EVERYTHING ABOUT COFFEE

Content

Foreword

1. The Legend and History of Coffee 1.1. 1.2. The legend of coffee The Real History of coffee

2. Coffee production from bean to cup

2.1. 2.2.

Coffee growing Its all in the roast Grinding tips Processing Soluble coffee Decaffeinated coffee

2.3. 2.4. 2.5. 2.6.

3. Coffe and England 3.1. 4. Famous way for serving coffee

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4.1. 4.2.

Espresso Turkish Coffee

5. Coffee facts and figures 5.1. 5.2. 5.3. Most expensive coffee beans Art and coffee Coffee Myth vs. Fact FOREWORD

I do not know about you , but I can not start one single morning without a generous cup of black coffee. I feel like I have forever loved coffee , because I can not remember when I had my first cup or to have refused a cup. It`s not about addiction or need , it`s just the fact that I enjoy drinking coffee in every way :espresso, cappuccino, Turkish coffee, pot made and at every time of the day . I have recently realized that my entire family loves coffee, even if it`s about the cup they grab in a hurry every morning and even on Sundays when the whole family is round the table sipping together a cup of pot made coffee my by our grandma. I am always impressed by its aromma , especially because my grandma owns a brewer and she only does coffee with freshly grinded coffee. So as I was once watching her brewing the coffee , I started to wonder, where coffee come from? I had to know everything about coffee- history , origins, production and many other interesting facts about it .
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When I was to pick a topic for my final papper at english , I had no hesitation in choosing to write about coffee. I found out that coffee it`s the second most traded commodity in the world and many other interesting facts that I would like to share with you.

1.The Legend and History of Coffee

1.1 The Ethiopian legend of the coffee bean The story of coffee has its beginnings in Ethiopia, the original home of the coffee plant; coffee Arabica, which still grows wild in the forest of the highlands. While nobody is sure exactly how coffee was originally discovered as a beverage, it is believed that its cultivation and use began as early as the 9th century. The only thing that seems certain is that it originated in Ethiopia, from where it travelled to Yemen about 600 years ago, and from Arabia it began its journey around the world. The Ethiopian legend surrounding the discovery of the coffee bean revolves around an inquisitive goat herdsman Kaldi. Kaldi's goats' behavior became suspiciously noisy, exaggerated, and enthusiastic one afternoon. He observed his goats eating a bright red cherry off nearby trees. In interest, Kaldi decided to try one of these obscure berries and was excited to discover the berries had the same energetic effect on him as it did his goats. Kaldi sped home to his wife with his pockets stuffed with these berries. She was as
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excited as he was and, convinced they were a gift from God, sent Kaldi to their local monastery. The monk was skeptical of this so-called miraculous discovery and declared the berries from the devil while throwing them into the fire. An enticing aroma began to saturate the room drawing other monks in curiosity. They knelt down and scooped up the now roasted berries to cover them with hot water for preservation. That night the monks sat up drinking the rich fragrant brew and discovered for themselves the novel sense of elation and energy. They committed to drinking the brew every night to help them stay awake during night prayers. From Ethiopia, the ingenious coffee beans made their way north to Yemen and eventually became a staple drink in Arabia. Over time the legend of and love for coffee spread throughout Europe and was eventually exported to various colonies around the world. An insignificant goat herdsman in the solitude of the Ethiopian hills made one of history's most significant beverage discoveries that has led to revolutions, epiphanies, innovations, and a socially based coffee-drinking culture. It was the Arabs who first roasted coffee, produced it, and marketed it as a drink in defiance of a ban issued by the religious authorities in Mecca.

