What is coffee
Currently, the word "coffee" means a drink, most often hot, obtained by brewing crushed coffee tree beans. In the literal translation from Arabic, the name of coffee sounds like an exciting drink.
Indeed, after drinking, a strong stimulating and exciting effect is felt due to the caffeine content in it.
Today, the true magic of this drink with a captivating aroma can be found by visiting Italy. After all, it was there that coffee turned into a part of national cooking, inseparable from pizza, pasta and olive oil. Arriving in Italy, you can taste at least one of the many coffee options served in Italian bars. And after tasting this rich, strong drink in its pure form or with the addition of milk foam, ice cream, liquor or lemon rediscover all facets of his taste.
Origin
Surely, when and by whom the coffee was opened, nobody will probably take it. One version of the origin of coffee throws us back in 900 BC.
It was then, according to legend, that one of the Ethiopian shepherds drew attention to the very active behavior of goats after eating red berries on one of the trees. After tasting these berries, the shepherd felt his body filled with strength and energy.
It was in this region of Ethiopia, under the name Kaffa, that the coffee tree and coffee found its name - the drink obtained from it.
Since then, the fruits of the coffee tree have been tried to process in a variety of ways. The grains were dried, boiled, crushed, made tincture. And all this for the tonic effect of coffee beans. Over time, Ethiopian lands were occupied by Arabs, and the habit of using a tonic product has taken root among new residents. They grind raw grains, mixed them with fat and made balls that were very convenient to take on the road. The raw fruits of the coffee tree are small nuts containing caffeine. Therefore, the obtained ground product could both feed and cheer travelers during long crossings.
Only after many centuries, experiments with coffee beans came to the initial purification, subsequent roasting and grinding in order to further brew the resulting powder.
The resulting aromatic drink could not be compared with the initial attempts to use coffee beans. Historians say that for the first time they began to fry the seeds of a coffee tree in Yemen in the 11th century AD. In addition, the Arabs began to add cinnamon, ginger and other spices to the coffee drink when brewing.
By the middle of the 15th century, coffee reached the territory of Turkey. Easterners liked it so much that the ministers had to curse coffee in the name of a prophet. After all, they saw that believers began to spend much more time in coffee houses than at prayer. However, over time, the hostility of the church to coffee faded.
Together with the wide distribution of coffee, the art of making this drink also appeared. Everywhere began to appear places where coffee was prepared in public. Coffee houses became a place for meetings, and coffee served as an occasion for pleasant friendly communication. The image of coffee houses gradually moved to Europe. And their inner world is reflected in modern cafes.
Coffee came to us from Turkey. However, the bitter drink could not take root in the Middle Ages in Russia. However, in the 18th century Peter I began to insist on the use of coffee, believing that it contributes to the quickness of mind. And after 1812, drinking coffee in Russia even began to be considered a sign of good taste.
The history of espresso
Recently, it has become fashionable to go to cafes and drink coffee, and such a way of life would appear. Invite friends not to your home, but in a cafe for a cup of coffee. When ordering a classic espresso, we don’t even think that this method of brewing was invented in Italy, and then it spread widely around the world. And today, residents of America and Europe, as well as the Middle East and Asia, prefer this kind of coffee.
The first espresso machine was introduced in Italy in 1905. The principle of its operation was based on passing water condensed from steam under pressure through ground coffee. The taste of the resulting coffee was radically different from the modern drink. Due to severe overheating, the coffee acquired a smack of burning. The main consumers of such coffee was the bourgeoisie, and a little later, the method of preparation spread to Germany and France.
In the mid-20th century, there was a major change in the approach to making coffee. Steam was expelled from the espresso machine. Instead, the water was heated to no more than 92 degrees and passed under high pressure through coffee. It was then that the taste of espresso that we know today appeared. Gradually, the machines improved, and now espresso is done very quickly and with exact observance of temperature.
Types of Coffee Trees
In total, there are about 200 varieties of coffee trees in the world. Of these, only 20% is used by man. And only 2 main are of interest to coffee connoisseurs. Arabica coffee (Coffea Arabica), called Arabian, and Robusta coffee (Coffea Canephora), called Congolese. 90% of the coffee consumed is made from the fruits of these particular types of trees.
Arabica
The Arabian coffee tree is considered the most popular type of coffee tree. 70% of the world's coffee is produced from its fruits.
The natural height of this tree reaches 6-8 meters, however, for the convenience of harvesting, it is not allowed to grow more than 4 meters.
The fruits of Arabica are red and purple at the end of ripening. In length, the fetus can reach 15 mm. The plant is very moody to climatic conditions and sensitive to diseases and pests. During the year, one tree produces about 5 kg of fruits, of which up to 1 kg of ready-made coffee beans is obtained.
Arabica fruits contain 18% aromatic oils and about 1.5% caffeine. The taste of Arabica in the finished drink is sweetish with a slight acidity. The best varieties of Arabica are considered Bourbon, Maragogype and Tipika.
