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120-551: Coffee drinks are made by brewing water with ground coffee beans . The brewing is either done slowly, by drip, filter , French press , moka pot or percolator , or done very quickly, under pressure, by an espresso machine . When put under the pressure of an espresso machine, the coffee is termed espresso , while slow-brewed coffees are generally termed brewed coffee . While all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water (like

240-529: A briki ( μπρίκι ) in mainland Greek or a tzisves ( τζισβές ) in Cypriot Greek. In Bosnia and Herzegovina , Turkish coffee is also called Bosnian coffee ( Bosnian : bosanska kahva ), which is made slightly differently from its Turkish counterpart. A deviation from the Turkish preparation is that when the water reaches its boiling point, a small amount is saved aside for later, usually in

360-530: A pasha 's mistress), conceivably he prepared it in the Turkish manner. Already by 1683 William Penn was complaining about the price of coffee in Pennsylvania. In the 20th century, especially in wartime and the 1950s, shortages in Turkey meant that coffee was scarcely available for years at a time, or was adulterated with chickpeas and other substances. Habits changed; the old coffee culture declined;

480-605: A Fast & Filthy Coffee . Melya is coffee flavoured with cocoa powder and honey. Cream is sometimes added. A mint coffee that originated from the city of Padua in the Caffè Pedrocchi . It is indeed known in Padua as Pedrocchi ; while in the rest of Italy as Caffè Padovano , which can be translated as Paduan Coffee . It is made of a lower layer of hot espresso coffee, a middle thick layer of fresh cream and mint syrup, and an upper thin layer of cocoa powder. The beverage

600-517: A coffee cup . Then, the coffee is added to the pot ( džezva ), and the remaining water in the cup is added to the pot. Everything is put back on the heat source to reach its boiling point again, which only takes a couple of seconds since the coffee is already very hot. Coffee drinking in Bosnia is a traditional daily custom and plays an important role during social gatherings. In Serbia , Slovenia , North Macedonia , Montenegro , and Croatia it

720-412: A federally registered trademark of Caribou Coffee . At Starbucks, a double shot of espresso in the coffee may be termed a "black eye", and a triple shot a "dead eye". "Caffè Tobio" is a version with an equal amount of coffee to espresso. A liqueur coffee is a coffee brew with a 25-milliliter (0.85 U.S. fl oz; 0.88 imp fl oz) shot of liqueur. This brew is usually served in

840-629: A filter . Water seeps through the ground coffee, absorbing its oils, flavours and essences as it passes through the filter. The used coffee grounds remain in the filter as the liquid slowly drips into a collecting vessel, such as a carafe or pot. Paper coffee filters were invented in Germany by Melitta Bentz in 1908. To reduce waste, some coffee drinkers use fine wire mesh filters, which can be re-used for years. Many countries in Latin America and Africa, traditionally, prepare drip coffee using

960-413: A French press is brewed by placing the ground coffee in the empty beaker and adding hot (93–96 °C, 200–205 °F) water, in proportions of about 28 grams (1 ounce) of coffee to 450 millilitres (15 US fluid ounces; 16 imperial fluid ounces) of water, more or less to taste. After approximately four minutes the plunger is pressed to separate the grounds and hold them at the bottom of the beaker, then

1080-502: A Turkish drink into a French one". Already in 1689, in a paper for fellow scientists at the Royal Society , London, John Houghton though stressing coffee's Ottoman origins, said very good coffee was made by boiling the grounds in plenty of water and letting them settle, leaving a clear, reddish liquor: which is not Turkish coffee. Despite this, the "Turkish" connection was strongly promoted, since its exotic connotations helped

1200-414: A beverage he brews from the dried hulls, in large quantities... So little is coffee used by the people that a few months after the new crop has been gathered it is impossible for one passing through the country to buy a single pound and it has been said that Yemenis do not drink much coffee to this day. If Turkish coffee is defined as "a very strong black coffee served with the fine grounds in it", then

1320-420: A bitter taste in water, which is masked by organic acids present in green coffee. Trigonelline ( N -methyl-nicotinate) is a derivative of vitamin B 3 that is not as bitter as caffeine. In green coffee beans, the content is between 0.6% and 1.0%. At a roasting temperature of 230 °C (446 °F), 85% of the trigonelline is degraded to nicotinic acid , leaving small amounts of the unchanged molecule in

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1440-490: A century in many parts of the world and more recently have been given a new use by bartenders and chefs to make hot cocktails and broths. Espresso is brewed by machine, forcing a small amount of nearly boiling water and steam – about 86 to 95 °C (187 to 203 °F) – under pressure through finely ground and compacted coffee. The espresso machine was patented in 1901 from an earlier 1884 machine, and developed in Italy; with

1560-407: A clear liqueur coffee glass with the coffee and cream separated for visual and taste effect. The liqueur of choice is added first with a teaspoon of sugar mixed in. The glass is then filled to within 2.5 cm (1 inch) of the top with filtered coffee. Slightly whipped cream may then be poured over the back of a spoon, so that it floats on top of the coffee and liqueur mixture. The sugar is required in

1680-567: A coffee shop in Europe in 1674, at a time when coffee was first becoming fashionable in the West. The term Turkish coffee is still used in many languages but in Armenian it is either called հայկական սուրճ , haykakan surč , 'Armenian coffee', or սեւ սուրճ , sev surč , 'black coffee', referring to the traditional preparation done without milk or creamer. If unsweetened it

1800-569: A coffeehouse were cudgelled for a first offence, sewn in a bag and thrown into the Bosphorus for a second. These bans were sporadic and often ignored. (Similarly, the government of Charles II of England tried to suppress coffee houses as seditious gatherings - the ban lasted a few days - and, much later, the republican government of Mustafa Kemal Atatürk tried to prohibit or discourage coffeehouses in Turkish villages, saying they were places where men gathered to waste their time). Eventually

