Tea and coffee

2.  No one knows exactly how or when coffee was
discovered, though there are many legends
about its origin.
 The story goes that that Kaldi discovered coffee
after he noticed that after eating the berries
from a certain tree, his goats became so
energetic that they did not want to sleep at
night.

3.  who made a drink with the berries and found
that it kept him alert through the long hours of
evening prayer. The abbot shared his discovery
with the other monks at the monastery, and
knowledge of the energizing berries began to
spread.
 As word moved east and coffee reached the
Arabian peninsula, it began a journey which
would bring these beans across the globe.

4.  1000
Physician and philosopher Avicenna Bukhara
writes the first known literature describing the
medicinal properties of coffee. A true
visionary!
 1100
Enterprising Arab traders return to their
homeland, now modern-day Yemen, with
coffee from Ethiopia.
 1453
Ottoman Turks introduce coffee to the bustling
power center of Constantinople.

5.  1475
Coffee shops open in Constantinople around
this same time, which many claim are the first.
They become hotspots for lively discussions
and political debates.
 1511
The trouble begins! Just over 50 years after
coffee houses gain popularity in Mecca,
Governor Khayr Bey bans the drink, fearing its
influence promoted energized discussions and
debates that could lead to opposition to his
rule.
 1570
Coffee arrives this year in Venice.

6.  Harvesting
 Picking
 Sorting
 Processing
 Hulling
 Polishing
 Cleaning, Sorting and Grading
 Exporting the Coffee
 Tasting the Coffee
 Roasting the Coffee

8. Coffee Bean Varieties
 There are two main species of coffee beans in the
world, Coffee Arabica, and Coffee Robusta. More
than three-quarters of the beans that are sold in the
world today are Coffea Arabica, the majority of the
remainding bulk are Coffea Robusta also known as
Coffea Canephora.
 Coffee Robusta:
 Coffee Arabica:

9.  These beans are of a lower grade than Arabica,
and are typically grown at lower elevations.
They are easier to grow and maintain, and they
are also more disease resistant and produce a
higher yield. Robusta beans have more of an
astringent flavor and contain a higher amount
of caffeine.

10.  These are the higher quality beans and are referred
to as gourmet coffee. They have half the amount of
caffeine as Robusta and have more pleasing
flavours and aromatic properties. Most Arabica
bean varieties are name after their country or
region in which they are found, or originated
from.
Other bean species include: benghalensis, Bengal
coffee; Coffea congensis, Congo coffee; Coffea
liberica, Liberian coffee; Coffea stenophylla, Sierra
Leonian coffee; Coffea excelsia, another Liberian
coffee; Coffea bonnieri; Coffea gallienii; and Coffea
mogeneti, however these beans are non-existent in
the export market.

11. North
America
Central
America
South
America
East
Africa
West
Africa
The
Arabian
Peninsula
Asia
United
States -
Hawaii
Guatemala Colombia Ethiopia Ivory
Coast
Yemen Indonesia
Mexico Costa Rica Brazil Kenya Vietnam
Puerto
Rico

12.  Everything from the variety of the plant, the
chemistry of the soil, the weather, the amount
of rainfall and sunshine, and even the precise
altitude at which the coffee grows can affect the
taste of the final product.
 The combination of factors is so complex, that
even from a single plantation one finds
variation in quality and taste.
 Coffee is grown in more than 50 countries
around the world

14.  Brazil stands alone, because they are such a
large producer and have a widely varied
output. Brazilian coffee is processed in three
ways: dry (natural), wet (washed), and semi-
washed (pulp natural). During dry processing,
coffee is dried while still in the cherry, whereas
with the wet process, the coffee is stripped of
its outer layers before the drying process.
 Chocolate and spice flavors are common and
these coffees linger in your mouth in
comparison to other South American coffees.

15.  Most Kenyan coffee is processed by wet
method to ensure the best quality. The sugary
coating that remains on the beans is removed
through a fermentation process and then they
are dried.

