Coffee is like wine – hundreds of different varieties line the shelves, the names providing little information to help you discern the differences in taste. And just like wine, the taste of coffee depends on the source (understanding this aspect of coffee is the first step to understanding the whole process). With the genetics it carries, each bean tolerates the complete flavor profile before it goes into the cup. But how to coherently illuminate the development path of coffee from the early stages of discovery to today is not a simple thing. Join Helena to learn about Coffee History, from discovery to commercialization.
There is a commonly circulated but unproven story about Kaldi, a goat herder, who once observed the goats in the herd chewing coffee berries and excitedly running around, fighting. In his excellent judgment, Kaldi gave the goats that had chewed fruit to help them feel energized. Kaldi took the cherries to a local monastery, where monks threw them into the fire.
This story has proven to be the tree’s birthplace, likely in Ethiopia or Yemen. And the very word (coffee) sounds similar to the Kaffa region of Ethiopia, making history defy admit that the term coffee originated there.
Coffee in the Industrial Revolution
The Industrial Revolution, which centralized all processes, prompted a shift in coffee brewing from small-batch roasters to larger roasters with a packaging system allowing pre-roasting and grinding. (instead of buying beans and roasting them at home) is called canned coffee.
The “coffee can” pioneer was John Arbuckle – he created the first canned coffee in 1865. The new consumer era focused on maximizing convenience. In the 1920s, most urban consumers in the US and Europe bought roasted and ground canned coffee. Technology improves day by day, making it much easier to prepare coffee. Commercial coffee roasters produce more coffee in a variety of container sizes.
However, not all that belongs to the industry can satisfy the coffee demand of the masses. The loser in this new era is instant coffee; popularized by Nestle in the 1930s, “Instant coffee” has lost its coffee flavor – almost completely. Like so many foods before, coffee has become a commodity, emphasizing convenience over taste.
The producing countries began to mix and reduce the quality of the coffee. A refrigerator in the home has also caused a decline in coffee consumption, with soft drinks and juices readily available – coffee has to compete with products that satisfy these taste buds.
The revival and romanticization of coffee
The focus shifts from convenience back to a position of quality. Young townspeople are starting to look back to natural food sources – and coffee is one of them. Along with this consumer, a trend was the invention of the small hot air coffee roaster. Now, even shopping malls have freshly roasted coffee beans available.
In addition, Café Culture emerged in American cities such as Seattle and Boston.
The second wave of coffee
But the rise of specialty coffee isn’t just the return of social cafes. Small roasters began to research how to find the best beans. New relationships are formed. Buyers of specialty green coffee began to hunt for small batches with certificates of origin. It is also here that small farms start to win awards and quality honors for their coffee beans.
Specialty coffee is set, and officially became a paint roller g Monday, Coffee instruments underwent a revolution. Drip brewing has replaced the electric coffee machine that was once a staple in most American households and accused many coffee connoisseurs of destroying the flavor.