The origins of coffee
1.Mythes and religions around the coffee
If Origins of Coffee is still unknown, many legends feed popular beliefs. It identifies the mysterious drink in various accounts messages or counties.
In the Iliad, Homer tells Helen of Troy had offered to Menelaus, a draft ” useful against sorrows, resentment and pain memory . In the First Book of Kings of the Bible, David who pledge of reconciliation, donated coffee beans roasted to Abigail. But is in Qur’an that we recognize precisely black potion. Mahomet then ill sleep is hard to see through a draft sent by Allah between hands of the archangel Gabriel. Muhammad would then found all his energy to the point unseat forty riders and honoring forty women.
2.The Yemen, legendary birthplace of coffee
It is to Yemen joined the legend the etymology of coffee. Le Berger Kahldi, histoire légendaire du caféThe most known recounts the Shepherd’s misadventure Kahldi Abyssinian (now Ethiopia) the 8th century: One evening he surprised his goats eating the red berries a shrub that was at first harmful. Worried, he watched his animals. This is after a few hours that, To their surprise, goats began a frenzied dance that lasted then any night. Shaken, Kahldi went to Monastery Cheodet and told his story to the prior. This first disbelief, decided to boil the kernels fruit and got a potion that allowed the monks to extend the evenings of meditation. The Legend appoints the draft qawah which means strength and vitality.
But history does stop there. Two monks Cheodet: Sciadli and Aydrus responsible the coffee harvest were once surprised by the rain. Not knowing what to do with their wet grains, they placed in the hearth of the fireplace for dry during prayer, and nobody can realizing account. But when they returned from grain a strong smell spread through the No. and adjacent corridors: and was made the first roasting.
3.The Ethiopia, soil Original coffee
The pickup and green coffee
1.La coffee harvest
The techniques harvest strongly influence quality of coffee that we get. Cueillette des grains de café à la main dans les jardins d’appellation Sidamo en EthiopieIn the production scale collection is mechanized, but major raw are composed only from Fruit wall sorted and hand picked, what limits number of fruits damaged and can ripen on plants, fruit still green.
Knowing that 500g Coffee is a little more 3 kg Fruit can understand that mass production is simply triaged after collection, but the final quality is significantly altered.
2.Dépulpage and drying of coffee
Once the harvest is completed, it must prepare grains before roasting, why There are two methods: dry and wet.
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The One is to dry the grain in the sunThe pulp is dry under the influence of heat before be reduced dust.
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The second is more complex pulping under pressure of water, Rid partly the result of his shell. The fruit can float then Gently remove residues remaining by fermentation some days floating pools. Finally, washing with high water yields the green coffee beans which are then sun-dried or kiln. The wet method is more sensitive for grain and strengthens its merits: thorough cleaning, inspection of the bitterness.
3.Triage and storage of coffee
Before bagging of the productLes étapes de dépulpage et séchage des grains de café après la cueillettefor ensure product quality roasting, we makes a final mechanical sorting or Manual who helps rid the crop its last defects (grain black beans abortive parchment or sour, sticks …).
Storage coffee then an operation delicate. Eager moisture, grain are extremely sensitive odors. The natural fragrances are sometimes mark a cafe, but it should not be exposed to artificial fragrances he would certainly odor that we find in our cups …
All the steps: the choice of variety and origin, gathering, extraction Grain sorting and Transportation are extremely important and decisive for the product finished. Roasting adds a few more complexities.
Know choose your coffee
Like wines, cafes have their land and their raw and the classification depends very specific criteria (species Botany, elevation, harvest treatment ,…).
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Expansion of coffee
1.Expansion cultural and coffee policy
Coffee is known outside of Africa until the 15th century and arrives in Europe with the mode of turqueries. This is the 17th that painters are portraits of women dressed Oriental or men dressed in Turkish, with Started a small porcelain cup.
