Hello, everyone! Welcome back to another one of my articles.
I want to take a minute to thank you all for the recognition in my last article, which I didn't expect at all. I am really happy with the way it turned out.
Coming back to today's post, I wanted to something kind of unusual. As you may know, for a lot of countries fall is around the corner, and so are pumpkins, Halloween, and coffee.
With that in mind, I thought that writing about coffee and how it affects our lives could be a great idea. Let's get started!

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The origin of coffee

The first coffee plant was discovered in Ethiopia in the 11th century. Actually, there are a lot of myths about the origins of coffee, and even more about who found it in the first place.
It is believed that Ethiopian monks were already chewing the coffee plant's berries as a stimulant for centuries before it was brewed. Ethiopian records establish that Ethiopian and Sudanese traders who travelled to Yemen over 600 years ago chewed the berries en route to their destination to survive the harsh difficult journey.
Arabic scientific documents dating from around 900 AD refer to a beverage drunk in Ethiopia, known as ‘buna." This is one of the earliest references to Ethiopian, coffee in its brewed form.
The transformation of coffee as a trendy social drink occurred in Mecca through the establishment of the first coffee houses. Known as Kaveh Kanes, these coffee houses were originally religious meeting places, but soon became social meeting places for gossip, singing, and story-telling. With the spread of coffee as a popular beverage, it soon became a subject of heated debate among devout Muslims.

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How to brew coffee- A step by step guide

»The equipment
Make sure that your tools — from bean grinders and filters to coffee makers— are thoroughly cleaned after each use.

»The beans
Great coffee starts with great beans. The quality and flavour of your coffee are not only determined by your favourite brewing process, but also by the type of coffee you select.

Purchase coffee as soon as possible after it’s roasted. Fresh-roasted coffee is essential to a quality cup, so buy your coffee in small amounts (ideally every one to two weeks).

»The grind
If you buy whole bean coffee, always grind your beans as close to the brew time as possible for maximum freshness. A burr or mill grinder is best because the coffee is ground to a consistent size.
A blade grinder is less recommended because some coffee will be ground more finely than the rest. If you normally grind your coffee at home with a blade grinder, try having it ground at the store with a burr grinder. You’ll be surprised at the difference!
The size of the grind is hugely important to the taste of your coffee. If your coffee tastes bitter, it may be over-extracted, or ground too fine. On the other hand, if your coffee tastes flat, it may be under-extracted, meaning your grind is too coarse.

»The water
The water you use is very important to the quality of your coffee. Use filtered or bottled water if your tap water is not good or has a strong odour or taste, such as chlorine.
If you’re using tap water, let it run a few seconds before filling your coffee pot, and be sure to use cold water. Avoid distilled or softened water.

Coffee-to-Water Ratio
A general guideline is called the "Golden Ratio" - one to two tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences.
Check the cup lines or indicators on your specific brewer to see how they actually measure. And remember that some water is lost to evaporation in certain brewing methods.

Water Temperature
Your brewer should maintain a water temperature between 195 to 205 degrees Fahrenheit for optimal extraction. Colder water will result in flat, under-extracted coffee, while water that is too hot will also cause a loss of quality in the taste of the coffee. (However, cold brew does not need any heat.)
If you are brewing the coffee manually, let the water come to a full boil, but do not over boil. Turn off the heat source and allow the water to rest a minute before pouring it over the grounds.
Always allow your coffee - or any hot beverage - to reach a comfortable temperature before enjoying (specifically below 140 degrees Fahrenheit).

»Brewing Time
the amount of time that the water is in contact with the coffee grounds is another important flavour factor.
In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a French Press, the contact time should be 2-4 minutes. Espresso has an especially brief brew time — the coffee is in contact with the water for only 20-30 seconds. Cold brew, on the other hand, should steep overnight (about 12 hours).

If you’re not happy with the taste of the final product, you're likely either:
Over-extracting - the brew time is too long
Under-extracting - the brew time is too short
Experiment with the contact time until you get the right balance for your taste.

[Credit: http://www.ncausa.org/ National Coffee Association]

Interesting facts about coffee

  • Every day, Americans drink more than 300 million cups of coffee; 75% of those cups are home brewed.
  • If you like your espresso coffee sweet, you should use granulated sugar, which dissolves more quickly, rather than sugar cubes; white sugar rather than brown sugar or candy; and real sugar rather than sweeteners which alter the taste of the coffee.
  • "Cowboy coffee"? It was said they made their coffee by putting ground coffee into a clean sock and immerse it in cold water and heated over a campfire. When ready, they would pour the coffee into tin cups and drink it.
  • It takes approximately 42 coffee beans to make an average serving of espresso.
  • Caffeine is on the International Olympic Committee list of prohibited substances. Athletes who test positive for more than 12 micrograms of caffeine per millilitre of urine may be banned from the Olympic Games. This level may be reached after drinking about 5 cups of coffee. Ouch! Any coffee athletics out there?
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Latte art

Latte art is a method of preparing coffee created by pouring steamed milk into a shot of espresso and resulting in a pattern or design on the surface of the latter. It can also be created or embellished by simply "drawing" in the top layer of foam. Latte art is particularly difficult to create consistently, due to the demanding conditions required of both the espresso shot and milk.This, in turn, is limited by the experience of the barista and quality of the espresso machine. The pour itself, then, becomes the last challenge for the latte artist.

Latte art is a mixture of two colloids: the crema, which is an emulsion of coffee oil and brewed coffee; and the microfoam, which is a foam of air in milk. Milk itself is an emulsion of butterfat in water, while coffee is a mixture of coffee solids in water. Neither of these colloids is stable – crema dissipates from espresso, while micro foam separates into the drier foam and liquid milk – both degrading significantly in a matter of seconds, and thus latte art lasts only briefly.

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That's all for today's posts! Hope you liked today's content, which was mostly discovered by doing some research on the internet.
I wish you all a very happy and productive week!

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Lots of love,