1920-487: A creamy foam on top known as crema. Espresso is the base for a number of other coffee drinks, such as latte , cappuccino , macchiato , mocha , and americano . Cortado is a Spanish beverage made by pouring a small amount of espresso in a small glass cup, then cutting it with an equal amount of steamed milk in order to neutralize the bitterness. The name comes from the Spanish word cortar, meaning to cut, which refers to

2040-552: A filter method using a cloth cone; this has mostly been replaced with an aluminium cafetera or coffeemaker —in tourist areas some cafés will have an espresso machine, though espresso machines are expensive, so espresso is not a common drink for most Cubans. Though quality coffee is grown in Cuba, it is expensive, so most Cubans drink coffee imported from Puerto Rico, and often mixed with ground peas. The Cuban habit of brewing coffee with sugar has spread to Miami, West Palm Beach, Tampa and

2160-545: A fine powder. Turkish coffee is prepared by immersing the coffee grounds in water and heating until it just boils. This method produces the maximum amount of foam. If the coffee is left to boil longer, less foam remains. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az şekerli (little sugar; half a level teaspoon of sugar), orta şekerli (medium sugar; one level teaspoon), şekerli or çok şekerli (high sugar; two or three teaspoons). Before boiling,

2280-412: A hot beverage (instead of chewing the bean, or adding it to solid food) and the earliest social users were probably Sufi mystics in that region who needed to stay awake for their nocturnal vigils. However a 1762 Danish scientific expedition noted that Yemenis did not like coffee made the "Turkish" way, and rarely drank it, thinking it bad for the health: they much preferred kisher , a beverage made of

2400-401: A latte, but smaller in volume and with less microfoam, therefore having a higher proportion of coffee to milk, and milk that is more velvety in consistency – allowing the espresso to dominate the flavour, while being supported by the milk. Cuban tradition is to drink coffee strong and sweet, often mixing the sugar with the coffee beans before brewing. The traditional method of brewing coffee was

2520-711: A lower amount in robustas, i.e. 4500 mg/100 g. In arabica green coffee beans, the content of free glucose was 30 to 38 mg/100 g, free fructose 23 to 30 mg/100 g; free galactose 35 mg/100 g and mannitol 50 mg/100 g dried coffee beans, respectively. Mannitol is a powerful scavenger for hydroxyl radicals , which are generated during the peroxidation of lipids in biological membranes. The lipids found in green coffee include: linoleic acid , palmitic acid , oleic acid , stearic acid , arachidic acid , diterpenes , triglycerides , unsaturated long-chain fatty acids , esters , and amides . The total content of lipids in dried green coffee

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2640-512: A mocha with orange rind and sometimes orange flavoring added. Often served with whipped cream and topped with cinnamon. A café rápido y sucio, or a quick & dirty coffee , is three shots of espresso topped with chocolate or mocha syrup. Unlike a café mocha which has milk added or an Americano which has water added, a Café Rápido y Sucio or a Quick & Dirty Coffee is espresso and chocolate only. Any variation of this drink containing more than three shots of espresso would be referred to as

2760-416: A molecular weight of 90 kDa to 200 kDa. It is composed of beta-1-3-linked galactan main chains, with frequent members of arabinose (pentose) and galactose (hexose) residues at the side chains comprising immunomodulating properties by stimulating the cellular defense system (Th-1 response) of the body. Mature brown to yellow coffee beans contain fewer residues of galactose and arabinose at the side chain of

2880-442: A pleasant taste. A steeping time of 12 minutes or under provides a more palatable liquid that can be used as a base for a drink containing more of the nutrients and less caffeine that using just isolated caffeine extract. The alkaline stock base that results can be paired with acidic or fruity extracts, with or without sweetener, to mask the vegetable-like taste of the extract. When green coffee beans are roasted, other molecules with

3000-458: A portion of chocolate is added, typically in the form of a chocolate syrup, although other vending systems use instant chocolate powder. Mochas can contain dark or milk chocolate. The term moccaccino is used in some regions of Europe and the Middle East to describe caffè latte with cocoa or chocolate. In the U.S. it usually refers to a cappuccino made with chocolate. A cafe borgia is

3120-419: A small reusable bag made of cotton or other cloth. A French press, also known as a press pot, coffee press, coffee plunger, cafetière (UK) or cafetière à piston , is a coffee brewing device patented by Italian designer Attilio Calimani in 1929. A French press requires a coarser grind of coffee than a drip brew coffee filter, as finer grounds will seep through the press filter and into the coffee. Coffee in

3240-413: A stovetop coffee maker which produces coffee by passing hot water pressurized by steam through ground coffee at a lower pressure than an espresso maker. The moka pot is an Italian invention, first produced by Bialetti in the early 1930s. The flavor of moka coffee depends greatly on bean variety, roast level, fineness of grind, and the level of heat used. Due to the higher-than-atmospheric pressure involved,

3360-469: A term, it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as Swiss caffè crema. Variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is French, while "caffè" and "crema" are Italian, thus "café crema" mixes French and Italian. Café bombón was made popular in Valencia , Spain, and spread gradually to

3480-564: Is Nescafé . However, UNESCO has inscribed Turkish coffee culture and tradition on the Representative List of the Intangible Cultural Heritage of Humanity, and "there still exist serious aficionados who would never trade the taste of Turkish coffee with anything else". The grounds left after drinking Turkish coffee are sometimes used to tell fortunes , a practice known as tasseography . The cup

3600-400: Is 11.7–14 g/100 g. Lipids are present on the surface and in the interior matrix of green coffee beans. On the surface, they include derivatives of carboxylic acid-5-hydroxytryptamides with an amide bond to fatty acids (unsaturated C6 to C24) making up to 3% of total lipid content or 1200 to 1400 microgram/g dried green coffee bean. Such compounds form a wax-like cover on the surface of

3720-557: Is 65 mg/g and of robusta 140 mg/g, depending on the timing of harvesting. At roasting temperature, more than 70% of chlorogenic acids are destroyed, leaving a residue less than 30 mg/g in the roasted coffee bean. In contrast to green coffee, green tea contains an average of 85 mg/g polyphenols. These chlorogenic acids could be a valuable, inexpensive source of antioxidants. Chlorogenic acids are homologous compounds comprising caffeic acid , ferulic acid and 3,4-dimethoxycinnamic acid , which are connected by an ester bond to

