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About Coffee
My On Again Off Again Coffee Adventures
By J H McIntosh
I became addicted to coffee fairly early in life because I love the taste. Unfortunately, I had to give up drinking my favorite beverage for years because I developed an intolerance to caffeine.
My caffeine intolerance happened over a ten year stretch working as a chef. As I plied my Chef’s skills in more restaurants than I can remember nearly every wait staff member who came in through the back door would ask “Fresh cup of coffee Chef”.
Anyone who has ever relied on tips for a substantial portion of their income knows how important it is to be “friends” with the chef.
And, not wanting to hurt anyone’s feelings I would invariable say “Yes, thank you!”
By the time I left the restaurant industry in my late twenties, I had consumed so much coffee (sometimes twelve or more cups a day), I could not drink any without it giving me severe heartburn.
That was a deep cut. I’m not sure I can say there is a flavor I like as much as I like the taste of coffee.
Four main types of Coffee beans
It’s funny that we refer to them as “coffee beans”. The truth is that coffee beans aren’t beans at all. They resemble fruit seeds more than beans. Coffee cherries, which are seeds, are found on trees, and the coffee beans we use to create coffee grow inside those cherries.
Coffee beans come in four main varieties. They are distinct from one another due to their flavor characteristics.
- Arabica (Coffea Arabica)
Most of the coffee consumed worldwide, 60 to 70 percent, is made from Arabica coffee beans. They are characterized by their broad, irregular shape and twisted border. Arabica coffee beans have been grown in Ethiopia since at least 1000 BC.
Taste and excellence
Arabica beans have a sweet flavor with hints of caramel and chocolate that renders them less bitter to our taste buds.
Arabica bean growth
The greatest places to grow Arabica beans are at elevations of between 6,000 and 12,000 feet above sea level, in shady locations.
Robusta
(Coffea Canephora)
The second most popular kind of coffee bean is the Robusta, which accounts for 30–40% of the global coffee industry. The Robusta bean has been characterized as having an “earthy, often bitter, rubbery/grain-like flavor, with a peanutty aftertaste.” They have a straight border and are smaller, rounder beans than Arabica.
Environmental Circumstance
Like Arabica, it is not a sensitive plant. Its growth and output are suited to a hot environment. For Robusta, the typical temperature is from 24 to 30 degrees C, and Robusta is suited to a sporadic rainfall.
Caffeine is present
Caffeine makes it taste stronger and harsher than Arabica. The Robusta beans have high bitterness and low acidity. The robustness of the Robusta plant is due to caffeine. Caffeine also offers protection from predators because of the bitterness.
- Liberica (Coffea Liberica)
The most unusual variety of beans, liberica, accounts for less than 2% of the world’s coffee industry. It becomes a more costly bean as a result. They are known for their oval shape and are native to Liberia in West Africa, thus their name.
Caffeine concentration, flavor, and taste
Liberica cherries have a distinct aroma and an unusual form. Liberica beans have a sweet and fruity flavor and are black toasted. Compared to Arabica coffee, it has an entirely different flavor, accented by a smokey flavor. Liberica beans have less caffeine than other types.
Requirements for development
Liberica beans need warm weather and low elevations. Additionally, the skin of the Liberica cherries’ do not permit insect infiltration. Liberica can be grown in more locals and is, therefore, more readily available and less expensive than others.
- Excelsa (Coffee Excel or Coffea Liberica Var. Dewevrei)
Previously classed as a distinct species of coffee, Excelsa beans are now considered to be a variety of Liberica. With their elongated almond shape, they resemble Liberica and are primarily grown in Southeast Asia.
Comparatively low caffeine content
Excelsa beans have relatively little caffeine or oil. Southeast Asia is the home of excelsa plants. Excelsa beans are occasionally used in the blending of coffee. Its taste has been described as “metallic, woody, and generally a little bitter.” Some coffee lovers feel this improves the depth and flavor of the beverage when blended with other beans.
Shaped like an almond
Approximately 7% of the coffee produced worldwide is Excelsa.
