Coffee is a type of beverage obtained by separating the seeds from the fruits of the tree called coffea as a result of various processes and preparing it with brewing methods that differ from region to region. The seeds of these fruits are consumed by brewing in water after various processes. Although each country has its own unique beverages that it has created according to cultural palate habits, coffee has managed to enter the lives of most people on earth, unlike these. Every society has attributed its own meanings to coffee; It is roasted, brewed and presented in its own way. Since its emergence, it has been a source of livelihood for countless people and has guided the economy of the region where it grew up. Today, it continues to gain the appreciation of people by increasing its value and to reach every corner of the world without stopping. For this reason, it still remains the most traded commodity in the world after oil.
On which people wrote books, articles, poems; Although it is not possible to describe the coffee, for which it gives its name to its regions, goods, and material and spiritual meanings, from the very beginning to the point it came to, we have explained it for you in a way that will answer every question you may have, from the production to the presentation of coffee, and we have prepared the longest coffee article published on the internet for you.
COFFEE HISTORY
HOW WAS COFFEE DISCOVERED?
Although coffee is one of the most consumed beverages in the world, there is no proven information about when it first appeared. This situation leads to the emergence of many independent rumors about the discovery of coffee.
This being the case, it is not possible to describe the discovery of coffee in precise terms, but we can have an idea about the discovery of coffee through the most widely spoken and common ground legends.
The most famous of these stories we mentioned tells that coffee was found in Ethiopia thanks to goats. In this story, the Arabs, who were shepherds within the borders of Abyssinia at the time and in a region that is now connected to Ethiopia, observed that the goats did not sleep for days and were full of energy. Later, when they examined what the goats did to find out the reason for this, they said; They thought that they had eaten a plant that had never been seen before and that these plants had caused the situation. Later, they collected this plant and took it to their dervishes for advice, and when a dervish named Şazili saw the same effects on himself, the magical effects of coffee and caffeine were understood for the first time by human beings. The coffee bean, which was first consumed by turning into flour and mixing into bread dough, was then boiled in water and drunk, and thus began the adventure of coffee that continues to this day.
HOW DID COFFEE SPREAD THE WORLD?
After being consumed in Abyssinia for the first time, coffee was brought to Yemen and gained its real fame here. Today, Yemen is the first country that comes to mind when it comes to coffee, but this is not the real homeland of coffee. Yemen is the country that created the coffee culture.
It is said that the person who made coffee spread from Abyssinia to the world was Ottoman Officer Özdemir Pasha. When Turkish coffee is compared with other coffee cultures periodically, it is enough to prove that this claim is true.
WHERE DOES COFFEE GET ITS NAME?
It is said that Kaffa, a coffee-growing region in Abyssinia, gave its name to coffee. The similarity between the two words and the claim that coffee was discovered in Abyssinia support this view.
COFFEE CULTURES AROUND THE WORLD
Every nation has consumed coffee in different ways as a result of the taste of their own culture, the taste of their own culture, and the characteristics of the climate they live in. These differences caused separation in the way the coffee was cooked and the additional materials made to flavor it. Each nation continues to keep its own coffee culture alive, but many of them have not been able to influence other countries on a global scale, and some have adopted their own culture to the whole world.
A) TURKISH COFFEE CULTURE (1540)
Although it is said that Turks met coffee long before this date, the formation of Turkish coffee culture coincides with this period.
The most distinctive feature of Turkish coffee is that it is cooked in a cezve and served with its grounds. Although in other coffee cultures the coffee pulp is filtered after the brewing process, this is not the case with Turkish coffee. Even after serving, the coffee continues to brew in the cup. In addition, the portions are too small, resulting in a strong coffee. For those who do not like coffee this way, at first, it was tried to sweeten it by mixing honey. In the next period, sugar replaced honey.
Despite such tasting features, Turkish coffee is a type of coffee that stands out not with its taste but with its spiritual aspect. The naive understanding of hunger by offering water to the incoming guests along with coffee, the cooking of coffee at betrothal ceremonies, and its identification with Turkish delight, another important part of our culture, are just a few of the elements that strengthen the spiritual aspect of coffee. As a result, “A cup of coffee has 40 years of memory.” Many proverbs emphasizing friendship related to coffee find their place in our culture.
