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Without having to even do any research, you know the general effects of coffee. Coffee is a drink associated with the morning, although several people enjoy cups of it throughout the day and in the evening. There is a lot more to the drink than its seemingly restorative powers that can give you an extra boost of energy to get you through the long day ahead. You can get to know more about coffee in this chapter as you examine a little more about the magnificent drink!
Coffee beans are recognizable to many, but few actually know what the plant that it comes from looks like. The beans use to make the delicious coffee you brew each morning come from the coffee tree. These trees and plants are covered in green, waxy-looking leaves that grow opposite of one another in pairs. Coffee cherries, the fruit on the tree, grows on the branch. It is not uncommon to see flowers growing on one of the trees, or to see ripe fruit growing with green fruit.
The coffee tree/plant can live up to 100 years, but are most productive when they are between 7 and 20 years old. It can take a whole year after its first flowering to create a cherry. Coffee beans actually grow inside of these cherries. The ripe cherries are harvest by hand or collected using a harvesting machine. The bean is then removed from the cherry. There you have it, coffee beans!
Coffee cherries grow best in rich soils with mild temperatures, frequent rain, and shady sun. According the National Coffee Association of the USA, coffee can be grown in more than 50 countries around the world.
In North America and the Caribbean, coffee farms can be found in several locations. In Hawaii, Kona coffee is found on the largest island and is very popular. Nature in this location provides some of the best conditions for coffee tree and plant growing. The rich, volcanic soil on the slopes of the Mauna Loa volcano combined with the frequent showers and shade from the tropical sun create rich coffee.
Mexico is home to coffee fields tended by nearly 100,000 farmers. The country is one of the largest coffee producers in the world, with farms in Chiapas, Veracruz, and Oaxaca. The beans produced in this area are often used in blends and dark roasts.
Puerto Rico became a coffee-producing country in the late 19th century. Originally brought to the area in 1736 from Martinique, it became a leading exporter of the drink. But for a while, hurricanes, other natural disasters, and the growth of other countries that were producing and exporting coffee, Puerto Rico had to find other ways to survive economically. In recent years, the coffee production in the area has thrived, producing Arabica varieties.
In Central America, one of the most popular coffee-producing areas is Guatemala. Its coffee comes from three main regions: Huehuetanango, Antigua, and Coban. Each of these regions features volcanic soil, which seems to be a good indicator that coffee will grow in the areas. The coffee from Guatemala has a rich taste, and some coffee even has a spicy or chocolatey flavor.
Another big exporter of coffee in Central America is Costa Rica. What makes Costa Rica such a great coffee producer is the state-of-the-art technology it possesses to remove the coffee beans from the cherries.
Colombia and Brazil are the top coffee producers in the nation. Colombia, the second highest exporter, maintains a well-balanced cup of coffee thanks to its landscape and prime coffee-growing conditions. The highest grade of coffee from Colombia is known as Colombian Supremo, and it has a soft sweetness. However, the Excelso Grade is slightly more acidic. Brazil is the top producer of coffee in the world. A cup of coffee from Brazil will often have a low acidity, and will be sweet. Because of Brazil’s thriving coffee industry, plantations where coffee beans are harvested and processed are often large, taking up acres of land and employing hundreds of people.
In the East African country of Kenya, coffee is grown on the foothills of Mount Kenya by a few farmers. Coffee produced here are sharp with a fruity acidity.
In Ethiopia, coffee is wet processed and come from regions like Kaffa, Sidamo, and Harrar. Ethiopian coffee is often boldly flavored and comes from wild coffee tree forests. You will learn about dry and wet processing methods in the section that follows this one.
The Ivory Coast in West Africa is the biggest producer of Robusta coffee in the world. Robusta coffee smells lovely and had a light acidity. Best for dark roast drinkers, these beans can be used in espresso!
Yemen, in the Arabian Peninsula, is a big producer of coffee and is thought to be the first country where coffee beans were commercially cultivated. Family farms often produce the coffee beans, which are often smaller due to limited resources. Coffee from this area has a distinct taste. Because of the country’s rich history with coffee, cultivators often make it in the traditional way. If you love mocha coffee, you can than Yemen. The coffee from Yemen was transported from the port of Mocha in Yemen. The Dutch actually used Arabian and Yemeni Coffee to make the first and well-loved coffee blend: Mocha Java.