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3840-449: Is Arabica and ~40% is Robusta. Arabica beans consist of 0.8–1.4% caffeine and Robusta beans consist of 1.7–4.0% caffeine. As coffee is one of the world's most widely consumed beverages, coffee beans are a major cash crop and an important export product, accounting for over 50% of some developing nations' foreign exchange earnings. In 2017, 70% of total coffee production was exported, worth US$ 19.9 billion. The global coffee industry

3960-451: Is a drink derived from brewed coffee beans. Through various manufacturing processes the coffee is dehydrated into the form of powder or granules . These can be rehydrated with hot water to provide a drink similar (though not identical) to conventional coffee. At least one brand of instant coffee, Camp Coffee , is also available in concentrated liquid form. Instant coffee is used as an ingredient in other coffee drinks. Indian beaten coffee

4080-671: Is a standard of Armenian households. The main difference is that cardamom is used in Armenian coffee. Armenians introduced the coffee to Corfu when they settled the island, where it is known as "eastern coffee" due to its Eastern origin. Corfu, which had never been part of the Ottoman holdings, did not have an established Ottoman coffee culture before it was introduced by the Armenians. According to The Reuben Percy Anecdotes compiled by journalist Thomas Byerley , an Armenian opened

4200-403: Is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering. Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used. The coffee grounds are left in the coffee when served. The coffee may be ground at home in a manual grinder made for

4320-540: Is about 20% of the lipid fraction. The diterpenes found in green coffee include cafestol , kahweol and 16-O-methylcafestol . Some of these diterpenes have been shown in in vitro experiments to protect liver tissue against chemical oxidation. In coffee oil from green coffee beans the diterpenes are esterified with saturated long chain fatty acids . Chlorogenic acids belong to a group of compounds known as phenolic acids , which are antioxidants . The content of chlorogenic acids in dried green coffee beans of arabica

4440-400: Is accelerated in the presence of organic acids such as chlorogenic acids and their derivatives. Other proteins include enzymes , such as catalase and polyphenol oxidase , which are important for the maturation of green coffee beans. Mature coffee contains free amino acids (4.0 mg amino acid/g robusta coffee and up to 4.5 mg amino acid/g arabica coffee). In Coffea arabica , alanine

4560-522: Is added in ratio 1:2 (espresso shots:milk), and 1:2 (espresso shots:ice). The choice of milk used to create the afrógala may vary from fresh to condensed. Recently the Coffee Island coffee shop (a coffee shop franchise in Greece), established a new foam and cream trend in freddo cappuccino. They use plant-based milk creamed in the frapièra . The result is a stiffer and sweeter cream. Instant coffee

4680-806: Is also extremely popular in Cyprus where fresh milk is used as opposed to condensed. In French, when describing a drink, the word frappé means shaken or chilled; however, in popular Greek culture, the word frappé is predominantly taken to refer to the shaking associated with the preparation of a café frappé. Freddo espresso is a foam-topped iced coffee made from espresso that is commonplace in Greece. It consists of two shots of espresso (30–50 ml [1.1–1.8 imp fl oz; 1.0–1.7 US fl oz]), sugar (granules or syrup), and ice (60–100 ml [2.1–3.5 imp fl oz; 2.0–3.4 US fl oz]) 1:2 (espresso shots:ice). The espresso

4800-402: Is another Japanese style of cold coffee brewing. It is similar to drip coffee, as it involves pouring hot water over ground coffee contained in a filter. In this method, a smaller amount of hot water is used and the coffee is dripped directly over ice which immediately cools the coffee down. Unlike cold brewing – another cold coffee method – flash brewed coffee preserves the flavor and acidity that

4920-496: Is called kopi santen (Javanese) or kopi santan (Indonesian). Formulated for the first time in 1980 by a grandmother named Sakijah. Regular coffee (slow brewed as with a filter or cafetière) is sometimes combined with espresso to increase either the intensity of the flavour or the caffeine content. This may be called a variety of names, most commonly red eye, or shot in the dark. Coffeehouse chains may have their own names, such as turbo at Dunkin' Donuts . and depth charge –

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5040-529: Is called 'bitter' ( դառը , daruh ) in Armenia, but more commonly it is brewed with a little sugar ( normal ). Armenians will sometimes serve a plate of baklava , gata , or nazook alongside the coffee. A beverage called turecká káva or turek is very popular in the Czech Republic and Slovakia , although other forms of coffee preparation such as espresso have become more popular in

5160-419: Is characteristic of hot drip coffee. Because of this, flash brew coffee is well suited for lighter roasts of coffee, chosen for their unique and complex flavors. In many coffeeshops and coffee chains, iced coffee is made by taking hot coffee and adding ice, which waters down the coffee over time. Flash brewing works around this issue. A coffee percolator is a type of pot used to brew coffee by continually cycling

5280-413: Is flavored with cinnamon and piloncillo . Consumed primarily in colder weathers, usually with the merienda meal, and accompanied with pan dulce pastries. The marocchino is made from espresso , steamed milk, and a dusting of cocoa powder , similar to the espressino . A café mocha is a variant of a caffè latte. Like a latte, it is typically one third espresso and two thirds steamed milk, but

5400-490: Is frothed up milk and warm milk in an espresso cup prepared for young children, a cappuccino for babies. The split should be about 80% foam and 20% warm milk with a sprinkling of cacao powder on top. The foam should be oxygenated pillows of foam and the temperature of the milk should be about 40.5 °C (105 °F). This is so the natural sweetness of the milk can be best maintained. The drink originated in Sydney, Australia, in

5520-436: Is generally one to two. A 1:1 ratio for more bitter coffee drinks. Milk also can be added according to the order before boiling the coffee grounds. A vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum produce coffee. This type of coffee maker is also known as vac pot, siphon or syphon coffee maker, and was invented by Loeff of Berlin in the 1830s. These devices have since been used for more than