1.2 The history and origins of coffee African Origins (Circa A.D. 800) Coffee berries, which contain the coffee bean, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown species are Coffea canephora (also known as Coffea robusta) and Coffea arabica. These are cultivated in Latin America, Southeast Asia, and Africa. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted, undergoing several physical and chemical changes. They are roasted to varying degrees, depending on the desired flavor.
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They are then ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways. Coffee has played an important role in many societies throughout modern history. In Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Church banned its consumption until the reign of Emperor Menelik II of Ethiopia. It was banned in Ottoman Turkey in the 17th century for political reasons, and was associated with rebellious political activities in Europe. Noted as one of the world's largest, most valuable legally traded commodities (after oil), coffee has become a vital cash crop for many Third World countries. Over one hundred million people in developing countries have become dependent on coffee as their primary source of income. Coffee has become the primary export and backbone for African countries like Uganda, Burundi, Rwanda, and Ethiopia as well as many Central American countries. A coffeehouse in Palestine (1900).Coffee was initially used for spiritual reasons. At least 1,000 years ago, traders brought coffee across the Red Sea into Arabia (modern-day Yemen), where Muslim monks began cultivating the shrub in their gardens. At first, the Arabians made wine from the pulp of the fermented coffee berries. This beverage was known as qishr (kisher in modern usage) and was used during religious ceremonies. Coffee became the substitute beverage in spiritual practices where wine was forbidden. Coffee drinking was briefly prohibited by Muslims as haraam in the early years of the 16th century, but this was quickly overturned. Use in religious rites among the Sufi branch of Islam led to coffee's being put on trial in Mecca: it was accused of being a heretical substance, and its production and consumption were briefly repressed. It was later prohibited in Ottoman Turkey under an edict by the Sultan Murad IV. Coffee, regarded as a Muslim drink, was prohibited by Ethiopian Orthodox Christians until as late as 1889; it is now considered a national drink of Ethiopia for people of all faiths. Its early association in Europe with rebellious political activities led to its banning in England, among other places.
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Growing Regions Today coffee is grown in a multitude of countries around the world. Whether it is Asia or Africa, Central or South America, the islands of the Caribbean or Pacific, all can trace their heritage to the trees in the ancient coffee forests on the Ethiopian plateau. Coffee cultivation wandered east and west, eventually forming a belt roughly bounded by the Tropics of Cancer and Capricorn. Growing regions typically offer moderate sunshine and rain, steady temperatures around 70F (20C), and rich, porous soil. In return the delicate tree yields beans that are an economic mainstay for dozens of countries and about 25 million peopleand, among natural commodities, have a monetary value surpassed only by oil. Of the two main coffee trees, arabicas beget the better beansand about 70 percent of the harvest. The harsher beans of the hardier robusta tree account for about 30 percent. Coffee Comes to Europe European travelers to the Near East brought back stories of the unusual dark black beverage. By the 17th century, coffee had made its way to Europe and was becoming popular across the continent. Opponents were overly cautious, calling the beverage the bitter invention of Satan.' With the coming of coffee to Venice in 1615, the local clergy condemned it. The controversy was so great that Pope Clement VIII was asked to intervene. Before making a decision however, he decided to taste the beverage for himself. He found the drink so satisfying that he gave it Papal approval. Despite such controversy, in the major cities of England, Austria, France, Germany and Holland, coffee houses were quickly becoming centers of social activity and communication. In England penny universities' sprang up, so called because for the price of a penny one could purchase a cup of coffee and engage in stimulating conversation. By the mid-17th century, there were over 300 coffee houses in London, many of which attracted patrons with common interests, such as merchants, shippers, brokers and artists.
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Many businesses grew out of these specialized coffee houses. Lloyd's of London, for example, came into existence at the Edward Lloyd's Coffee House. Plantations Around the World As demand for the beverage continued to spread, there was tense competition to cultivate coffee outside of Arabia. Though the Arabs tried hard to maintain their monopoly, the Dutch finally succeeded, in the latter half of the 17th century, to obtain some seedlings. Their first attempts to plant them in India failed but they were successful with their efforts in Batavia, on the island of Java in what is now Indonesia. The plants thrived and soon the Dutch had a productive and growing trade in coffee. They soon expanded the cultivation of coffee trees to the islands of Sumatra and Celebes. The Dutch did a curious thing, however. In 1714, the Mayor of Amsterdam presented a gift of a young coffee plant to King Louis XIV of France. The King ordered it to be planted in the Royal Botanical Garden in Paris. In 1723, a young naval officer, Gabriel de Clieu obtained a seedling from the King's plant. Despite an arduous voyage -- complete with horrendous weather, a saboteur who tried to destroy the seedling and a pirate attack -- he managed to transport it safely to Martinique. Once planted, the seedling thrived and is credited with the spread of over 18 million coffee trees on the island of Martinique in the next 50 years. It was also the stock from which coffee trees throughout the Caribbean, South and Central America originated. Coffee is said to have come to Brazil in the hands of Francisco de Mello Palheta who was sent by the emperor to French Guiana for the purpose of obtaining coffee seedlings. But the French were not willing to share and Palheta was unsuccessful. However, he was said to have been so handsomely engaging that the French Governor's wife was captivated. As a going-away gift, she presented him with a large bouquet of flowers. Buried inside he found enough coffee seeds to begin what is today a billion-dollar industry.

