.

Systematic coffee consumption is able to improve insulin sensitivity and reduce the development of type 2 diabetes mellitus.

Coffee use slightly reduces the frequency of constipation.

Coffee significantly reduces the risk of liver cirrhosis.

In green grains, coffee are useful for health, indispensable fatty acids: Linoleic - 52.2-54.3%; Linolenic - 2.2-2.6%; Palmitic - 26.6-27.8%; oleic - 6.7-8.2%; stearin - 5.6-6.3%; Arachidon - 2.6-2.8%; Running - 0.5-0.6%.

Exist data The fact that coffee can reduce the risk of breast cancer in women.

Literature concerning prostate cancer and consumption of coffee does not allow to draw conclusions about risk or the benefits associated with coffee use.

Coffee use can reduce bone density in women of mature age and increase the risk of fracture.

Information is given that moderate coffee use reduces overall mortality.

Coffee use during pregnancy.

Today it is suggested that the use of coffee in small quantities (no more than one cup per day) in pregnancy does not cause the risk of a future child. Coffee with caffeine content is a stimulator that can enhance the palpitations of the fetus, penetrating the placenta. Also, the use of coffee can reduce blood flow to the placenta, which can increase the risk of anemia. Studies have proven that the consumption of caffeine in large quantities during pregnancy (7 and more cups per day) increase the risk of premature birth, the birth of children with a low body weight, miscarriage and the birth of dead children. Experts recommend not to drink coffee during pregnancy.

Today, all ways of making coffee are divided into two large groups. This is, firstly, ways to prepare coffee in coffee machines and coffee makers. And secondly, these are ways to prepare coffee by hand, that is, in the Turk or in the Franch press.

Consider ways of making coffee in coffee machines and coffee makers. These are methods for making coffee, in turn, are also divided into two large groups - Espresso and American.

Espresso is made only in the coffee machines, since the presence of hot water pressure is absolutely necessary for the preparation of espresso. This espresso should be about 30 ml, welded at a temperature of at least 85 degrees, under pressure of at least 9 bar, for 20-30 seconds. This is opaque, dark, even viscous liquid with a foam shade. Espresso has an amazingly rich taste, for which it is so appreciated.

American can be done in the coffee machines, and in coffee makers. This is a traditional way of making coffee for Northern Europe and America. To prepare americano, water pressure is not required. Water passes through the grains solely submitting laws Physics, that is, under the force of gravity. America to taste is much thinner and exquisite espresso.

"But how, - you ask, - after all, today in the coffee houses they offer so many different coffee drinks, isn't it ways to make coffee?". No, cappuccino, ristretto, McCaato, Latte and all other coffee drinks are prepared either based on espresso or on the basis of American. Here, for example, cappuccino on 1/3 consists of espresso, 1/3 of hot milk and 1/3 of dairy foam. Rystretto is the so-called "short" espresso, about 15 ml. McCaato is a mixture of 1/2 espresso and 1/2 milk, but McCaato is served in a cup for espresso. LATTE 1/3 consists of espresso, and 2/3 of milk. So methods of making coffee are just a variation on espresso or American.

What are the ways of making coffee manually. As you know, handmade is always valued more than the work of any device. Therefore, around the world, real connoisseurs prefer such ways to prepare coffee that require only knowledge and agility of the master's hands. And really. Methods of preparation of coffee since since ancient times, coffee beats require only water, coffee beans and simple metal dishes - Turks. But these ways of making coffee are still forcing the heart to dug, as if it comes into contact with the mystery.

If we consider ways to prepare coffee by hand, it immediately comes in Turkish coffee. The real coffee in Turkish is prepared only on the hot sand. And only an experienced master capable of determining the readiness of Coffee in Turkish solely on the eye. True, today manufacturers of professional coffee machines have already begun to equip them with a special roasting, imitating hot. But still it is impossible to do without the person's participation.

In the Russian Federation, also for a long time and firmly rooted ways to prepare coffee in the Turk. Only not on the sand, but on the usual gas or electric stove. However, today is becoming increasingly popular for making coffee in the so-called Franch press. It is a cylindrical container for boiling water and ground coffee, and a special piston with a filter. Sweep the coffee, pour boiling water, insist, separate the drink from the thick of the piston - Voila - the drink is ready. Methods for making coffee in a french press allow you to get a cup of fragrant drink with minimal effort.