16.  When we think of Central America, many of us
might think of Guatemala and Costa Rica. This
region as a whole is one of the largest
contributors to the global coffee supply.
Central America often produces bright and
clean coffees, whereas the flavors produced in
Guatemala, Mexico and Nicaragua are
somewhat less sweet than those from South
America. Other flavors commonly found in
these coffees range from fruit to nuts; these
fruity flavors often work well with cocoa and
spice flavors.

17.  Colombian coffee is often thought of when
talking about South American coffees, which
makes perfect sense when thinking about how
they rank among the top three coffee
producing countries in the world. Their coffee
also has the most recognizable flavor for most
North Americans, which is why the flavor
reminds some people of a classic coffee.

18.  Ethiopian coffees are processed either natural
or washed: two different processes that create
very different flavor profiles. Washed coffees
have a floral, tea-like delicacy to them, while
natural coffees tend to be heavy, fruity, and
wine-like. Washed coffees can often express
lemongrass or jasmine characteristics, and they
are much lighter and drier on the palate.

19.  Coffees from Indonesia have dark and deep
flavors, with almost an earthiness to them.
These coffees often have heavy, musty notes
with a long lasting finish that feels like
unsweetened or dark cocoa. One coffee from
this region that is familiar to many would be
Sumatran coffee which takes a well to dark
roasting.

20.  Roasting coffee transforms the chemical and
physical properties of green coffee beans into
roasted coffee products.
 roasting process is what produces the
characteristic flavor of coffee by causing the
green coffee beans to change in taste
 Unroasted beans contain similar if not higher
levels of acids, protein, sugars, and caffeine as
those that have been roasted

21.  The coffee-roasting process follows coffee
processing and precedes coffee brewing. It consists
essentially of sorting, roasting, cooling, and packaging
but can also include grinding in larger-scale roasting
houses.
 During the roasting process, coffee beans tend to go
through a weight loss of about 28% due to the loss of
water and volatile compounds.
 Although the beans experience a weight loss, the size
of the beans are doubled after the roasting process due
to the release of carbon dioxide, release of volatile
compounds, and water vaporization
 The degree to which coffee beans are roasted is one of
the most important factors that determine the taste of
the coffee in the cup. Before roasting, green coffee
beans are soft, with a fresh “grassy” smell and little or
no taste.

22.  Light Roasts
Light roasts are light brown in color, with a light
body and no oil on the surface of the beans. Light
roasts also retain most of the caffeine from the
coffee bean.Light roasted beans generally reach an
internal temperature of 180°C – 205°C (356°F –
401°F). At or around 205°C, the beans pop or crack
and expand in size. This is known as the “first
crack” So a light roast generally means a coffee
that has not been roasted beyond the first crack.
Some common roast names within the Light Roast
category are Light City, Half City, Cinnamon
Roast and New England Roast

23.  Medium Roasts
Medium roasted coffees are medium brown in
color with more body than light roasts. Like the
lighter roasts, they have no oil on the bean
surfaces Caffeine is somewhat decreased, but
there is more caffeine than in darker roasts.
Medium roasts reach internal temperatures
between 210°C (410°F) and 220°C (428°F) —
between the end of the first crack and just
before the beginning of the second crack.
Common roast names within the Medium
Roast level include Regular Roast, American
Roast , City Roast (medium brown, a typical
roast throughout the United States),
and Breakfast Roast.

24.  Medium-Dark Roasts
Medium-dark roasts have a richer, darker color
with some oil beginning to show on the surface
of the beans. A medium-dark roast has a heavy
body in comparison with the lighter or
medium roasts. The beans are roasted to the
beginning or middle of the second crack —
about 225°C (437°F) or 230°C (446°F). The
flavors and aromas of the roasting process
become noticeable, and the taste of the coffee
may be somewhat spicy. Among the most
common names for a medium-dark roast
are Full-City Roast After Dinner
Roast, and Vienna Roast

25.  Dark Roasts
Dark roasted coffees are dark brown in color, like
chocolate, or sometimes almost black. They have a
sheen of oil on the surface, which is usually
evident in the cup when the dark roast coffee is
brewed. The coffee’s origin flavors are eclipsed by
the flavors of the roasting process. To reach the
level of a dark roast, coffee beans are roasted to an
internal temperature of 240°C (464°F) Dark roasts
go by many names. As a result, buying a dark
roast can be confusing. Some of the more popular
designations for a dark roast include French Roast,
Italian Roast, Espresso Roast, Continental
Roast, New Orleans Roast, and Spanish
Roast. Many dark roasts are used for espresso
blends.

