i need help on these coffee questions guyzzzz?

Question

1.what are the different types of espresso cofee and describe each of them
2.what are the perfect points to consider when making a good cup of coffee.
3.what is the correct method of storing coffee beans
4.describe the processing of coffee from 1)the plant ,2)roasting 3)grinding


THANX GUYZZZZZZZZ IN ADVANCE ,I AM DOIN AN ASSESSMENT TASK WHICH IS DUE IN A WEEKS TIME

Answer 1

Here is some info I found for you. It covers a lot and I hope this answers your questions!

"Coffee is a popular beverage prepared from the roasted seeds – commonly referred to as beans – of the coffee plant. It is usually served hot but can also be served cold. A typical 7 fluid ounce (ca. 207 mL) cup of coffee contains 80-140 milligrams of caffeine, depending on the method of preparation. Coffee represents 71% of all the United States caffeine consumption followed by soft drinks and tea. Coffee, along with tea and water, is one of the most frequently-drunk beverages, its volume amounting to about a third that of tap water. In 2003, coffee was the world's sixth largest agricultural export in terms of value, behind wheat, maize, soybeans, palm oil and sugar.


Etymology and history
Main article: History of coffee
The history of coffee begins in the 9th century. It originated in the highlands of Ethiopia and spread to the rest of the world via Egypt and Europe. The word coffee is believed to be derived from the word Kaffa, a region in Ethiopia where coffee originated. Later through its expansion, the name later evolved from Arabic word قهوة Qah'wa, over Ottoman Turkish Kahve, which originally meant wine or other intoxicating liquors. In the 15th century, Muslims introduced coffee in Persia, Egypt, northern Africa and Turkey, where the first coffeehouse, Kiva Han, opened in 1475 in Constantinople. The stimulant effect of drinking coffee caused it to be forbidden among orthodox and conservative imams in Mecca in 1511 and in Cairo in 1532 by a theological court. In Egypt, coffeehouses and warehouses containing coffee cherries were sacked. But the product's popularity, particularly among intellectuals, led to the reversal of this decision in 1524 by an order of the Ottoman Turkish Sultan Selim I.

From the Muslim world, coffee spread to Europe, where it became popular in the 17th century. Dutch traders were the first to start the large scale importation of coffee into Europe. In 1538, Léonard Rauwolf, a German physician, having come back from a ten-year trip in the Near East, was the first westerner to describe the brew:

A beverage as black as ink, useful against numerous illnesses, particularly those of the stomach. Its consumers take it in the morning, quite frankly, in a porcelain cup that is passed around and from which each one drinks a cupful. It is composed of water and the fruit from a bush called bunnu.

These remarks were noted by merchants, who were sensitive to this kind of information through experience in the commerce of spices. English coffeehouses were centers of intellectual and commercial activity. Lloyds of London, the famous insurance firm, was originally a coffeehouse.


Coffee seed types
Main article: Coffee varietals

Coffea arabica—BrazilThere are two main species of the coffee plant, Coffea arabica being the older one. Coffee is thought to be indigenous to south-western Ethiopia, specifically from Kaffa, from which it may have acquired its name. While more susceptible to disease, it is considered by most to taste better than the second species, Coffea canephora (robusta). Robusta, which contains about 40-50% more caffeine, can be cultivated in environments where arabica will not thrive and probably originated in Uganda. This has led to its use as an inexpensive substitute for arabica in many commercial coffee blends. Compared to arabica, robusta tends to be bitter and has little flavor, with a telltale "burnt rubber" or "wet cardboard" aroma and flavor. Good quality robustas are used in some espresso blends to provide a better "crema" (foamy head), and to lower the ingredient cost. In Italy, many espresso blends are based on dark-roasted robusta. The large industrial roasters use a steam treatment process to remove undesirable flavors from robusta beans for use in mass-marketed coffee blends. Other species include Coffea liberica and Coffea esliaca, believed to be indigenous to Liberia and southern Sudan respectively.