What about Turkish coffee, despite such a deep-rooted history and being the first coffee culture in history, why has it lagged behind other cultures today? Everyone has a different answer to this question, of course, there are those who think that this is not the case, but it is a fact that Turkish coffee culture cannot compete with the Italian coffee culture that dominates the whole world. The biggest reason for this is that it is at the forefront with its spiritual aspect rather than the taste aspect mentioned above. For example, when we look at coffees originating from Italy, there are many options such as espresso for those who like hard and intense flavors, lungo for a touch of softness, latte for those who like it with milk, and cappuccino for those who like foamy. But the variety in Turkish coffee is much more limited. This causes it not to appeal to everyone and not to be adopted around the world.
B) ITALIAN COFFEE CULTURE (1884)
Coffee culture in Italy started to rise in 1884, when espresso was invented. Most of the coffee types we consume today, whether Italian or not, have been fed from the Italian culture because they are espresso-based. Because coffee is so common in Italy andThe biggest reason why yikes has reached the whole world is that there are enough types of coffee to appeal to everyone. Even the cortado, an invention of the Spanish, or the Americano, the invention of the American soldiers, contains espresso at its base. This is an indication that Italians have mastered coffee and have influenced the world.
C) FRENCH COFFEE CULTURE (1852)
Filter coffee; Although it is a type of coffee claimed by the French, Italians and Germans, it is identified with the French culture. Filter coffee is obtained by filtering the coffee brewed by boiling from the pulp after brewing is finished. In France, it is usually served for breakfast, accompanied by a croissant, and is mostly consumed at this meal. The French use milk to soften filter coffee, but its plain consumption is more common around the world.
TYPES OF COFFEE BEANS
The coffee bean is a plant with many species that we cannot count around the world, but we can talk about three species that are grown and attract attention: Arabica, Robusta and Liberica. Among these species, Arabica and Robusta beans are the most widely grown and consumed coffee beans, although Liberica is produced in very small quantities in a limited area.
ARABIC
The Arabica coffee bean, whose homeland is Ethiopia, meets almost 2/3 of the world's coffee production by itself. It was first described in the 1700s and is much more sensitive than Robusta coffee beans. The biggest difference between Robusta and Arabica types is that the amount of caffeine in Arabica beans is much less. Arabica beans are grown in the range of 600-2000 meters. More contact with the fresh air ensures that its aroma is much higher than the Robusta kernel. Fruit and spice aromas are felt much more clearly. Its production is much more difficult than other types. The coffee fruit has to be hand picked from the tree one by one. In addition, being grown in high regions and in a harsh climate compared to others causes the harvest to burn periodically and causes health problems for the workers. These features, which increase its aroma and make it difficult to produce, are the main reason for its high price.
ROBUSTA
It is grown at an altitude of 600 - 1400 meters and meets 1/3 of the world's coffee production. It was defined as a separate class in the 1900s. Its production is much easier than Arabica. It gives more crops and is collected much easier. Therefore, the cost is lower. Body and cocoa flavors are felt more. Its cream is much more than Arabica and Robusta is generally preferred in espresso blends. It is very difficult to find an espresso blend that does not contain Robusta in Italy.
WHERE DOES COFFEE GROW?
Tropical climatic regions between the Tropics of Capricorn and Cancer are the ideal places to grow coffee. The region where coffee will be grown should receive regular rainfall and the temperature difference should be low. Coffee cultivation is seen as one of the main sources of income in regions where tropical climates with these characteristics are effective. In various countries where this type of climate is not seen, coffee is produced, albeit a little.
AMERICAN CONTINENT
Most of the coffee production is met by South American countries. Apart from this, coffee is produced in other parts of America. In this region, the coffees of the countries of Guatemala, Costa Rica, Brazil, Colombia and Mexico come to the fore.
Brazil alone accounts for 30% of the world's coffee production.
AFRICAN CONTINENT
The African continent, the region where coffee was discovered, also has an important share in coffee production. The African continent has climates that vary from region to region. While some areas are deserted, some areas have ideal properties for coffee farming. In the African continent, countries such as Ethiopia, Ivory Coast and Kenya have developed in coffee production.
African beans have a more fruity aroma.