To prepare at the same time delicious, fragrant and useful coffee, you will need a turk and grains of fresh small grinding from the varieties of arabica and robusts, which must be mixed in the 2/3 of Arabica ratio. When cooking coffee can always be reached on intuition and leave a place for fantasy, since the optimal relationship you can find for yourself only by the experiment.

Recipe for making coffee in the Turk

Turku put on the stove and slightly warm it on a small fire for one minute, then fall asleep freshly ground coffee (on 100-150 grams of water 2 teaspoons with a slide). Without increasing fire, to warm up coffee in the Turk, also not more than one minute, otherwise there is a big spoil the Turku. Now we can add sugar to the taste and pour into the Turk, to its very narrow place, cold water. Cooking coffee should be on a quiet fire and it is important to be extremely attentive, because coffee has a "run away".

Coffee (COFFE) is

It is possible to understand that Cooking Coffee comes to its final part can be able to quickly begin to form a coffee foam that needs to be shot down. As soon as you noticed that the foam rose as much as possible, remove the Turk from the fire and give foam to settle. Such a process must be repeated from 2 to 3 times, after which it is finally removed the Turku from the plate and hit it several times on the table, or add a spoonful of cold water. This will allow the coffee grounds faster.

Coffee is ready, it is best to pour it in advance to heated cups, so much longer will retain its aroma and warmth. Also, it will not be superfluous to give coffee a little standing, otherwise the ground coffee beans will not have time to settle down on the bottom of the cup, which can prevent the aesthetic pleasure from the drink itself.

Coffee is American, or American, got its name due to widespread and popularity in the United States.

Americano is two types: Actually American (prepares in a filter coffee maker, the volume is 220 ml, the temperature is 85 єС) and the Europeanized American - espresso (volume - 120 ml, temperature 84-92 єС).

In the coffee machine for the preparation of espresso it is impossible to cook frown coffee. The only way to get a similarity actually is American - dilute espresso boiling water.

Europeanized American can be prepared in two different ways. Italian way is that the finished espresso is diluted with hot water. At the same time, the foam on the surface of the drink is destroyed.

Swedish cooking method implies the presence of the American foam. It differs from Italian in that boiling water is first poured into the cup, and then espresso is added. For all other parameters, the resulting drink will not differ from the one that is obtained with the "Italian" method of preparation.

1. The closed package of coffee must be stored in the freezer.

2. Coffee should always be dry (to cook coffee, you should not pour it with a wet spoon and store it in places that are easily accessible for water.) The place where you store the outdoor coffee should be well ventilated, protected from dampness and light.

3. If the taste of coffee has changed, then check the condition of the coffee pot, the filter for water. Also check the freshness of milk or cream.

4. Spoons are different. If you have not only teaspoons in your table set, but desserts, it costs carefully to which spoon you take coffee. Agree, a drink made from a small spoon is different in the fortress from coffee prepared by the same recipe, but taken in the volume of the dessert spoon.

5. When preparing coffee "Botz" should not forget that sugar is added after the ground coffee will board boiling water.

6. If you feed classic coffee, then according to the rules of good tone, it should be sued with milk jug. In order for each of your guests to add it at will.

7. Milk, before applying for a table or add to coffee to heat. Otherwise, you can spoil the taste in that cool the drink. If you are a connoisseur of the taste of the drink, do not add a lot of sugar into coffee. The optimal dose is a teaspoon.

Coffee is an important export product. He held the first place among export agricultural goods at twelve countries in 2004, and became the greatest significant agricultural export product for the seventh part of the world in 2005. Coffee breeding and its impact on the environment causes some disputes. Many scientists studied the interaction between the use of coffee and some health states; In any case, the fact that the overall effects of coffee, ultimately positive or negative, has been subjected to a wide discussion. It was found that the method of making coffee is important for health.