29.  As coffee roasts get darker, they lose the origin
flavors of the beans and take on more flavor
from the roasting process.
 The body of the coffee gets heavier, until the
second crack, where the body again thins.
 Lighter roasts have more acidity than darker
roasts.
 Light roasted beans are dry, while darker
roasts develop oil on the bean surface.
 The caffeine level decreases as the roast gets
darker.

30.  For over a thousand years, humankind has been
perfecting the art of making and drinking coffee.
From the first goat herder who is said to have
begun dancing with his animals after eating the
mysterious red berry, to the modern-day
commuter savoring a wake-up cup of java, the
magical coffee bean has become both an addictive
necessity and a welcome.
 Here's a look at seven of the more
popular coffee drinks available at most
discriminating coffee houses, and how to best
enjoy them.

32.  Espresso is a strong black coffee made by forcing steam
through dark-roast aromatic coffee beans at high
pressure in an espresso machine. A perfectly brewed
espresso will have a thick, golden-brown crema (foam)
on the surface. If the crema is good, the sugar you add
will float on the surface for a couple of seconds before
slowly sinking to the bottom.
 Espresso is the foundation for a wide variety of
specialty coffee drinks,
 How to have it:
 Espresso should be taken either on its own or with a
small teaspoon of sugar. Having it "short" means that it
has less water and is therefore more concentrated, and
"long" conversely uses more water and does not taste
as strong.

33.  In its pure form, espresso is more popular in
Europe than America, particularly in Italy. Though
catching in America, derivatives and
misconceptions are spreading like cream in coffee.
For instance, many hold the misconception that
espresso is a dark, bitter to burnt-flavored roast of
coffee.
 In fact, espresso is not a roast at all; it is a method
of preparing coffee. Espresso coffee is often
blended from several roasts and varietals to form a
bold - not bitter flavor. The finely ground coffee is
tightly packed or tamped into a “portafilter”; high-
pressure water is then forced through the grounds
and extracted in small, concentrated amounts.
Intensity is the key here. Why do you think they
call it a “shot?”

34.  A true cappuccino is a combination of equal
parts espresso, steamed milk and milk froth.
This luxurious drink, if made properly, can
double as a dessert with its complex flavors
and richness.
 This hugely popular coffee drink has become a
staple that even the most common of corner
coffee shops carries
 How to have it:
 It is common to sprinkle your cappuccino froth
with a bit of unsweetened cocoa powder or
grated dark chocolate.

35.  An Americano is a single shot of espresso added to
a cup of hot water. The name is thought to have
originated as a bit of an insult to Americans, who
had to dilute their espresso when it first gained
popularity on this side of the pond. Many coffee
houses have perfected it, however, and the result
has become a creamy, rich espresso-based coffee
that you can sip and savor before jumping on your
Vespa and heading to the soccer field.
 How to have it:
 Many like to drink it as they would their regular
brewed coffee, with milk and/or sugar, but
connoisseurs suggest keeping milk to a minimum
to get the most flavor from the espresso.

36.  A caffe latte is a single shot of espresso to three
parts of steamed milk.
 How to have it: Sugar your latte to taste and
discover the wonderful world of dipping.
Cookies, sponge-type cake slices and even
fresh Italian bread can transform your coffee
into a breakfast that even approve of.

37.  This traditional French drink is similar to a
caffe latte except that it is made with brewed
coffee instead of espresso, in a 1:1 ratio with
steamed milk. It is considered a weaker form of
caffe latte.
 How to have it: Sugar to taste, and it is also
great for dipping.

38.  This is a cappuccino or a caffe latte with
chocolate syrup or powder added. There can be
wide variations in exactly how this is prepared,
so ask your coffee house how they do it before
you order.
 How to have it: Like your "cap," you can top it
with cocoa powder or grated chocolate.