In only 100 years, coffee had established itself as a commodity crop throughout the world. Missionaries and travellers, traders and colonists continued to carry coffee seeds to new lands and coffee trees were planted worldwide. Plantations were established in magnificent tropical forests and on rugged mountain highlands. Some crops flourished, while others were short-lived. New nations were established on coffee economies. Fortunes were made and lost. And by the end of the 18th century, coffee had become one of the world's most profitable export crops. Etymology The term was introduced to Europe via the Ottoman Turkish kahve, which is, in turn, derived from the Arabic: qahweh. The origin of the Arabic term is derived either from the name of the Kaffa region in western Ethiopia, where coffee was cultivated, or by a truncation of qahwat al-bunn, meaning "wine of the bean" in Arabic. The English word "coffee" first came to be used in the early to mid-1600s, but early forms of the word date to the last decade of the 1500s. It comes from the Italian caff. In Ethiopia's neighbor Eritrea, "bunn" (also meaning "wine of the bean" in Tigrinya) is used. Also the Amharic and Afan Oromo name for coffee is bunna. Most arabica coffee beans originate from Latin America, eastern Africa, Arabia, or Asia. Robusta coffee beans are grown in western and central Africa, throughout Southeast Asia, and to some extent in Brazil. Beans from different countries or regions usually have distinctive characteristics such as flavor, aroma, body, and acidity. These taste characteristics are dependent not only on the coffee's growing region, but also on genetic subspecies (varietals) and processing. Varietals are generally known by the region in which they are grown, such as Colombian, Java or Kona.

2. Coffee production from bean to cup 2.1 Coffee growing

The coffee tree is a small evergreen of the genus coffea, has smooth, ovate leaves and clusters of fragrant white flowers that mature into deep red fruits abut inches (1.27 cm) long. The fruit which is green when young, then yellow and then bright red when ready for harvesting, usually contains two seeds these are the coffee beans. The coffee plant prefers the cool, moist, frost-free climate found at higher altitudes in the tropics and subtropics. Optimum growing conditions include: a temperature of about 75F (24C); well-distributed annual rainfall of about 50 in (127 cm) with a short dry season; and fertile, deep, well-drained soil, especially of volcanic origin. While coffee can be grown from sea level to c.6,000 ft (1,830 m) indeed, coffea robusta is produced at low elevations in West Africa the better coffea arabica grades are generally produced above 1,500 ft (460 m). Strong winds limit coffee production and therefore coffee is often grown in the shelter of taller trees. The coffee tree will start to bear fruit three to four years after planting. A coffee tree yields its maximum sometime between its fifth and tenth year and may bear fruit for about 30 years.

2.2 Its all in the roast In its natural state, a coffee bean has plenty of caffeine, protein, acids, water and sugar but very little flavour, and therefore needs to be roasted. During the roasting process, its interior reaches about 400F, upon which it produces the aromatic oils that give coffee its
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unique flavour and aroma. Roasting is a precise skill; insufficient roasting of the coffee beans fails to fully extract the oils, but excess roasting can see them burnt away entirely. Each coffee has its own characteristics, for example, Santos coffee has a soft smoothness, Kenya coffee has a lively acidity and Costa Rica coffee has a delicate sharpness. Each coffee has its own character and is at its best at different stages of roasting. All coffee seeds, however, must have the outer pulp removed in order to be ready for roasting which develops the aroma and flavour of their essential oils. Some coffees are medium roasted, others dark or very dark roasted. Generally, the longer the roasting the darker and stronger the coffee. Medium roast A medium roast produces mild or medium to strong coffee depending on the variety. Medium roast is a favourite with breakfast, but it can be enjoyed throughout the day. Medium roast coffee can be served black, with milk or with cream, and can be prepared using all types of coffee maker. Some coffees with a delicate flavour like Jamaica Blue Mountain are at their best when medium roasted. Medium to dark roast A medium to dark roast is as the name indicates, a midpoint between medium and dark roasting. The process is mainly the same as with the medium roast but with a heavier, slightly stronger flavour. Dark roast Dark roast is a much richer coffee, suitable for breakfast time and throughout the day, and especially after dinner when a more full-bodied depth of flavour is required to harmonise with richer food. Dark roast can be prepared using all coffee makers and served with milk at breakfast time, black or with cream any time of day. After roasting, the beans need to be ground. Ground coffee has a greater surface area than the whole bean, so hot water can get to it more quickly and release the flavours.
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However, excessive grinding will cause the oils to evaporate and the coffee to taste bitter and acidic. 2.3 Grinding tips Never grind more coffee than you will use for immediate brewing. Once the coffee beans are ground, the flavourful oils are exposed to the damaging air. As these oils dissipate, so will the flavour of your coffee. Once ground, coffee will begin to lose its flavour almost immediately. Different methods of brewing will require different grind consistencies. It is important to have the correct grind for your coffee maker, because without it your cup of coffee will not have the proper taste. Here is a guide to help you:

