Civet coffee for sale
Coffee, Or Why Your Grandma Knows Better Than Starbucks
Execitive summary about Civet coffee for sale by Erik Sentell
Inside that container was either freeze-dried coffee (literally brewed, then dehydrated into crystals), ground coffee, or perhaps a pound of whole roasted beans, ready for grinding, right?
The story of coffee goes back, way back to another apocryphal story of an Ethiopian goat herder who noticed that when his goats ate a certain berry (Coffea arabica), they became energized.
Over time, it was discovered that the pit of that fruit was the part that excited the goats, and that by letting the pits (now mistakenly called beans) brown in a fire, the bean added a kick to a brewed drink, as well as varied notes.
This bean, called kopi luwak, is the most expensive coffee anywhere. Others call it ‘cat poop coffee’ because of it’s, shall we say unusual process. In the 1800′s coffee became a hot commodity and great trading companies took to the seas looking to trade arabica beans in Indonesia, Africa, the Arabian peninsula, the Caribbean, South America and later on some of the larger Pacific Islands. As trade increased, prices increased, and trading companies got rich.
In response to the demand, coffee crops were developed for mass production, shade grown crops need shade provided by other plants, making mass production inefficient.
So beans were bred to be grown in full sun. Coffee plantations were born. Coffees were graded by the plantation, the size of the bean, and the flavor in the cup.
People ground their own beans in small miniature mills, but just as importantly, they roasted their own beans.
Roasted beans lose their flavor quickly. Typically, in as little as two weeks, the character of the bean has been lost due to the breakdown of the structure of the bean from roasting. Raw (green) coffee beans can last 6 months losing little flavor. Roasted and ground, the poor beans lose flavor in a matter of hours.
The thing is, it takes time to roast coffee, and the best flavor comes from the longest roasts. Dark roasts are different, and not always better than a lighter roast.
And coffee cultures were born. In Asia Minor and Greece, coffee was made by grinding coffee to dust, brewing it in an ibrik, and serving, grounds and all. In Europe, and the Americas, coffee was brewed, in a more traditional way. The French, Spanish, and Hispanics and Austrians preferred a darker roast, the Italians a lighter roast.
The one thing not addressed was the time it took to roast the beans. A good turning roast could take several hours, time which no one could afford. So the trading companies began to sell pre-roasted coffee first in bags.
You see, after coffee is roasted, it off-gasses carbon dioxide, which over time makes the flavor bitter. Also the question had to be raised about what to do with the poorer grades of coffee, after all, there are a lot of coffee drinkers, and seemingly never enough beans to satisfy. Robusto beans (Coffea canephora) to the rescue.
Robusto beans, are another, hardier variety of coffee bean, which grow well, but unlike the arabica bean, are generally bitter, even when roasted and ground fresh. Cheaper varieties of coffee used (and still use) it to make larger quantities of coffee more cheaply. Robusto beans also added extra caffeine to the cup.
Around the 50′s when the supermarkets were first being developed, canned ground (vacuum sealed) coffee was produced. Often made of a larger part of robusto beans, and ground weeks before sale, it was barely drinkable.
Lately, more canned coffees are back to all arabica beans, but without a remedy to the age issue, the coffee continues to be bitter.
In a separate thread, around the turn of 1900 the espresso machine was developed to speed up the brew process. The idea was this: take a finely ground coffee, compress it, then place boiling water under pressure through it, and coffee could be brewed in 25 seconds, not the minutes that the percolation process takes.
The raw beans traditionally could be roasted in a pan, and while a variety of options exist, the greatest is still the drum roaster used in commercial coffee houses. A low and slow roast brings the coffee to a City roast or slightly greater than that.
One of the key things to listen for when roasting coffee is the sound of the coffee changing physically. First the individual beans (or at least the moisture within the beans) will expand enlarging the bean, and giving the coffee bean its tell-tale shape with the cleft. Please note: there is no such thing as Espresso Roast.
Another Espresso related drink that doesn’t exist in Italy is Latte. Latte is a drink that Italians feed their children.
The point is: our grandparents, and great-grandparents knew all this, and now, we are relearning it, as gourmet food. Erik Sentell is a computer professional living on Bainbridge Island. His love and understanding of food came from his upbringing among the varied ethnic foods in New York City.Cat : Civet coffee for sale, tags: cat poop coffee, civet cat civet coffee, civet cat coffee, civet cat coffee price, civet coffee for sale, kopi luwak, kopi luwak coffee, luwak coffee, most expensive coffee