There are varying thoughts on where and how coffee was discovered. Coffee is one of the most profitable exported crops and has been that way since the late 18th century. Most of the information that you'll find indicates that coffee berries were first discovered in Ethiopia by a goatherd named Kaldi. Some believe the story of Kaldi to be myth, especially since he lived during the 9th century but wasn't acknowledged in writing until the late 1600's.
It's believed that coffee was discovered after a few of Kaldi's goats ate some coffee berries, which have the green coffee beans inside. When his goats became so energetic and remained this way for a period of time that he decided to eat some himself. After experiencing the effects of these mysterious berries, Kaldi took some to his fellow monks to report the findings to see what the consensus would be. A beverage was made from these berries and that's supposedly the first recorded "cup of coffee".
From this point, the word started to spread about coffee and the effects that it carried. Every country wanted to get their hands on these berries in hopes of turning around their respective economies. It was the Arabians that really tried to create a monopoly on the market but that can only carry on for so long. The coffee trees started to make their way all over the planet and became a crop that could not be messed with.
As is true for anything that's new, it carried a considerable amount of controversy as well as intrigue. Religious groups believed coffee to be the product of Satan and it wasn't until the Pope gave this drink his papal approval that it started to lose it's negative reputation.
As the business of coffee continues to grow, it will continue to require the attention of the world. As one of the worlds leading crops, there's always room for more people in the coffee business. The more you learn about the world of coffee the more you realize how much you don't know. What could be so difficult and complex about this business? Think about this question and if you know the answer without having to look it up, leave a comment on this entry.
What grinding characteristics are important to remember when manual brewing?
Friday, May 20, 2011
Friday, May 13, 2011
Spring
Although I do love the cold weather and here it is May 11th and it's snowing outside, I really enjoy the produce that's available in Spring. I, like most chefs, like to create food and menus based on the current season we're in. Modern technology has given us the opportunity to purchase items that are not currently in season so why base your current food creations off of these?
Here are some of the items that just recently came into season. Keep in mind, some of these items are harvested in early spring so they wont be around long.
Pineapple, Nettles, Mangoes, Artichokes, Sunchokes, Ramps, Fiddlehead Ferns, Sorrel, Bok Choy, Sugar Snap Peas, Strawberries, Spinach, Chives, Arugula, Radishes, Pea Shoots, Hon Tsai Tai, Red Komatsuna, Kohlrabi, etc.
This is a good opportunity to do what was mentioned in a prior entry. Go to your local shop and pick one or more of these ingredients and make something. Sure it can be daunting to grab Hon Tsai Tai and try to cook with it but that's how you have fun with food. To say that you've cooked with every single ingredient that exists in our world is somewhat impossible. For instance, there are over seven thousand species of apples. Can anyone say that they've had their hands on every single species of apple, doubtful. Even still, this is why cooking is never boring, you can make so many different recipes with one single ingredient.
Try something new and let me know what you made. I bet everyone makes something different, even if you picked the same ingredients.
Here are some of the items that just recently came into season. Keep in mind, some of these items are harvested in early spring so they wont be around long.
Pineapple, Nettles, Mangoes, Artichokes, Sunchokes, Ramps, Fiddlehead Ferns, Sorrel, Bok Choy, Sugar Snap Peas, Strawberries, Spinach, Chives, Arugula, Radishes, Pea Shoots, Hon Tsai Tai, Red Komatsuna, Kohlrabi, etc.
This is a good opportunity to do what was mentioned in a prior entry. Go to your local shop and pick one or more of these ingredients and make something. Sure it can be daunting to grab Hon Tsai Tai and try to cook with it but that's how you have fun with food. To say that you've cooked with every single ingredient that exists in our world is somewhat impossible. For instance, there are over seven thousand species of apples. Can anyone say that they've had their hands on every single species of apple, doubtful. Even still, this is why cooking is never boring, you can make so many different recipes with one single ingredient.
Try something new and let me know what you made. I bet everyone makes something different, even if you picked the same ingredients.