ARABIAN PENINSULA
Coffee was first consumed as a beverage in the Arabian Peninsula. It was the Arabs who discovered coffee. Therefore, they took part in production as well as consumption. The leading country in coffee production in this region is Yemen, which is identified with coffee.
ASIA - PACIFIC REGION
Although the Asian continent is very limited, it is one of the places where coffee is produced. The largest coffee producer in the Asian continent is Indonesia. Despite the constant floods and raids in Indonesia, coffee fields are frequently destroyed, but a significant portion of its people continue to make a living by producing coffee. Apart from Indonesia, Vietnam is one of the Asian countries where coffee is produced.
PRODUCTION STAGES OF COFFEE
Coffee, which we love to drink every day and has become one of the indispensable parts of our lives, goes through a long adventure from the moment it is planted to the ground until it is ready to be roasted as raw beans. While this long and arduous road provides a large employment of workers in the countries where coffee is produced, it also increases its value by increasing its cost.
The first seed is thrown into the ground,There are many stages such as the opening of the coffee flower, the collection of the harvest, the peeling of the coffee fruits, fermentation and packaging for shipment by classification.
SOWING THE SEED:
After the coffee seed is planted in the ground, it takes about three years until the first coffee berries are harvested. In this period, serious care is taken to get quality coffee.
BREAKING THE COFFEE FLOWER:
The coffee flower usually blooms once a year, in some cases more than once. It is white in color. After a short while, these flowers fade and leave their place to the coffee fruit, and these fruits are expected to mature.
COLLECTING COFFEE:
About 9-11 months after the coffee berries are formed, the berries are ready to be picked. Generally, there are individual picking methods used for arabica beans and stripping methods used for robusta. The collected fruits are taken to processing facilities called Beneficio.
PROCESSING OF COFFEE:
Coffee is the seeds of a cherry-like fruit and after being collected, it is subjected to various processes to separate the bean from the fruit. Various coffee processing methods are used according to the abundance of water resources in the region where the coffee is collected, the traditions of the people of the region and the taste characteristics that will occur in the cup.
A) WET PROCESS (WASHED - WET PROCESS):
The wet processing method, which is the most widely used in the world, allows the coffee to be left in water and separated from its fruit to produce a clear and clean coffee bean. Thanks to this process, the immature seeds are separated by staying above the water. The coffee, which is fermented in water tanks between 12 and 72 hours depending on the air temperature and water quality, is then placed under the sun and left to dry for 7 -15 days, and then it is filled into sacks and goes to the roaster.
In coffees obtained by wet processing, while the sugary aromas in the coffee are revealed, it provides a fruity bright acidity.
B) UNWASHED (DRY) PROCESS (DRY PROCESS - NATURAL PROCESS):
Dry process, the oldest coffee processing method in history, is generally preferred in areas with water scarcity and not receiving much rain. In this method, unlike in water, immature or immature defective seeds are separated by sieving method, which is one of the oldest methods. Coffee beans that have not yet been separated from their fruit are left to dry under the sun. It is then separated from the fruit in machines designed for peeling and working on the basis of vibration. Robusta beans are usually processed by this method.
C) SEMI-WASHED PROCESS (PULPED-NATURAL PROCESS):
This process has started to be used in Brazil to reduce the drying part under the sun. In this method, part of the coffee fruit is left on the bean. This ensures that the coffee is more bodied and you get an intense drink.
There is another process called Honey Process, which we can say almost exactly the same as the half-washed process. The only difference of this process from the semi-washed process is the amount of dried fruit remaining on the core. Honey Process coffees are also divided into 3 according to this amount: White honey, yellow honey, red-black honey.
CLASSIFICATION AND PACKAGING:
At the last stage, the coffee beans are separated from among themselves according to their types and delivered to the ports in big sacks to be opened to the world.
In order to obtain decaf coffee, the decaffeination process must be applied to the coffee at this stage. Because the stage in which the coffee reaches its original aroma is the roasting stage. Coffee is unlikely to be separated from its caffeine after it has been roasted.
HOW IS COFFEE ROASTED?
The correct roasting of a coffee is as important as the quality of the beans for a delicious coffee. It is not enough for a roaster to memorize all the stages of coffee roasting, because criteria such as the social taste habits of the people in the region where the coffee will be consumed and the extent of roasting to obtain high-level aroma from the beans in hand oblige the roaster to innovate according to changing conditions. Therefore, roasting coffee is a job learned by seeing and experiencing, not by reading or listening. Apart from this, of course, it is necessary to know the theoretical part and the generally accepted stages.
