Coffee
Coffee as a drink is prepared from the Coffee plant.
Coffee bean types
Arabica is considered superior in flavour but is more expensive than robusta which is higher in caffeine. Coffees from different areas also have particular characteristics; two of the best-known are Blue Mountain and Java.
Roasting
The roasting process is integral to producing a savory cup of coffee. When roasted, the green coffee bean expands to nearly double its original size, changing in color and density. As the bean absorbs heat, the color shifts to yellow and then to a light "cinnamon" brown. The roast will continue to darken until it is removed from the heat source.
At lighter roasts, the bean will exhibit more of its "origin flavor" - the flavors created in the bean by the soil and weather conditions in the location where it was grown. Coffee beans from famous regions like Java and Kenya are usually roasted lightly so their signature tastes dominate the flavor.
As the beans darken to a deep brown, the origin flavors of the bean are eclipsed by the flavors created by the roasting process itself. At darker roasts, the "roast flavor" is so dominant that it can be difficult to distinguish the origin of the beans used in the roast. These roasts are sold by the degree of roast, ranging from "Vienna Roast" to "French Roast" and beyond.
Grinding
The fineness of the grounds has a major impact on flavour, with finer grinding leading to a more intense and full flavour. The main reason to use coarser grounds is simply to prevent the grounds from being pushed through coarser filter types (such as the cafetiere). "Universal" ground types are simply coarse ground. Coffee grinders can be either blade or burr based, with the latter preferred due to a "tearing" of the bean with less risk of burning. Burr grinders can be either wheel or conical with the latter being quieter and having less chance of clogging.
Forms
The main forms of coffee are:
- Espresso is made with pressurised hot water and is the basis for many coffee drinks, or can be served alone (often after an evening meal). It is one of the strongest forms of coffee regularly drunk and has a distinctive flavour.
- Cappuccino is an espresso with frothed milk and sometimes sugar and cocoa on top.
- Latte is a single shot of espresso with steamed (not frothed) milk.
- A Cafe au Lait is like a Latte except that brewed coffee is used instead of espresso, with an equal amount of milk. Sugar is added to taste.
- Mocha is coffee with cocoa, as well as a traditional coffee producing region consisting of parts of Africa and the Middle East.
- Drip brew is made by letting hot water drip onto coffee grounds held in a filter (usually paper).
- A Percolator incorporates the water and coffee together with a simple filter, and often sits directly on a heater or stove. It produces coffee similar to drip brew or from a cafetiere.
- A French press (or cafetiere) is a tall narrow glass cylinder with a plunger that includes a filter. The coffee and hot water are mixed in the cylinder (normally for a few minutes) before the plunger is depressed leaving the coffee at the top ready to be poured.
- Frappuccino is a trademarked coffee-based cold drink.
- Americano style coffee is made with espresso (normally several shots) and hot water to give a similar strength (but different flavour) from drip brewed coffee.
- Instant and soluble coffee has been freeze dried into soluble granules. It is distinct from fresh coffee and is prepared differently. Opinions on instant coffee range from "intolerable imposter" to "reasonable alternative", however it is so clearly distinguishable from normal coffee that most consider it a different drink (despite what some instant coffee adverts may say).
Coffee in all these forms is made with coffee grounds (coffee beans that have been roasted and ground) and hot water, the grounds either remaining behind or being filtered out of the cup or jug after the main soluble compounds have been removed. (Soluble and instant coffee leaves no grounds needing to be removed as this has already been performed at the factory.)
Electronic coffee makers boil the water and brew the infusion with little human assistance and sometimes according to a timer. Connoisseurs shun such conveniences, which compromise the flavor of the coffee; they prefer freshly ground beans and traditional brewing techniques.
Apart from the above styles of preparation, the coffee grounds themselves vary according to the type of bean used, the length of roasting, and the method of grinding.
Coffee bags (akin to tea bags) are much rarer than their tea equivalents, perhaps because of their bulk (more coffee is required in a coffee bag than tea in a tea bag).
Coffee can be bought as raw beans (fairly unusual for small buyers), as roasted beans, or as pre-ground coffee (as well as in instant form).
Presentation
Drip brew, percolated and French press style coffee is usually served in a jug (often glass) immediately after preparation (known as black coffee, although it is closer to dark brown). Milk is often added individually (to give white coffee) and sometimes sugar according to taste. Other variations (cappuccino, latte, etc) tend to already include milk and/or sugar and are generally prepared and served in a cup or mug. In some cultures, flavored coffees are common; chocolate is a common additive, as are spices such as cinnamon, nutmeg, and cardamom. Coffee is occasionally combined with alcohol, a troublesome combination since caffeine does not directly counteract alcohol intoxication. Coffee-infused liqueurs are available under several brands. Hot brewed coffee spiked with whiskey is called "Irish coffee". Coffee is normally served hot but iced coffee drinks have become popular in recent years. Coffee may be served in a paper cup for those on the move.
Social aspects of coffee
The United States is the largest market for coffee, followed by Germany. Finland consumes the most coffee per capita. Coffee is so popular in Canada, the United States, and Europe that many restaurants specialize in coffee; these are called "coffeehouses" or "cafés". Most cafés also serve tea, sandwiches, pastries, and other light refreshments. Some cafés are miniature shacks that specialize in coffee to go for hurried travelers. Some travelers transport their coffee in vacuum bottles, which can keep a beverage hot for hours.
In some countries, notably in northern Europe, coffee parties are a popular form of entertaining. Besides coffee, the host or hostess at the coffee party also serves cake and pastries, hopefully homemade.
For the Italian traditions, see Caffé.
The stimulant properties of coffee and the fact that coffee does not adversely impact higher mental functions causes coffee to be associated with white collar jobs. Social habits involving coffee include the morning coffee and coffee breaks.
Coffee as a stimulant
Coffee contains caffeine, which acts as a stimulant. For this reason, it is mostly drunk in the morning and during working hours. Students preparing for examinations with late-night "cram sessions" use coffee to maintain their concentration. Office workers take a "coffee break" when their energy is fading. "Decaf" (coffee from which most of the caffeine has been removed by water or a chemical solvent such as 'tri') is available for people who wish to enjoy the taste of coffee without stimulation. There are also tisanes that resemble coffee in taste but contain no caffeine (see below).
Coffee dependence is widespread and withdrawal symptoms are real. See the caffeine article for more on the pharmacological effects of caffeine.
Health risks
The caffeine in coffee is associated with addiction and various other health risks. Most coffee drinkers are familiar with "coffee jitters", a nervous condition that occurs when one has had too much caffeine. In recent years, research has indicated health benefits for drinking tea, inducing some coffee drinkers to switch to tea. Tea also contains caffeine, though in lesser amounts.
Some studies have assessed the health risks of coffee directly. For example, a February 2003 Danish study of 18,478 women linked heavy coffee consumption during pregnancy to significantly increased risk of stillbirths (but no significantly increased risk of infant death in the first year). "The results seem to indicate a threshold effect around four to seven cups per day," the study reported. Those who drank eight or more cups a day were at 220% increased risk compared to non-drinkers.