Arabica coffees were traditionally named by the port they were exported from, the two oldest being Mocha, from Yemen, and Java, from Indonesia. The modern coffee trade is much more specific about origin, labeling coffees by country, region, and sometimes even the producing estate. Varietal is a botanical term denoting a taxonomic category ranking below species, a designation more specific than arabica or robusta and unrelated to the coffee's place of origin. Coffees consisting entirely of beans from a single varietal, bourbon, for example, are generally referred to as such, along with a reference to their place of origin (as in: Rwanda Blue Bourbon). Coffee aficionados may even distinguish auctioned coffees by lot number.[citation needed]

Most arabica coffee beans originate from one of three growing regions; Latin America, East Africa/Arabia and Asia/Pacific. Beans from different countries or regions usually have distinctive characteristics such as flavor (flavor criteria include terms such as "citrus-like" or "earthy"), aroma (sometimes "berry-like" or "flowery"), body or mouthfeel, and acidity. Acidity refers to a tangy or clean-tasting quality, typically present in washed or wet processed coffees. It does not refer to a coffee's pH level. (Black coffee has a pH of around 5). These distinguishing taste characteristics are dependent not only on the coffee's growing region, but also on its method of process and genetic subspecies or varietal.

A peaberry, (also sometimes called a "Caracoli"[citation needed] bean) is a coffee bean that that develops singly inside the coffee cherry instead of the usual pair of beans. This situation occurs 5-10% of the time. Since flavour is concentrated when only a single bean is grown inside the cherry, these beans (especially Arabica) are highly prized.

Processing and roasting

Roasted coffee beansMain articles: Processing of coffee and Coffee roasting

Much processing and human labour is required before coffee berries and its seed can be processed into the roasted coffee with which most Western consumers are familiar. Coffee berries must be picked, defruited, dried, sorted, and—in some processes—also aged.

Coffee is usually sold roasted, and the roasting process has a great degree of influence on the taste of the final product. All coffee is roasted before being consumed. Coffee can be sold roasted by the supplier; alternatively it can be home roasted.

Everyday alchemy, coffee roasting coaxes golden flavor from a bland bean. Unroasted beans boast all of coffee’s acids, protein, and caffeine—but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.

Preparation

Espresso brewingMain article: Coffee preparation
The processing of coffee typically refers to the agricultural and industrial processes needed to deliver whole roasted coffee beans to the consumer. Grinding the roasted coffee beans is done at a roastery, in a grocery store, or at home. It is most commonly ground at the roastery and sold to the consumer ground and packaged, though "whole-bean" coffee that is ground at home is becoming more popular despite the extra effort required. A grind is referred to by its brewing method. "Turkish" grind, the finest, is meant for mixing straight with water, while the coarsest grinds, such as coffee percolator or French press, are at the other extreme. Midway between the extremes are the most common: "drip" and "paper filter" grinds, which are used in the most common home coffee brewing machines. The "drip" machines operate with near-boiling water passed in a slow stream through the ground coffee in a paper filter. The espresso method uses more advanced technology to force very hot (not boiling) water, through the ground coffee, resulting in a stronger flavor and chemical changes with more coffee bean matter in the drink. Once brewed, it may be presented in a variety of ways: on its own, with sugar, with milk or cream, hot or cold, and so on. Roasted arabica beans are also eaten plain and covered with chocolate. See the article on coffee preparation for a comprehensive list.

