Jake

Jake

__**the history of coffee**__

According to a **coffee history** legend, an Arabian shepherd named Kaldi found his goats dancing joyously around a dark green leafed shrub with bright red cherries in the southern tip of the Arabian Peninsula. Kaldi soon determined that it was the bright red cherries on the shrub that were causing the peculiar euphoria and after trying the cherries himself, he learned of their powerful effect. The stimulating effect was then exploited by monks at a local monastery to stay awake during extended hours of prayer and distributed to other monasteries around the world. Coffee was born. Despite the appeal of such a legend, recent botanical evidence suggests a different coffee bean origin. This evidence indicates that the history of the coffee bean beagan on the plateaus of central Ethiopia and somehow must have been brought to Yemen where it was cultivated since the 6th century. Upon introduction of the first coffee houses in Cairo and Mecca coffee became a passion rather than just a stimulant.



Today, coffee is enjoyed in every country in the world. In terms of trade, coffee is second only to oil in dollars traded. It is grown in more than 50 countries world wide with about 30 of those countries producing more than 5,000,000 tons of coffee each year. For many of these countries their economic success pivots on the success of their coffee crops. Brazil is by far the largest supplier of coffee today. Columbia is second with about 2/3rds of Brazil's production. Americans consume more than 1/3rd of the total coffee grown in the world. The green coffee beans come in to our country through New York, New Orleans and San Francisco and from there are shipped to coffee roasters around the 'States. Hawaii is the only place in the USA where coffee is grown.
 * Where coffee is grown **

Although there are more than 60 varieties of coffee that grow in the world, only two are commercially cultivated. These are Arabica and Robusta. Arabica coffee is a higher quality coffee. It is naturally lower in caffeine than Robusta and grows at elevations of 3000 to 6000 feet and above, where frost is rare. The Arabica tree is not as hardy as the Robusta, and a single Arabica tree typically yields only 1 - 1 ½ pounds of green coffee beans per season. Gourmet coffee companies purchase the highest grades of Arabica beans. Robusta coffee plants are more resistant to disease and drought than the Arabica and are grown from sea level up to 2000 feet. Robusta trees yield twice as many beans per tree per season, but produce a coffee that is of lower quality. Most Robusta beans are blended with Arabica coffees and used by large commercial coffee companies for canned and instant coffees.


 * __coffee roasting__**

Coffee roasting is a chemical process by which [|aromatics], [|acids], and other flavor components are either created, balanced, or altered in a way that should augment the flavor, acidity, [|aftertaste] and [|body] of the coffee as desired by the roaster.

Roasting Coffee Beans
The first stage is endothermic. The green beans are slowly dried to become a yellow color and the beans begin to smell like toast or popcorn. The second step, often called the first crack, occurs at approximately 205 °C (400 °F) in which the bean doubles in size, becomes a light brown color, and experiences a weight loss of approximately 5%. The corresponding Agtron number for this color is between 95-90 ([|Davids, 68-69]). In the next step the temperature rises from 205 °C to approximately 220 °C, the color changes from light brown to medium brown (Agtron # 60-50), and a weight loss of approximately 13% occurs (Davids, 68-69). The resulting chemical process is called pyrolysis and is characterized by a change in the chemical composition of the bean as well as a release of CO2. The second step is followed by a short endothermic period which is followed by another exothermic step called the second crack. This second pyrolysis occurs between 225-230°C, and the roast color is defined as medium-dark brown (Agtron #50-45) (Davids, 68-69). The second pop is much quicker sounding and the beans take on an oily sheen. Espresso potential is maximized in roasting when you maximize the sweetness and aroma of the coffee while minimizing the bitterness and acidity. Most people focus on the latter and therefore roast extremely dark, yet without sweetness and aroma the espresso will never be palatable. This explains the unpopularity of straight espresso and the popularity of espresso based drinks where either milk or other flavors are used to replace the sweetness that was lost by roasting darkly. From 170-200°C the sugars in coffee begin to caramelize. From tasting pure sugar versus its caramelized component it is evident that uncaramelized sugar is much sweeter. The dark color of coffee is directly related to the caramelization of the sucrose in coffee. Therefore, to maximize sweetness you want to minimize the carmelization of sucrose, yet you do not want to roast too lightly or bitter tasting compounds will not thermally degrade. Stop the roast somewhere between the end of the first crack and less than half way through the second crack. Do not roast well into or past the second crack. We recommend a roasting chamber temperature somewhere between 205-215°C. Realizing the danger of the following suggestion we might recommend a color similar to the one below. Note: All monitors, computers, and internet browsers will display the color slightly different. This is only a recommendation to point out that this color is preferable to the almost black color you will frequently observe for espresso. To get a better idea of roasting colors order the Agtron roasting classification kit from the SCAA. =Make trade fair= hoto Credit:Tom Greenwood/Oxfam Trade has tremendous potential to reduce global poverty. So, we're pressing decision-makers and governments for new trade rules – fair rules to make a real and positive difference in the fight against poverty. We campaign to:
 * __fair trade coffee__**
 * Stop the United States and European Union dumping subsidised farm products in the developing world that ruin the livelihoods of local farmers
 * Stop rich countries from forcing developing countries to prematurely open their economies to agricultural imports
 * Improve the price paid to small farmers for their coffee as part of our Fairtrade coffee campaign
 * Make sure that trade agreements between rich countries such as ours and poorer countries do not undermine the lives and livelihoods of poor people
 * Make sure that companies and governments respect [|workers' rights] in the developing world