Method Turkish Filter Machine Espresso Machine Jug Method Cafetire Mocha Pot (Stove Top) Mocha Pot (Stove Top) Original Percolator

Grind needed Pot Pulverised Very fine grind Fine grind but not too powdery Medium grind or a bit coarser Medium ground Fine grind Medium grind Medium grind, or a bit coarser

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2.4 Processing

Vacuum Method

A number of processes are involved in converting coffee from the fresh coffee cherries to the green coffee beans which are eventually sold to roasters. These processes have a great effect on the quality, and therefore the price, of the final green coffee. Depending on their resources, growers may be able to carry out some of the processing themselves, before selling the beans. The more they do the higher the price they can obtain for their crop. Farmers who do not have the equipment to process their coffee either pay a processor to do it for them, or sell their coffee on to processors. Coffee is a very labour intensive crop, grown on both large and small plantations. Most coffee is still harvested by hand, although some larger farms now employ mechanical harvesters. For best quality, only the ripe, red cherries are selectively picked, leaving unripe cherries on the branches to ripen for picking later. As each tree must be visited several times during the harvest, this is the most expensive method. Alternatively, the farmer may judge the time to harvest, and then strip the trees of both ripe and unripe cherries in one go. This is done by the pickers sliding their hands along the branches, allowing the cherries to fall onto a tarpaulin spread beneath the tree, from where they are collected. This is more efficient, but results in lower quality. After harvesting, the next step is to remove the outer layers of the bean and create a stable, dry green coffee bean. Each cherry contains two coffee beans which must be separated from the skin, pulp and paper-like parchment that surround them, and this can be achieved using two different methods, depending on location and local resources: dry processing and wet processing.

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Dry processing The dry method is the simplest and more economical of the two methods. Additionally, it is often the only method available. Using the dry processing method, the cherries may be washed, prior to drying in the sun. The cherries are then laid out in the sun, directly on the ground, on plastic sheets, on drying tables, or on cemented areas and are raked over regularly. If it starts to rain they are covered over. During the course of about four weeks or so, the cherries become brittle, form a hard outer shell. This is then broken away by hulling machines and the coffee bean remains. Larger farms may have mechanical dryers which are used instead of, or in addition to, sun-drying, and these can dry the cherries in three or four days . Wet processing The wet method requires significant investment and more care. The cherry pulp is almost immediately removed in a pulping machine, which crushes the outer layer with abrasive disks or cylinders while leaving the beans undamaged. Ideally, this should be done no more than 24 hours after the beans have been harvested. Water is used to wash away the outer layer and to sort the immature from the mature beans. The wet beans are then allowed to ferment, which removes the slippery outer skin. This outer skin can also be removed by a machine called a demucilaginer. The beans are then washed a final time. This leaves beans with the papery parchment still on them, and these are dried in the sun or in mechanical dryers. Once dry, the parchment coffee is fed through hulling machines to remove the parchment. Wet processing produces better quality coffee, and is therefore often used in conjunction with selective picking of the cherries.