HOW IS COFFEE GRIND?
Many manual and electric coffee grinders are produced for homes or cafes. Grinding the coffee at the right thickness ensures maximum flavor from the brewed coffee. For example, using coarse ground coffee in equipment with a short brewing time such as the V60 causes the aroma to be quite low; Using finely ground coffee in equipment with a long brewing time, such as a french press, causes the coffee to have a bitter taste. Therefore, the most suitable grinding method should be preferred for each equipment.
Too thick: Cold brew
Bold: French press
Medium-thick: Chemex
Medium: Paper filter coffee machines, aeropress and siphon
Medium-fine: V60 and short-duration aeropress brews
Fine: Moka pot, espresso and extra short aeropress brews
Very thin: Turkish coffee
GENERATIONS OF COFFEE FROM PAST TO PRESENT
From the day coffee was discovered and spread among people, the ways of making and consuming coffee, which differed from each other by different brewing methods, mixtures and practical methods, have turned into universally accepted trends as people started to prefer the one that suits them. The introduction of a new method to the world of coffee every day, the change in the knowledge about the chemical aspect of coffee, and the development of people's coffee culture have led to the birth of successive coffee generations.
1st GENERATION COFFEE
The first of the coffee generations was born in the 1900s, years after the discovery of coffee. The ultimate goal of first-generation coffee making is to prepare coffee as quickly as possible. At the end of this search, soluble coffee was produced with various chemical methods and formulas harmful to human health. Although these coffees, which are melted by mixing in water contrary to the natural structure of coffee, are quite inadequate in terms of taste, they are quite practical in accordance with the purpose that led to the emergence of this trend.
2nd GENERATION COFFEE
The second generation coffee is still the coffee trend that has the largest share in the market, although the third generation is becoming widespread today. In this trend, there is no unhealthy and tasteless instant coffee as in the first generation coffee trend. There is a trend in which coffee is actually brewed, led by more delicious coffee blends and coffee types developed in Italy. The most important feature of this movement is the pleasant environment it provides to people rather than the coffee it creates. The coffee chains that we come across on every corner are the representatives of this trend.
3rd GENERATION COFFEE
The third generation coffee is the most advanced point that coffee culture has reached today. It is the trend in which the person who drinks coffee in this generation has information about every stage of the coffee from head to toe, such as in which country and climate it is grown, to what extent it is roasted, which coffees are blended, how it is brewed, what flavors it has. With this feature, it is also called qualified coffee flow.
The biggest disadvantage of this trend, in which the most delicious coffees are made and served, is that it has a much more laborious process than other streams. Examining and following the coffee at every stage increases the responsibility of everyone, from the roaster to the barista, to the extent that it enhances its flavor.
WHO IS BARISTA?
Baristas, the architects of coffees that we encounter while sitting in a cafe or surfing the internet, that impress with their aesthetic and delicious appearance, are starting to arouse more and more curiosity in people. Of course, it is very valuable for any person's hobby to become a profession, so for a coffee lover, being a barista. His profession has always been interesting.
WHAT IS A BARISTA, WHAT DOES A BARISTA DO
In the shortest definition, the person who prepares and serves the coffee is called a barista. Barista is a word that came to our language from Italian. From the cleanliness of the bar in a place to its order, all responsibility belongs to the barista. Therefore, meticulousness is as important as theoretical knowledge and practical skills for a barista. It is the responsibility of the barista to make the coffee with the right ingredients in a delicious way, to decorate it in a way that will impress the customer, and to present the coffee at the right temperature. That's why professional experience is so important.
HOW TO BECOME A BARISTA?
You can learn to be a barista by going through a planned training process or starting from the lowest position in the job. Both methods have their own advantages and disadvantages, but what level you stay at once you start working as a barista depends entirely on your skill and determination.
WHAT YOU NEED TO HAVE TO BECOME A BARISTA
THEORETICAL COFFEE KNOWLEDGE:
Of course, it is important to make good coffee, but it is also very important for a barista to know about the coffee being made. A barista should know the history of the coffee he prepares as well as the ingredients and should be able to convey this information to the other person when necessary.
