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The intoxicating aroma, the unmistakable flavor, long, short, stained, hot, cold, there are many characteristics of coffee and ways to drink it. Those who love it know that coffee is a must in their daily lives and that a break is not the same without it.
The coffee plant belongs to the Coffea genus, of the Rubiaceae family; from the seeds of this plant, properly roasted and ground, the most well-known and consumed beverage in the world is obtained: coffee. The origins of coffee are not known, legends and stories lead us into the fascinating world of this beverage. The term coffee derives from the Arabic word "qahwa", which originally identified a drink produced from the juice extracted from certain seeds, which had exciting and stimulating effects, hence also the name 'wine of Arabia'. Among the many stories related to the origin of coffee, it is said that monks in Ethiopia (specifically in Kaffa), around the year 850 AD, discovered coffee berries because they were eaten by goats. They decided, therefore, to collect the berries to make a decoction that kept them awake during their nightly prayers. From those lands, between the 13th and 14th centuries, the Ethiopians brought coffee to Yemen during their military campaigns. Here the plants found fertile ground and thrived in gardens and terraces, continuing their journey north along the eastern coast of the Red Sea to Mecca and Medina (Arabia), where coffee tasting places already existed at the end of the 15th century and where all the necessary utensils for its preparation were also adopted. In the 16th century, coffee then reached Constantinople, where the first coffee shop was opened. In Europe, coffee was only known after several years, imported after cocoa and tea. Venice, thanks to its relations with the East, was the first to introduce coffee to Italy: the first coffee shops appeared in 1645. In the 17th century, coffee spread to England (by 1663 there were already 80 coffeehouses, which became 3000 by 1715) and France; from this moment on, the development of places where coffee could be consumed was exponential, so much so that, in the 18th century, every European city had at least one. In a very short time, coffee became a readily available consumer good, loved first by nobles and intellectuals, and then also by common people. Thus, finally, the prejudices related to this beverage fell, such as those perpetuated by the Church, which recurrently labeled coffee as diabolical and a "doubler of the self" capable of making people alert, but also too talkative and uninhibited, even the most moderate characters.
Over time, in Italy, coffee has been a protagonist in various fields of art, gradually becoming a national symbol. It has been the protagonist of comedies like in 'La bottega del caffè' (1750) by the Venetian playwright Carlo Goldoni, of dramas as in the case of 'Il caffè di campagna' by the Jesuit abbot and writer Pietro Chiari, of songs where the 'tazzulella 'e cafè' was exalted. Since the 1700s in Naples, a variant of Turkish coffee was established. Instead of cooking the ground coffee powder, as is still done today in Turkey and North Africa, by diluting it in water in a copper jug placed on embers or hot sand, the 'Neapolitan' cooking method spread: with the filtering of boiling water, poured from above through the coffee powder. In 1902, in Milan, the espresso was born, thanks to the invention of engineer Luigi Bezzera: a machine that used high pressure to filter the ground coffee. In the moka pot, finally, developed by the entrepreneur Alfonso Bialetti in 1933, the boiling water rises from below.
Single origin coffee, also known as pure, is defined as such because it comes from a single plantation; each single origin coffee is different from the other thanks to its unique characteristics. This type of coffee has a much more pronounced taste than flavored coffees, ranging from more acidic to sweeter, passing through those with notes of spices or fruits. These qualities are carefully selected from around the world, coming from individual plantations that maintain well-defined and inimitable characteristics over time, allowing the production of unique and always recognizable roasted coffees, suitable for true connoisseurs.
The Coffea genus includes over 100 species but, commercially, coffee varieties are offered in two main types: Arabica (Coffea arabica) and Robusta (Coffea canephora). Coffea arabica is a more delicate plant, which grows at higher altitudes and guarantees lower resistance compared to the Robusta variety, known for its greater vigor and almost double caffeine content. There are first-choice Arabicas, hand-picked, selected, excellent, as well as others that are qualitatively worse because they come from coffee cherries collected from the ground, too ripe or almost decaying, or from unselected beans.
Another species, Coffea Liberica, is cultivated on a large scale but in much smaller quantities than the first two. About ten species of coffee are grown locally and are therefore little known, such as Coffea stenophylla, native to West Africa, Coffea mauritiana, and Coffea racemosa, native to Mozambique. Even Coffea Excelsa, a species very resistant to drought and diseases, is quite common, its beans have a very high yield and give the coffee a flavor very similar to that of Coffea Arabica.
The methods of coffee preparation are multiple and can be distinguished between those 'by maceration' and those 'by percolation'. The first type consists of prolonged contact of the coffee powder with water, such as infusion coffee or Turkish coffee; in the second, the water passes through the coffee powder and then collects in another container, as in Neapolitan coffee, espresso, or coffee prepared with a moka pot. Let's see what they consist of.
Infusion: it is an ancient method adopted in France for the first time in 1771. The water is brought to a boil and, once removed from the heat, it is added to the coffee powder which must infuse for about 5 minutes. Subsequently, the obtained coffee is poured into cups passing through a filter. A variant of this method is the French press, the difference concerns the preparation container which is composed of a filter of the same diameter as the coffee pot attached to a rod on the lid: once the coffee is ready, the metal mesh pushes the exhausted powder to the bottom.