Thursday, May 5, 2011
Cooking to relax
So I went to the store the other day after work and decided that I really wanted to cook, I mean really cook. I walked the aisles of the grocery store and saw so many products that were processed, pre-made, packaged, and ready to go. All you would need is either a microwave, hot water, or an oven. Thought and manipulation of the product in front of you is gone. There's no love in the food that you're about to eat. Some may disagree with that because someone had to handle the product at one point or another and put some care into the food. I hate to break it to you but the majority of the food that's produced is done so for money and nothing else.
That's why we have to get back to local, sustainable, real product. Get back in the kitchen and really get your hands dirty and experience more of what you're eating. For example, while at the store, I was at the meat counter and ready to buy chicken. Usually if you're looking for chicken breast, you just buy the package that has three or four pieces and make your meal. Instead of that, I bought a six pound bird. Everything was still intact and it was only $1.48 more in total. Now that seems like a good deal to me. A full bird gives you 8 cuts which for two people, you can get several meals instead of just one or two.
There's something very therapeutic about cooking. Whatever it is that you're working with, manipulating that product through careful consideration to achieve a result that you can be proud is very rewarding. Purchasing produce and meat in their raw state and making something delicious and beautiful is very difficult believe it or not. Francois Minot said something that really stuck with me and I think of his quote almost every time I cook. "Anyone can make you enjoy the first bite of a dish but only a real chef can make you enjoy the last". That's a lot of pressure, if you work in the food business but while at home, it just creates a challenge within yourself.
Try it sometime. Go to the store and grab something that you've never had before and cook. It's amazing how food can inspire creation by just holding it in your hands. Buying food in this manner can get expensive so you always have to be careful but the reward is that much sweeter than any fast food restaurant or a frozen meal from the grocery store.
I made a soup for my wife once that was a Butternut Squash & Apple soup. Onions, celery, garlic, butternut squash, apples, water, salt, white pepper, bay leaves, and paprika. Preparing everything and slowly watching it turn into this velvety, full flavored soup with no hidden flavors and secret ingredients helped calm my mood tremendously. I know this is why I made the huge leap of attending culinary school. I thoroughly enjoyed cooking more than my original career choice of Psychology. There's something about cooking that calms my intense personality more so than Psychology.
Low on money, hungry and can't stand it? Do what I do sometimes and just open the refrigerator or cabinet and look around and challenge yourself to try and make a meal with what you have in front of you.
That's why we have to get back to local, sustainable, real product. Get back in the kitchen and really get your hands dirty and experience more of what you're eating. For example, while at the store, I was at the meat counter and ready to buy chicken. Usually if you're looking for chicken breast, you just buy the package that has three or four pieces and make your meal. Instead of that, I bought a six pound bird. Everything was still intact and it was only $1.48 more in total. Now that seems like a good deal to me. A full bird gives you 8 cuts which for two people, you can get several meals instead of just one or two.
There's something very therapeutic about cooking. Whatever it is that you're working with, manipulating that product through careful consideration to achieve a result that you can be proud is very rewarding. Purchasing produce and meat in their raw state and making something delicious and beautiful is very difficult believe it or not. Francois Minot said something that really stuck with me and I think of his quote almost every time I cook. "Anyone can make you enjoy the first bite of a dish but only a real chef can make you enjoy the last". That's a lot of pressure, if you work in the food business but while at home, it just creates a challenge within yourself.
Try it sometime. Go to the store and grab something that you've never had before and cook. It's amazing how food can inspire creation by just holding it in your hands. Buying food in this manner can get expensive so you always have to be careful but the reward is that much sweeter than any fast food restaurant or a frozen meal from the grocery store.
I made a soup for my wife once that was a Butternut Squash & Apple soup. Onions, celery, garlic, butternut squash, apples, water, salt, white pepper, bay leaves, and paprika. Preparing everything and slowly watching it turn into this velvety, full flavored soup with no hidden flavors and secret ingredients helped calm my mood tremendously. I know this is why I made the huge leap of attending culinary school. I thoroughly enjoyed cooking more than my original career choice of Psychology. There's something about cooking that calms my intense personality more so than Psychology.
