Some facts you didn't know about coffee
Israel is becoming a coffee powerhouse. There is no longer any debate about that. The coffee shop culture that began to permeate our streets has already become a real phenomenon, the Israeli palate has become a connoisseur, and instead of being satisfied with mud or Ness coffee with twice as much sugar, the average coffee drinker wants coffee with a unique aroma and of excellent quality
Israel is becoming a coffee powerhouse. There is no longer any debate about that. The cafe culture that began to permeate our streets has already become a real phenomenon, the Israeli palate has become a connoisseur, and instead of being satisfied with mud or Ness coffee with twice as much sugar, the average coffee drinker wants coffee with a unique aroma and excellent quality.
At the "Ava Coffee Quality" company, we observe the transformation of the sweaty Mediterranean country into a coffee connoisseur with satisfaction, and also feel that we are active partners in the trend.
Here are some instructive facts about coffee:
More than 100 million bags of coffee (about 65 kg each) are marketed worldwide every year. The volume of trade in coffee is the second largest in the world after fuel.
Coffee is used as an essential source of income in about 80 countries.
The champions of coffee cultivation in the world are:
1 . Brazil - 35% of all world production
2. Vietnam – 13%
3. Colombia – 10%
4. Indonesia – 6%
5. Ethiopia – 4%
6. India – 3.9%
7. Mexico – 3.5%
8. Pro – 3.5%
9. Guatemala – 3.1%
Fluctuations in coffee prices are usually caused by bad weather during the ripening season (July, August, in Brazil).
The champions of coffee consumption in the world are the Scandinavians (Finland - 13 kg per person per year, followed by Sweden and Denmark).
In Israel the consumption is 3.4 kg - a good place in the middle and not far from Italy (3.8 kg).
The origin of the word "coffee" is from the word "power" in Arabic, which is the interpretation that the shepherds, who first discovered it in the highlands of Ethiopia, gave to the properties of the fruit that caused the goats that ate it to behave with extra vigor.
Arabica is the name of the original variety of coffee that was first discovered about 500 years ago in East Africa (by shepherds), and from which most of the Arabica types known today were developed in the 19th century in the botanical gardens of Europe.
Coffee grows on bushes that grow in high and fertile areas, where the weather is temperate with a lot of sun and rain. Their location is between the circles of Cancer and Capricorn (23 degrees north and south of the equator).
The coffee beans usually grow in pairs inside the beans. Picking the coffee is more like picking, and must be done manually. The reason for this is that a flower, an unripe fruit and a ripe fruit appear on the branch at the same time, and they must be separated.
Robusta is the younger brother of Arabica. It was developed to withstand harsher growing conditions than those of its older and pampered brother. The purpose of the development: meeting the great demand. Robusta prices are much cheaper than Arabica, but its taste is less refined. Robusta coffee has double the amount of caffeine than Arabica - 3.8% compared to 2%.
There are only about 10 decaffeination plants in the world. The extraction method differs from these according to the types of solvent, which binds to the caffeine and separates it from the coffee beans. In all methods, the process ends in a way that ensures that no trace of the solvent remains in the coffee consumed.
Why is decaffeinated coffee expensive? The reason for this is the high price that the nicotine mills receive for the pure caffeine - an essential ingredient for the pharmaceutical industry.
There are dozens of coffee farms in the world, where there is a unique cultivation of the plants. Their produce costs many times the average price of commercial coffee. The most famous of them are in Jamaica (Blue Mountain), Hawaii (Kona), Puerto Rico (Yauku), Costa Rica (Bela Vista), Guamela (Antigua), Indonesia (Java). .
Most of the coffee growing countries inspect and classify their produce according to the size of the kernel, the uniformity of its color, and the number of damaged kernels.
Coffee consumers, on the other hand, classify its quality according to the results of its tasting. Coffee tasting is similar in process to wine tasting, but nevertheless there is a difference: the coffee is tasted when it is hot, hence the need to inhale it loudly from the tasting spoon into the oral cavity. The main flavor components of coffee are:
1 . aroma (taste and smell)
2. body (texture)
3. vitality (character)
4. And sometimes also a residual taste - After taste
The oxygen!!
It is the enemy of roasted coffee. Roasted coffee exposed to the air loses its flavor properties within 10 days. Ground coffee - within 3 days, and extracted (liquid) coffee - within an hour. The most effective preservation of coffee is by removing oxygen and moisture through vacuum and refrigeration. The most effective preservation of produced coffee is by freezing.
The one-way breather (ventil) installed in the coffee bean packaging, is designed to release the pressure created inside the vacuum bag, and at the same time prevent the entry of oxygen from the outside. The reason: the fresh coffee packed in a bag emits gases into the space for 7 days.
Raw coffee is usually marketed in jute bags that ensure ventilation. Jamaican coffee is marketed in wooden barrels, Yemeni coffee in straw baskets.
The foam (kaimak) on the surface of the espresso coffee is created by the penetration of air into the layer of coffee fat (lacking the calories) during its production. This process requires a pressure of 9 atmospheres and a temperature of 96 degrees. A higher pressure does not add, and a higher temperature will spoil the his taste
Robusta coffee produces a richer fat (hence, foam) than Arabica coffee.
A grinding machine standing next to the espresso machine ensures the coffee is always fresh, but dull grinding knives in this machine spoil the taste of the coffee. The reason: the unnecessary abrasion that occurs in the absence of a sharp knife, causes unnecessary heating and the loss of essential flavor components that evaporate in the heat.
The most expensive coffee in the world grows on one of the Indonesian islands. Its price is about $300 per pound ($660 per kg). The monkeys living in the area are the main cause of its special taste: they eat only the ripest coffee beans, and expel the beans after a few days.
The separation and cleaning processes affect the expensive price.
Most home coffee consumers in the West use filter coffee and simple tools to prepare it. The same is true in Italy.
Most consumers of home coffee in the East use finely ground coffee - "Turkish", and brew it in a special kettle or in a cup.
Espresso machines are activated by heat and pressure, and
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