Coffee's incredible journey from tiny bean to tasty brew begins over 1,000 years ago in the highlands of Ethiopia. The story starts with a young goatherd named Kaldi, who discovers that his goats become more energetic after eating the red berries of a certain plant. Curious, Kaldi decides to try the berries himself and finds that they give him a similar boost.
From there, coffee is transported to Mecca and spread throughout the Arabian continent. It becomes an important part of Arab culture and is consumed by traders and travelers. The Arabs are responsible for the first commercial cultivation of coffee and for developing many of the techniques used in modern coffee production.
Fast forward to the 1600s, when Venetian merchants bring coffee beans back to Europe. Initially met with skepticism, coffee eventually gains popularity throughout the continent. As trade routes expand, coffee becomes more widely available and its popularity soars.
Throughout this history, every tiny step, from the soil it's grown in to the temperature it's boiled at has an impact on flavor. There are over 130 types of coffee species out there, but only Arabica and Robusta end up in brews across the world.
The journey doesn't stop there. Once you've got a processed bean, there's still quite a ways to go before that bean even smells like anything close to a cup of joe. Green beans are raw and unripe, with precursors to those delicious java scents. Roasting is necessary to bring out the flavor.
Roasting in terms of flavor can be looked at as a battle between two different taste characteristics: acidity and bitterness. The more you roast a coffee bean, the more acidic compounds will break down. This means if you are a fan of a more acidic brew, you'll want to stick with a lighter roast. Bitterness comes out when water is boiled too long.
Water temperature also matters, say experts. Brewing coffee at a slightly-less-than-boiling 205 degrees Fahrenheit for perfect extraction is key. Higher temperatures result in bitter flavors and deoxygenation of the coffee.
Today, we have an almost infinite number of ways to make ourselves a cup of coffee that will both caffeinate and delight. Whether it's hot or cold brewed, carmelized or smokey, there's a flavor out there for everyone.
From there, coffee is transported to Mecca and spread throughout the Arabian continent. It becomes an important part of Arab culture and is consumed by traders and travelers. The Arabs are responsible for the first commercial cultivation of coffee and for developing many of the techniques used in modern coffee production.
Fast forward to the 1600s, when Venetian merchants bring coffee beans back to Europe. Initially met with skepticism, coffee eventually gains popularity throughout the continent. As trade routes expand, coffee becomes more widely available and its popularity soars.
Throughout this history, every tiny step, from the soil it's grown in to the temperature it's boiled at has an impact on flavor. There are over 130 types of coffee species out there, but only Arabica and Robusta end up in brews across the world.
The journey doesn't stop there. Once you've got a processed bean, there's still quite a ways to go before that bean even smells like anything close to a cup of joe. Green beans are raw and unripe, with precursors to those delicious java scents. Roasting is necessary to bring out the flavor.
Roasting in terms of flavor can be looked at as a battle between two different taste characteristics: acidity and bitterness. The more you roast a coffee bean, the more acidic compounds will break down. This means if you are a fan of a more acidic brew, you'll want to stick with a lighter roast. Bitterness comes out when water is boiled too long.
Water temperature also matters, say experts. Brewing coffee at a slightly-less-than-boiling 205 degrees Fahrenheit for perfect extraction is key. Higher temperatures result in bitter flavors and deoxygenation of the coffee.
Today, we have an almost infinite number of ways to make ourselves a cup of coffee that will both caffeinate and delight. Whether it's hot or cold brewed, carmelized or smokey, there's a flavor out there for everyone.
. And have you tried those new cold brew machines? Game changer! Perfect for summer sips or even just making a quick coffee fix during work hours 
. I'm loving the science behind it all too, from the acidity to the bitterness, it's like a chemistry lab in your cup 
. But honestly, what really gets me is how you can customize every single aspect of your coffee experience - from roast level to brewing method, there's just so much magic involved 
️. Can't wait to try out some new beans and flavor combos!
. And dont even get me started on all the different types out there - 130 species or somethin?! It's wild how much variation can affect the final flavor 
.
.
. But hey, to each their own, right?
And I love how something so simple can have such an incredible journey to get to the cup in my hand 
. But you know what really blows my mind? All those tiny steps that happen before it even gets roasted... like, did you know there are over 130 species of coffee and only two end up being used in most brews? 
Still, there's something so magical about sipping on a freshly brewed cup and knowing all those tiny steps led up to that moment 
It's crazy to think about how far back the stuff goes - I mean, who knew goats played such a big role in getting us our morning cups? And can you believe the Arabs were responsible for commercial cultivation and so many techniques? That's some old-school innovation right there 
! I mean, can you even imagine being that curious goatherd Kaldi and discovering the energizing effects of those red berries? 
The science behind roasting is so cool too - acidity vs bitterness is like a battle, and water temperature makes all the difference. 205 degrees Fahrenheit for perfect extraction? Mind. Blown. 
i mean wut about all those other species? 
u gotta find ur sweet spot or it's bitter town 
. i heard if u brew at higher temps u get deoxygenated coffee which is like, wut? 
. arab merchants brought it 2 europe in the 1600s 
& now we got all sorts of brewing methods 
like, soil quality water temp roasting method... everything matters 
. Anyways, coffee might not be as complicated as layout design, but it's definitely an interesting journey from bean to brew 
they're like, my fave for sure. roasting is literally a science experiment now lol acidity vs bitterness is like, such a battle. personally, i love my coffee super strong and dark roast - it's like, the more bitter, the better, am i right? 
I mean, come on, 1,000 years ago? That's like, ancient history! And we're still debating the perfect roast level? The more you roast, the more acidic compounds break down... yeah, duh! 
It's all about balance, people. Don't overdo it with the roasting or the brewing time. I'm not saying anyone can't experiment and find their fave, but let's not forget that we're still working from the same basic principles as Kaldi's goats back in the day 
. And let's not forget about all the coffee snobs out there who can tell you exactly how to brew the perfect cup... haha, love 'em or hate 'em, they're just passionate about their coffee 
.