In Asia, you can find coffee produced in Indonesia. Composed of thousands of islands, coffee is often produced on the larger islands like Sulawesi, Java, and Sumatra. Most coffee in this area is dry processed. The coffee in Indonesia is often aged in warehouses. Aged coffee is typically less acidic and deeper bodied that freshly processed coffee and is often sold at a higher price than freshly processed coffee.
And last but not least, Vietnam has a growing coffee industry. The drink was first introduced in the 19th century. French missionaries brought some coffee beans to the area from Bourbon and planted them around Tonkin. Vietnam is actually climbing the ranks today in coffee production. Mostly Robusta coffee is produced on small plantations in the south of the country.
Although those were the main countries that export coffee, there are others that do the same that are less well-known for their coffee production. This includes: Angola, Ecuador, Liberia, Rwanda, Bolivia, El Salvador, Madagascar, Sierra Leone, Burundi, Malawi, Tanzania, Cameroon, Gabon, Nicaragua, Thailand, Central African Republic, Ghana, Panama, Timor-Leste, China, Guinea, Papua New Guinea, Togo, Paraguay, Uganda, Cuba, Honduras, Democratic Republic of Lao, Venezuela, Democratic Republic of Congo, India, Peru, Zambia, Dominican Republic, Jamaica, Philippines, and Zimbabwe.
Coffee is processed in one or two ways. The first way is the Dry Method. The Dry Method is the more traditional way of processing the cherries to get coffee and is still often used in countries where water sources are not readily available or are limited. When using the Dry Method, the cherries are laid out to dry in the sun. Many places use tarps for this. Sometime, sun-drying the cherries can lead to spoilage. To combat this, those working with the cherries will rank or move them around as they dry out. The cherries are often covered at night to protect them from rain. If it is sunny out, the process will not take too long, but it could take a while depending on the weather in the area. The cherries will remain in the sun until they lose a lot of their moisture.
In the Wet Method of processing, the pulp is removed from the cherry after is harvested, so the bean is dried with just the parchment skin left on, according to NCAUSA.org. Nowadays, people use machines for this. The cherry will go through the machine which will then separate the bean from the cherry. The beans are weighed and separated and then they pass through water channels. Lighter beans will float and heavy, ripe beans will sink, making them easy to sort. After the beans are all sorted and separated, they will be put into a water fermentation tank. Generally speaking, the beans remain in the tank for one to two days. During this time, a layer of mucilage is removed. At the end of the fermentation process, the beans feel rough to the touch. They are then rinsed and dried.
Following the processing stage is the milling stage. During this process, hulling machines removes the parchment layer that is left on the bean when it is Wet Method processed, or removes the dried husk of the cherry from the bean when Dry Method processed.
The parchment naturally grows over the coffee bean. It is often very dry and crumbles easily. Hulling machines can be simple or complex. In simplicity, the machine scrapes away at the dried husk or parchment layer until it is removed.
After the beans have had their parchment layer or husk removed, they can be polished. While this process is generally optional, people tend to believe that polished beans are better than unpolished ones, although there is little to no difference in the quality each has.
The beans are then graded and sorted. This means that they are separated by their size and weight. Bean sizes are generally measured on a scale from 10 to 20. Each number assigned to a bean indicates the size of the round hold’s diameter in terms of 1/64ths of an inch, according to NCAUSA.org.
Also completed during this process, defective beans are removed. This is generally done by the machine or by hand, depending on the processing plant’s location. Beans can be removed for a number of reasons, including an unacceptable size, unacceptable color, un-hulled beans, insect-damaged beans, over-fermented beans, and so on.
Perhaps the best step of all, exporting the coffee involves shipping it out from wherever the coffee plantation and processing plant is to different parts of the world so that the coffee is available to virtually anyone who wants it. The coffee ready for export is known as Green Coffee. They are generally loaded onto ships in plastic-lined containers.
After someone acquires their coffee, they will then be able to taste and roast it to make a steaming pot for themselves or to sell. Tasting the coffee is called “cupping” and normally takes place in a room that facilitates coffee tasting, according to NCAUSA.org. To begin, the taster will visually examine the beans for their quality. Someone will then roast the coffee. After the coffee has been roasted, the taster will smell it and note its aroma. The taste tester will then let the coffee sit for a few minutes and break the crust before smelling it again. Finally, the “cupper” will taste the coffee. A lot of the times, the taste tester won’t even swallow the coffee, but instead lets the taste linger on his or her tongue before spitting it out.