5640-414: Is heated over an open flame, thereby letting the sand take total control of the heat. The heat created by the sand lets the coffee foam to the top almost immediately. The heat can also be adjusted by the depth of the cezve in the sand. This process is usually repeated three to four times and then the coffee is finally served in small cups called demitasse cups. The amount of sugar is specified when ordering

5760-576: Is known as cà phê đá in Vietnam. A café bombón, however, uses espresso served with sweetened condensed milk in a 1:1 ratio whereas the Asian version uses ground coffee and sweetened condensed milk at different ratios. On the Canary Islands a variety named café proprio or largo condensada is served using the same amount of condensed milk but with "café largo" or espresso lungo. For café bombón,

5880-525: Is made from instant coffee whipped with sugar and served over warm milk. A Korean drink known as dalgona coffee is prepared similarly but can be served hot or cold. A Greek frappé coffee is made again from instant coffee, sugar, and milk, but it is prepared in a cocktail shaker . Instant coffee brands include: A decaffeination process removes caffeine from coffee beans to lower their caffeine content. Four main methods are used to extract caffeine from coffee beans: Decaffeinated coffee grew in popularity over

6000-406: Is massive and valued at $ 495.50 billion as of 2023, the biggest producer of coffee and coffee beans is Brazil. Other main exporters of coffee beans are Colombia, Vietnam and Ethiopia. Brazil produces about 45% of the world's total coffee exports . The United States imports more coffee than any other nation. As of 2015, Americans consumed approximately 400 million cups of coffee per day, making

6120-450: Is mixed with the sugar and ice in a frapièra (a drink mixer), which cools the espresso and produces a foam from the oils of the coffee. This mixture is then poured over ice into a serving glass. Freddo cappuccino is another variation of the original cappuccino and is as popular as the freddo espresso. It follows the same process as the freddo espresso but is topped with a cold milk froth called afrógala ( Greek : αφρόγαλα ) which

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6240-535: Is non-alcoholic). Other flavored coffees are named, and offered at coffee houses either globally or regionally. A cafe con miel or café miel has a shot of espresso , steamed milk, cinnamon , and honey . The name comes from the Spanish word for honey, miel . Café de olla or pot coffee is a traditional coffee-based drink prepared using earthen clay pots or jars in Mexico and other Latin American countries. It

6360-560: Is not to be stirred nor added with sugar. Greek frappé (Café frappé) ( Greek : φραπές ), sometimes called a javaccino by independent coffeehouses , is a foam-covered iced coffee drink made from spray-dried instant coffee. It is very popular in Greece especially during summer but has now spread on to other countries. There are numerous ways in which this coffee can be tailored to the individual's taste, such as: all water-no milk; half-half; all milk and; varying levels of sweetness. Frappe

6480-508: Is perceptible at around 20 mg/liter of water. The content of diketopiperazines in espresso is about 20 to 30 mg, which is responsible for its bitterness . Carbohydrates make up about 50% of the dry weight of green coffee beans. The carbohydrate fraction of green coffee is dominated by polysaccharides , such as arabinogalactan , galactomannan , and cellulose , contributing to the tasteless flavor of green coffee. Arabinogalactan makes up to 17% of dry weight of green coffee beans, with

6600-584: Is poured over it. In recent years, Turkish coffee is also made in a cezve ( džezva in Czech), but Turkish coffee usually means the method described above. Coffee is prepared in the same way in Poland and Lithuania. In Greece, Turkish coffee was formerly referred to simply as 'Turkish' ( τούρκικος ). But political tensions with Turkey in the 1950s led to the political euphemism Greek coffee ( ελληνικός καφές )," which became even more popular after

6720-611: Is reduced during the roasting process, usually about 15 minutes at 230 °C (446 °F), whereas the concentrations of most other alkaloids are not changed. The solubility of caffeine in water increases with temperature and with the addition of chlorogenic acids, citric acid , or tartaric acid , all of which are present in green coffee beans. For example, 1 g (0.035 oz) of caffeine dissolves in 46 mL (1.6 US fl oz) of water at room temperature, and 5.5 mL (0.19 US fl oz) at 80 °C (176 °F). The xanthine alkaloids are odorless, but have

6840-512: Is the alkaloid most present in green and roasted coffee beans. The content of caffeine is between 1.0% and 2.5% by weight of dry green coffee beans. The content of caffeine does not change during maturation of green coffee beans, but higher caffeine content is found in plants grown at higher altitudes. Lower concentrations of theophylline , theobromine , paraxanthine , liberine , and methylliberine can be found. The concentration of theophylline, an alkaloid noted for its presence in green tea ,

6960-841: Is the amino acid with the highest concentration, i.e. 1.2 mg/g, followed by asparagine of 0.66 mg/g, whereas in C. robusta , alanine is present at a concentration of 0.8 mg/g and asparagine at 0.36 mg/g. The free hydrophobic amino acids in fresh green coffee beans contribute to the unpleasant taste, making it impossible to prepare a desirable beverage with such compounds. In fresh green coffee from Peru, these concentrations have been determined as: isoleucine 81 mg/kg, leucine 100 mg/kg, valine 93 mg/kg, tyrosine 81 mg/kg, phenylalanine 133 mg/kg. The concentration of gamma-aminobutyric acid (a neurotransmitter) has been determined between 143 mg/kg and 703 mg/kg in green coffee beans from Tanzania . Roasted coffee beans do not contain any free amino acids;

7080-413: Is turned over into the saucer to cool, and the patterns of the coffee grounds are interpreted. As well as being an everyday beverage, Turkish coffee is also a part of the traditional Turkish wedding custom. As a prologue to marriage, the bridegroom's parents (in the lack of his father, his mother and an elderly member of his family) must visit the young girl's family to ask the hand of the bride-to-be and

7200-433: Is vanilla gelato with hot espresso poured over it. Affogato style, which refers to the act of topping a drink or dessert with espresso, may also incorporate caramel sauce or chocolate sauce. When ordered, an affogato tends to be served with scoops of ice cream with a shot (or 2) of espresso poured over the top, sometimes mixed with a liqueur. A white affogato is the same as a regular affogato, just with milk added. A babyccino

