Coffee is a popular drink in America and Europe compared to other parts of the world.
The introduction of chains of coffee parlors and fast food units has influenced people around the world to the Coffee drinking habit. A good quality coffee served in a restaurant not only adds to the fine dining experience but also increases the number of repeat customers.
No one knows when and where the coffee plant was first cultivated, but some believe that it was first grown in Arabia near the Red Sea about 675 AD. Coffee consumption increased in Europe during the 17th century, encouraging the Dutch to cultivate it in their colonies.
Coffee cultivation was rare until the 15th and 16th centuries when extensive planting of the Coffee trees occurred in the Yemen region of Arabia.
The French succeeded in bringing alive cutting of a coffee tree to the island of Martinique in the West Indies and this single plant was the beginning of the great coffee plantations of Latin America.
Coffee trees bear small red cherries containing seeds known as coffee beans. Brazil is the number one coffee-producing country in the world.
What are the Methods of Making Coffee
These are the different coffee brewing methods:
1. Instant Method
As the name suggests, it is the quickest and easiest method of making coffee. In this method, the soluble solids are easily mixed with hot water. It can be made just before it is served by pouring freshly boiled water over the measured instant coffee powder.
This method is suitable for making coffee in small and large quantities. Regular and decaffeinated styles are available.
2. Saucepan or Jug Method
This method of making coffee can be adopted for the preparation of small and large quantities of Coffee. A measured quantity of coarsely ground coffee is placed in a saucepan or jug, and freshly boiled water is poured over it and covered with a lid. It is served with hot or cold milk. Sugar is offered separately.
3. Plunger Method
The plunger is a method of brewing coffee, that is simple and most suitable for making coffee in a small quantity. The cafetière equipment has a glass container with a lip and a lid with a plunger unit. The lid holds the plunger in a position.
The plunger unit is pushed down the glass container before serving. It is served with or without milk. Sugar is offered separately.
4. Percolator Method
The percolator consists of a pot with a small chamber at its bottom, close to a heat source. A vertical tube connects the bottom chamber with the top of the percolator where a measured quantity of coarse ground coffee is placed on the filter. This method is now rarely used and is fading away.
5. Filter Method
Filter is the traditional method of making coffee. In South India, especially in Tamil Nadu, every house has a small coffee filter to make excellent filter coffee. Filter coffee can be made in individual cups or bulk. The coffee filter equipment has two pieces of containers with the filter unit in between.
The equipment should be thoroughly cleaned and rinsed with hot water. The containers and filters must be properly positioned. Freshly ground coffee and rinsed with hot water.
The containers and filters must be properly positioned. The coffee is held in the bottom container and served with milk. This method takes 10 minutes approximately. This method is used in function catering. Coffee filter equipment for function catering is available on hire.
6. Still Set
Still set consists of water boilers, milk heaters, and coffee filters set up in a still room or coffee-making area. A measured quantity of coffee grind is placed in the filter unit of a container and the heated water from the boiler is directed to the coffee grind and allowed to infuse.
Coffee is made with or without the addition of milk, which is kept warm in the double jacketed milk container.
7. Espresso Method
An espresso machine is used to make this type of coffee. Hot steam is passed through the very finely ground coffee and is allowed to infuse under pressure. It makes excellent coffee is made in seconds. Some machines have the capacity of making 300 to 400 cups of coffee/hour.
This method originated in Italy. If the coffee is served black, it is called Espresso. It is served in a small cup. If piping hot milk is added to the black coffee, the espresso becomes a cappuccino. The operator must follow the manufacturer’s instructions.
Processing of Coffee
Coffee berries and their seeds undergo treatment before they are available for roasting.
1. The flesh of the coffee berries is softened in water and removed with the help of a machine.
2. The seeds are then fermented in large tanks to remove any slimy layer that may be present.
3. After the fermentation, the seeds are washed thoroughly.
4. The seeds are dried in the open or a heated rotating drum.
5. The beans at this stage called Green Coffee are screened for any defective beans and packed according to the grade and sold to the Coffee traders.