Next, coffee is roasted. This process turns green coffee into the brown beans you are probably used to seeing in cafes and stores. Beans are roasted at about 550 degrees Fahrenheit, and are moved throughout the process so they do not burn. As soon as the beans are about 400 degrees on their insides, they will begin to turn brown. The roasted beans are finally cooled by air or water. This process is often performed by a country after it has received the coffee beans it will sell to its residents.
In the second to last process, the roasted coffee beans are ground into the coffee grounds many use in their homes and shops. A proper grind of the coffee will result in a retention of the coffee’s flavor. Finally, after the coffee grounds are purchased by consumers, stores, and cafes, they are brewed.
Coffee isn’t a drink enjoyed in one singular place. Everyone around the world can have a delicious cup of Joe! Here are a few places around the world that sell some of the most delicious coffee you’ve ever tasted:
Coffee is one of the most popular drinks in the world. However, there are a lot of things people don’t know about coffee and people’s obsession with it. Here are fifteen things you probably didn’t know about it:
You have to drink your coffee in something. Most people reach for a ceramic mug or travel thermos to either enjoy their hot or iced coffee at home or on the go. Many times, however, your coffee, or any other beverage for that matter, will lose its temperature. Hot coffee will get cold and your cold coffee will drop to room temperature.
There is nothing more frustrating than having your coffee go cold (or warm) while you are studying for a test, preparing a presentation for work, or even just enjoying a cup of joe with your daily news.
But luckily, double-walled glasses are the perfect solution.
The double-walled glass is basically a glass within a glass. The air between the two glasses is sucked out when it is made, creating a vacuum. Instead of having a heating or cooling element to keep drinks hot or cold, it is designed to keep beverages at the correct temperature by not allowing heat to escape or enter.
This “vacuum” is the best insulator because there is no air to transfer the heat into. According to a study that was conducted over six hours, normal glasses are terrible at insulating liquids. In contrast, double-walled glasses and cups did a great job at keeping the beverage at the desired temperature.
Typically made of high-quality borosilicate glass, double-walled glasses can generally accommodate hot and cold drinks alike. Because of the extra wall of glass, double-walled glasses are able to keep your drink insulated for a longer period of time, so your coffee won’t get too cold (or warm) as you continue to work or read the daily news. These double-walled glasses are typically pretty sturdy.
Although the technology and thought behind the double-walled glass isn’t a new idea. According to “The Legend of Bohemian Glass: A Thousand Years of Glassmaking in the Heart of Europe,” by Antonin Langhamer, the double-walled glass was created in the early 1700s in North Bohemia. They were formed “by two glasses that fit precisely, one into the other.” The surface of the smaller one was painted or coated with gold or silver leaf. These glasses were more decorative in nature.
Perhaps the closes thing to the double-walled glass in the thermos. Thermoses were invented in 1892 by Sir James Dewar who was a scientist at Oxford University. The “vacuum flask” wasn’t made for commercial use for about 12 more years when two glass blowers formed the Termos GmbH. The word thermos comes from the Greek word “Therme,” meaning “hot.”
Double-walled glasses have a rich history, including the invention of the double-walled Pyrex glass dish that was created in 1928 and the Coffee Butler, a vacuum insulated glass carafe created in 1985.
Not only are these glasses better for keeping your drink hot or cold, they are also very durable.
These cups are generally made from glass, which is produced by cooling molten so the internal arrangement of atoms remains in a random or disordered state, according to the Encyclopedia.
Although glass can be found in nature in the form of obsidian, which is made when the heat from volcanoes melts rocks like granite to make them glassy when they cool, most glass used in the production of glass cups is man-made.
Man-made glass is often formed into cups, plates, vases, and more by glassblowing. Glassblowing involves a metal rod or pipe being used to pick up molten glass and act as a pipe. The glassblower could blow into the molten glass to help shape it into whatever they needed. Today, the art is still recognized and can be used to make glasses. Glasses like these can also be made with machinery.
When making glass cups or wine glasses, it begins with design. What will it look like, and what will the dimensions be? After that is decided, the glasses go into production. First, a craftsman picks up a glob of molten glass. He then takes it over to a mold where it is shaped. If the glass has a stem, they are generally hand crafted. After that, the glasses go through quality control. Some machines have been created to help this process along without the need of highly-skilled craftsmen.
In short, while regular glasses can be beautiful, they are often thin and break easily. They also do not provide much insulation to keep a drink hot or cold.
