Here's a short video Tom shot while in Jamaica in 1983 (converted from VHS). In it, the board rep. talks - among other things - about the physical difference between Geisha and Typica plants, and the advantages of slant cut resuscitation. ...
It will be twenty-two years this August since I first came to work for Coffee Express, and so much has happened in the coffee world since then. You could say a lot of water has passed over the coffee grounds. First, specialty coffees emerged as the new status-quo, then organics hit the scene, and lately – due to a surge in interest about the traceability and origins of what we are eating and drinking – Microlots have become more popular. But some things don’t change, like the fragrance coming from opening the coffee bins first thing in the morning, the smell of fresh ground coffee, and the aroma of a freshly-brewed pot.
There are several common choices for making drip coffee. Restaurants with staff carrying coffee to tables to serve generally choose to brew directly into 1â„2 gal., 64 oz – or 1.9 liter glass or stainless carafes. These will have a short holding time: well under 30 minutes for glass pots on burners, and somewhat longer hold times for stainless, insulated carafes.
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.
Fresh ground coffee, clean water, and a clean running espresso machine are key for a good tasting espresso-based drink.Â A few simple steps will ensure you are getting the most out of your coffee, and your equipment. Keep espresso beans in stock for no more than 3-4 weeks and try to keep them away from heat generating appliances. Heat destroys flavor. Grind just enough beans to last a shift. Once ground, coffee quickly loses flavor. A proper grind is important.Â Rub...
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.