7320-401: The cezve to the cup; in the cup, some settle on the bottom but much remains in suspension and is consumed with the coffee. In a paper for the 2013 Oxford Food Symposium, Tan and Bursa identified the features of the art or craft of making and serving Turkish coffee, according to the traditional procedures: While some of these stages may be curtailed in modern coffee drinking, for example

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7440-514: The Turkish invasion of Cyprus in 1974: "[…] Greek–Turkish relations at all levels became strained, 'Turkish coffee' became 'Greek coffee' by substitution of one Greek word for another while leaving the Arabic loan-word, for which there is no Greek equivalent, unchanged." There were even advertising campaigns promoting the name Greek coffee in the 1990s. The name for a coffee pot remains either

7560-516: The Yemen , having been introduced there from the rainforests of Ethiopia where it grew wild. For a long time Yemenis had a world monopoly on the export of coffee beans (according to Carl Linnaeus , by deliberately destroying their ability to germinate). For nearly a century (1538–1636) the Ottoman empire controlled the southern coastal region of the Yemen, notably its famous coffee port Mocha . In

7680-749: The hydroxyl groups of quinic acid . The antioxidant capacity of chlorogenic acid is more potent than of ascorbic acid (vitamin C) or mannitol, which is a selective hydroxy-radical scavenger. Chlorogenic acids have a bitter taste in low concentrations such as 50 mg/L water. At higher concentrations of 1 g/L water, they have a sour taste. Chlorogenic acids increase the solubility of caffeine and are important modulators of taste. Volatile compounds of green coffee beans include short-chain fatty acids, aldehydes , and nitrogen-containing aromatic molecules, such as derivatives of pyrazines (green-herbaceous-earthy odor). Briefly, such volatile compounds are responsible for

7800-580: The 18th century Egypt was the richest province of the Ottoman empire, and the chief commodity it traded was Yemeni coffee. Cairo merchants were responsible for moving it from the Yemen to markets in the Islamic world. Coffee was in use in Istanbul by 1539, for a legal document mentions Ottoman admiral Barbaros Hayreddin Pasha 's house had a coffee chamber. It appears that the first coffeehouse in Istanbul

7920-572: The French, who planted a tree at the Jardin des Plantes de Paris ; it has been claimed that "This tree was destined to be the progenitor of most of the coffee of the French colonies, as well as those of South America, Central America, and Mexico", i.e. most of the coffee in the world, though it has been called "a neat story". By the time of the French Revolution, 80% of the world's coffee

8040-512: The Keys, in Florida, where espresso is the preferred brewing method and an espresso brewed with sugar is termed café cubano, Cuban coffee, Cuban espresso, cafecito, Cuban pull, or Cuban shot. Sometimes demerara sugar is used, and sometimes the sugar (white or brown) is not brewed with the coffee, but is placed in the cup as the coffee is dripped into it, then stirred into a froth. Variations on

8160-520: The Miami café cubano are with a splash of milk – cortadito; and with steamed milk – café con leche. Caffè crema (Italian: cream coffee) refers to two different coffee drinks: an old name for espresso (the 1940s and 1950s), and a long espresso drink primarily served in Germany, Switzerland and Austria and northern Italy (the 1980s onwards), along the Italian/ Swiss and Italian/ Austrian border. As

8280-553: The United States the leading consumer of coffee in the world. Coffee plants grow within a defined area between the tropics of Cancer and Capricorn , termed the bean belt or coffee belt. The Oxford English Dictionary suggests that the European languages generally appear to have adopted the name from Turkish kahveh , about 1600, perhaps through Italian caffè . Arab qahwah , in Turkish pronounced kahveh ,

8400-536: The americano). Upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. There are many variations to the basic coffee or espresso bases. With the invention of the Gaggia machine, espresso and espresso with milk, such as cappuccino and latte, spread in popularity from Italy to the UK in the 1950s. It then came to America, and with

8520-468: The amino acids in green coffee beans are degraded under roasting temperature to Maillard products (reaction products between the aldehyde group of sugar and the alpha-amino group of the amino acids). Further, diketopiperazines , e.g. cyclo(proline-proline), cyclo(proline-leucine), and cyclo(proline-isoleucine), are generated from the corresponding amino acids, and are the major source of the bitter taste of roasted coffee. The bitter flavor of diketopiperazines

8640-448: The authorities found it to their advantage to tax the trade not suppress it. Fifteen years after coffee arrived in Istanbul there were over 600 coffeehouses, wrote an Armenian historian. To prepare Turkish coffee very well is not easy, and prominent Ottoman Turks kept specialist coffee cooks for the purpose. Sultan Süleyman had a kahvecibasi or chief coffee-cook, and it became a traditional practice for sultans. To demonstrate

8760-476: The berries and the fruit is then spread out in the sun on concrete, bricks or raised beds for 2–3 weeks, turned regularly for even drying. In Asia a third type of processing exists, where the Asian palm civet eats coffee berries and excretes the beans. Because the civet prefers the taste of the ripest cherries, the civet selectively harvests the cherries. Its digestive system then processes the beans by breaking down

8880-612: The black, bitter Turkish version. In any case it was too expensive: in France, coffee beans sold for the equivalent of $ 8,000 a kilo. Coffee did not become a popular beverage until it was altered to appeal to European palates and its price drastically lowered, as follows. The Yemeni coffee monopoly was broken by the Dutch, who managed to obtain viable coffee plants from Mocha and propagated them to their empire in Java. They were followed by

9000-415: The blessings of her parents upon the upcoming marriage. During this meeting, the bride-to-be must prepare and serve Turkish coffee to the guests. For the groom's coffee, the bride-to-be sometimes uses salt instead of sugar to gauge his character. If the bridegroom drinks his coffee without any sign of displeasure, the bride-to-be assumes that the groom is good-tempered and patient. As the groom already comes as