Because of the diversity double-walled glasses bring, there are a variety of drinks that can be enjoyed in them. In this chapter, you can put your double-walled glass to the test with hot and cold drinks. Before you start, you will of course need a double-walled glass. On Jecobi.com, you can find a ton of different glasses in different sizes. Jecobi glasses are high quality, delivered right to your door, and competitively priced.
For more information on Jecobi double-walled glasses, find the company online and fill out the contact form. You can email email@example.com or call 818-516-2025, and you can find the company on Facebook, Twitter, Google Plus, and Instagram.
Without further ado, here are a few hot and cold drink recipes for you to make for your double-walled glass:
It is always important to stay cool and refreshed in the summer months. Break out your 8.5-ounce double-walled glass and whip up one of these spritzers. To make 10 to 12 drinks, you will need two lemons; two oranges; four, 4-inch sprigs of fresh rosemary; ¾ cup of sugar; ¼ cup of honey; ice; soda water; and rosemary or lemon for garnish.
Nothing says “winter” like hot chocolate. If you’re a peanut butter lover, this twist on classic hot chocolate will be one you’ll want to share with your friends every time it gets chilly outside. For this recipe, you will need four cups of low fat or skim milk, 2 tablespoons of Nutella, 1-2 tablespoons of smooth or powdered peanut butter, 2 tablespoons of unsweetened cocoa powder, 2 tablespoons of natural sweetener or raw sugar, and marshmallows.
If you have children, this recipe will be perfect, especially for hot parties out by the pool when your 8.5-ounce double-walled glass will do an excellent job of keeping their drink cool between dives in the pool. For this recipe, you will need two liters of Dr. Pepper or a similar soda, a bottle of pure cherry juice or pom-cherry juice, a liter of ginger ale, a jar of undrained maraschino cherries, a cup of pomegranate arils, and crushed ice.
If you’d like to keep your punch from getting watered down as it sits outside under the heat of the sun, you can try freezing the cherry juice and adding it to the mixture that way. This will still give you the flavor you’re looking for without risking it being tossed out because the ice melted and watered down the drink’s flavor.
Another great recipe for kids, you can get your little ones involved in the kitchen to make this salty-sweet shake. To make the milkshake, you will need 2 cups of vanilla ice cream, ¼ of a cup of chilled sea salt caramel sauce, ¼ of a cup of milk, 1/3 of a cup of salted caramel pretzel pieces or regular pretzel pieces, and whipped cream.
For the caramel sauce, you will need ¾ of a cup of light brown sugar, ½ cup of light corn syrup, 2 tablespoons of butter, ½ a cup of whipping cream or canned coconut milk, ½ a teaspoon of fine sea salt, and 1 teaspoon of pure vanilla extract.
This drink is great because it can actually be served cold. However, this recipe will teach you how to make the warm version of the drink from scratch to enjoy in your double-walled mug. Keep in mind that this recipe does take a white to complete, but you will enjoy this cider so much, you won’t mind the wait.
For ingredients, you will need 10 apples, ¾ cup white sugar, 1 tablespoon of ground cinnamon, and 1 tablespoon of ground allspice.
Nothing is better than slurping down a cocktail. Well, if you are of age. If you aren’t of age, you can still capture the flavors of a margarita in a mocktail. This non-alcoholic drink is easy to make. If you are having an adult party where kids are around, you can always make these mocktails and add some alcohol for the guests who are of age.
For this recipe, you will need 2 ounces of honey or agave, one ounce of limeade concentrate, one ounce of fresh lime juice, ½ an announce of grapefruit juice, 2 drops of almond extract (optional), ¼ teaspoon of orange extract or orange bitters, ¾ cup ice, 1 tablespoon of flake salt, ½ a teaspoon of chili powder, and limes for garnish.
The double-walled glass in this case will really help insulate your margarita, so you don’t have to worry about the ice bits separating from the juice.
Of course, you needed a coffee recipe! This sweet and adults only beverage is great for evenings in. You will need a scoop of mocha ice cream, ½ an ounce of Amaretto Almond liqueur, and whipped cream. You can also add some butterscotch sauce and toffee crumbles to the top of the drink.
For this traditional alcoholic beverage, you will need 2 tablespoons (or one ounce) of fresh lime juice, 2 heaping teaspoons of sugar, a cup of crushed ice, 12 fresh mint leaves, ¼ a cup of white rum, and 2 tablespoons of club soda.
You can also add some mint to garnish your drink.