HAND SKILL:
Just like a cook, the barista must know how to use the ingredients in the best way possible. Problems caused by technical errors, such as the low density of the espresso and the latte being covered with bubbles, indicate that the coffee is prepared incorrectly and cause a tasteless coffee experience. The barista should be able to do all the steps in the most accurate way while preparing coffee.
PRESENTATION ABILITY:
Today, whether you accept it or not, the value of a product is determined by its appearance as well as its function/taste. Therefore, the coffees that you will prepare with presentational skills such as latte art will always be more pleasing to the customer.
CLEANING:
At the end of the day, it is the barista who washes the dishes and cleans the bar where he works, and a dirty environment does not please the customers and other employees in the place. That's why the barista should pay special attention to cleanliness.
WHAT IS Caffeine?
Caffeine, beneficialIt is a substance found abundantly in plants such as coffee and tea, where bees and their harms are frequently discussed, some see it as a savior, while others approach it as if it is something deadly. As coffee lovers, we all have more or less knowledge and ideas about caffeine, but the claims put forward add qualities that have nothing to do with caffeine. In order to avoid these speculations, we have repeatedly said that, as the producer of the world's highest caffeine content, it is not as harmful as it is thought, and that it even has beneficial features that make human life easier. We hope you will agree with our ideas when we compare the benefits and harms.
WHAT IS Caffeine?
Caffeine is an ergogenic substance with stimulating effects. When taken into the body, it increases energy and focus by sending sleep-specific signals to the brain, albeit for a short time. In this way, it has important benefits such as waking up in the morning, recovery at the end of the work, and increasing the performance in sports activities. It improves memory and also promotes fat burning by accelerating metabolism.
The harm of caffeine is that when it is consumed in high amounts, it causes consequences such as heart palpitations and hand tremors. But when taken in sufficient amount, there is absolutely no harm. The ideal amount is between 4-6 mg per kilogram. In other words, it is very useful to take between 300-450 mg of caffeine per day for a 75-kg person. The biggest source of caffeine is, of course, coffee.
IS Caffeine ADDICTIVE?
Most people try to stay away from caffeine because of this misconception, but caffeine addiction is not as dangerous as it seems. Caffeine addiction or caffeine tolerance is when a person begins to be unaffected as a result of taking caffeine for a long time. In other words, if you are someone who takes 400 mg of caffeine every day, after a while you start not to feel the effects such as focus and energy increase. When you cut off your caffeine intake, you may feel unusually tired. But if you stop taking caffeine for a day or two, your body will fully recover and you can start consuming caffeine again.
BENEFITS OF COFFEE/CAFE
Coffee, which contains various nutrients and high levels of antioxidants, helps us protect against many diseases. Research on this subject has proven that individuals who consume coffee regularly have a much lower risk of developing various diseases than those who do not drink coffee. Here are the miraculous effects of filter coffee that make our lives easier;
Thanks to the caffeine in its content, it reduces the feeling of fatigue and increases the energy level. It allows you to focus for a long time.
It increases the metabolic rate between 3-11%. This helps us burn fat.
It increases the adrenaline level and reduces the felt fatigue. In this respect, it significantly increases performance in activities that require physical strength.
It contains vitamins and minerals such as B2, B5, B3, manganese and potassium.
It reduces the risk of developing Type 2 diabetes, which negatively affects many people around the world, by 50%.
It greatly reduces the risk of developing Alzheimer's and dementia diseases.
It helps protect the liver.
DAMAGES OF COFFEE/Caffeine
A baby in the womb is much more sensitive to caffeine than anyone else. Therefore, pregnant women should not drink more than one cup of coffee per day.
Drinking coffee late at night can cause insomnia.
High caffeine intake can cause problems such as heart palpitations.
WHAT IS ESPRESSO?
Espresso is a type of coffee invented in Italy in the 1900s. Finely ground and compressed coffee is used. It is obtained by utilizing the power of pressure in a steam-powered machine. The resulting coffee is very dense and a layer of cream forms on its surface. The amount of caffeine per milligram is higher than other types of coffee.
A serving of espresso is about 30 ml and 7-8 grams of coffee is used. If consumed alone, usually two shots are used. Espresso can be compared to Turkish coffee in taste, although its preparation and presentation are different.
