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From humble beginnings in the highland forest of Ethiopia. The Coffee plant has travelled far & wide. It has entwined itself in many cultural activities all around the world.
However is was not always so…
Coffee is now highly sort after, craved & marvel at evidence suggests coffee was not consumed as a beverage until around the 10th Century!
What is also surprising is that no one knows exactly when Coffee was first discovered although there are many legends depicting it’s origins.
A plant which originates from the highland forests of Ethiopia is now synonymous with European lifestyle & most cosmopolitan cities around the world but when is first spread to Europe is had a much sinister beginning. Coffee was not always loved by all that discovered it.
When coffee arrived in Europe in the 16th century, clergymen pressed for it to be banned and labeled Satanic. But Pope Clement VIII took a taste, declared it delicious, and even quipped that it should be baptized…..
Before Pope Clement VIII’s declaration coffee was feared & hated by society in Italy at the time. Thankfully for those who love their daily dose of caffeine Coffee grew with popularity & has since spread throughout the world.
So the next time you order your Latte with one just remember your taking a sip from the devils cup.
Don’t know about a ‘devil’s cup’, but it’s a devil to roast properly. Having harvested my own coffee from a tree I’ve had for a while, I’ve found the roasting process quite challenging. How on earth do commercial roasters get the beans so uniformly brown and shiny? So, this weekend, I’m off to BuenaVista Farm in Gerringong to discover how they do it.
How was BuenaVista Farm? From what I´ve been reading it depends on quite a few different factors; the type of bean being one of the most significant. When roasting a roaster wants uniform heating, to achieve a precise temperature and shortest roasting time necessary.
In terms of getting them brown shiny that comes from the type of roast i.e. light, medium, dark. The darker the roast the more the oils rise to the surface making the bean appear dark & shiny. Best of luck with your brewing! I hope you got some great tips in Gerrigong!