A number of products are sold for the convenience of consumers who don't want to prepare their own coffee. Instant coffee has been dried into soluble powder or freeze dried into granules, which can be quickly dissolved in hot water for consumption. Canned coffee is a beverage that has been popular in Asian countries for many years, particularly in Japan and South Korea. Vending machines typically sell a number of varieties of canned coffee, available both hot and cold. To match the often busy life of Korean city dwellers, companies mostly have canned coffee with a wide variety of tastes. Japanese convenience stores and groceries also have a wide availability of plastic-bottled coffee drinks, which are typically lightly sweetened and pre-blended with milk. Lastly, liquid coffee concentrate is sometimes used in large institutional situations where coffee needs to be produced for thousands of people at the same time. It is described as having a flavor about as good as low-grade robusta coffee, and costs about 10 cents a cup to produce. The machines used to process it can handle up to 500 cups an hour, or 1,000 if the water is preheated.[15]


[edit] Economics of coffee

Coffee being ground at a coffee shop in Chennai, IndiaMain article: Economics of coffee
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You can help Wikipedia by adding citations.
Coffee is one of the world's most important primary commodities due to being one of the world's most popular beverages. In total, 6.7 million tonnes of coffee were produced annually in 1998-2000, and the forecast is a rise to 7 million tonnes annually by 2010.[16] Coffee also has several types of classifications used to determine environmental and labor standards.


Shade-trees in Orosí, Costa Rica. After the harvest, they are pruned
Unroasted Coffee (Coffea Arabica) - Brazil
Unroasted Coffee (Coffea Canephora / Robusta)Brazil remains the largest coffee exporting nation, but in recent years the green coffee market has been flooded by large quantities of robusta beans from Vietnam.[17] Many experts believe the giant influx of cheap green coffee after the collapse of the International Coffee Agreement of 1975-1989 with Cold War pressures led to the prolonged pricing crisis from 2001 to 2004.[18] In 1997 the "c" price of coffee in New York broke US$3.00/lb, but by late 2001 it had fallen to US$0.43/lb.[citation needed] Robusta coffees (traded in London at much lower prices than New York's Arabica) are preferred by large industrial clients (multinational roasters, instant coffee producers, etc.) because of their lower cost.

The preference of the "Big Four" coffee companies for cheap robusta is believed by many to have been a major contributing factor to the crash in coffee prices,[19] and the demand for high-quality arabica beans is only slowly recovering. After the crash, many coffee farmers in Africa, Indonesia and South and Central America lost their livelihoods, or turned to illicit crops such as coca to earn a living. The Dutch brand 'Max Havelaar' started the concept of fair trade Labelling, which attempted to remedy the situation by guaranteeing coffee growers a negotiated pre-harvest price; many smaller roasters and recently Procter & Gamble and Starbucks have joined Fair Trade.[20] Another issue with coffee is ecological: the American Birding Association has led a campaign for sustainably harvested, shade-grown and organic coffees vs. the newer mono-cropped full-sun varieties, which lead to deforestation and loss of bird habitat.[21]

Coffee ingestion on average is about a third that of tap water in most of North America and Europe.[3] In 2002 in the US, coffee consumption was 22.1 gallons per person.[22]


[edit] Health and pharmacology of coffee
Main article: Coffee and health
Many studies have been performed on the relationship between coffee consumption and many medical conditions, ranging from diabetes and cardiovascular disease to cancer and cirrhosis. Studies are contradictory as to whether coffee has any specific health benefits, and results are similarly conflicting with respect to negative effects of coffee consumption.[23] In addition, it is often unclear whether these risks or benefits are linked to caffeine or whether they are to be attributed to other chemical substances found in coffee (and whether decaffeinated coffee carries the same benefits or risks).[citation needed]

One fairly consistent finding has been the reduction of diabetes mellitus type 2 in coffee consumers, an association that cannot be explained by the caffeine content alone and indeed may be stronger in decaffeinated coffee.[24]

Recently, coffee was found to reduce the chances of developing cirrhosis of the liver: the consumption of 1 cup a day was found to reduce the chances by 20%, and 4 cups a day reduced the chances by 80%.[25]