While coffee is not a technically product (this is a new product; its value mainly affects the period of time, during which they own), coffee is bought and sold by the owners of the ferry, capital depositors and brokers as a running goods. Coffee futures transactions for purified Arabica of the 3rd grade are on the New York Commodity Exchange under the curvature sign of the COP, where the conclusion of supply contracts takes place every year in March, May, July, September and December. Futures For coffee, Robust is held on the London International Exchange of Financial futures contracts (Liffe) and, starting in 2007, on New York intercontinental exchange (ICE).

Sources

Wikipedia - Free Encyclopedia, Wikipedia

coffeetime.ru - coffee time

kaffein.ru - Coffeemania

kedem.ru - Culinary Eden

coffee-klatsch.ru - for a cup of coffee

coffee-ucc.com - Coffee directory

optima-Finance.ru - Optima all about finance

Culinary Dictionary

Coffee is a drink with penetrated aroma, invigorating taste, centuries-old history and a huge number of recipes. It cannot be viewed as a simple consumption product. This is a huge number of species, varieties and use option.

Types of coffee by biological signs

Coffee is one of the most numerous methods of cooking. And all because his story has several centuries, and it is perfectly combined with a large number of additional ingredients. In addition, in many regions of the world, they originated their traditions of roasting, grinding, preparation and supply of coffee, which became the so-called coffee classic - the basis on which all other drinks are based.

Coffee species, if we consider it as products, there are several dozen, but only 3 of them are of interest as an industrial product. This is Robust, Arabica and Liberica.

The highest position is occupied by Arabica - a low tree, quite a capricious and not too industrious, but giving aromatic fruits of high quality. It was the grains of arabika in the composition of any kind of coffee give the drink a rich aroma characteristic of him, a pleasant soft taste and a good golden foam. The most popular variety of Arabica is Brazilian Bourbon and Santos. The grains of the Arabica are oblong, uneven, with a caffeine content of 1-1.5%.

Robusta takes about 30% of the total fraction of coffee production. Her trees are much higher, grains are more rounded with a high caffeine content. Drink from Robusts is recognized as the strongest coffee with severe bitter notes. Robust is almost always combined with Arabica to give a mixture of the fortress, density and light mustard. Soluble coffee is made mainly from Robusta. Despite resistance to diseases and unpretentiousness, trees Robusts are grown on a limited number of plantations.

You can distinguish Arabica from Robusts already externally

Liberica is the rarest of all kinds of grown coffee. His trees are high, low-yields, with medium grain quality. Used as an additional grade in the composition of blends.

What types of coffee are based on the supply of the market?

• Whole bean coffee.
• Ground.
• Soluble (sublimated, powder, granulated).

A few years ago there was a so-called, combining the properties of soluble and ground. New technologies allowed to enter into the granulus of soluble grades of grains of the hammer of Arabica. It made a drink quickly in preparation, but with a pronounced taste and aroma of natural grains.

The market can also be found both monosorta coffee and mixtures or blends. The first are intended for a narrow market segment - professional cafes and restaurants that develop their own blends and offer author's drinks. Ready blends come on a wide sale and are ideal for cooking at home, in the office, cafe and so on.

Methods of roasting grains

Types of coffee depending on the product of the roast play an important role in the formation of the taste of the finished drink. Distinguish the following degrees of roasting grains:

• the initial contributing to the light disclosure of the taste and aroma of grain is used for elite arabica;
• weak, or Scandinavian, as a result of which grain slightly cracks and acquires light brown color;
• the average, the purpose of which is the release of a part of oily resins and the adjustment of acidity, is used to prepare espresso;
• strong, allows you to get the strongest coffee, the color of the grain is dark brown, oily, cracks are pronounced.

There are other intermediate degrees of roasting, which are worn as the rules for the name of the terrain, for which one or another method of thermal processing of grain is characteristic. This is French fried, Mediterranean, American and so on.

So the grains of varying degrees of roaster look like

The maximum release of caffeine, resin and bitterness occurs with a strong roasting. Of these grains, the strongest coffee, invigorating and toning. Its color can reach black, and the grain is intensively glorified by the oils styling on the surface. Sometimes it is resorted to a strong roasting to carry low coffee quality and hide its taste features.