Our fair trade campaign success

 * Together with other campaigning organisations and farmers groups, we have successfully lobbied the World Trade Organization to exempt developing countries from cutting their import tariffs on agricultural products that are essential for rural people's livelihoods
 * Our [|Fairtrade coffee campaign] has contributed to an increase in sales: Fairtrade coffee sales in Australia reached an estimated $14 million in 2007–2008, an increase of 75% on the previous year
 * [|Our campaign for workers' rights] in the sportswear industry [|achieved major wins] in 2008. adidas released its global list of supplier factories after thousands of Australians sent letters and lobbied the company for greater transparency. adidas was also bombarded with more than 3,000 messages to support workers from closed adidas supplier factories to gain rights to compensation and alternative employment. To date, 900 workers have been re-employed.

What now?
We continue to campaign with the world's poorest people, wherever we see their ability to trade under threat. We're particularly concerned about Australia's and New Zealand's negotiations with small island states in the South Pacific. If Australia is to be a good neighbour in the Pacific, it must use its aid and trade policies to help fight poverty in the region and negotiate a [|fair trade deal with our Pacific neighbours].

We need you
There's hope in action. [|Become a Campaign Partner] and we'll make sure your call to make trade fair is heard in the centres of power – the United Nations, corporate boardrooms, governments, the World Bank and beyond. Closer to home, you can shape world trade by becoming a Fairtrade shopper.

__**the art of coffee**__
==== The Art of Coffee is a modern and elegant cafe situated in Dublin's thriving and stylish Grand Canal Dock. The owner Ruslan, has worked in the catering industry for over a decade and has always taken a special interest in making an excellent cup of coffee. ====

Thanks to his knowledge of coffee and comprehensive experience he has managed to achieve the highest standards in coffee making in Ireland as well as in Europe.
Ruslan is an award winning barista, having achieved 3rd place in the Irish Barista Championship in 2006, and 3rd place in the European Team Coffee Challenge in 2007. He is also an accomplished trainer in coffee making, having trained the 2007 Irish Barista Champion. Ruslan's passion for coffee and dedication to quality is uncompromising, and results in probably the best coffee in Dublin. ==== At The Art of Coffee all coffees are made with freshly roasted "Coffee Angel" espresso beans, using fresh Avonmore milk, heated to a perfect 64-67°C, and served with latte art every time. This produces a medium to strong coffee with a smooth-as-velvet taste. ==== ==== Ruslan and his team consistently bring passion, experience and love for coffee to their customers, which results in coffee excellence. Now they invite you to their friendly cafe to experience the perfect cup of coffee. ====

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 * __how to make coffees__**

__**the history of vittoria coffee**__ the company was established in 1947 by two Italian brothers, Orazio and Carmelo Cantarella, who recognised a need for European foods in Australia. However, when it came to coffee, they knew coffee tastes best when it’s fresh, so in 1958 they began roasting small amounts of premium Arabica coffee at their food importing premises in Sydney’s Haymarket, initially supplying Sydney’s first ‘Italian cafés’. This is how the ‘Vittoria Coffee’ brand was born. Now, over 50 years later, as well as a major supplier and importer of European food, our company is the largest pure coffee company in Australia and Vittoria Coffee is Australia’s number one pure coffee brand.