9120-399: The boiling water through the grounds using gravity until the required coffee strength is reached. There are stove-top percolators and standalone units which contain a built-in heating element. Percolators were popular until the 1970s, when they were widely replaced with other techniques. By the mid-1970s, many companies ceased production of percolators. Beans for Turkish coffee are ground to

9240-481: The cherries are picked at their ripest. Strip-picking is indiscriminate and will harvest unripe, ripe, and over-ripe fruit. To improve quality after strip-picking, the harvest must be sorted. Two methods are primarily used to process coffee berries. The first, "wet" or "washed" process, has historically usually been carried out in Central America and areas of Africa. The flesh of the cherries is separated from

9360-561: The cited historical sources do not show they were serving coffee made in the Turkish manner. The real Ottoman influence was on European coffee house culture. "The coffeehouse and café, far from being English and French creations, were at heart an import from Mecca, Cairo, and Constantinople", a topic outside the scope of this article. The first person who brought coffee to America may have been Captain John Smith and, since he had been in Turkish service (he had been enslaved and given to

9480-405: The civility of their rule, they built magnificent coffeehouses in newly conquered parts of the Ottoman empire. From the Ottoman empire, coffee-drinking spread to western Europe, probably being first introduced into Venice, where it was consumed as a medicine. Early consumers were travellers who imported it for their own use. Other early users were virtuosi : gentleman-scholars curious about

9600-404: The coffee and the desired amount of sugar are stirred until all the coffee sinks and the sugar is dissolved. If the coffee is stirred for longer (up to the boiling point), little or no foam remains. The Turkish term for this kind of coffee is köpüksüz (no foam). Turkish coffee is an Intangible Cultural Heritage of Turkey confirmed by UNESCO . Moka coffee is coffee brewed with a moka pot ,

9720-585: The coffee bean (200–300 mg lipids/100 g dried green coffee bean) protecting the interior matrix against oxidation and insects. Further, such molecules have antioxidative activity due to their chemical structure. Lipids of the interior tissue are triglycerides, linoleic acid (46% of total free lipids), palmitic acid (30% to 35% of total free lipids), and esters. Arabica beans have a higher content of lipids (13.5–17.4 g lipids/100 g dried green coffee beans) than robustas (9.8–10.7 g lipids/100 g dried green coffee beans). The content of diterpenes

9840-438: The coffee is poured. Coffee press users have different preferences for how long to wait before pressing the plunger, with some enthusiasts preferring to wait longer than four minutes. Cold brew coffee , also called cold water extraction or cold pressing, is the process of steeping coffee grounds in water at cool temperatures for an extended period. Coarse-ground beans are soaked in water for about 12 to 24 hours. Flash brewing

9960-510: The coffee might be purchased already roasted and ground, the rituals and paraphernalia (e.g. the anticipatory smell of the roasting beans) do act on the imagination and have a psychological effect. Coffee drinking spread in the Islamic world in the 16th century. From the Hijaz it arrived in Cairo; from thence it went to Syria and Istanbul. The coffee tree was first cultivated commercially in

10080-497: The coffee mixture to help the cream float. The caffeine content of these drinks, to the extent that caffeine is present in them, will not prevent intoxication from their alcohol content. Instead, the caffeine may mask the true degree of ethanol-induced loss of coordination. Some coffeehouses provide flavoured syrups which customers can have added to their coffee drinks. Some non-dairy creamers have flavoured versions, such as hazelnut flavour and Irish Cream flavour (the latter

10200-428: The coffee on the sides of hills, because they need specific conditions to flourish. Ideally, Arabica coffee beans are grown at temperatures between 15 and 24 °C (59 and 75 °F) and Robusta between 24 and 30 °C (75 and 86 °F) and receive between 500 and 3,000 mm (20 and 118 in) of rainfall per year. More rain is needed at the beginning of the season when the fruit is developing and less later in

10320-557: The coffee shells which more closely resembled a tea; Likewise, according to scientist John Ellis (1774), French visitors to the Yemeni royal court noticed that only a version was drunk made from coffee husks with a colour like beer. In 1910, the U.S. consul at Aden reported the Yemen Arab never uses coffee himself, contrary to general opinion and the reports of some travelers, but raises it almost wholly for export. He uses kishar,

10440-446: The coffee. It may be unsweetened ( Turkish : sade kahve ), with little or moderate sugar ( Turkish : az şekerli kahve , orta şekerli kahve or orta kahve ), or sweet ( Turkish : çok şekerli kahve ). Coffee is often served with something small and sweet to eat, such as Turkish delight . It is sometimes flavoured with cardamom , mastic , salep , or ambergris . A lot of the powdered coffee grounds are transferred from

10560-468: The condensed milk is added to the espresso. For visual effect, a glass is used, and the condensed milk is added slowly to sink underneath the coffee and create two separate bands of contrasting colour – though these layers are customarily stirred together before consumption. Some establishments merely serve an espresso with a sachet of condensed milk for patrons to make themselves. There is a coffee drink combined with coconut milk from Blora , Indonesia . It

10680-461: The demanding party to the girl's house, in fact it is the boy who is passing an exam and etiquette requires him to receive with all smiles this particular present from the girl. In some regions, however, "if the coffee is brewed without any froth, it means 'You have no chance!'". There is controversy about its name e.g. in some ex-Ottoman dependencies, mostly due to nationalistic feelings or political rivalry with Turkey. This type of strong coffee

10800-421: The desired froth. Sometimes about one-third of the coffee is distributed to individual cups; the remaining amount is returned to the fire and distributed to the cups as soon as it comes to the boil. The coffee is traditionally served in a small porcelain cup called a kahve fincanı 'coffee cup'. Another ancient tradition involves placing the cezve filled with coffee in a pan filled with hot sand. The pan

10920-414: The epicurean coffee aficionado was less to be seen. Although still important in Turkish tradition, today Turks drink more tea than coffee. A survey of Turkish regions found that in some areas "coffee" was made without using coffee beans at all. By 2018 there were said to be over 400 Starbucks stores in Istanbul alone, and younger Turks were embracing third-wave coffee . The most popular brand in Turkey