Robusta
The height of the Kanefora coffee tree or just Robusta in nature can reach 10 meters. But with mass cultivation, it is pruned and made out in the form of small trees. Robusta flowers are pale pink, and the fruits are greenish or brownish-grayish.
This tree was first discovered in the Congo Basin in Africa. Today, Robusta trees are grown in Africa and Asia, mainly on lowland plantations. The plant is quite unpretentious in care. It tolerates temperature extremes, resistant to diseases and pests. Up to 15 crops can be harvested from Robusta's coffee plantation per year. It is because of the unpretentiousness and high productivity that it is very profitable to grow Robusta.
Robusta fruits contain 8% aromatic oils and up to 3.5% caffeine. The taste of this type of coffee is very specific and strong enough. Because of this, it is most often used to give strength to coffee blends. The taste of Robusta also improves during the production of instant coffee. Despite the lower taste, compared with arabica, robusta accounts for 30% of all coffee produced.
Arabica and Robusta, in turn, are divided into many varieties depending on the region of origin. All varieties differ from each other both in taste and in aromatic properties.
In addition to varieties, there is also a coffee classification according to the quality of the obtained beans. For example, SHG - coffee from the mountains, HG - coffee from the foothills, MG or CS - coffee from the lowland plantations; HB - coffee with hard grain; A - coffee of the best quality, B - coffee of medium quality, C - coffee of low quality, AA - best, AB - good, BA - medium, BB - low quality.
Culture of preparation and use
In Italy, they love coffee so much and drink it so much that they invented many types of its preparation. Italians make coffee for breakfast, together or instead of breaks and, of course, after a meal with dessert.
The classic type of coffee, also called "normal" (from "normale" - normal), is considered an espresso. What is served in Russia and the countries of the former Union, like espresso, is most often very different from the Italian counterpart.
Italian espresso is a velvety dense foam with a golden tint that covers the entire surface of the coffee in the cup, a soft aroma that fills the entire room and makes you forget about everything. The perfect, balanced, pronounced taste of real Italian espresso can not be described in words.
According to the rules of coffee etiquette, espresso is served in a porcelain cup with thick walls in a shape resembling a truncated ellipse. The standard volume of such a cup is 75 ml, but the contents, depending on the type of coffee, should occupy from 25 to 50 ml. This serving maximizes the taste and aroma of coffee. In bars, coffee is brewed by a special master, called a barista.
Kinds
The most popular type of coffee, of course, is espresso. Its smaller version is ristretto represents a standard portion of ground coffee, but in a volume of 1 sip, i.e. 20 ml This coffee contains more flavor and less caffeine, compared to the classic counterpart.
Longo
Longo - This is an espresso diluted with hot water to a double volume. This coffee contains more caffeine, due to the longer passage of water through ground coffee.
Cappuccino
Cappuccino - Espresso with a lot of milk foam reaching the edge of the cup. 
From above, airy foam is sprinkled with cocoa powder or grated chocolate. Professional barists with the help of milk and chocolate make a drawing on its surface. In Italy, drinking coffee with milk is accepted before lunchtime, i.e. up to 11 hours. For example, a typical first breakfast is a cup of fragrant cappuccino, croissant and freshly squeezed orange juice. Cappuccino is served in a preheated porcelain cup.
Americano
Americano - This is a full coffee teapot (up to 470 ml), prepared in one portion of ground coffee. Italians call this coffee - aqua spore, which means dirty water. With a true American brewing method, a coffee maker with a filter is used. In Europe, the brewing of Americano has undergone changes, and the classic espresso is simply diluted with hot water to a volume of 120 ml.
Latte
Latte - One of the options for coffee with milk. In practice, this is milk with the addition of milk foam, diluted with a small amount of coffee. Moreover, coffee is poured into warmed milk with a very thin stream, and not vice versa. Served in a high transparent glass of 200 ml.
Mokko or Mokachino
Mokko or Mokachino is a type of latte coffee preparation. In this case, one third of the drink is espresso, and the remaining two thirds are hot chocolate, milk and whipped cream. Delicious.
Macchiato
Macchiato - Espresso with a small amount of milk. It is also called marble or stained coffee.
Coretto
Coretto - coffee for those for whom coffee strength is not enough, and then a portion of alcohol is added to the espresso. It can be whiskey, grappa or liquor. Moreover, depending on the type of alcoholic drink, you can determine the possible homeland of the recipe.
- So whiskey coffee is coffee in Irish
- with vodka - coffee in Russian;
- with gin - coffee in English;
- with schnapps - coffee in German.
Classically Italian is coffee with the addition of amaretto.
Glasse
Glasse - This is a serving of espresso coated with ice cream. The coffee is cooled before adding ice cream, to about 10 degrees Celsius. Ice cream is a quarter of the total. As an addition, chocolate, cinnamon and caramel can be used.