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2.5 Soluble coffee When making coffee that is soluble, the roast and ground is put into a series of extractor cells. These do the same job as a domestic coffee percolator or filter coffee maker extracting the coffee flavour, aroma and colour from the coffee ground into hot water. A series of cells are used producing stronger and stronger coffee, until the coffee consists of a syrupy liquor. Soluble coffee is produced by drying the liquor in one of two ways. Spray-drying In spray-drying the liquor is sprayed into a stream of hot air at the top of a tall cylindrical tower. As the droplets fall, they dry, falling to the bottom as a fine powder. Freeze-drying In freeze-drying, the liquor is frozen to about 40C to form a thin layer. This is broken into tiny pieces and then subjected to a hard vacuum. The vacuum lowers the boiling point of the water sufficiently so that it evaporates even at these very low temperatures, helping to preserve the coffee flavour and leaving behind the solid soluble coffee. Spray-drying is used for most soluble coffees, whereas freeze-drying is used for the more expensive, higher quality coffees. Soluble coffee granules are produced from the powders produced by spray-drying by a process called agglomeration. The powder is wetted slightly so that the particles stick together, and then the resulting granules are sieved so that only particles of the same size are selected. In some products, an oil containing the aroma of freshly ground coffee is captured during the roasting process, and added back to the coffee just before it is put into jars.The soluble coffee powder or granules are put into glass jars or sachets and the air is extracted immediately before the jars / packs are sealed to keep the coffee fresher for longer.

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2.6 Decaffeinated coffee Decaffeinated coffee is coffee which has had almost all of the caffeine removed. Commercial decaffeination processes were started in Germany during the early part of the 20thcentury. There are different methods of decaffeination, though the end result is more or less the same. All methods safely and selectively remove the caffeine leaving a maximum of 0.3% in soluble coffee and 0.1% in roast & ground coffee. There are four methods used Water, Ethyl Acetate, Methylene Chloride and Supercritical or liquid Carbon Dioxide. All methods of making coffee decaffeinated are subject to legislation and all achieve good results for both instant and roast & ground coffee.