HOW IS ESPRESSO MADE?
Making espresso is much more difficult than other coffees and requires experience. A good coffee blend is needed for a delicious espresso. The coffee to be made espresso should be dark roasted. Finely ground coffee is used when making espresso. Grinding coffee just before making espresso is one of the factors that determines the flavor.
WHAT YOU NEED FOR ESPRESSO;
7-8 grams of finely ground coffee
9 bar water pressure
Clean water
90 degree temperature
15-20 pounds of compression pressure
24-27 second flow time
Ground coffee is placed in the espresso spoon.
Coffee is compressed with tamper (compression wedge). Pressing too much at this stage can cause the coffee to burn when it comes into contact with water. Compressing less will cause the espresso to lose its density and become watery. To get the right size, fix the espresso spoon on a suitable surface during compression and use the wrist power to compress. If you use your shoulder strength you will probably tighten too much and the coffee will burn, your wrist strength will do with it.m will suffice. Then turn it a couple of turns before removing the wedge from the espresso spoon and let the coffee flatten and get rid of any excess. Again, do not apply force, otherwise the coffee will burn again.
Before using the espresso machine, press the start button and wait a second or two to clean the pipes. No matter how good the espresso you make, if you skip this step, your work will be worthless.
Place the espresso spoon in the chamber in the machine and squeeze it and put the espresso cup just below it and start it. If you leave the espresso spoon in the machine for a long time before operating, you will cause the coffee to burn.
Wait 24-27 seconds after starting. You can stop the flowing coffee when it starts to thin.
Your espresso is ready, don't forget to clean the espresso spoon and the pipes of the machine before serving.
Espresso cups are usually 45 ml in size and have an oval shape. When you look at a good espresso from above, the cream on the surface should be thick and should not show the coffee below. You can throw some sugar on it to test its density; If the sugar has settled to the bottom immediately, it has not kept its consistency.
MAKING ESPRESSO COFFEE WITH MOKA POT
Moka pot was first used in 1933 by an Italian named Lugi di Ponti, but it was another Italian named Alfanso Bielotti who brought it into the shape we use.
Unlike other equipment, the moka pot used on the stove resembles the teapot we know in shape. The taste is closer to espresso, although not quite.
Moka pot has 3 chambers. You add coffee to the middle part and water to the lower part and light the bottom of the stove, the cooked coffee accumulates in the top chamber. The most important point in terms of making the coffee more delicious is that it is cooked on low heat in a slow time.
ESPRESSO BASED COFFEE TYPES
Not everyone can drink espresso because of its hardness and dense consistency. In order to find a solution to this, it was tried to sweeten it with various additions. Some of them have been adopted by people and have continued to develop by increasing their popularity until today. Espresso is the basis of the most preferred drinks such as latte and macchiato in third generation coffee shops.
HOT
AMERICANO
It is obtained from a mixture of espresso and hot water. It was first made by American soldiers in the 20th century to soften the flavor of espresso. It is made by adding 60 ml of espresso (double shot) to 120 ml of hot water. At this stage, putting hot water first and espresso after is the most important point in terms of taste and presentation. If hot water is added to the espresso, the coffee will burn and become more bitter. At the same time, the crema of the espresso disappears. If espresso is poured over hot water, a coffee that is both more delicious and creamy comes out.
ESPRESSO MACCHIATO
It is made by adding a couple of spoons of milk foam to a shot of espresso. The most important point is not to add milk and not to exaggerate the milk foam. The milk foam that has been placed looks like a speck on black coffee. That's why it's also known as speckled coffee.
LATTE
It consists of a mixture of milk creamed on a shot of espresso. Served in 180 ml porcelain cups. A good latte has no foam, but a thin layer of cream. By making perfect presentations with latte art, its visual aspect is brought to the fore. It can be made sweeter by giving sugary flavors with caramel or similar syrups. It is served in oval and wide glasses.
LATTE MACCHIATO
The difference from latte is that it is served in a glass cup and there is foam on it. When viewed from the side, all three layers of coffee, milk and milk foam are visible and do not mix. It is a type of coffee that stands out not with its taste but with its visual aspect. Served in 180 ml tall and thin glass glasses. By adding caramel or another syrup, the number of layers can be increased to 4, increasing both its taste and aesthetics.