11040-524: The flavor of the coffee bean when it is roasted. Nonvolatile nitrogenous compounds (including alkaloids , trigonelline , proteins, and free amino acids ) and carbohydrates are of major importance in producing the full aroma of roasted coffee and for its biological action. Since the mid-2000s, green coffee extract has been sold as a nutritional supplement and has been clinically studied for its chlorogenic acid content and for its lipolytic and weight-loss properties. Caffeine (1,3,7-trimethylxanthine)

11160-617: The health. In England, the earliest advertisement (1652) for a coffee house — owned by Pasqua Rosée, an Armenian from Ragusa (modern Dubrovnik) — claimed that Turkish people "are not troubled with the Stone , Gout , Dropsie , or Scurvey " and "their skins are exceedingly cleer and white". Despite this, Rosée's product was weak enough to be drunk a half pint (485 ml) at a time on an empty stomach, not an attribute of real Turkish coffee. If there were 'Turkish' coffeehouses in Oxford or Paris,

11280-568: The invention of the Gaggia machine, espresso spread in popularity to the UK in the 1950s where it was more often drunk with milk as cappuccino due to the influence of the British milk bars, then America in the 1980s where again it was mainly drunk with milk, and then via coffeehouse chains it spread worldwide. Espresso is generally denser than coffee brewed by other methods, having a higher concentration of suspended and dissolved solids; it generally has

11400-471: The last few decades, decreasing the popularity of turek . Turek is usually no longer served in cafés, but it is prepared in pubs and kiosks, and in homes. The Czech and Slovak form of Turkish coffee is different from Turkish coffee in Turkey, the Arab world or Balkan countries, since a cezve is not used; instead the desired amount of ground coffee is put in a cup and boiling or almost boiling water

11520-492: The last half of the 20th century, mainly due to health concerns that arose regarding the over-consumption of caffeine. Decaffeinated coffee, sometimes known as "decaf", may be drunk as regular brewed coffee, instant, espresso, or as a mix of regular caffeine beans and decaffeinated beans. Ludwig Roselius , a German coffee merchant and founder of the company Kaffee HAG , is credited with the development of commercial decaffeination of coffee. An affogato ( Italian for "drowned")

11640-530: The late 1980s by the famed Zigolini's coffee house. A caffè Medici is a doppio poured over chocolate syrup and orange peel, usually topped with whipped cream. The drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse . Coffee bean The two most economically important varieties of coffee plants are the Arabica and the Robusta ; approximately 60% of the coffee produced worldwide

11760-489: The less pleasing odor and taste of green coffee versus roasted coffee. Commercial success was realized by Starbucks in creating Green Bean Refreshers using a process that primarily isolates the caffeine from the green beans but does not actually use steeped liquid from the beans. Many consumers experiment with creating green bean "extract" by steeping green coffee beans in hot water. Often, the recommended times of steeping (20 minutes to 1 hour) extract too much caffeine to provide

11880-485: The method is generic in Middle Eastern cities (in rural areas a different method is used and is called Arabic coffee) and goes by various other names too, such as Egyptian coffee, Syrian coffee, and so forth, though there may be some local variations. The English word coffee derives from Turkish kahve , which came from Arabic qahwah , which could mean ' wine ' . It is sometimes stated that coffee

12000-485: The mixture of water and steam reaches temperatures well above 100 °C (212 °F), causing a more efficient extraction of caffeine and flavors from the grounds, and resulting in a stronger brew than that obtained by drip brewing. Kopi kothok  [ id ] is made by boiling coffee grounds and sugar together in a pot or a saucepan. It is very common in Cepu and Bojonegoro . The ratio of coffee grounds and sugar

12120-418: The mucilage and pulp surrounding the seed. Once the seeds are excreted by the civet, they can be harvested, processed and sold as a niche product . Once they are finally processed, these beans are called kopi luwak , and are often marketed as a rare and expensive coffee. The term "green coffee bean" refers to unroasted mature or immature coffee beans. These have been processed by wet or dry methods to remove

12240-399: The name of the infusion or beverage ; said by Arab lexicographers to have originally meant " wine " or some type of wine, and to be a derivative of a verb - root qahiya "to have no appetite ". Another common theory is that the name derives from Kaffa Province, Ethiopia , where the species may have originated. The coffee tree averages from 5–10 m (16–33 ft) in height. As

12360-458: The new drink to sell. Coffeehouse keepers wore turbans, or called their shops "Turk's Head" and suchlike. Especially in France there was a craze for things Turkish: fashion plates depicted aristocratic ladies taking coffee while dressed as sultanas , attended by servants in Moorish costume. Its medical value was stressed: it became popular in France when doctors advised café au lait was good for

12480-462: The origin of Turkish coffee. Without citing historical sources, some authors have asserted the method originated in the Yemen. or in Damascus (a plausible, if unsubstantiated claim, since the Middle Eastern coffeehouse did probably originate in Damascus and was brought to Istanbul by Syrians, see above); or with the Turkish people themselves. Yemenis may have been the first to consume coffee as

12600-425: The outer pulp and mucilage and have an intact wax layer on the outer surface. When immature, they are green. When mature, they have a brown to yellow or reddish color and typically weigh 300 to 330 mg per dried coffee bean. Nonvolatile and volatile compounds in green coffee beans, such as caffeine , deter many insects and animals from eating them . Further, both nonvolatile and volatile compounds contribute to

12720-419: The outside world and willing to try exotic products. Since these early adopters were trying to recreate the genuine article, probably they were making proper Turkish coffee, or at least something like it. For example, Jean de Thévenot imported authentic ibriks from the Ottoman empire. However, most early modern Europeans did not like coffee, which is an acquired taste, and especially they did not like

12840-534: The polysaccharides, making the green coffee bean more resistant to physical breakdown and less soluble in water. The molecular weight of the arabinogalactan in coffee is higher than in most other plants, improving the cellular defense system of the digestive tract compared to arabinogalactan with lower molecular weight. Free monosaccharides are present in mature brown to yellow-green coffee beans. The free part of monosaccharides contains sucrose (gluco-fructose) up to 9000 mg/100 g of arabica green coffee bean,

