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Coffee Facts


Coffee Facts

Coffee was discovered by a goat; more specifically a young goat herder by the name of Kaldi in the 9th century.  He noticed his goats acting strange when they ate the cherries off the coffee tree so he tired it for himself.


Contrary to popular belief light roast coffee actually has more caffeine than dark roast coffee.  The reason for this is that the longer coffee is roasted the more caffeine cooked out of the bean.  Think of it as cooking with while or alcohol


Espresso is not referring to a particular type of bean, roast, or blend; it is a drink.  More specifically it is a type of coffee brewing method.   Espresso is just the way coffee is prepared.  Shooting pressurized hot water through finely ground coffee.


There are over 50 species of coffee worldwide.  Though only 2, Arabica and Robusta are commonly used in commercial coffee production.  


500 Billion cups of coffee are drunk each year and over half of those are drunk at breakfast. It is consumed at the rate of 1400 million cups per day.  Making this the MOST popular beverage.


Coffee can actually be used to fuel a car. Though maybe not very efficiently at the moment it is nice to know that ther is an alternative out there that can not only fuel our bodies but our vehicles too. More info:


Coffee is the second most traded commodity of the world second to only oil and now that we know it can be used as a source of fuel it probably won’t be long until its number 1.

Originally coffee was eaten. African tribes mixed coffee berries with fat which formed edible energy balls


All coffee in the world is grown in the bean belt (the bean belt is the area between the tropic of cancer and Capricorn). Hawaii is the only state in the US that grows coffee.


Coffee grows on trees.  These trees can grow up to 30 feet tall but are cultivated to be around 10 feet (3 meters) tall for picking.


The bean is actually a seed inside the berry (Coffee berries usually contain two beans except for single peaberry anomaly).  The coffee berries are picked, dried, and then stripped down until all that’s left is a green bean.  Once shipped, the beans are rated at around 400 – 500F (degrees).  After a few minutes the bean will “pop” and double in size.  A few minutes after that the bean will pop again; the second pop indicates that the bean is done roasting.


When the coffee bean reaches a red color, that is an indicator of maturity and that it is ready to be harvested; color is also an indicator of the degree in which beans are roasted


After beans have been dried to even moisture content right for storing (you can tell the age of the crop by the moisture content) the beans are separated into grades by their size, shape, and color.


Decaffeinated coffee is produced by steaming the beans until the dissolved caffeine rises to the surface, than an organic solvent is used to wash the caffeine off.  The organic solvent is called ethylene chloride.


It is the anti-oxidants that make coffee bitter, not the caffeine