There is a separate category of coffee - this is a green, which has not been thermal processing product. It became popular after some studies that showed the value of this health product as a whole and weight loss in particular. For many years, green coffee has been standing at one level with green tea as a product with high antioxidant activity and fat burning effect.

Coffee drinks

Coffee classics around the world is considered to be coffee in Turkish, although Espresso is the most popular view of the drink. It was the Turks that taught Europeans to drink and cook coffee, and on the trade of this product, the riskers are the most famous Venetian entrepreneurs. To prepare a sturdy drink, you need to get a right turkey or a jam, high-quality grain or ground coffee and a few minutes of free time.

The composition of the most popular drinks

Coffee in Turkish should not boil. It takes it up to 5-7 times from the fire when the new foam layer appears. 120 ml of cold water takes 1-2 hours l. Ground grains. Drink drink hot with the addition of sugar or without it. What types of coffee drinks exist and is there a limit of original recipes?

Espresso

The most popular base of most coffee beverages. It is a strong drink with dense consistency and a thick foam, cooked from the grains of dark (strong) roasting. Classical proportions are considered: 7 g of ground grains on 40 ml of water. Served in tiny cups of white. You can add sugar. Espresso got the greatest popularity in Italy, where there are many variations on its topic, for example, Lungo, Dopio and American.

Romano.

This is espresso, in which lemon juice is added. Served in small cups, in which 35-40 ml of espresso and 30 ml of juice are mixed. The decor is used for the lemon. Suitable to those who love pronounced kisson in coffee.

The most invigorating coffee, which is drinking in one sip and ished with cold drinking water. It is not customary to add sugar. Prepared by analogy with traditional espresso, but water volume decreases to 25 ml. Such a coffee drink is very popular in Italy, it has a thick and dense consistency.

Moko

Drink from a series of coffee desserts. Prepared by layers, where chocolate alternates with espresso, hot milk and whipped cream. Gradually, layers are mixed with each other and it turns out a fragrant strong espresso with a creamy foam.

Latte

One of the most popular drinks in Western Europe. Prepared from two different types of milk parts and one part of espresso. Fixed in 450 ml glasses with straws. For the preparation of the drink, one part of the milk warms well, the other is also heated and whipped into the air thick foam. This drink is accepted to decorate the latte-art drawings.

Some variety of latte. Here, strong espresso connects with a hot whipped milk, and the foam is laid out over the drink with a spoon. Served without sugar.

Cappuccino

This combination of warm milk, espresso and whipped milk, which are formed by layers and are fed in a cup of 150 ml.

Wensky Coffee

Appeared in Vienna back in the XVII century. It is a drink from espresso coffee, which is thickly covered with the cream whipped into the cap. Calt nuts, cinnamon, vanilla, chocolate crumb can be used as decor.

Ireish

Drink with alcohol. It is customary to use in the afternoon. Prepared on the basis of espresso from whiskey or another variety of alcohol, as well as whipped into the cap cream. Served in Irish Bokalch.

Americano

Prepared from standard 30-40 ml of espresso, which is diluted with 90-10 ml of water. It is often complemented by sugar, milk, cookies and other desserts.

Frappe

So called, popular in Greece. It is prepared from 1-2 portions of espresso with ice and sugar, which are whipped in a shaker. It is sometimes added milk and additionally cold water.

Another kind of summer cool drink. Prepared from the portion of the cooled espresso and the ball of vanilla ice cream, which places straight into the cup. Decorated delicious dessert with grated chocolate.

Honey Raf

One of the few drinks invented in Russia. It consists of a portion of strong coffee, which in the cappuccinator is whipped with cream and honey. A whipped milk is spread over the whipped mixture.

Torre

It is represented by a portion of espresso, on top of which height up to 1.5-2 cm rises dense by structure and well-holding milk foam. Translated from Italian, the name of the drink indicates the tower.

A list of types of coffee beverages can be continued for a very long time. All of them are delicious and originally prepared, differ in colorful feed, non-standard combination of ingredients. There are seasonal types of coffee, which in the summer heat are offered in the cooled form, and in the winter strule - in hot and warming.

