All About Coffee by William H. Ukers (best new books to read .TXT) đź“•
CHAPTER II
HISTORY OF COFFEE PROPAGATION
A brief account of the cultivation of the coffee plant in the Old World, and of its introduction into the New--A romantic coffee adventure Page 5
CHAPTER III
EARLY HISTORY OF COFFEE DRINKING
Coffee in the Near East in the early centuries--Stories of its origin--Discovery by physicians and adoption by the Church--Its spread through Arabia, Persia, and Turkey--Persecutions and Intolerances--Early coffee manners and customs Page 11
CHAPTER IV
INTRODUCTION OF COFFEE INTO WESTERN EUROPE
When the three great temperance beverages, cocoa, tea, and coffee, came to Europe--Coffee first mentioned by Rauwolf in 1582--Early days of coffee in Italy--How Pope Clement VIII baptized it and made it a truly Christian beverage--The first Europe
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British North
Sarawak
Dutch Sandakan
Kuching
Banjermasin Borneo, m n
Borneo, m n
Borneo, m n In general: The coffees of Borneo are mostly Liberian growths and are not a trade factor. New Guinea
(Dutch) Ternate
(Moluccas)
Dorey New Guinea, m n In general: These coffees are of the mild variety, but the production is commercially unimportant. Melanesia New Caledonia
(France)
New Hebrides
(Great Britain
and France) Noumea New Caledonia
La Foa A fair Robusta coffee, but commercially unimportant. Efate Vila New Hebrides A fair coffee, but not a trade factor. Samoan Islands
Tutuila Pago Pago (U.S.) Samoa Commercially unimportant. Fiji (British)
Vita Levu Suva Fiji Medium-sized green bean; grassy cup. Not a trade factor. Tonga (Friendly Islands)
Tongatabu Nukualofa Tonga For local consumption only. Philippine Islands
(U.S.) Luzon Manila Manila
La Laguna, d
Batangas, d
Cavite, d
Benguet, d
Lepanto, d
Bontoc, d In general: Manila, or Philippine, coffee is not an important trade factor. The bean is medium size, grayish-green in color, having fine aroma and excellent flavor. It compares favorably with Costa Rica and Guatemala. Panay Iloilo Panay No marked characteristics. Cebu Cebu Cebu No marked characteristics. Palawan Puerto Princessa Palawan No marked characteristics. Mindanao Zamboanga Zamboanga Large bean; thin liquor. Marianas or Ladrone
Islands Guam (U.S.) Apra Guam No production for export. Oceania Polynesia Hawaiian Islands
(U.S.) Manila Honolulu (Oahua)
Hilo
Kailua In general: Hawaiian coffee is a large bean, blue-green to yellow-brown in color; handsome roaster, fine smooth flavor. Kona, d Large, blue, flinty bean, mildly acid; striking character. Puna, d Quality good but quantity small. Olaa, d Quality good but quantity small. Hamakua, d Quality good but quantity small. Maui, d Production small. Oahu, d Production small. Kauai, d Production small. Society Islands
(French) Papeete Tahiti A fair coffee, but not a trade factor. Australia Queensland Cairns
Mackay
Brisbane Queensland
Mackay, d In general: The coffee is from Ceylon or Coorg seed and is for local consumption. Not a commercial factor. Africa Egypt Alexandria Egyptian, m n In general: Coffees from the upper Nile region, Kaffa Land, Anglo-Egyptian Sudan, and Nubia are generally spoken of as Egyptians. They have some Mocha characteristics, but are not important commercially. Anglo-Egyptian
Sudan Suakin
Alexandria
(Egypt) Nubian, m n Small, flinty, pale-green, oval bean; heavy body; rich flavor. Berber, d Some superior drinking coffees come from this district. Eritrea (Italy) Massowah Abyssinian, m n The coffee is of the but the output is not an important trade factor. Somaliland
French Jibuti Harar, d, t
Abyssinian, m n These coffees are not grown in French Somaliland, but come from Abyssinia to Jibuti and Aden for export to Europe and America. See Abyssinia. British Berbera
Zeila Harar, d, t
Abyssinian, m n Grown, as above, in Abyssinia. Italian Mukdishu Benadir, d, & m n Abyssinian type, but not an important trade factor. Abyssinia Jibuti
(French Somaliland)
Zeila Harar, d, t
Abyssinian, m n In general: The Harari coffee is more carefully cultivated and cured than the Abyssinian, which is its inferior. Berbera
(British Somaliland)
Massowah (Eritrea)
Aden (Arabia) Harar, d, t
Harari, m n The original Mocha Longberry. Large, long blue-green to yellow bean. (Graded No. 1 or No. 2, according to size) roasting with few quakers, similar to Mocha, having an excellent flavor but not quite so delicate. Dire-Daoua, t Railway trading center for Harari and Abyssinian coffees. Abyssinia
Kaffa, d
(Gomara) The native coffee grown wild in this district has little commercial importance. The bean is dark gray, and it has a groundy flavor. Bonga, t Trading center for Abyssinia. Jimma, d
Jiren, t Trading center for Abyssinia. Shoa, d
Adis-Abeba, t Mostly Abyssinian growths are exported from this trading center to Harar or Dire-Daoua. Kenya Colony
(Formerly British
East Africa) Mombasa Nairobi, d & t
Kikuyu
Kyambu Having Mysore characteristics with a touch of Mocha flavor. Uganda Protectorate
(British) Mombasa Uganda
Bunganda, d Greenish-gray to light-brown Robusta. Poor to fairly good liquor. Zanzibar Protectorate
(British) Zanzibar Zanzibar Medium-sized bean; full body, pleasing flavor. Tanganyika Territory
(Formerly German
East Africa) Dar-es-Salaam East Africa, m n
or