Coffe and England

Largely through the efforts of the British East India Company and the Dutch East India Company, coffee became available in England no later than the 16th century according to Leonhard Rauwolf's 1583 account. The first coffeehouse in England was opened in St. Michael's Alley in Cornhill. The proprietor was Pasqua Rose, the servant of Daniel Edwards, a trader in Turkish goods. Edwards imported the coffee and assisted Rose in setting up the establishment. Oxford's Queen's Lane Coffee House, established in 1654, is still in existence today. By 1675, there were more than 3,000 coffeehouses throughout England, but there were many disruptions in the progressive movement of coffeehousese between the 1660s and 1670's. These coffee houses in England were places used for deep discussion of beliefs
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during the enlightenment, such as their thoughts on religious and political issues of their time. This practice of religious and political discussion became so common that Charles II made an attempt to crush coffee houses in 1675. The banning of women from coffeehouses was not universal, but appears to have been commonplace in Europe. In Germany women frequented them, but in England they were banned. 3.1. Coffee Or Tea? Everyone who has traveled by air is familiar with the after-meal routine of the stewards (or are they servers, or stewardesses?) weaving along the cabin aisles asking their perennial question Coffee or Tea? Both provide a 'stimulant' that is not a result of pharmacological properties but the psychological effect which has become culturally established. The Red Cross in the United Statesserves coffee before anything else to disaster victims in order to calm them from the effects of shock. In the United Kingdom,Australia, New Zealand, Ireland, Canada (minus Quebec), it is tea that performs the same function. During 1942, coffee was rationed for nine months (tea was rationed for the duration in the United Kingdom) and most civilians recall this period as their toughest sacrifice in World War II. More Than a Thirst Quencher or Nutritive Both coffee and tea have served as more than just thirst quenchers. Neither can be considered as a nutritious drink (apart from the milk and sugar that may be consumed at the same time). The consumption of tea in Great Britain during World War II was heaviest directly after air raid attacks so that the government, which had already introduced rationing, appealed to the public to voluntarily limit consumption to the barest minimum during the daytime so as to have enough tea for the night when need was most critical. The psychological effect of 'calming' is quite remarkable when physiologically, coffee and tea are supposed to be stimulants of the first magnitude. What is decisive is the sense
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of well being derived, which is clearly a function of culture. This close association between the drink and its social role has been upset only by violent revolution -- as occurred in America in the 1770s when the hated Tea Tax became the prime target for all those who wished to end ties to monarchist Britain. 3.2. Tea as a British Habit Before World War II, a tourist asked to list what appeared to be characteristic English idiosyncrasies would probably have enumerated driving on the left, the currency system of pounds, shillings and pence, the English system of weights and measures, the political power of the hereditary House of Lords, conservative fashions in clothing, music and design and an extreme partiality to tea. Many of these traditions date back hundreds of years but have crumbled and others may not stand the test of time much longer but no one would imagine an England without tea as its 'national' hot beverage drink. The rage for tea in the U.K. had reached such proportions that it led to "Everything Stops for Tea", a popular hit song of the 1930s, made famous by Mario "Harp" Lorenzo and His Rhythmics" Oh, A lawyer in the courtroom in the middle of an alimony plea, has to stop and help 'em pour when the clock strikes 4:00 Its a very good English custom, Though the weather be cold or hot, When you need a little pick-up, You'll find a little teacup Will always Hit the Spot! The American tea trade is painfully aware of a prevailing American attitude that tea drinking is a 'British' habit that has to be overcome. Hugh Gibson, the American ambassador to Poland and a 1920s isolationist and xenophobe railed against ...'the tea drinkers, the boys with white spats, the freaks that must be weeded out of the American
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diplomatic service!' This prejudice does not apply however to iced tea, an American invention that is regarded as simply eccentric in Britain. In the torrent of thousands of irate reactions recently sent to to the London Telegraph following the news that the government would recognize polygamy among Muslims resident in the UK and provide welfare benefits to such families as well as calls for recognition of Sharia law (sanctioned by none other than the Archbishop of Canterbury), the following remarks reached the ultimate level of damnation by offering "Congratulations to the Brits" with the message that ".....it is time You disappear from the Earth, along with your football, 5 o'clock tea and jam, thanks to your idiotic politicians." Posted on February 4, 2008 The great American humorist, Will Rogers, on a visit to England in 1926, stirred up quite a controversy when he remarked that "England has the best statesmen and rottenest coffee in the world." This statement engendered a lively trans-Atlantic debate. The Daily Express countered in its editorial column: "An American humorist who has his serious interludes, lately observed that English statesmen are wonderful, English gardens lovely ... but English coffee the worst in the world!". His words have been re-echoed in New York where the newspapers are making considerable merriment at the expense of English coffee. We admit it is bad. Having admitted this and cleared our conscience, we are the better able to do justice to the almost incredible beastliness of American tea. Indeed, if English coffee is nasty, and it is, no impartial person can deny that American tea is horribly worse." Will Rogers would hardly dare express the same views, were he alive today. Tea has also progressed in America thanks in large measure to the technical advance of another American invention -- the tea bag! Promoters of the tea and coffee trade spared no effort in intensifying those dearly held images of the preferred beverage that promoted their interests. A book about Twinings, the famous tea concern (The House of Twining, 17061956) explained that "The coffee drinking France of the 18th century produced the Encyclopedists and asserts that '...Tea is less logical. it neither promotes sleep nor
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stimulates argument. Rather does it induce a sense of genial well-being which may well be the foundation for our 'English genius for compromise' ... We are surely the least quarrelsome of all the nations of the earth, and in this happy consummation, the tea-table has undoubtedly played its part." 3.3 Cultural Fashion in a Global World and Price What happens when cultural groups with opposing food tastes clash? Tastes in food, like other cultural traits tend to be maintained unless modified by disruptive factors, primarily through the disorganization of traditional institutions that generally follows cultural contact and culture change. This has occurred on a world-wide scale and has reflected the enormous wave of American influence. Although never in a position to challenge tea's dominance in Britain, "smart" coffee shops and a growing taste for the beverage have become a part of the younger 'smart sets' scene in Britain and elsewhere round the world. Coffee consumption in Britain per capita has more than quadrupled since the end of World War II. Ironically, the price of coffee relative to tea increased over the same period. Even earlier during the depression, American cultural exports to the UK including coffee's many beneficial aspects had won a wide audience. The popular hit tune "Let's Have Another Cup of Coffee" helped English speakers in both America and Britain to appreciate their common deternmination to ward off the blues of the depression by singing along with .... "Let a smile be your umbrella, Oh it's just an April shower Even Johnny Rockefeller is looking for the silver lining Mister Herbert Hoover says now is the time to buy So Let's have another cup of coffee and another piece of pie."
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The famous depression-era song was written by Irving Berlin when something like 98% percent of American families consumed at least a cup of coffee during the day with or after a meal including 15 percent of children between 6 and 16 years of age. Big coffee companies were among the leading sponsors of radio shows such as The Maxwell House Show Boat that featured popular renditions of the song arranged by band leader Paul Whiteman, Fred Waring's Pennsylvanians, Glenn Miller and band leader Phil Spitalny and his All Girl Orchestra who made the song equally popular across the Atlantic in Britain. Whereas tea consumption was traditionally relatively higher along the East Coast and especially in the South where British traits from colonial times lingered, it too has ceased to be identified with a geographic area and has become more of an imitation of the perceived upper class/smart set habits. The British taste for tea was a product first of the China trade under the East India Company's monopoly and later of British policy which encouraged tea plantations in India and Ceylon. Coffee's introduction into Europe was long delayed because a single major exporting area (Yemen) was under the control of Arab and Persian merchants. The eye-catching exception of the Dutch as the only West European people who show no clear preference of one beverage over the other can be explained by their colonial development of both crops during their possession of the Indonesian islands (primarily Java whose name became a synonym for good coffee) and coffee growing areas in their small islands in the Caribbean and off the coast of South America (Aruba, Curacao, Surinam).