There are many local recipes for cooking coffee bases. This is coffee in Caribbean, in Irish, in Mexican, Moroccan and so on. The composition may include lemon, pineapple, orange juice, various syrups, types of alcohol, brown sugar, spices, and so on.

The word "coffee" originates from the area in Ethiopia with the name of Kuffa. It was there that the coffee trees were found, the grain of which was so strange on the goats eating their goats, that shepherds, noticing the difference in animal behavior, also tried coffee beans and felt their invigorating action. According to the legend, the tonic effect of coffee was opened. Coffee was known to nomads passing through Ethiopia, three more thousand years ago. For the first time to cultivate coffee steel in the 7th century on the territory of modern Yemen.

Coffee grains tried to process in a different way. The grain was cooked with raw, pushes and mixed in food. A tincture on the water was tried from freshly edged green, cooked the dried white flesh of the coffee fetus, this drink was called Gehir or Kisher, the so-called Yemeni coffee. When the ether were ousted from their original lands with Arabs, the habit of drinking coffee moved to new residents of these lands. Coffee grades were still grinding raw, mixed with fat or other components, made balls from the resulting mass and took the road as a tonic. It was a rather interesting kushan - after all, non-jarous coffee fruits contained the same substances as any nuts, but also caffeine. Such food could also feed, and cheer out in the long transitions in the deserts of Arabia.

But all these early samples do not go to any comparison with the taste of roasted and widespread grains. Or rather, the taste of a drink prepared from this powder. Only in a few centuries of experiments, coffee grain began to fry, mix them into powder and cook the fragrant drink. Some sources argue that frying coffee-grained steel in the 11th century in Yemen. Inventive Arabs began to prepare coffee by adding ginger, cinnamon and other spices to it. They were the first to mix black coffee with milk.

In the middle of the 15th century, coffee comes to Turkey. This drink was so much liked by the residents of Constantinople, which for several years later the world's first coffee shop appears there. Coffee has so spread so much in the east, that church believers, seeing that believers spend more time in the coffee shops than in the temples for prayer, they cursed this drink by the prophet's name. In Mecca in 1511, a decree was issued, prohibiting the use of coffee anywhere and promised the harsh punishment to those who dare to disobey. Despite the harsh ban, the coffee was still drank, and over time the church began to relate to him calmer. However, in the 16th century, the coyman spread in Turkey began to disturb the authorities who believed that coffee is unleashing languages, and unwanted politics talks from each coffee shop. Coffee shops were closed, coffee became outside the law, and coffee lovers executed, stitching in bags from under coffee and throwing them into the sea. During the reign of Sultan Magomet, IV came up with sophisticated executions for coffee lovers.

With the advent of the art of cooking a drink from coffee beams in many countries, there are places where such a drink is prepared publicly. Coffee shops gradually evolved from a simple hut, where coffee is boiled to luxuriously furnished and cozy Istanbul and Damascus coffee shops, where, in addition to a cup of coffee, it was possible to comfortably sit on mats or sofas for a pleasant conversation, playing chess or cards. The first coffee shop in Damascus appeared in 1530, after 2 years in Algeria and in 1554 in Istanbul. It is known that this coffee shop was opened by two Syrian merchants, calling her a "circle of thinkers." There is a version that Bridge was born in the depths of Istanbul coffee houses. The coffee shop is a place of meetings, where coffee is a reason and a mediator, a pleasant binder conversation and a warm friendly meeting. In the coffee shops, things were solved, transactions were made and disagreements were settled. This inner world of coffee shops was transferred to Europe, and the image of a coffee shop as a meeting place was moved to the "cafe", where coffee among other numerous dishes are still a reason for the meeting.

Coffee got into Russia from Turkey. This is evidenced by the word Turk or Jesva - a vessel in which coffee in Turkish is preparing. But, in the Middle Ages, the bitter drink did not take root in Russia. In the 18th century, he gradually appears among the nobles and approached by Peter. It is he who brings the habit of drinking coffee from Europe and even insisted on its use, believing that coffee helps in solving public affairs and increases the ability of the mind. The first coffee house appeared in Russia in 1740, and a little later, coffee houses and numerous shops and shops that trade coffee appeared. In Russia, several times arose increased interest in coffee. Once again, it was after 1812, when coffee began to drink everywhere and consider this occupation with a sign of good tone. In 1884, after the famous Coffee exhibition, namely the Brazilian stand, at which more than 1000 varieties of coffee were presented, and where it was possible to see the roasting process and even try coffee of their own manufacture, the demand for coffee increased.