39.  This is another variation that is prepared in a
number of ways by different coffee houses. The
most common method is combining espresso,
caramel and foamed milk, though some use
steamed milk. Often, vanilla is added to
provide extra flavor.
 How to have it: You can add sugar, but taste it
first, as it may be sweet enough as is.

40.  a hot drink made by infusing the dried crushed
leaves of the tea plant in boiling water.
 shrub (Camellia sinensis of the family Theaceae,
the tea family) cultivated especially in China,
Japan, and the East Indies
 an aromatic beverage prepared from tea leaves
by infusion with boiling water

41.  After water, it is the most widely consumed
 Country of origine is china
 First recorded in china in 59BC.

42.  The birth of tea in China
 Tea is often thought of as being a quintessentially
British drink, and we have been drinking it for
over 350 years. But in fact the history of tea goes
much further back.
 The story of tea begins in China. According to
legend, in 2737 BC, the Chinese emperor Shen
Nung was sitting beneath a tree while his servant
boiled drinking water, when some leaves from the
tree blew into the water. Shen Nung, a renowned
herbalist, decided to try the infusion that his
servant had accidentally created. The tree was a
Camellia sinensis, and the resulting drink was
what we now call tea.

43.  Containers for tea have been found in tombs
dating from the Han dynasty (206 BC - 220 AD)
but it was under the Tang dynasty (618-906
AD), that tea became firmly established as the
national drink of China.

44.  So at this stage in the history of tea, Europe was
rather lagging behind. In the latter half of the
sixteenth century there are the first brief mentions
of tea as a drink among Europeans. These are
mostly from Portuguese who were living in the
East as traders and missionaries. But although
some of these individuals may have brought back
samples of tea to their native country, it was not
the Portuguese who were the first to ship back tea
as a commercial import.
 Tea soon became a fashionable drink among the
Dutch, and from there spread to other countries in
continental western Europe, but because of its high
price it remained a drink for the wealthy.

45.  Britain, always a little suspicious of continental trends,
had yet to become the nation of tea drinkers that it is
today.Since 1600, the British East India Company had a
monopoly on importing goods from outside Europe,
and it is likely that sailors on these ships brought tea
home as gifts. But the first dated reference to tea in this
country is from an advert in a London newspaper,
Mercurius Politicus, from September 1658.
 It was the marriage of Charles II to Catherine of
Braganza that would prove to be a turning point in the
history of tea in Britain. She was a Portuguese princess,
and a tea addict, and it was her love of the drink that
established tea as a fashionable beverage first at court,
and then among the wealthy classes as a whole.
Capitalising on this, the East India Company began to
import tea into Britain, its first order being placed in
1664 - for 100lbs of China tea to be shipped from Java.

46.  The British took to tea with an enthusiasm that
continues to the present day. It became a
popular drink in coffee houses, which were as
much locations for the transaction of business
as they were for relaxation or pleasure. They
were though the preserve of middle- and
upper-class men; women drank tea in their
own homes, and as yet tea was still too
expensive to be widespread among the
working classes. In part, its high price was due
to a punitive system of taxation. The first tax on
tea in the leaf, introduced in 1689

47.  Tea bags were invented in America in the
early twentieth century, but sales only really took
off in Britain in the 1970s. Nowadays it would be
hard for many tea-drinkers to imagine life without
them. Such is the British enthusiasm for tea that
even after the dismantling of the Empire, British
companies continue to play a leading role in the
world's tea trade and British brands dominate the
world market. With recent scientific research
indicating that tea drinking may have direct health
benefits, it is assured that for centuries to come
there will be a place at the centre of British lifefor a
nice cup of tea.

48.  Tea belongs to camellia family of plants. Tea
bush grows only in tropical and subtropical
climate.
 The tea plant, Camellia Sinensis, can
be grown almost anywhere. The
best teas are grown in cooler climates and/or
at higher elevations. ... The first is to preserve
the teaby driving most of the moisture from the
leaves.