[edit] Social aspects of coffee

Coffeehouse in DamascusSee also: Coffeehouse for a social history of coffee, and caffè for specifically Italian traditions.
Main article: Social aspects of coffee
Coffee plays an important role in many societies throughout the world today. From the coffeehouses of the 16th century, to the modern day cafés, coffee has had a profound impact on the lifestyles of people from all walks of life. When it first appeared in Africa and Yemen, it was commonly used as a type of religious intoxicant. This usage in religious rites among the Sufi branch of Islam led to it being put on trial in Mecca for being a "heretic" substance much as wine was. It was briefly repressed at this point, and was later part of a larger ban in Ottoman Turkey under an edict that led to the death of thousands of people.[26] Its early association in Europe with rebellious political activities led to its banning in England, among other places.[27]

In India the Indian Coffee Houses became an icon of the worker's struggle. This restaurant chain is now owned by the workers of ICHs, as a result of the struggle performed by the thrown-out workers from the Coffee Houses of Coffee Board. This struggle was led by famed Communist leader of India A. K. Gopalan. Thus the ICHs became the meeting places of the progressive-minded in India later.


[edit] Other uses
Spent coffee grounds are a good fertilizer in gardens because of their high nitrogen content. Starbucks, and some other coffee shops, have a specific policy of giving away their used coffee grounds to gardeners. While they tend to be only slightly acidic, they also tend to improve the acidity of garden soil through the same chemical processes that make sawdust a good fertilizer.[citation needed] Coffee grounds raise soil acidity sooner if they are added fresh, instead of after brewing. Likewise, coffee diluted with four times its volume of water can be used to amend soil acidity, especially useful for tomatoes, chili peppers, blueberries, and other plants that like high soil acidity.

The grounds are also used as bait in "Vegas roach traps".

Some use coffee to create art. Latte art involves designs in the foam of espresso-based drinks. Arfé is the use of coffee as a coloring for painting or other visual effects."

Answer 2

1) If he came over with them and didn't have time to get new ones , whatever. As long as he has the correct jersey on . But if during the season he switched to them , I would say he is sending a message about where he wants to be . 2)Delay of game is fine. It also give the Refs a couple more seconds in the spotlight when they use the mic and tell the tv and crowd what the penalty is . 3)I would have to tes it. As someone that plays , I have actually skated on "fake" ice. It is so not the close to the real thing at all. It is a glorified wax / plastic product. It would still get nicked and sliced up. Real ice has character . Nothing will or can replace it for sure. The NHL should never look into it. The only places that should are places that wish for a rink , yet do not have the facilities to have the refrigeration 4)Hey Bobby, I think I may have a lead on a better job for you. Sorry Probie I don't think your talents would be any good there , but I will look for you 5)Sure , Would love to see him get checked into the boards while digging out a puck . 6)NO . 7)Plaid

Answer 3

I store my coffee in the same plastic container it came in. It stays just as fresh there. For a good cup of coffee, start with a clean coffee pot, add cold water and coffee. The secret is the water, I use bottled water, it tastes better.

Answer 4

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Enjoy it.

Answer 5

Wow with all the info on coffee one can't miss but my question on the drip coffee maker; does it still use as much electric when keeping warm as when brewing?

Answer 6

I always store my coffee in the freezer. My mom and my grandfather have always done it that way, so I figure that is the best way to keep it fresh. Other than that, I don't know.

Answer 7

IN 55 YEARS IVE REALIZED THAT THE BEST COFFEE IS INSTANT AND THE CHEAPER THE BETTER, SORRY I COULDNT HELP
GOD BLESS

Answer 8

This is all I could find....ill keep looking

Many people derive as much pleasure from brewing coffee as from drinking it. For some, making coffee is a time-honored traditional ritual, and the satisfaction is even greater with the knowledge that one is using the same equipment that yielded cups of the much-loved beverage to past generations. Other people delight in acquiring and using the latest trendy gadgets, and certainly coffee brewing and serving offer scope for constant design innovations, be they practical or aesthetic, or even both. Ability to know and able to select, grind and brew coffee with a range of different equipment is all part of the quest for the perfect cup.