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4. Famous way for serving coffee

4.1. Espresso Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressurethrough finely ground coffee beans. Espresso often has a thicker consistency than coffee brewed by other methods, a higher concentration of suspended and dissolved solids, and crema (meaning cream, but being a reference to the foam with a creamy texture that forms as a result of the pressure). As a result of the pressurized brewing process the flavours and chemicals in a typical cup of coffee are very concentrated. Espresso is the base for other drinks, such as a latte, cappuccino, macchiato, mocha, or americano. Espresso has more caffeine per unit volume than most beverages, but the usual serving size is smallera typical 60 mL (2 US fluid ounce) of espresso has 80 to 150 mg of caffeine, little less than the 95 to 200 mg of a standard 240 mL (8 US fluid ounces) cup of drip-brewed coffee. A more technical definition of espresso by Ernesto Illy is as follows: "An Italian espresso is a polyphasic beverage prepared from roasted and ground coffee and water alone, constituted by a foam layer with a partiucular "tiger tail" pattern, on top of an emulsion of microscopic oil droplets in an aqueous solution of sugars, acids, protein-like materials, and caffeine, with dispersed gas-bubbles and solids ... The distinguishing sensory characteristics of italian espresso include a rich body, a full fine aroma, and equilibrated bitter-sweet taste with an acidic note, and a pleasant lingering after-taste, exempt from unpleasant flavor defects." 4.2. Turkish Coffee To make proper Turkish coffee you need Turkish coffee beans, a Turkish coffee pot (cezve), and Turkish coffee cups (fincan), and optionally, if you want to grind the
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beans, a Turkish coffee grinder (kahve degirmeni). Note that Turkish coffee requires extra fine ground coffee which some electrical grinders fail to produce. To make Turkish coffee: 1. Pour in cold water in the coffee pot. You should use one cup of cold water for each cup you are making and then add an extra half cup for the pot. Add a teaspoonful of the ground Turkish coffee per cup in the water while the water is cold and stir. The amount of coffee may be varied to taste, but do not forget, there will be a thick layer of coffee grounds left at the bottom of your cup for properly made Turkish coffee. Dont fill the pot too much. If you need to add sugar this is the time to do it. 2. Heat the pot as slowly as you can. The slower the heat the better it is. Make sure you watch it to prevent overflowing when the coffee boils. 3. When the water boils pour some (not all) of the coffee equally between the cups, filling each cup about a quarter to a third of the way. This will make sure that everybody gets a fair share of the foam forming on top of the pot, without which coffee loses much of its taste. Continue heating until coffee boils again (which will be very short now that it has already boiled). Then distribute the rest of the coffee between the cups. Since there is no filtering of coffee at any time during this process, you should wait for a few minutes before drinking your delicious Turkish coffee while the coffee grounds settle at the bottom of the cup.

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5.Coffee facts and figures 5.1. Most expensive coffee beans Top 5 most expensive coffee beans We can't do without coffee. Now we want to pay tribute to this divine drink by giving you the top 5 most expensive coffee beans. 1. Kopi Luwak: varying from $115,- to $590,- per 500 grams Kopi Luwak is the most luxurious coffee in the world. 'Kopi' means coffee in Indonesian and 'Luwak' is an Indonesian animal that eats the raw coffee berry. The animal can't digest the bean in the berry and secretes the bean. This process forms the basis of this legendary coffee.