CAPUCCINO
Capuccino is a type of coffee that the Italians invented and presented to the world. It is made by adding 150 ml of milk to 30 ml of espresso, as in a latte. The only difference between them and latte is that there is a thick milk foam on the milk in cappuccino. It consists of 3 layers: coffee, milk and milk foam. It is served in 180 ml round porcelain cups that taper from top to bottom.
Capuccino takes its name from the priests called Cappucin in Italy at the time it was invented. At the time these priests wore a black robe and a white hat. It is rumored that this name was given because the capuccino has a brown-on-white appearance when viewed from the side.
MOCHA
It is made by adding melted chocolate to the base of the latte. It is served by squeezing an optional special cream on it. It is ideal for those who want to get sugary flavors from their coffee. There is also a type called White Mocha made with white chocolate.
FLAT WHITE
It is obtained by adding milk to double shot espresso.r. The difference from latte is that the coffee taste is more intense and the cream is thinner. Served in 40 ml cups. It was started in Australia and spread around the world.
CORTADO
It consists of creamy milk and doule shot espresso. It is served in a 120 ml glass cup. The difference from latte is that the amount of milk and coffee is equal, so the field is hard.
The noun Cortado is the past tense conjugation of the Spanish verb meaning "to cut". This expression is used because it cuts and softens the hardness of the espresso.
RISTRETTO
It is a type of espresso that uses 15 ml of water for 8 g of coffee. It's stronger and more intense than espresso, so it won't appeal to everyone.
LUNGO
It is a type of espresso in which 60 ml of water is used for 8 g of coffee. It is obtained by taking the espresso for a longer time. It has a lighter and softer taste than espresso.
COLDS
ICE AMERICANO
It is served by adding double shot espresso on ice cold water. As in the normal case, the addition of coffee afterwards is indispensable for its taste and appearance. It is served in oval glass glasses.
ICE LATTE
It is served with a shot of espresso on ice cold milk. If espresso is poured slowly in one spot, coffee and milk do not mix, which creates an aesthetically stunning appearance. It is served in oval glass glasses.
ICE MOCHA
Ice, milk and chocolate are mixed in the shaker. Then ice is poured into the glass and the resulting cold chocolate milk is added. It is served in oval glass glasses by adding a single shot of espresso. Decorations made with chocolate sauce on the base strengthen the aesthetic aspect. : It can also be made with white chocolate.
AFFOGATO
It is a type of coffee dessert made with espresso on a scoop of ice cream. The most important point is that the ice cream is vanilla. It can also be made with different flavored ice creams, but vanilla ice cream is a must for it to find its real flavor. Various decorations can be made with sauces on it. It is served with a spoon in the glass used for Cortado.
WHAT IS COLD BREW, HOW IS IT MADE?
Although coffee is a beverage that we love and need to wake up, it becomes unbearable in the scorching heat of the summer months. The most famous of the cold coffees made to prevent this is cold brew, which is served in bottles or in a glass filled with ice! Thanks to cold brew -cold brew in Turkish - we are not deprived of our coffee enjoyment, but also cool. Although there are special equipment for making cold brew coffee, you can easily prepare it with the materials you have.
WHAT IS COLD BREW?
Cold brew, unlike other types of cold coffee, is obtained by brewing coffee with cold water. Since coffee beans give their aroma to hot water faster, it must be brewed for a long time in order to fully absorb the essence of the coffee when making cold brew. It is important that the resulting coffee is clear and not muddy. Therefore, it is necessary to use coarsely ground kernels that do not penetrate into the water. During brewing, ice can also be used with water, for example 200 g of ice per 800 ml of water. This is one of the biggest factors affecting the aroma of cold brew coffee. Keeping the ice rate too high will cause the coffee to burn.
HOW TO MAKE COLD BREW?
There are many different methods of making cold brew. Although the way of brewing changes depending on these methods, the underlying mentality is the same. Coffee needs to be brewed for a long time (about 20 hours) and with cold water. Coffee that is left to brew with boiling or warm water and then cooled is not classified as cold brew. When coffee brewed with hot water is cooled, salty flavors occur, which greatly weakens its aroma. The water used should be as cold as possible and the amount of ice, if used, should be well adjusted.