Tanganyika, m n Not a commercial factor. Nyasaland Protectorate
(British) Chinde
(Portuguese East Africa) Nyasaland
Shire Highlands, d
Blantyre, d Some high-grown and of fine quality. Not a commercial factor. Rhodesia
(British) Beira
(Portuguese East Africa) Rhodesia For local consumption. Not a commercial factor. Portuguese East Africa Mozambique Mozambique Medium-sized greenish bean, heavy body; mild and mellow in the cup. Natal
(British) Durban Natal Large, light-brown Liberian growth. Not a trade factor. AngolaNigeria(Portugal) Loanda Angola Medium-size bean, brownish color, strong in the cup. Encoje, d, m n Light weight, dark brown Robusta; strong in the cup. Belgian Congo Banana Congo, m n
Equator, d
Aruwimi, d
Bangala, d
Lake Leopold, d In general: The coffees of the Belgian Congo are mostly Liberian and Robusta growths. There is produced a medium-sized bean, making a handsome roast and having a rich cup. French Congo Loango
Libreville Loango, d, m n Formerly Encoje from Angola. Inferior to Liberian. Nigeria
(British) Lagos Nigeria Commercially unimportant. Gold Coast
(British) Accra Gold Coast Not a commercial factor. Liberia Monrovia Liberian, m n Large, brown bean; big, handsome roaster; strong in cup. Sierra Leone
(British) Freetown Sierra Leone C. stenophylla, a native growth. Not a trade factor. French Guinea Konakry Guinea, m n Commercially unimportant. Portuguese Guinea Bissao Guinea, m n Commercially unimportant. Comoro Islands
(French) Maroni Comoro, m n A wild natural caffein-free coffee (C. humboltiana); also found in Madagascar. Not a commercial factor. Madagascar
(French) Tamatave Madagascar Light-green liberica and robusta bean; full rich flavor. RĂ©union, formerly
Bourbon (French) St. Denis Bourbon, m n Nearest to Mocha in character (q. v.). Round and pointed bean, pale green or pale yellow. Not a trade factor. Mauritius
(British) Port Louis Mauritius Similar to Bourbon. Medium light green, full body, mild and mellow flavor. Not a trade factor.
Coffee Pot Chapter XXV FACTORY PREPARATION OF ROASTED COFFEE
Coffee roasting as a business—Wholesale coffee-roasting machinery—Separating, milling, and mixing or blending green coffee, and roasting by coal, coke, gas, and electricity—Facts about coffee roasting—Cost of roasting—Green-coffee shrinkage table—"Dry" and "wet" roasts—On roasting coffee efficiently—A typical coal roaster—Cooling and stoning—Finishing or glazing—Blending roasted coffees—Blends for restaurants—Grinding and packaging—Coffee additions and fillers—Treated coffees, and dry extracts
The coffee bean is not ready for beverage purposes until it has been properly "manufactured", that is, roasted, or "cooked". Only in this way can all the stimulating, flavoring, and aromatic principles concealed in the minute cells of the bean be extracted at one time. An infusion from green coffee has a decidedly unpleasant taste and hardly any color. Likewise, an underdone roast has a disagreeable "grassy" flavor; while an overdone roast gives a charred taste that is unpalatable to the average citizen of the United States.
Coffee Roasting as a Business
In spite of the generally admitted fact that freshly roasted coffee makes the best infusion, most of the coffee used today is not roasted at or near the place where it is brewed, but in factories that are provided with special equipment for the roasting of coffee in a wholesale way. The reasons for this are various, partly relating to the mere economy of buying and manufacturing on a large scale, and partly relating to the trained skill that is needed both for selecting suitable green coffees to make a satisfactory blend, and for the roasting work itself. The proportion of consumers (including restaurants and hotels) who roast their own coffee is so small as to be negligible, at least in the United States. The average person who buys coffee today, for brewing use, never sees green coffee at all, unless as an "educational exhibit" in some dealer's display window.
The reasons just mentioned, which have made coffee roasting a real business, all tend, of course, to make the roasting establishments of large size; but this tendency is offset by the problem of distributing the roasting coffee so that it will reach the ultimate consumer in good condition. Roasting enterprises on a comparatively small scale (not by consumers, but by sufficiently expert dealers) would probably be much more numerous on account of the "fresh-roast" argument, except for the fact that coffee-roasting machines can not be installed so easily as the grinding mills, meat-choppers, and slicing machines, that find extended use in small stores. The steam, smoke, and chaff given off by the coffee as it is roasted must be disposed of by an outdoor connection, without annoying the neighbors or creating a fire hazard.
From these general remarks, it can easily be seen that the size of individual roasting establishments will vary greatly, according to the skill of the proprietor in meeting the disadvantages of working on either the smallest or the largest scale. A wholesale plant may be considered to be one in which coffee is roasted in batches of one bag or more at a time; and with this definition, nearly all the roasting
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