12960-411: The preparation process. The ratio of espresso to milk gives a unique flavor where the robustness of the coffee comes through, while the finish is velvety due to steamed milk. Cortado is typically consumed in coffee bars as it is not intended to be taken on the go. A flat white is an espresso with microfoam (steamed milk with small, fine bubbles and a glossy or velvety consistency). It is comparable to

13080-419: The present day version, including the production of foam. From the traveller Jean de Thévenot it appears Turks were using it at least a century before that. He mentions that they drank it black; some added cloves, cardamom or sugar, but it was thought to be less healthy, and until recently, an older generation of connoisseurs disdained the habit of sugaring Turkish coffee. There are inconsistent claims as to

13200-464: The rest of the country. It might have been re-created and modified to suit European tastebuds as in many parts of Asia such as Malaysia, Thailand, Vietnam and Singapore. The same recipe for coffee which is called Kopi Susu Panas (Malaysia), or Gafeh Rorn [lit: hot coffee] (Thailand) has already been around for decades and is very popular in mamak stalls and kopitiams in Malaysia. The iced version

13320-537: The rise in popularity of the Italian coffee culture in the 1980s, it began to spread worldwide via coffeehouses and coffeehouse chains . The caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf , which may be served as regular, espresso or instant coffee. Drip-brewed, or filtered coffee, is brewed by hot water passing slowly over roasted , ground coffee beans contained in

13440-668: The roasted beans. Proteins account for 8% to 12% of dried green coffee beans. A majority of the proteins are of the 11-S storage kind (alpha – component of 32 kDa, beta – component of 22 kDa), most of which are degraded to free amino acids during maturation of green coffee beans. Further, 11-S storage proteins are degraded to their individual amino acids under roasting temperature, thus are an additional source of bitter components due to generation of Maillard reaction products. High temperature and oxygen concentration and low pH degrade 11-S storage proteins of green coffee beans to low-molecular-weight peptides and amino acids. The degradation

13560-406: The season as it ripens. Two lesser known species grown for consumption are Coffea liberica and Coffea racemosa . When the fruit is ripe, it is almost always handpicked, using either "selective picking", where only the ripe fruit is removed, or "strip-picking", where all of the fruit is removed from a limb all at once. Selective picking is often used to produce higher quality coffee because

13680-494: The seeds and then the seeds are fermented – soaked in water for about two days. This softens the mucilage, which is a sticky pulp residue that is still attached to the seeds. Then this mucilage is washed off with water. The "dry processing" method, cheaper and simpler, was historically used for lower-quality beans in Brazil and much of Africa, but now brings a premium when done well. Twigs and other foreign objects are separated from

13800-585: The tree gets older, it produces less fruit and slowly loses any pest- and disease-resistance. The coffee beans come from the seeds which contained in fruits from trees and shrubs naturally grown in African forests. Humans produce coffee by roasting , grinding and brewing the green coffee beans. Coffee plants are often grown in rows spaced apart depending on the desired density chosen by the farmer. Some farmers plant other trees, such as shade trees or other cash-crop trees, such as orange trees around them or plant

13920-1399: The typical pleasant aroma of coffee are generated, which are not present in fresh green coffee. During roasting, the major part of the unpleasant-tasting volatile compounds are neutralised. Unfortunately, other important molecules such as antioxidants and vitamins present in green coffee are destroyed. Volatile compounds with nauseating odor for humans have been identified, including acetic acid (pungent, unpleasant odor), propionic acid (odor of sour milk, or butter), butanoic acid (odor of rancid butter, present in green coffee with 2 mg/100 g coffee beans), pentanoic acid (unpleasant fruity flavor, present in green coffee at 40 mg/100 g in coffee beans), hexanoic acid (fatty-rancid odor), heptanoic acid (fatty odor), octanoic acid (repulsive oily rancid odor); nonanoic acid (mild nut-like fatty odor); decanoic acid (sour repulsive odor), and derivatives of such fatty acids – 3-methyl-valeric acid (sour, green-herbaceous, unpleasant odor), acetaldehyde (pungent-nauseating odor, even when highly diluted, present in dried green coffee beans at concentrations of about 5 mg/kg), propanal (choking effect on respiratory system, penetrating-nauseating), butanal (nauseating effect, present in dried green coffee beans at 2–7 mg/kg), or pentanal (very repulsive nauseating effect). Turkish coffee Turkish coffee

14040-420: The very fine grind, ground to order by coffee merchants in most parts of the world, or bought ready-ground from many shops. Coffee and water, usually with added sugar , is brought to the boil in a special pot called cezve in Turkey, and often called ibrik elsewhere. As soon as the mixture begins to froth, and before it boils over, it is taken off the heat; it may be briefly reheated twice more to increase

14160-627: Was forbidden in Islam, albeit the ban was not very effective. However, it seems most Muslim religious scholars actually supported coffee, or were not averse to it on principle. It was governments who wanted to suppress coffee gatherings, fearing they were foci of political dissent. "What was condemned was not caffeine's physiological effects but rather the freedom of coffeehouse talk which rulers consided subversive". Already in 1543 several ships were ordered to be sunk in Istanbul harbour for importing coffee. Under Sultan Murad IV those found keeping

14280-550: Was grown in the Americas and French coffee was ousting the Yemeni product in Cairo, even being exported back to Mocha itself. The price of coffee fell so much that by mid-18th century it was accessible to French townspeople of all classes. When coffee was eventually popularised, what was served was not genuine Turkish coffee, but a product heavily diluted with water (much weaker than modern espresso) or milk, and sweetened with sugar. "Combining coffee with fresh milk turned

14400-474: Was opened in 1554 (some say 1551) by Hakem of Aleppo and Șems of Damascus (they may have been separate establishments at first). Soon, coffeehouses spread all over Istanbul and even to small towns in Anatolia . Ignatius d'Ohsson described for French readers the Turkish method of brewing coffee ( Tableau Général de l'Empire Othoman , 1789). His description, translated in this note, closely resembles

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