COFFEE BUZZ
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METHODS OF PREPARATIONRegardless which method of preparation is used, an important thing to bear in mind is to maintain scrupulously clean equipment. After each brew a layer of coffee oils and residue builds up and affects the taste of subsequent brews if not removed by a thorough wash. Manufacturers’ guidelines will inform you of the best way in which to clean your equipment. |
A LITTLE COFFEE HISTORY
While the true origins of coffee will always remain shrouded in the mists of time, the most likely story from antiquity is that an Ethiopian goat herder named Kaldi (in other versions of the story the character is named as a Yemenite Sufi mystic, Shaikh ash-Shadhili) observed goats of unusual vitality and, upon trying the berries that the goats had been eating, experienced the same stimulation. |
COFFEE ARABICA
When you speak of coffee you are generally talking about Coffea Arabica, a species of coffee which is generally accepted as having originated from the forests of the Ethiopian Highlands. It is this variety that makes up approximately 75-80% of the world’s coffee production.
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COFFEE ROBUSTAWhile arabica may be the most commonly consumed coffee plant, robusta accounts for approximately 25% to 40% of the coffee grown in the world. Discovered in 1898 in Congo, Coffea robusta is the most commonly grown variety of the Coffea canephora species of coffee plant.
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TIPS & TRICKS* Always use fresh water when brewing – coffee is 99% water, and any impurities will affect the end product adversely |