Low on money, hungry and can't stand it? Do what I do sometimes and just open the refrigerator or cabinet and look around and challenge yourself to try and make a meal with what you have in front of you.
Monday, May 2, 2011
Organic, Shade-Grown Coffee
If you're feeling like a cup of coffee that is full of complex and beautiful flavors, maybe you should look into these farms and the beans they grow and sell. More and more coffee shops and suppliers are starting to use the coffee beans from these farms. Sadly, the amount of shade-grown coffee beans that are circulating through the market make up approximately 1% of current industry sales. Not only is this the natural way of growing coffee beans since they generally cannot withstand direct heat from the sun, it's a lot easier to obstain from using herbicides or pesticides.
Natural, shade-grown coffee farms provide a natural habitat for birds. These birds help with the control of pests. What started to happen several decades ago was the creation of a hybrid coffee where it could withstand direct sunlight. Because of this, farmers started to clear the surrounding trees, which in turn started to destroy the habitat for the birds that foraged for the pests that overwhelm any crop. You can probably guess what I'm going to say next, here come the pesticides.
When it comes to our food, no one wants to buy product from a farm that uses pesticide so why would you want it on your coffee? A common misconception is that once you roast your coffee beans, any chemical that may have been used will be taken care of. Why assume that it's taken care of and just buy from shade-grown farms where the use of pesticides is never a concern. While they can be a little difficult to find and slightly higher in cost per pound, it's definitely well worth the effort.
Through a lot of the research that I've done, the most common benefits are:
Helps Sustain Rainforests
Supports Bird Habitats and Biodiversity
Supports a Healthy Environment
Healthier Consumption
Taste
Of course the last benefit is what the average coffee drinker is looking for. Even though the largest coffee shop chain in the world is playing a part in helping reverse unsound coffee growing practices, I simply do not care for the taste of their product. That's an important point to keep in mind, even though you find a great farm, the beans can always be over-roasted and destroy the flavor. This is a no brainer in my opinion. Shade-grown coffee is better for the environment and surrounding habitats. It's also easier to maintain and costs less to operate, it's better for our bodies, and most importantly, the taste is far superior to sun exposed crops.
Here's a list of a few shade-grown coffee farms:
Selva Negra Estate
Finca Rosa Blanca
Yasmin Coffee Plantation
Asobagri
Hacienda Carabobo of the Cisneros-Phelps Family
Finca Ceylan y Anexos
Natural, shade-grown coffee farms provide a natural habitat for birds. These birds help with the control of pests. What started to happen several decades ago was the creation of a hybrid coffee where it could withstand direct sunlight. Because of this, farmers started to clear the surrounding trees, which in turn started to destroy the habitat for the birds that foraged for the pests that overwhelm any crop. You can probably guess what I'm going to say next, here come the pesticides.
When it comes to our food, no one wants to buy product from a farm that uses pesticide so why would you want it on your coffee? A common misconception is that once you roast your coffee beans, any chemical that may have been used will be taken care of. Why assume that it's taken care of and just buy from shade-grown farms where the use of pesticides is never a concern. While they can be a little difficult to find and slightly higher in cost per pound, it's definitely well worth the effort.
Through a lot of the research that I've done, the most common benefits are:
Helps Sustain Rainforests
Supports Bird Habitats and Biodiversity
Supports a Healthy Environment
Healthier Consumption
Taste
Of course the last benefit is what the average coffee drinker is looking for. Even though the largest coffee shop chain in the world is playing a part in helping reverse unsound coffee growing practices, I simply do not care for the taste of their product. That's an important point to keep in mind, even though you find a great farm, the beans can always be over-roasted and destroy the flavor. This is a no brainer in my opinion. Shade-grown coffee is better for the environment and surrounding habitats. It's also easier to maintain and costs less to operate, it's better for our bodies, and most importantly, the taste is far superior to sun exposed crops.
Here's a list of a few shade-grown coffee farms:
Selva Negra Estate
Finca Rosa Blanca
Yasmin Coffee Plantation
Asobagri
Hacienda Carabobo of the Cisneros-Phelps Family
Finca Ceylan y Anexos
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