According to a coffee history legend, an Arabian shepherd named Kaldi found his goats dancing joyously around a dark green leafed shrub with bright red cherries in the southern tip of the Arabian Peninsula. Kaldi soon determined that it was the bright red cherries on the shrub that were causing the peculiar euphoria and after trying the cherries himself, he learned of their powerful effect. The stimulating effect was then exploited by monks at a local monastery to stay awake during extended hours of prayer and distributed to other monasteries around the world. Coffee was born.
Despite the appeal of such a legend, recent botanical evidence suggests a different coffee bean origin. This evidence indicates that the history of the coffee bean beagan on the plateaus of central Ethiopia and somehow must have been brought to Yemen where it was cultivated since the 6th century. Upon introduction of the first coffee houses in Cairo and Mecca coffee became a passion rather than just a stimulant.
Coffee Brewing coffee is as much of an art as it is a science. The history of coffee brewing equipment is rich, and methods of brewing are culturally dependent. Of the thousands of coffee machines and coffee brewing devices invented since the advent of coffee consumption, only a few have gained worldwide popularity. The coffee brewing methods discussed below are recommended since they have been found to maximize the extraction of the beneficial flavors of coffee, while minimizing the extraction of bitter coffee compounds a nd undesirable components.
Procedure of Making Coffee: Directions
The following general rules apply to each coffee making process discussed.
Coffee should be brewed for 4.5-5 minutes using a ratio of 55 grams of ground coffee per liter of filtered water (195-205°F).
It is convenient to use 2 tablespoons of coffee per 6 ounces of filtered water.
Filtered water and spring water are recommended.
Tap water imparts off flavors to the coffee and some minerals are essential to coffee flavor.
Distilled water is not recommended for brewing coffee as it lacks the minerals to bring out the natural flavors of the coffee.