Coffee

 

The coffee tree, native to the Sudan and Ethiopia, but now widely cultivate, bears small red berries that contain the seeds (the coffee beans). The word coffee comes from the Italian Caffe, which is derived from the Turkish Kahve and the Arabic Qahwab. The Arabic word originally designated any stimulating drink.

There are few legend about coffee. One version,attributes to goatherd , who noticed his goats became agitated when they chewed the leaves of certain bushes. The other story, is that a dervish mullah or hermit used coffee to stay awake at night in order to pray.

Different types of coffee sold and labeled as an arabica variety must contain only that particular variety: mocha, manilla or bourbon (for aromatic coffee), colombia or menado (for use mild coffee) or haiti (for a full-body coffee). If sold without such label, it will be either a robusta (if cheap) or a mixture of arabica and robusta (if more expensive).

At the end of the 17th century, it was the custom in French high society to serve coffee after a meal. By about 1860, coffee drinking in France was establish at all social levels. By the end of 19th century, indicates how popular it had become. It is served in a variety of ways, depending on the country or region. In Greece, Turkey, and the Arab countries, it is highly concentrated, often sweetened and served with a glass of cold water. Germany and Holland it is served with a chocolate, in Belgium and Britain it may be served with a cookie. In northern France is served with cream, in Normandy and  Lorraine is served with a dash of alcohol.

 

Coffee Syrup:

Finely grind 500 g (18 oz 5½ cups) coffee, and pour 1.5 liter (2¾ pint, 6½ cups) boiling water very slow over it. Add the hot coffee to 2.5 kg (5½ lb, 11 cups) granulated sugar in a pan and dissolve over a very low heat to prevent it from boiling. remove the syrup from the heat just before it reaches boiling point.

 

 

Tagged as: Coffee, Coffee Syrup, Culture, Recipe