Café en Palestine
By the way, the start-up called “coffee Opens its doors in 1555 in Istanbul, the city house more than 500 just 50 years later. The Europeans are familiar with the nectar in their Travel in the East as the doctor Prosperous Alpino who in 1592 discovered in Egypt this ” drink black with a bitter taste similar chicory.
Between the 15th and the 16th century, the product exported to Europe but it is as grains since the Turkish Sultans were controlling all bags before exporting to retain the monopoly of production. All grains should be boiled before leaving Saudi avoiding any germination and culture in a region other than Ethiopia or Yemen until the 17th.
Café en Europe
In 1615: Venice is the first European city to host a loading green coffee from Cairo. But is in Vienna in 1645 opened up the start-up called “coffee . Its consumption is primarily the privilege of the intellectual elite and then be gradually introduced in courts and salons. In France, the first cargo of coffee from Marseille in 1664 on a ship from Alexandria. But the official entry of France into coffee takes place in 1669 when its done appearance at the court of Louis XIV through Ambassador of Turkey Suleyman Aga.
The latter he offer coffee at a reception but the king did not appreciate him and prefers chocolate. What was not the case of Louis XV who pleased to enjoy a coffee grown in France. From the meager harvest greenhouses Versailles, roasts himself and prepared in person’s precious beverage.
In Indeed, the penetration Coffee in Europe was rather slow : Import This product exotic expensive Governments that heavily taxed to restrict consumption. Long considered a luxury product, he smuggled, then ” democratized “with the opening of Many establishments called “pubs .
In 1670, Berlin brings in its first flow of coffee and same time, other open London, Marseille and Amsterdam.
Has Paris, in 1686 the Procopius, first ice cream parlor opens its doorsIt are today. The owner is then Italian Francesco Procopio Dei Knives.Le Café Procope It becomes fast coffee theater opposite. Voltaire Rousseau and Diderot are faithful regulars and Encyclopedia born under chandeliers crystal. Later, during the Revolution, there will scroll Danton Marat and Robespierre. Benjamin Franklin There also will refine the constitution U.S.. Like others across Europe his time, Procopius accompanied the birth liberal ideas through philosophers and scholars who attend. But the popularity and gatherings to which institutions give rise worry sometimes the Powerful as in England in 1676: Attorney King Charles He ordered the closure of pubs crimes lese majeste. But the strength of reactions leads his edict revocation. In France, the 18th, there are 300 such institutions, the figure rises to 3000 1850. In England, there are over 2000 soon 1700.
2.Expansion Botanical coffee
In France soon 1670, botanists trying to plant coffee their territory as at Dijon, unfortunately it is a failure. It is in 1714, the Jardin des Plantes Paris to see the day that the first coffee, the ancestor of all plants colonies French. They cross Atlantic Management Martinique and Santo Domingo in the arms of Gabriel Mathieu Desclieux, captain of infantry by Legend of stealing plants at King …
The culture coffee in English colonies was a failure, plants are ravaged by disease and replaced by plantations of tea. The Dutchman grow in Indonesia. Gradually, map current coffee is emerging:
1714: Introduction to Guyana Holland
1716: Martinique
1719: From Holland to Guyana Guyana French
1720: neighboring islands of Martinique
1721: Brazil
1723: Philippines
1728: Jamaica
1750: Guatemala
1779: Costa Rica
1790: Mexico
1825: Hawaii
1878: Kenya
1887: Vietnam
1896: Australia
Today Coffea arabica plants are mainly grown on the continent U.S. (Central America and Southern Caribbean) on Coast East Africa, and Asia (India, Papua New Guinea).
The Coffea robusta appears at the beginning of 19th in the Congo Basin in Zaire. It grows to wild in almost all forests of tropical Africa. It is, as its name indicates, stronger than arabica, and replaces in 1877, Arabica the Dutch in Indonesia ravaged by rust. There are coffee in 75 countries on 4 continents, spread over 11 million hectares.
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