Romano
Romano - Espresso with a small amount of lemon juice.
What is the best coffee
Despite the very popular myth around the world that the best coffee is produced in Italy, you are forced to disappoint. Coffee is not produced in Italy. Due to climatic conditions, coffee trees are not grown in this country. 
Italians simply love this stimulating drink. For them, coffee is a daily necessity. That is why in Italy they produce the best coffee blends that have won the love of both just lovers and avid coffee lovers all over the world.
There are many coffee roasting enterprises in the country. Almost every one of them produces grains of good quality, suitable for further use both in espresso machines and in home coffee machines. Italians believe that coffee, in addition to good quality, should be affordable. Therefore, coffee, including for export, is prepared so that the espresso obtained from it is above average quality.
Every region of Italy has its own favorite supplier of coffee beans.. Next to the signboards of the bars is usually a logo with a variety of coffee served in this establishment. Large retailers are also trying to sell roasted coffee grains under their own brand.
The best brands of Italian coffee are deservedly considered Lavazza, Illy, Cartapani and Trombetta. The Illy brand is owned by the Illy family of Triete, and Lavazza was founded in 1895 as the small family business of Luigi Lavazza. In the 18th century, no one could have imagined that in two hundred years family business would become a sales leader in dozens of countries. Today, the offices of this company are located in the capitals of many countries of the world.
Despite such a resounding success and wide distribution, the Lavazza family continues to carefully preserve the recipes and knowledge bequeathed to them by the great-grandfather of the founder. The company controls the processes of creating coffee, from fruit picking to roasting and grinding.
Coffee dessert
A traditional Italian coffee dessert is tiramisu. And although today this delicious dessert is prepared all over the world, but it was born in Italy. The associations that arise in the head with the word tiramisu are tender cheese, airy cookies, dark chocolate and, of course, coffee ... real, hot, thick, aromatic with a slight bitterness.
To prepare this culinary miracle, use soft Italian mascarpone cheese. In appearance, it looks like a very thick cream, and in taste it resembles not at all sour cottage cheese. The second integral element of tiramisu is the Savoyardi biscuit, glazed with sugar crumbs.
Sponge fingers are soaked in a mixture of strong black coffee and alcohol. Cognac, brandy or liquor, such as coffee, can serve as alcohol. Soaked cookies are layered with delicious cheese, and sprinkled with grated chocolate at the top. If the cake is served on the children's table, then strong drinks should be excluded from the recipe.
The only drawback of this wonderful dessert is its high calorie content. Therefore, those who are prone to overweight, probably should not get carried away with such a tempting tiramisu. But to try a small piece is simply necessary.
How to make coffee?
Coffee lovers should remember that high-quality coffee beans, proper roasting and optimal grinding are only half the way to a magical aromatic drink. You also need to be able to properly prepare coffee. A serving of classic coffee is almost 99% water. Accordingly, the quality of this component affects the quality of the drink no less than the coffee beans themselves. Coffee tastes better when using cold, not hard, fresh oxygenated water. Practice has shown that if you prepare two servings of coffee in boiled warm water and fresh cold, the difference will be obvious even to the taster.
The recipe for making coffee at home from Italy4.me
There are an incredible amount of ways to make coffee at home, someone cooks in a Turk, someone equipped his kitchen with an espresso machine, someone uses a good old geyser coffee machine. By the way, it is a geyser coffee machine (or as it is also called a coffee shop) based on the principle of the first espresso machine, which we mentioned at the beginning of the article.
So, let's go directly to the recipe.
We will cook in the Turk. First, add freshly ground coffee at the rate of 1 spoon per serving.
Fans of strong coffee can add a little more, but I do not advise you to switch the line of two spoons per serving, too much caffeine is obtained, and the taste changes completely. If you prefer coffee with sugar, we recommend adding it directly at the beginning of preparation, and not after the drink has already been served. I don’t know what the secret is, but the difference is palpable. Finally, fill everything with water and put on medium heat. On the surface, a gently golden foam begins to form. When it begins to rise, remove the Turk from the fire. Never bring the drink to a boil!
It is best to serve a Turk, and let everyone pour their own coffee. So he will not have time to cool down, because it is impossible to heat brewed coffee.
In conclusion, I would like to say that the taste of real coffee is influenced by many factors, ranging from the weather, in which the fruits of the coffee tree, storage conditions, the degree of roasting and grinding, to the art of brewing the drink matured. To feel the full taste and aroma of true Italian coffee, go to the southern part of Europe, to a country washed by the waters of the Mediterranean Sea and warmed by the gentle southern sun.
Books about Italian coffee
- Happy people read books and drink coffee.
- It's not about coffee. Starbucks Corporate Culture
- On caffeine. Good bad habit
- Coffee - what you need to know in order for coffee beans to fully reveal their taste and aroma in your cup, and how to make the drink truly beautiful.
- Coffee. Recipes, cocktails, tips, workshops
