The History and Science of Coffee: From "Joe" to Starbucks
Coffee, known as "Joe" due to American GIs drinking it during World War Two, has a rich history that includes its discovery by an Ethiopian goat herder, its spread from Mecca to Europe and then to Brazil, and its popularity in Europe after receiving approval from Pope Clement VIII. Coffee contains caffeine, is primarily grown in the bean belt, and has two main varieties, Arabica and Robusta. The coffee break was created in the 1950s to introduce coffee to wider culture, and the keys to making good coffee include freshness, grind type, water-to-coffee ratio, and water purity. Coffee consumption has been linked to health benefits such as a lower risk of diabetes and improved memory and cognition, but excessive consumption can lead to negative effects such as increased risk of osteoporosis and weight gain.
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Coffee is called "Joe" because American GIs during World War Two drank coffee all the time, and when you put "Kappa" before "Joe" you have a cup of Joe.
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The legend of Caldy, the Ethiopian goat herder, who discovered coffee after his goats ate the red fruits and became energetic, either by making a drink from it or by throwing it in the fire and enjoying the aroma, is the origin story of coffee.
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Coffee spread from Mecca to Europe and then to Brazil, becoming the world's leading grower, and it gained popularity in Europe after Pope Clement VIII gave it his stamp of approval; coffee houses also played a significant role in the development of companies like Lloyds of London and the Boston Tea Party.
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Coffee contains caffeine, which has a similar effect on the brain as cocaine or opium; coffee is primarily grown in the bean belt, with Hawaii being the only state in the US where coffee can be grown; there are two main varieties of coffee, Arabica and Robusta, with Arabica being the most popular and Robusta having more caffeine and a more bitter taste.
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The coffee break was created in the 1950s as a way to introduce coffee to wider culture by mixing inferior Robusta beans with Arabica beans, leading to increased consumption of Robusta in the US.
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Coffee beans are harvested by hand and then dried either by laying them out in the sun or using the wet method, and once dried, they are transported in large bags to be graded and sorted.
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Roasting coffee beans reduces caffeine content, and the roasting process involves beans turning yellow, popping at 400 degrees Fahrenheit, and eventually turning brown or almost black.
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The keys to making good coffee are freshness, the type of grind, the ratio of water to coffee, and water purity, and it's important to have a good quality grinder and avoid buying pre-ground coffee.
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The section discusses the proportion of water to coffee and the preference for a stronger cup, as well as the importance of using fresh cold water and cleaning the coffee maker regularly. It also mentions the methods of decaffeination and the preference for organic decaf. The section then briefly touches on Starbucks' role in popularizing coffee in America, but questions the quality of their coffee.
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Coffee consumption has been linked to a lower risk of diabetes and improved memory and cognition.
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Drinking a lot of coffee can lead to increased risk of osteoporosis and weight gain, but adding milk or yogurt can help balance it out, and fair trade coffee helps ensure decent wages for coffee pickers and farmers.
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