Coffee

Coffee
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Rubiales Family: Rubiaceae Genus: Coffea
Species
Coffea arabica Coffea benghalensis Coffea canephora = C. robusta Coffea congensis Coffea liberica Coffea stenophylla Ref: ITIS 35189 (http://www.itis.usda.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=35189) 2003-01-03

Coffee is a tree of genus Coffea, its seeds, and a stimulating beverage prepared from those seeds. Coffee is widely cultivated in tropical countries in plantations for export to temperate countries. Coffee ranks as one of the world's major commodity crops and is a major export of some countries.

Table of contents 1 Botany 2 Preparation of the beverage 3 Social aspects of coffee 4 Coffee as a stimulant 5 History 6 Health risks 7 References 8 External Links

Botany

Coffee is a tender tree, able to grow only where there is no winter frost. Coffee trees grow best at high altitudes. They are small and evergreen and grow best when shaded by larger trees. There are several species of Coffea that may be grown for coffee, but Coffea arabica is considered to have the best quality. The other species (primarily Coffea robusta) are grown on land unsuitable for Coffea arabica. The tree produces red or purple fruits (drupes), which contain two seeds, popularly called the "coffee beans" or "coffee berries" (though coffee is not a true bean).

The coffee tree will grow fruits after 3--5 yerars, for about 10--20 years. A single tree can give 0.5--1 kg of raw coffee per year. The blossom of the coffee tree is similar to Jasmin[?] in color and smell. The fruit takes about nine month to ripen. Worldwide, an estimate of 15 billion coffee trees is grown on 10 million hectares land.

It is estimated that 10 million people are working on plantations in the source lands of coffee. A single worker can harvest 50--100 kg of fruits per day, which results in 10--20 kg of raw coffee. 40% of the worldwide coffee production come from Brasilia and Colombia. As of 1998, the world's coffee production equals about 100 million sacks of coffee.

Preparation of the beverage

The coffee beans are removed from the flesh of the fruit and dried. This is the commodity of international trade. Once the raw coffee beans arrive in their destination country, they are roasted. This darkens their color and gives them a distinctive aroma. Then the beans are ground. For consistency of the taste of a single brand, eight or more types of beans are mixed. The coffee beverage is made by infusing the resulting meal in hot water. Many variations on the brewing technique exist: the drip method, espresso, cappuccino, coffee pots, French press, infusion, etc.

The coffee may be served plain ("black") or mixed with milk or cream, sweetened with sugar, or both. In some cultures, flavored coffees are common; chocolate is a common additive, as are spices such as cinnamon, nutmeg, and cardamom. Coffee is normally served hot but iced coffee drinks have become popular in recent years. Coffee in all forms is an acquired taste, since its flavor is strong and bitter.

There are many conveniences available for coffee drinkers, which ease the preparation for hurried workers about to begin their commute. Instant coffee is a powder that may be mixed with hot water and drunk moments later. Electronic coffee makers boil the water and brew the infusion with little human assistance and sometimes according to a timer. Connoisseurs shun such conveniences, which compromise the flavor of the coffee; they prefer freshly ground beans and traditional brewing techniques.

Coffee is occasionally combined with alcohol, a troublesome combination since caffeine does not directly counteract alcohol intoxication. Coffee-infused liqueurs are available under several brands. Hot brewed coffee spiked with whiskey is called "Irish coffee".

Social aspects of coffee

The United States is the largest market for coffee, followed by Germany. Oddly enough, most coffee per capita is consumed in Finland. Coffee is so popular in the United States and Europe that many restaurants specialize in coffee; these are called "coffeehouses" or "cafés". Most cafés serve tea, sandwiches, pastries, and other light refreshments as well. Some cafés are miniature shacks that specialize in coffee to go for hurried travelers. Some travelers transport their coffee in Thermos bottles, which can keep a beverage hot for hours.

In some countries, notably in northern Europe, coffee parties are a popular form of entertaining[?]. Besides coffee, the host or hostess at the coffee party also serves cake and pastries, hopefully homemade.

For the Italian traditions, see Caffé.

The stimulant properties of coffee and the fact that coffee does not adversely impact higher mental functions causes coffee to be associated with white collar jobs. Social habits involving coffee include the morning coffee and coffee breaks[?].

Coffee as a stimulant

Coffee contains caffeine, which acts as a stimulant. For this reason, it is mostly drunk in the morning and during working hours. Students preparing for examinations with late-night "cram sessions" use coffee to maintain their concentration. Office workers take a "coffee break" when their energy is fading. "Decaf" (coffee from which most of the caffeine has been removed by water or a chemical solvent) is available for people who wish to enjoy the taste of coffee without stimulation. There are also tisanes that resemble coffee in taste but contain no caffeine (see below).

Coffee dependence is widespread and withdrawal symptoms are real. See the caffeine article for more on the pharmacological effects of caffeine.

History

Coffee probably originated in the Ethiopian province of Kaffa, though there is controversy about its origins. The crop first became popular in Arabia, where its popularity doubtlessly was enhanced by Islam's prohibition against alcoholic beverages. Around 1650, coffee importation into England began and coffeehouses opened in Oxford and London. Coffee planting began in the English colonies, but a disease wiped out the plantations, leading the English to re-plant them with tea instead.

By the 18th century, the beverage had become popular in Europe, and European colonists had introduced coffee to tropical countries worldwide as a plantation crop to supply domestic demand. During the 19th century, European demand for coffee was so strong that when genuine coffee beans were scarce, people developed similar-tasting substitutes from various roasted vegetable substances, such as chicory root, dandelion root, acorns, or figs. For example, the British used acorns as a coffee substitute during World War II while German U-boats blockaded Britain.

Today, the major coffee-producing regions are tropical South America (Colombia is famous for its coffee), Vietnam, Kenya, Côte d'Ivoire, and others. There is limited production of high-quality, high-price coffee in Hawaii. Major per-capita consumers of coffee are the United States, Germany, Austria, Italy, and the Nordic countries.

Health risks

The caffeine in coffee is associated with addiction and various other health risks. Most coffee drinkers are familiar with "coffee jitters", a nervous condition that occurs when one has had too much caffeine. In recent years, research has indicated health benefits for drinking tea, motivating some coffee drinkers to switch to tea. Tea also contains caffeine, though in lesser amounts.

Some studies have assessed the health risks of coffee directly. For example, a February 2003 Danish study [1] of 18478 women linked heavy coffee consumption during pregnancy to significantly increased risk of stillbirths (but no significantly increased risk of infant death in the first year). "The results seem to indicate a threshold affect around four to seven cups per day," the study reported. Those who drank eight or more cups a day were at 220% increased risk compared to non-drinkers.

References

[1] Wisborg, Kirsten et al.: Maternal consumption of coffee during pregnancy and stillbirth and infant death in first year of life: prospective study. British Medical Journal 2003;326:420 (22 February). Online copy (http://bmj.com/cgi/content/full/326/7386/420?ijkey=uUbP.lv5Owx42#T1).

External Links

• Coffee (http://www.coffeeforums.com) Forums offers open discussion about coffee, the beans, machines and effects.