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2. La Esmeralda: $100,- per 500 grams This coffee is well known as the 'Esmeralda Special'. The coffee beans are produced at the farm Esmeralda Jaramillo in the mountains of West Panama. It's intense and strong taste is the result of the cold climate and the careful harvesting of the bean.

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3. St. Helena Coffee: $80,- per 500 grams This coffee is the product of the small island of Saint Helena. The coffee is made from the 'Green Tipped Bourbon Arabica', a bean that is exclusive to this island. The taste is

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pleasant and fruity.

4. Fazenda Santa Ines Coffee: $50,- per 500 grams This coffee comes from Minas Gerais in Brazil. It is produced on the Fazenda Santa Ines farm in a traditional matter. There are no automated processes involved. It's great taste is characterised by the sweetness of caramel and berries.

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5. Blue Mountain Coffee: $45,- per 500 grams This coffee is produced on the east side of the Blue Mountains on Jamaica. The coffee is famous for it's mild taste without bitterness. These beans also form the basis for the liquor

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Tia Maria.

5.2 Coffee Art

Latte Art Since 1980s, the art form created by pouring steamed milk into a shot of espresso, or so calledlatte art, has been widely welcomed within the modern society, which thirsts for elegance and beauty. With the strong need of the society, the Baristas, coffeehouse
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bartenders, have sought for creativity and evolution for the latte art since then, resulting in plethora of patterns and even variants in the industry.

Coffee Bean Art Coffee beans are usually ground for making everyone's favorite morning drink. But they can also be put to other uses. In Russia, one million coffee beans are being used to make a giant painting. The art piece has even been registered in the Russia's Book of Records as the world's biggest. The picture, showing a face of a woman and a cup of coffee, was exhibited in Russia's Gorky Park in Moscow. The artist together with several assistants worked 10 days to create the picture measuring 30 square metres.

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The editor-in-chief of Russia's Book of Records measured the painting and registered it as the biggest in the world. The previous one was made in Albania, which was 25 square meters. The creators of the painting said they had already applied to the Guinness Book of Records to register their achievement.

5.3 Coffee Myths vs. Facts Coffee consumption Coffee is the most popular drink worldwide with around two billion cups consumed every day In 2007, consumers spent 720 million on coffee In the UK, we drink approximately 70 million cups of coffee per day 85% of coffee drinkers in the UK take milk in their coffee and 57% add sugar Here is a list of caffeine consumption worldwide. Two points: It doesnt include energy or soft drinks: Sweden, Denmark and Norway all around 400mg of caffeine per person per day! South American countries such as Argentina and Brazil get most of their caffeine from Mat.
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 The British are big tea drinkers The US just 168mg of caffeine per person per day (mostly coffee).

Coffee growing Generally, coffee is grown within 1,000 miles of the equator, from the Tropic of Cancer in the north, to the Tropic of Capricorn in the south Coffee grows in more than 50 countries and is the second largest export in the world after oil (in dollar value) Central and South America produce approximately two thirds of the worlds coffee supply The main suppliers of coffee in the world are Brazil, Colombia and Vietnam, with Brazil contributing around 30% of the total Hawaii is the only US state in which coffee is grown commercially The best soil for growing coffee consists of leaf mould, other organic matter and disintegrated volcanic rock! The coffee tree produces its first full crop when it is about five years old. Thereafter it produces consistently for 15 to 20 years There are two main commercial types of coffee bean these are Robusta and Arabica. Robusta coffee grows best at lower altitudes whereas Arabica is better suited to higher altitudes Coffee berries do not ripen uniformly. The same branch may display ripe red berries, unripe green berries and overripe black berries. Conscientious pickers select only the ripe berries To make a roasted pound of coffee it takes around 2,000 Arabica coffee cherries. With two beans per cherry this means around 4,000 beans are in a single pound of coffee
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 It takes 42 coffee beans to make an espresso A mature coffee tree will produce one to two pounds of coffee per growing season When it is in bloom, the coffee tree is covered with 30,000 white flowers which begin to develop into fruit after 24 36 hours

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