Coffee - History of Coffee & Making methods of coffee

Coffee - History of Coffee & Making methods of coffee

                                    Coffee is the berry of a plant grown in Kenya, Ceylon, Brazil, West Indies, India and other places.

                     Coffee has become one of the important beverages in India. There has been a steady increase in the consumption of coffee in recent years. It is also one of the major plantation crops of India, particularly South India.

                             The two main varieties of coffee grown in India are, Coffee Arabica and Coffee Robusta. Coffee Arabica originated in Yemen in Arabia and was brought to India in the seventeenth century by a Muslim called Bababudan Sahib on his return from his visit to the Holy Land, Mecca. Coffee Robusta was brought to India from Java in 1910,

                      After the fully ripe berries are harvested, they are processed in two ways, by the wet' method or by the dry' method.

                              The wet process is very elaborate. Ripe berries called cherries are first passed through pulpers where their outer skin is removed. The pulped beans are then allowed to ferment for about 12 to 36 hours. They are then washed in running water. This leaves the beans encased in a soft parchment covering. They are then dried in the drying yard. Great care is taken at this stage to see that only a little moisture remains and the parchment covering becomes brittle. This produces what is known as Plantation or Parchment Coffee.

                       The 'dry method is a simpler process. Immediately after harvesting, the coffee berries are dried in the sun until the three layers-the outer skin, the sticky layer and the inner parchment covering-dry into a husk, leaving the beans loose inside. The beans are separated from the husk by being pounded in a mortar or passed through a huller. This is then graded and is called Native Coffee or Cherry Coffee.

                  In the days of sailing ships when a voyage to Europe took about six months or so, Native (Cherry) Coffee stowed away in damp holds lost its colour and became white. Later, when steamships went speedily through the Suez Canal, coffee drinkers in Europe complained that the coffee had lost its flavour. To overcome this, a new process known as 'monsooning coffee' was evolved. This is done in Mangalore and Tellicherry on the west coast of India.

                      When the monsoons break in early May or June, Native (Cherry) Coffee is evenly spread in layers from four to six inches thick, in airy godowns which are open on all sides. Every four or five days the beans are raked. They are then packed in gunny bags and stacked in piles so that the monsoon breeze can blow continuously on each bag. Once a week the beans are repacked or poured from one bag to another, so that they do not develop moulds and also to ensure uniform monsooning. After six weeks of this treatment the coffee becomes silvery white in colour and is considered fully matured and ready for export.

                                       After the beans have been treated to make either 'parchment or cherry types, they are sent to the curing houses for the final process required to prepare the coffee for the market. It is here that the parchment is peeled off Parchment Coffee.

                          The stimulating principle in coffee is caffeine. It also contains tannin and some volatile and aromatic oils. As long as coffee is in good condition the distinctive aroma remains. It should always be stored in airtight containers. Refrigerated storage is best for keeping coffee.

                             Roasting and grinding The aroma and flavour associated with coffee is brought about by roasting. Roasting must be done evenly without any scorching. It should be done on a slow fire and the beans should be uniformly roasted. When the beans stop swelling and obtain a golden-brown colour, the roasting is complete. If roasting goes beyond this point the essential oils exude and the beans turn shiny. When it reaches this stage the coffee has no value. Roasting can be done in a charcoal roaster or in an electric roaster. A medium roast and grind is considered to give the best results.

                    Roasted beans keep fresh much longer than powder and so grinding must be done just before use. Too finely ground powder clogs up the filter if used, and deteriorates rapidly when stored. The coarser the powder, the less the extraction. As a standard for brewing coffee, 450 gms. (16 oz.) gives 63 cups (187.5 ml (6 fl.oz.) coffee, 62.5 ml (2 fl.oz.) milk per cup).

                              Coffee can be prepared by many methods. The pot method, the filter metoda, the urn brewing method and the vacuum brewing method are commonly used.

                                       Just one cup of coffee does some amazing things to the body. The temperature of the stomach jumps up by 10-15%. Salivary glands double their flow; the heart beats 15% faster; the lungs work 13% harder; blood vessela dilate in the brain and near the heart; the metabolism rate gues up 25%, and the work-load of the kidney doubles.

General rules for making coffee

(i) Fresh coffee is the best; so buy quantities to last not more than a week.

(ii) Use the quantity required for making coffee.

(iii) Use freshly drawn water.

(iv) The coffee maker must be rinsed with hot water before use and thoroughly washed and dried before being put away. Never brew less than three-fourths of the coffee-maker's capacity, use a smaller one instead.

Pot method

(i) Warm an earthenware pot or jug. Put in 3 level teaspoons of fresh coffee powder (coarse grind) for each 250 ml (8 oz.) cup.

(ii) Pour water which has started to boil over the powder and stir. Cover the pot and let it stand near the fire for 5 to 7 minutes.

(iii) Pour the coffee through a fine meshed sieve or cloth. Add milk and sugar to taste.

Filter method

                             Several types of filters are available. Stainless steel or brass filters are the best but the latter should be properly tinned, or else the coffee will be spoilt. Glass or china containers are good but are fragile. Copper should not be used.

(i) Put in 3 level teaspoons of coffee powder (fine or medium grind) to each 250 ml or 8 oz. cup. Press the plunger down lightly over the powder. 

(ii) Pour water which has just come to boil over the plunger in a circular motion. Let it stand for 5 to 7 minutes.

(iii) Coffee can be poured out straight from the lower vessel and milk and sugar added as required.

Percolator method

(i) Place the ground beans in the centre section of a clean warm percolator on a fine strainer fitted inside and resting on a paper filter ( a pinch of salt is mixed with the coffee).

(ii) Pour fresh boiling water slowly through the top section.

(iii) The water passes through the coffee, is strained and collects in the bottom section of the apparatus.

Cona coffee machine (a patent percolator) consists of two flameproof glass bowls joined by a glass drainer tube which also acts as a filter. A measured amount of ground coffee is placed in the top receptacle and water in the lower one. Heat is applied, causing the water to rise, meet and mix with the coffee. The whole operation is automatic, and the beverage returns to the lower bowl and is served immediately or placed on a warming unit to be held at 850-88°C (about 1850-190°F) (never allow coffee to boil).

               Coffee is made in large quantities in the urns using the filter or percolator method. It is then held at 850-88°C (about 185°-190°F) temperature and should be served within the hour.

All equipment used for the preparation of coffee should be kept scrupulously clean. When using a Cona or other mechanical percolator be sure to:

(i) Scrub upper tube regularly with a stiff brush.

(ii) Remove rubber collars and wash all parts thoroughly.

(iii) Replace rubber collars when they become heat softened.

If a coffee urn is used

(i) Clean inside of urn after each batch.

(ii) Clean faucets at close of each day.

(iii) Leave plenty of water in urn when not in use.

(iv) Clean gauge glasses twice a week.

(v) Give urn a thorough cleaning twice a week.

Turkish coffee

Turkish coffee is rich and syrupy and has a peculiar aroma of its own, caused by the preliminary method of drying coffee: the 'wet' method. The ground coffee is first mixed with sugar in a small china or copper pot fitted with a long handle. Water is added, heat applied and the coffee is flavoured with rose water. It is served piping hot.