You are not logged in
Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
Herbed Chicken Parmesan
Spaghetti with Octopus Sauce
Slow-cooker Baked Potatoes
food & wine dictionary
Food and Wine Dictionary
Brown text or background indicates a
Blue text or background indicates a
coeur à la cr...
cola nut; kola nut
Ethiopia is thought to be the motherland of the first coffee beans, which, throughout the ages, found their way to Brazil and Colombia the two largest coffee producers today. Coffee plantations abound throughout other South and Central American countries, Cuba, Hawaii, Indonesia, Jamaica and many African nations. There are hundreds of different coffee species but the two most commercially viable are
. The sturdy, disease-resistant
, which thrives at lower altitudes, produces beans with a harsher, more single-dimensional flavor than the more sensitive
, which grows at high altitudes (3,000 to 6,500 feet) and produces beans with elegant, complex flavors. The coffee plant is actually a small tree that bears a fruit called the "coffee cherry." Growing and tending these coffee trees is a labor-intensive process because blossoms, unripe (green) and ripe red cherries can occupy a tree simultaneously, necessitating hand-picking the fruit. The coffee cherry's skin and pulp surround two beans enclosed in a parchmentlike covering. Once these layers are discarded, the beans are cleaned, dried, graded and hand-inspected for color and quality. The "green" beans (which can range in color from pale green to muddy yellow) are then exported, leaving the roasting, blending and grinding to be done at their destination. Coffee can be composed of a single type of coffee bean or a blend of several types. Blended coffee produces a richer, more complex flavor than single-bean coffees. The length of time coffee beans are roasted will affect the color and flavor of the brew. Among the most popular roasts are American, French, Italian, European and Viennese.
) beans are medium-roasted, which results in a moderate brew not too light or too heavy in flavor. The heavy-roasted beans are
dark French roast
, which are a deep chocolate brown and produce a stronger coffee, and the glossy, brown-black, strongly flavored
used for espresso.
contains two-thirds heavy-roast beans blended with one-third regular-roast;
reverses those proportions.
Instant coffee powder
is a powdered coffee made by heat-drying freshly brewed coffee.
Freeze-dried coffee granules
) are derived from brewed coffee that has been frozen into a slush before the water is evaporated. Freeze-dried coffee is slightly more expensive than regular instant coffee, but is also reputed to be superior in flavor. Coffee, tea and cocoa all contain caffeine, a stimulant that affects many parts of the body including the nervous system, kidneys, heart and gastric secretions. With the exception of the Madagascar coffee species
beans that are decaf-feinated, coffee beans must go through a process to produce
. The caffeine is removed by one of two methods, either of which is executed before the beans are roasted. In the first method, the caffeine is chemically extracted with the use of a solvent, which must be completely washed out before the beans are dried. The second method called
Swiss water process
first steams the beans, then scrapes away the caffeine-rich outer layers. Though there was once concern about the safety of solvent residues, research has found that the volatile solvents disappear entirely when the beans are roasted. Coffee, whether ground or whole-bean, loses its flavor quickly. To assure the freshest, most flavorful brew, buy fresh coffee beans and grind only as many as needed to brew each pot of coffee. Inexpensive grinders are available at most department and discount stores. Store whole roasted beans in an airtight container in a cool, dry place for up to 2 weeks. For longer storage, freeze whole beans, freezer-wrapped, up to 3 months. Since room-temperature ground coffee begins to go stale within a couple of days after it's ground, it should be refrigerated in an airtight container and can be stored up to 2 weeks.
CAFÉ AU LAIT
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
©1995-2020 SimpleSolutions Corporation. All Rights Reserved.