Turkish coffee: traditionally prepared in a copper coffee pot, the powder is mixed with water and brought to a boil. It can be drunk with the powder in suspension or left to rest for a few minutes to allow the residue to settle at the bottom.
Neapolitan coffee: it is a preparation method that uses a special coffee maker with two overlapping containers with a filter full of coffee in the middle. The coffee maker is placed on the stove with the container full of water until it boils, then the coffee maker is turned upside down and the water falls into the lower container, passing through the coffee powder.
Moka: typically Italian and considered the evolution of Neapolitan preparation. To prepare it, a coffee maker composed of a lower container containing water is used, above which there is a filter where the ground coffee is placed. Everything is closed with a second container that also collects the ready drink. The coffee is crossed by water thanks to the pressure generated by the steam of the lower boiler and collected in the upper one, resulting in a cup with a strong flavor and intense aroma. TIP: If the water you use is already boiling, you will get the coffee more quickly and avoid it becoming burnt!
Espresso: perhaps the method that best exploits the potential of the powder. The pressure in this case is very high and allows the extraction of both soluble substances, responsible for the taste, and essential oils that give a great aroma and colloids, ensuring a good body to the coffee.
Not to mention the new trends and extraction methods like v60, siphon, and aeropress. Let's discover them together.
V60 coffee dripper: For some "coffee lovers," coffee extracted with the V60 is synonymous with a good habit, for others, it's a great desire to learn more about this technique. The dripper uses the drip filtration method: the cone-shaped drip, internally grooved and perforated at the base, is placed on the cup where the coffee will be collected. Inside the dripper, a paper cone is placed as a filter; separately, heat enough water to a temperature (about 90/94°). First, slightly wet the filter to remove any traces of paper odor, add the dose of coffee powder (ground coffee/water ratio - 60g per liter), and gradually wet the powder to hydrate it with a quarter of the water, allowing for pre-infusion (even for 30-40 minutes). When it drips into the cup, add all the remaining water and wait for the complete passage of the coffee (infusion of 2-3 minutes).
Siphon: invented in 1830 by the German Loeff but replaced by electric coffee machines in the '50s. Few have continued to use this method, which is now coming back into fashion, especially in Japan. The siphon consists of a burner and a metal structure that holds the two carafes and the filter (metal, nylon, or paper) in which the coffee is prepared. Start by boiling water in the lower carafe, which must already be hot, then place the other carafe on top and add the single-origin ground coffee. When the water starts to rise, immediately mix it with a bamboo spatula for a minute so that the coffee absorbs the water more evenly. According to the Japanese school, it should then be mixed a second time so that the coffee creates layers above the filter, thus creating a double filtration. Siphon coffee is famous for its clean and pure taste. When all the water has risen, remove the flame and the coffee starts to descend into the lower carafe due to pressure and gravity.
Aeropress: similar to that used for the French press but with some innovative features because it is developed using two concentric hollow cylinders. You will need to place the coffee powder in the upper cylinder and add water at a temperature between 78 and 85°C, gently stir, and close with the special perforated lid on which an additional filter in food paper is placed. Then, turn it over and match the lid with the cup where the coffee will be collected, and then proceed with a firm, regular, and constant pressure. For grinding, you can choose the one you prefer based on the desired coffee: the finer the grind, the stronger the resulting coffee.
As we were saying, coffee can be consumed in many ways and flavored with different tastes. At Terza Luna you will find a wide range of coffees from around the world, carefully selected single-origin coffees, organic coffees, flavored coffees, and coffee accessories. For the summer season, we thought that the appointment with the cold version is an indispensable tradition. There are many variations you can choose from: from the shaken one to the more indulgent one, for example, with the addition of cream.
At Terza Luna, we thought of offering you an easy, tasty, and light recipe!
Ingredients: 1 liter of water and 16 grams of ground coffee. Filter grind (coarser than normal) Preparation: Let it sit in the fridge for 4 hours and then filter. You can replace the water with tonic water to make the coffee even tastier! But coffee is perfect for any occasion, so why not enjoy a fresh coffee-based cocktail by the sea?
Ingredients: 5 cl Vodka, 5 cl Sugar syrup, 1 cl Kahlua, 1 Espresso ristretto Preparation: Pour all the ingredients and ice, shake, and strain directly into a well-chilled cocktail glass.
Ingredients: Ice (lots of ice) and (in proportion) 3 tablespoons of Bourbon, 2 tablespoons of coffee liqueur*, 2 drops of Angostura, a splash of soda, 1 orange slice for garnish. Procedure: Fill the shaker with ice, bourbon, coffee liqueur, and soda. Shake well to chill the ingredients, pour into a glass (rocks glass) with ice cubes. Add the drops of Angostura and garnish with the orange slice. *Coffee liqueur: you can use your favorite or make it yourself.
Ingredients: 450 g Coffee, 450 g Sugar, 250 g Pure alcohol Preparation: Once the coffee is prepared, pour it into a high-sided pan, add the sugar, and turn the heat very low to dissolve it. When the sugar is completely dissolved, pour the mixture into a bowl to cool; when it is cold, add the alcohol and mix it carefully with the other ingredients. Finally, distribute the coffee liqueur in new glass bottles or well-washed bottles and seal them tightly to prevent air from entering. Let the coffee liqueur rest in the bottles for at least 2 weeks before consuming it. Now all that's left is to explore our selection of coffee for sale online!