MAKING COLD BREW WITH COLD DRIP
Cold drip consists of 3 chambers. The top chamber is for water, the middle one is for coffee beans, and the lower one is for brewing beans.
At the end of this whole process, your cold brew coffee will be ready. You can consume it in a glass or bottle.
MAKING COLD BREW WITH FRENCH PRESS
You can easily prepare cold brew coffee with the french press, which is the first equipment that many coffee lovers have. All you have to do is put the ground coffee in the french press and add cold water to it as if you were preparing a normal portion of coffee. If you let it brew like this in the refrigerator before going to bed, you can enjoy cold brew coffee when you wake up in the morning.
WHAT IS INSTANT COFFEE AND HOW IS IT OBTAINED?
As a brand that advocates that coffee should always be made and consumed in its most natural form, it hurts to describe instant coffee, but we think it would be beneficial to know everything about coffee.
Instant coffee is the state of the coffee bean in which it is brought into a water-soluble form contrary to its natural structure. Normally, to prepare coffee, the beans must be ground and filtered according to the type of coffee to be made after the brewing process is finished.As in coffee, it should be served in a cup with its grounds. However, instant coffee melts in hot water, contrary to the types of coffee we have explained above.
According to accepted sources, chemist Satori Kato first produced instant coffee in 1901 in Chicago and introduced it at a fair in New York. The Nescafe brand, which is still at the top of the instant coffee industry today, ensured its spread to the world and its adoption by people, by starting production in 1938.
WAYS TO OBTAIN IMMEDIATE COFFEE
The basis of making instant coffee lies in drying the coffee and removing the water in it. We can mention two ways developed to achieve this: freeze drying method and spray drying method.
FREEZE DRYING
First, the coffee is left alone for a while and the water in it is expected to be discharged. The coffee is then taken and frozen in cabinets at -40°C. After the coffee is completely crystallized, the water in it is completely removed by evaporation and granulated coffee is obtained.
SPRAY DRYING METHOD
In this method, the water in the coffee is reduced by the evaporation process. It is then sprayed into large barrels at high temperatures and completely loses its water under this heat. Instant coffee remains at the bottom of the barrels.
BENEFITS AND DAMAGES OF INSTANT COFFEE
We would like to examine this subject under two sub-headings as "benefits" and "harms", but the only thing that can be said about the benefits of instant coffee is that it is practical. The fact that there is no brewing process and no equipment required may be good for someone who wants to drink coffee quickly, but how right it is to call a beverage prepared in this way, you decide. Because it has serious drawbacks in terms of both taste and health. Storing the coffee bean in very cold or very hot environments is one of the factors that reduce its aroma. In instant coffee making, keeping the coffee at -40 degrees and burning it in barrels completely kills its aroma. Apart from that, being exposed to extremely high heat and burning causes the acrylamide level to rise, as in many foods. This substance is one of the biggest triggers of cancer-derived diseases. According to the U.S. Food Standards Institute, instant coffee is one of the 13 foods with the highest levels of acrylamide.
THINGS TO CONSIDER WHEN BUYING COFFEE
When buying coffee online or in a store, there are some points you need to pay attention to in order to choose the right product for you and to choose fresh products. If the product you buy is stale, burnt during roasting, or improperly packaged and oxygenated, it greatly changes the flavor of the coffee.
TAKE NOTE OF USER COMMENTS:
If you are going to order the bean of a brand that you have not tried before while buying coffee online, be sure to check out the opinions of other people about that coffee. This review may prevent you from disliking the coffee and being disappointed later.
LEARN PRODUCTION HISTORY:
By learning when the coffee you buy is roasted, you can understand its freshness according to the time elapsed. If you are going to buy a coffee that has been roasted months ago, it is quite normal that you will not be satisfied with the result. To get the maximum flavor from the coffee you drink, choose weekly roasted coffees.
REVIEW THE PACKAGE OF THE PRODUCT:
Coffee packages should be made of materials that will not pass sunlight into them. So make sure the package is matte. In addition, if the coffee package you bought has holes or cuts, it means that the coffee in it has become stale quickly because it comes into contact with oxygen. Therefore, do not forget to carefully examine the package before buying the coffee, if you order from the internet, examine the coffee when you receive it and contact the manufacturer without wasting time in a negative situation.
Comments