If you’re looking for something to sooth your aching muscles after a workout, or even just looking for a smoothie to enjoy on a hot day, this creamsicle smoothie will be the answer to your dreams.
To make the drink for yourself, you will need 1 navel orange, ¼ of a cup of fat-free half-and-half or fat-free yogurt, 2 tablespoons of frozen orange juice concentrate, ¼ of a teaspoon of vanilla extract, and ice. You can also add in some orange-flavored vodka to make an adult beverage.
If you’re like most people, you either love pumpkin spice or you hate it. If you’re in love with all things pumpkin spice, you and your family will love this drink. For this recipe, you will need your double-walled coffee mug, 2 ½ cups of milk, 1/3 of a cup of hot cocoa mix, ¼ a cup of canned pumpkin (don’t use canned pumpkin pie filling), 1 teaspoon of pumpkin pie spice, ½ a teaspoon of vanilla extract, a pinch of salt, and whipped cream.
A lot of people love the sweetness associated with frappes, but they often forget how unhealthy the drinks can be. If you’re a frappe lover but you hate the calories you intake when you splurge for one, this recipe is great for you. You can enjoy this in an 8.5-ounce double-walled cup or in a double-walled mug. You will need 1 ¼ cups of chopped frozen bananas, ¾ of a cup of leftover cold coffee, ¼ of a cup of milk, and a teaspoon of pure vanilla extract.
Shirley Temples are great because they can be enjoyed by children and adults just by adding a bit of alcohol into the mix! For the non-alcoholic version of this drink, you will need ¼ of an ounce of grenadine; ginger ale, Sprite, or 7UP; a lemon wedge; ice; and cherries. For the alcoholic version, simple add an ounce and a half of vodka or rum.
Perfect for the kids and for adults alike, this drink will be a hit at parties!
This hot punch can also be served cold. Its cranberry theme makes it perfect for winter months. To make it, you will need an orange, 8 broken cinnamon sticks, 8 whole cloves, 4 whole allspice, one 32-ounce bottle of cranberry juice, one 11 ½ -ounce can frozen white grape-raspberry juice concentrate, and 4 cups of water. This is also a great option for those looking to make a great punch without having to do much work in the kitchen.
When holding a double wall glass for the first time, you’d be surprised at how light they are. Although the first impression is of a very fragile glass, they’re not any more fragile than a wine glass.
However, because these glasses are handmade in the manufacturing process, they are safe to be used in microwaves, dishwashers, and freezers.
Along with their ability to significantly retain a beverage’s temperature for much longer, the double wall glass has another significant advantage: preventing condensation. So, when you use it for cold drinks, your hands will not get wet when you hold your glass.
You will probably notice a tiny silicon plug at the bottom of the glass. This isn’t a defect, but is part of the manufacturing process. The double wall mug glasses are manufactured in a handmade process of glass blowing. The small hole is used to create the air vacuum between the two layers of glass. This is unique for every double wall glass and is a kind of trademark for read, handmade double wall mug glasses.
Here are a few tips and guidelines to follow when taking care of your double walled glasses:
Now that you know all there is to know about coffee and double-walled glasses, why not purchase one for your next cup? As you can see, double-walled glasses are great for more than just coffee.
You can enjoy hot or cold drinks in double-walled glasses without the fear that they will get too warm or too cold. They are proven to be the best insulators when it comes to keeping your drink at the perfect temperature without accumulating “sweat” that often forms on regular glasses with cold drinks and without burning your hand when enjoying a hot cup of coffee. They are also very sturdy, which makes them a great option for those with children.
Again, there are a variety of double-walled glassed for sell through Jecobi. These mugs can be used safely in microwaves, freezers, and the dishwasher. They are handcrafted with advanced manufacturing techniques. The store is currently selling its mugs on Amazon. You can currently get a set of two, strong double-walled mugs for about $18 plus shipping and handling. Jecobi glasses are the strongest double-walled glasses on the market.
Customers love the cup and say it is better than rival company’s cups. Other customers said that they love how hot the mug keeps their coffee, and others raved about the excellent customer service the company provides.
So, if you are interested in purchasing a Jecobi double-walled glass. You can again find them for sale on Amazon where you can currently purchase two mugs for less than $20, so you can enjoy one of the delicious recipes in this book with a friend of loved one.
Don’t forget to find Jecobi on Facebook, Google Plus, Twitter, and Instagram. For customer service or sales, you can email firstname.lastname@example.org or call 818-516-2025. Thanks for reading, and enjoy your double-walled glass!