Previously, we discussed degrees of roasting and the 1990â€™s trend toward dark roasted coffees. In explaining the trend toward dark roasts, we mentioned American travel to Europe, the growing popularity of coffee houses, and other culinary phenomena, which gave rise – among some drinkers – to a preference for darker roasts. Read More
The Specialty Coffee Association came together in 1984. At that time small specialty roasters and shop owners made up the membership. It didnâ€™t take long for the trade group to grow to what it is today: a broad mix of roasters, both large and small, coffee shops of all sorts, and hundreds of allied members. Eleven years ago, a small group of specialty roasters once again felt they needed a trade group to better represent them, this time within the SCAA. They created the Roasters Guild. (The Barista Guild has a similar background). Read More
Folks who make coffee their profession understand – there are many steps to a great cup. It starts with green beans, and involves roasting, brewing and serving. The green beans alone require a certain depth of knowledge, including genetics, growing regions, processing techniques, sorting, and shipping. Let’s take a look at how we choose our coffees. Read More
A word on degrees of roasting. The popularity of coffee houses brought with it a taste toward dark roasts. Prior to the 1990s, the preference for dark roast was limited. Espresso brewing changed that, and the Starbucks Phenomenon has popularized even darker roasts. Read More
Coffee In Europe
Coffee first came to Europe through the port of Venice. Because of their vibrant trade with North Africa, it was through these Venetian merchants that coffee was introduced to the rest of Europe.Â In 1600, Pope Clement VIII, baptized the drink – making it more acceptable to European markets.
There are several legends concerning the origins of coffee, but they all seem to include Kaffa, an Ethiopian goat herder who was seen in a meadow dancing with his goats by an imam from a nearby monastery. Finding that both Kaffa and the goats had eaten red berries from a small tree, he gathered some of the berries and took them back to the monastery. After some experimentation, parching, and boiling, the imams came up with a palatable drink. Read More