Basic Botany

Coffee comes from the fruit of an evergreen shrub, or tree, which flourishes in tropical and subtropical regions around the world. The trees produce delicate clusters of jasmine-scented blossoms, and fruit known as "cherries". Cocooned in each cherry, protect by pulp and parchment, are two coffee beans. Since approximately four thousand beans are needed to produce one pound of roasted coffee, few commodities require so much in terms of human effort.



Myths and Mysteries

So great was the mystique ascribed to coffee, that conjecture over the who, how and when of the invention of the beverage and the discovery of its properties was intense. Doctors, lawyers, poets and philosophers all had their pet theories and great kudos was linked to association with the so-called "discovery". As a result, in medieval Arabia and later in the 17th century Europe, stories and legends were rife.


Espresso History

Over more than a thousand years of coffee history, different countries and societies around the world have developed a wide range of varied coffee drinking customs. Sampling coffee as different cultures enjoy it can amount to a fascinating world tour, completely fueled by the fragrant brew.

In the Middle East and the easternmost countries of Mediterranean Europe, where coffee-drinking first flourished almost a millennium ago, coffee is still enjoyed in time-honored fashion, prepared in a style that has almost universally come to be known as Turkish coffee (except in Greece, where it is proudly called Greek coffee). Roasted coffee beans are very finely pulverized and combined with sugar and water, and sometimes sweet spices like cardamom, cloves, or cinnamon, in a long-handled brass pot called an ibrik, slightly narrower at its top than its bottom to facilitate building up a good head of foam. The mixture is brought to a boil three separate times; then, the thick, frothy brew is poured into small cups for sipping. The emptied cups may be inverted onto their saucers to let the sludgy grounds form patterns inside. Once settled, the patterns may be "read" imaginatively to predict each drinker's fortune.

In Italy, intense small cups of espresso coffee are sipped all day long from coffee bars that throng the streets of big cities and small towns alike. French coffee drinking customs, by contrast, begin the day with big bowls of cafe au lait, combining strong "French roast" coffee with almost equal parts of hot milk, a drink ideal for dunking fresh-baked buttery croissants. Dutch and Scandinavians, too, favor milky morning coffee to accompany the pastries or breads with which they start their days.

Viennese coffeehouses are an integral part of that Austrian capital's culture, with different locations favored by particular groups of people. Near the Burgtheater, the historic Cafe Landtmann is beloved by actors, and also enjoys fame for having been a popular hangout of Sigmund Freud. Cafe Hawelka attracts intellectuals and artists. Cafe Sacher, near the opera house, enjoys fame not only for its elegant appointments but for being the birthplace of one of the most decadent accompaniments imaginable for coffee: the Sachertorte, which combines layers of chocolate sponge cake, chocolate butter cream, apricot jam, and bittersweet chocolate icing. Neighboring Germans, meanwhile, enjoy rich, mellow cups of coffee during morning or late-afternoon gatherings that they named after the beverage back in the 19th century, a name that has endured to describe any convivial, chat-filled get-together at which coffee is served: the Kaffeeklatsch.

The European love of coffee also spread to the New World and beyond. Brazilians wake up to cafe com leite, the local coffee brewed to double strength and then diluted with an equal volume of hot milk. They then go on to drink up to forty small cups a day per capita of strong, black cafezhino, ranking them among the world's most prodigious coffee drinkers. Mexicans cafe de la olla is brewed in an earthenware jug with the molasses-rich raw sugar called piloncillo and cinnamon sticks. American coffee habits range from the good, mellow drip brews traditional served in diners and perpetually replenished by smart-talking waitresses; to the slightly bitter, chicory-laced New Orleans cafe au lait, often enjoyed with the deep-fried doughnuts known as beignets; to the sophisticated, sometimes elaborate Italian-style espresso drinks popularized by Starbucks and other modern coffeehouses.

Coffee drinking customs have even been adopted wholeheartedly by lands that traditionally favor tea. You'll find the brew in southern India, which is also a coffee-growing country. And the passion for all things Western in contemporary Japan has led to widespread Japanese coffee drinking, both in its brewed form and in a wide variety of popular canned and bottled cold coffee beverages.