49.  Tea is cultivated solely for the purpose of
leaves. They are collected as many times per
year as tea plant vegetates, i.e. produces new
shoots with leaves. In Indonesia, Sri Lanka,
Kenya, the south of India and China summer is
all year round. The further north the
plantations are located the shorter is tea
harvesting season: in North-Eastern India it
lasts eight months, in the North of China tea
leaves are harvested up to four times a year
from April till September.
 Tea grows only in a warm environment. For
this reason this plant is mainly found in
regions between 16 degrees south latitude and
20 degrees north latitude.

50.  Tea is harvested by hand, not all leaves are
picked during harvesting but only a few top
young and juicy leaves with a portion of the
stem on which they have grown and the so-
called bud (or tip) – an unexpanded leaf at the
end of the shoot.
 A few leaves, part of the stem and a tip are
called "flush". Flush is the basis of tea
production. Flush with two or three leaves is
called "golden flush". Flushes are collected with
three, four and even five leaves.

51.  Terminal buds and new leaves can be plucked
from the 3rd year inwards. A tea plant yields
best in the 5th to 7th year. Plucking is usually
carried out at dawn before the morning dew is
dry. Pressing it between with the thumb and
index finger, the bud is gently plucked.
 The fresh buds and leaves must be transported
to the factory for processing immediately,
otherwise tea quality will be compromised. To
speed up the process, tea factories are usually
set close to plantations.

52.  White Tea
 Green Tea
 Oolong Tea
 Black Tea.

53.  White tea undergoes the least processing of all teas.
Traditionally cultivated in China, white tea was picked only
a few days out of the year, when a white down, known as
bai hao, appeared on the tender shoots. The tea shoots are
allowed to wither then dry to prevent oxidization. This
process is a delicate one, requiring strict attention from the
tea makers. Nowadays, other tea growing regions as
Darjeeling and Sri Lanka have begun to cultivate white tea,
in an effort to capitalize off white tea's growing popularity.
 White tea tends to have the most delicate flavors and
aromas. The nuances are gentle, even elusive, evoking fresh
flavors like bamboo or asparagus or earthier elements like
almonds. Aromas tend towards subtle floral bouquets.
 FAMOUS WHITE VARIETIES
 SILVER NEEDLE (BAI HAO YIN ZHEN) – this tea contains
only white, downy buds and the purest, most delicate
flavor.

54.  Because they are unoxidized, green teas keep
their vital color. To prevent oxidization, the
leaves are heat processed to eliminate the
enzyme responsible for oxidization
 Japanese generally accomplish this by
steaming the leaves at a high temperature.
Each process tends to bring out a more
particular flavor from the tea leaves.
 The Chinese style of processing tends to bring
out a mouthwatering range of flavors from
citrus-like to smoky with a lighter body. The
color of the liquor is usually not a true “green”,
but a pale yellow or straw color.

55.  Oolong, also spelled Wu Long, teas are semi-
oxidized. The term in Chinese actually means
"Black Dragon". Oolong teas have long been
cultivated in both mainland China and Taiwan.
In general, larger, mature leaves are picked,
withered, rolled, oxidized, and then fired. The
leaves can be allowed to oxidize between 10%
to 80%. Often, different tea estates have their
preferred ways of making oolong tea

56.  Black tea is the most well-known variety of tea
in the West. Known as "red tea" in China, black
tea leaves are fully oxidized. In the case of most
black teas, younger leaves are picked before
being withered, rolled, fully oxidized, and
fired. While created originally in China, black
teas are now cultivated worldwide.
 The long-standing trend in black tea, taken
from the British, has been to create "blends".
For centuries, tea companies take various kinds
of tea to create a particular flavor or character-
for example, a strong breakfast tea or a delicate
afternoon tea

57.  Puer is an aged black tea from China prized for
its medicinal properties and earthy flavor. It is
perhaps the most mysterious of all tea. Until
1995 it was illegal to import it into the U.S., and
the process of its production is a closely
guarded state secret in China. It is very strong
with an incredibly deep and rich flavor, and no
bitterness, and an element that could best be
described as almost peaty in flavor.