Coffee is a thermo-loving plant, which grows exclusively in the hottest latitudes: in the Equatorial zone in Africa, India, Brazil and Chile, as well as in the Middle East .. The best taste of the beverage is obtained from the grain grown at an altitude of more than 2000 m above sea level. Such high mountain plantations give the most expensive and elite varieties of coffee. In sufficiently cool mountainous areas, coffee ripes slowly and the harvest can be collected only once a year, when the plain plantations are collected up to 4 crops, and in fact, the coffee is fruits year-round. Coffee trees in a wild state reach 9 meters in height. Their almost horizontal branches are covered with dark-green leaves of a 30-centimeter length, which are updated once every 5 years. On coffee plantations, trees are growing modest size, but more fruitful.

There are four main varieties of coffee trees, which means their fruits. This is Arabica, Robust, Exselius and Liberica. Arabiki trees reach 5-6 meters altitude. The fruits ripen unevenly within 6-8 months and are collected manually. It is Arabica that grown in the homeland of coffee - Ethiopia. At the same time, more than half of the collected coffee - with wild trees. To date, 200-250 thousand tons of coffee are going to Ethiopia per year, of which less than half is exported, and the rest goes to the country's domestic needs. The most famous varieties of Ethiopian coffee - Harar and Jimma - despite its not very attractive appearance have an exquisite aroma and a full bouquet.

Soluble coffee has appeared more than a century ago - in 1901. The recipe for its production has developed an American chemist of the Japanese origin of Satori Kato. At first, a new drink was neurotic and very tasteless, but over time, people began to get used to this "beverage lazy". It was especially well the soldiers in the first world war. European soldiers brewed it right in the tag or on small parking lots, which could raise their mood in long autumn and winter days. In the following years, the recipe for soluble coffee was modified many times, and at the end of the 30s in Switzerland, coffee was obtained, which again received distribution among the soldiers to the second world war. After the war, the habit has fixed stronger. This was especially noticeable of American soldiers who have soluble coffee entered into pieces.

In the mid-20th century, a new way of making coffee gave a drink a new life. Espresso - or coffee obtained using a coffee machine-invention of Italians. The first coffee machines were invented at the end of the 19th century and pointed in 1901 by the engineer from Milan Luigi Betzser. The main principle of such machines is that through a coffee powder of fine grinding, boiling water under pressure is passed, creating a water press. The taste of such a drink is very rich, portions are usually 30 grams. The coffee machine is firmly settled in coffee shops, cafes and small snacks, as well as in other places, including private apartments. Coffee preparation has been simplified to the limit while maintaining the quality of the drink. Espresso coffee has become a truly democratic drink. Of course, taste, flavor, density and other characteristics of the finished drink depend on the variety of the loaded coffee, the intensity of the roasting, the degree of grinding and water quality, but nevertheless, to make coffee "as in that coffee shop on the corner" it became much easier.

Preparing coffee and gazed by this wonderful drink, no way forget about health. Everything that we eat or drink should be in joy and benefit. So, coffee contains caffeine, so you should carefully treat the amount of coffee drinks. Be moderate! People, abusing coffee, can fall dependent on coffee, or rather from caffeine, and will no longer be able to spend the day without a familiar cup, otherwise they are just tortured headaches and lethargy with drowsiness in the morning. Caffeine badly affects heart disease and, of course, too much or very strong coffee sooner or later, even the most healthy heart can undermine. Do not joke with it. Coffee can not drink an empty stomach. In this case, it accelerates the appearance of gastritis or aggravation of old gastritis and ulcers. It is advisable to drink coffee at the end of breakfast, even a modest one. Coffee stains dental enamel, teeth become yellowish. In itself, this does not lead to caries, but adds problems. It should be thoroughly brushing your teeth after each drinking coffee. Coffee has a diuretic and laxative effect, remember this.