History of Coffee
The history of coffee cultivation dates back many millennia to the old coffee forests on the Ethiopian plateau. There, according to folklore, the treasured beans were initially discovered by goat herder Kaldi. According to legend, Kaldi discovered coffee after seeing that his goats become so energized after consuming the berries from a particular tree that they refused to go to sleep at night.
Kaldi shared this experience with an abbot at a local monastery. The abbot used the berries to make a beverage. He discovered that it kept him awake throughout the prolonged hours of nightly prayer. The other abbots soon joined in consuming this new drink. Word spread eastward, and coffee eventually made it to the Arabian Peninsula from where it spread throughout the world.
The popularity of Coffee in different Cultures
Italy’s culture of coffee
In Italy, espresso is the most common form of coffee consumption. It is typically consumed hot while standing at the coffee bar in Italy, known as al banco (literally “over the counter”). It is uncommon for Italians to consume cappuccino outside of the early hours.
Mexico’s culture of coffee
Mexico is one of the top coffee-producing nations in the world, accounting for 60% of global coffee production. Urban areas like Mexico City have cafeterias that specialize in serving high-quality coffee cultivated at higher altitudes. This coffee has a grows slowly and has a light to medium body with a little acidity.
Japanese Culture of Coffee
Most people would be shocked to learn that Japan is one of the world’s top coffee users. It ranks roughly fourth in the entire world. Japanese culture has been used as a filter for contemporary coffee culture. Traditional coffee shops, kissaten (where tea and coffee are served), contemporary gourmet coffee chains, and bottled, canned, and instant coffees sold in vending machines are just a few of the ways that coffee has evolved in Japan.
Healthy Benefits of Coffee
- May Reduce the Risk of Death from All Causes
Coffee drinkers had a lower risk of passing away from any cause than non-users.
- May Lower Cancer Risk
Coffee may cut the risk of several neurological, metabolic, and hepatic problems and is linked to a lower risk of endometrial, prostate, and other malignancies.
- Might Aid in the Battle Against Type 2 Diabetes
According to the study, drinking more coffee reduces your risk of type 2 diabetes compared to drinking less. The scientists found no difference in risk between caffeinated and decaffeinated coffee, with risk decreasing with each dose of higher consumption.
- Could reduces the risk of liver disease
Any quantity of coffee consumption compared to no coffee consumption was linked to a lower risk of non-alcoholic fatty liver disease, liver fibroids, and liver cirrhosis.
- Reduces the risk of developing Parkinson’s, Alzheimer’s, and depression
According to the study, drinking coffee regularly was consistently linked to a lower risk of Parkinson’s disease. Additionally, consumers had a lower risk of developing Alzheimer’s disease and other forms of dementia.
- It May Improve Cardiovascular Health
The drink also has a lot of advantages for the heart. The risk of getting coronary heart disease was significantly lowered by drinking two to three cups daily.
On Again:
For about twenty years my hot beverage choices were confined to tea or hot chocolate. And, since I’m a self-confessed chocoholic (see my confession at Choclapedia) it wasn’t that tough to take. And a fresh cup of Earl Gray tea brings back very fond memories of my undergraduate college days.
I would return home following afternoon classes and take a tea break with my mother-in-law. I cherish those times together talking about are mutually favorite topic, her daughter, my wife.
But the call of coffee never left me. It would be especially acute when I would stop at a diner while traveling. Those old-fashioned diners that made coffee in huge erns. If the coffee was freshly made, the aroma saturating every nook and cranny was like it was saying “come home, come home”.
Finally, my favorite aunt turned me on to decaf coffee. Wow! What a revelation. It tastes like regular coffee but doesn’t jangle my nerves. As of late, my preference is to make my coffee at home with a French press. I blend one third regular coffee with two thirds decaf, usually with one of the decafs a flavor like hazelnut.
We owe so much to all those engaged in the lengthy process involved in delivering that invigorating cup of java. Knowing this, we must come to value our morning partner ever more.
Plus, research has shown that coffee offers health advantages. The antioxidants are said to keep us younger-looking and healthy because it postpones the effects of aging.
Who said you can never go back home? I love what my favorite Noble prize winner in literature said: “You can always come back, but you can’t come back all the way”
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