Coffee Ulbs Essay

Coffee is a brewed beverage with a distinct aroma and flavor from the roasted seeds of the coffea plant. Coffee comes in many types of colour such as dark brown,white,beige,black,light brown,and more. Coffee was first discovered in the northeast region of Ethopia. Cofee cultivation first took place in southern Arabia,appears in the middle of the 15th century in the Sufi shrines of Yemen. According to the ancient chronicle,Omar who was known for his ability to cure sick through prayer was once exiled from Mocha,Yemen to a desert cave near Ousab. Starving,Omar chewed berries from nearby shrubbery but found them to the bitter. He tried roasting the seeds to improve the flavor,but they become hard. He then tried boiling them to soften the seeds,which resulted in a fragrant brown liquid. Upon drinking the liquid,Omar was revitalized and sustained for days. As stories of this ‘miracle drug’ reached Mocha,Omar was asked to return and was made a saint. In production of coffee,it consist of many steps such as processing,roasting,grading the roasting seeds,decaffeination,stored,brewing and finally be served. When processing the coffee,the berries of coffee have been traditionally and selectively picked by hand,only the berries at the peak of ripeness would be selected. After that,green coffee is process by one of two methods. Whether by dry process method or wet process method. Then,it will be sorted by ripeness and colour. After that,the seeds are fermented to remove the slimy layer of mucilage still present on the seeds. When the fermentation is finished,the seeds are washed to remove the fermentation residue. Then,the seeds are dried. Finally,the coffee is sorted again and been labeled. The roasting process influences the taste of the beverage by changing the coffee seed both physically and chemically. During roasting,caramelization occurs as intense heat that breaks down starches,changing them to simple sugars that begin to brown,which alters the colour of seeds. Then the seeds will be grading depends on the colour of roasting seeds. It will be labeled as light,medium light,medium,medium dark,dark or very dark. The degree of roast has an effect upon coffee flavor and body. Many methods can remove the caffeine from coffee,but all involve either soaking the green seeds in hot water or steaming them and using a solvent to dissolve caffeine that containing oils. Once roasted,coffee seeds must be stored properly to preserve the fresh taste of the seeds. Coffee seeds must be ground and brewed to create a beverage. Almost all methods of preparing coffee require the seeds to be ground and mixed with hot water long enough to extract the flavor,but without overextraction that draws out bitter compounds. The roasted coffee may be ground at a roaster,in a grocery store or in the home. Then,the coffee may be brewed by several methods such as boiled,steeped,or pressurized. Once brewed,coffee may be served in a variety of ways. As an example,the white coffee was made into dairy product such as milk or cream or dairy substitute or as a black coffee with no such addition. It may be sweetened with sugar or artificial sweetener.