As for the use of coffee, the researchers argue that its moderate use reduces the risk of developing Alzheimer's disease, Parkinson, type 2 diabetes and liver cirrhosis. The aroma of coffee excites appetite and increases the susceptibility of the senses. That is why jars with coffee can be seen on the shelves of perfume shops.

Ingredients (1 portion):
1 hour spoon of ground coffee,
1 cup of water.

Cooking:
Fill water into the Turk, bring to a boil. Remove from the fire. Pour coffee, stir up to appear foam, and put on fire again. As soon as the foam starts to rise, pour 1 hour aspoon of cold water and turn off the fire. Boil through cups.

Ingredients (1 portion):
1 tsp small grinding coffee
1 tsp of sugar,
salt,
Cup of water.

Cooking:
Push the mixture of coffee and sugar in the Turk or mix right in it. Add a slight salt. Thoroughly mixed mixture with cold water and put on a slow fire. When the foam rises, put a small piece of ice in the Turk and remove from the fire. Let break for a couple of minutes and run through the cups. It is customary before the distinguisure, carefully remove the foam, putting it into a separate cup, and then put it in an already pouring cup back.

Ingredients (for 4 servings):
3 tbsp. Ground coffee spoons
1 tbsp. Spoon of ground chicory,
100 ml of milk.

Cooking:
Mix coffee with chicory, prepare it according to the classic recipe. Heat the milk and pour into the cups. Finished coffee pour over the milk thin flowing.

Ingredients (2 servings):
2 h. Spoons of coffee,
sugar,
ice,
2 cups of water.

Cooking:
Cook coffee by classic recipe. Let cool. In the shaker, pour out the ice and pour coffee, add sugar to taste. Mix until the ice turns into a crumb, and the drink will not accept the milk shade. Boal over the glasses. An interesting result is obtained from Espresso!

Ingredients (6 servings):
5 glasses of milk,
2.5 cups firmly welded coffee
3 tbsp. spoons of vanilla sugar,
100 g of bitter chocolate,
23 cup whipped cream
6 cinnamon sticks,
nutmeg,
sugar.

Cooking:
Pour 3 cups of milk into the pan and put it on a slow fire, but do not bring to a boil. Mix the coffee and the remaining 2 glasses of milk in a separate glass refractory capacity like a jug, add some sugar. Add to milk that left at the beginning of cooking, vanilla sugar and bring it to a boil, reduce the flame and put chocolate into it, broken into small pieces. Carefully stirring, "spread" chocolate in milk. Pour the resulting chocolate milk into the glass container and beat to the appearance of abundant foam. Serve in high glasses, putting a whipped cream, cinnamon stick, and sprinkled with nutmeg.

The recipe has Italian origin, so the title can be considered condescending. As they say, not all that is Russian that with vodka. Portation of vodka can be reduced or replaced by any other alcoholic beverage.

Ingredients (1 portion):
a cup of coffee,
a glass of vodka,
cream.

Cooking:
Prepare coffee, pour in it vodka. Stir. In the heated cup, pour hot cream and coffee with vodka.

Ingredients (6 servings):
500 ml Roma,
100 ml brandy,
50 ml of sugar syrup,
500 ml of coffee infusion,
lemon.

Cooking:
Pour hot coffee in a jug, add brandy, then rum, sugar syrup and mix gently. Boil the porcelain cups. Add to each lemon.

Ingredients (4 servings):
2 glasses of water,
5 hours spoons of freshly ground coffee,
1 hour spoon ground cinnamon,
0.5 h Cardamom spoons,
0.5 h Spoons of ginger,
carnation,
Original or
sugar.

Cooking:
All spices pour into boiling water and boil 15 minutes, then pour coffee and sugar and cook another 5 minutes. Turn off the fire, wait when the precipitate falls on the bottom, and run through the cups.

Ingredients (4 servings):
220 ml of cooled firmly welded coffee,
400 g of vanilla ice cream.

Cooking:
Pour coffee into the capacitance, add ice cream and beat the blender until a homogeneous mass with thick foam appears. Boil through cups. Use immediately.