Jimmy's Java
History of Coffee Types of Coffee Coffee Spectrum Coffee Facts and Questions Coffee Cupping
The History of Coffee
Much has been written about coffee's history, some legend, and some fact...
The most well known legend is about Kaldi and his herd of goats. After seeing his flock cavorting and prancing on hind legs, Kaldi discovered their unusual behavior was due to eating the cherries from some small shrubs. Kaldi decided that, if his goats found it so pleasurable, he would partake of the strange fruit. One day, a passing monk was astonished to see Kaldi and his flock dancing together in the countryside. After learning of Kaldi's "discovery" the monk began to harvest the cherries (coffee), drying and then boiling the fruit. He used his new beverage to stay awake during late-night religious ceremonies.
Written accounts suggest that the coffee tree really had its origins as a wild shrub in Ethiopia. However, its cultivation and propagation began in Arabia along the Red Sea. Literature records coffee as early as 900 AD, and interestingly, it was first used as a food, and then a wine, before finally becoming the beverage we know it as today. The Maritime trade routes offered an opportunity for small coffee bushes (Coffea Arabica) to be taken aboard sailing ships and eventually planted in India (1600) and Java (1696). A Java shrub became part of the famous Botanical Gardens of Paris. Divisions from that stock then made their way to the West Indies (1720), which began the spread to the New World. Today coffee is enjoyed worldwide.
Columbia Supremo
- bold bean coffee that is rich in flavor, yet mild with an excellent finish
Dark Roast (Organic Quatumalan)
- an exceptionally delicate cup that has equal parts of acidity and body surpassing many non-organic specialty Guatamalas
House Blend (Cafe Europe)
- a wonderful combination of coffees that "highlight" both acidity and body for that perfect balanced cup
DeCaff
- a smooth, rich flavor profile with a low acid character
French Vanilla
- a medium bodied coffee with a sweet acid profile combined with the flavor of French Vanilla
Hazlenut
- a medium bodied coffee with a sweet acid profile combined with the flavor of Hazlenut
Click here to see the Coffe Spectrum.
HOW MUCH CAFFEINE IS IN COFFEE?
The following guide gives the caffeine content of various foods and beverages. Remember that the caffeine content varies widely depending on how the food or drink is prepared (weak coffee versus strong coffee).
| COFFEE | CAFFEINE (mg) |
| Brewed, drip method (6 oz.) | 115 |
| Brewed, percolator method (6 oz.) | 80 |
| Instant, one rounded teaspoon | 65 |
| Flavored, regular & sugar-free (6 oz.) | 25-75 |
| Espresso (1.5 to 2 oz.) | 100 |
| Decaffeinated (6 oz.) | 2 |
| Decaffeinated Espresso (6 oz.) | 5 |
| OTHER | CAFFEINE (mg) |
| Tea, brewed (6 oz.) | 35 |
| Mountain Dew (12 oz.) | 55 |
| Baking chocolate, unsweetened (1 oz.) | 60 |
| Chocolate ice cream (1/2 cup) | 2 |
| Excedrin (per tablet) | 65 |
| Excedrin PM (per tablet) | 0 |
| No Doz, regular (per tablet) | 100 |
| No Doz, maximum (per tablet) | 200 |
| Source: Men's Fitness June 2000 |
HOW IS COFFEE DECAFFEINATED?
The decaffeination process starts by increasing the moisture content of the green (unroasted) coffee beans, to make it easier to remove the caffeine. Then one of several solvents is used to extract the caffeine. The solvents are safe and meet FDA standards for coffees sold in the U.S.
The flavor of decaffeinated coffee depends on the quality of the beans, the blend, the roasting technique and the decaffeination method. All decaffeination methods remove 97-99% of the caffeine.
HOW IS COFFEES FLAVORED?
Freshly roasted coffees are combined with a liquid flavoring (hazelnut, vanilla, etc.) to produce flavored coffees. The coffee beans absorb the flavoring and release it during the brewing process to produce an aromatic and flavorful beverage alternative.
ROASTING THE BEANS
Roasting is a critical factor in creating the flavor profile of the coffee bean. The degree that beans are roasted can determine 
if the coffee will be light or dark, sweet or bitter.
During roasting the raw green coffee bean loses moisture, turns yellow, and then "pops" open, much like popcorn in about 15 minutes. As this happens, the bean nearly doubles in size, and begins to assume the light tan color of lightly roasted coffee. Once this stage is achieved, the heat source is turned down and the coffee rapidly darkens in color. Once the desired degree of roast for a given coffee has been achieved, the process is stopped by using either a brief spray of water followed by air-cooling or by air alone.
Roasted beans generally fall into four main categories:
- Lightly roasted coffees tend to have intense aromas, with crisp, lively acidity as the dominant flavor and a relatively light body.
- Medium roast beans are full in body while maintaining most of their acidity.
- Dark roasts have a roasty bitterness and a more pungent flavor.
- Very dark roasts have a distinctive bitter, carbon-taste as their primary flavor.
A Process Called Cupping
The most important step in a green coffee buyer's selection of fine coffees is the taste test called "cupping". This is also one of the most interesting aspects of the coffee industry to observe or experience.
When cupping, 7.25 grams (the weight of a nickel and a dime) of finely ground, roasted coffee are placed in a china or glass cup. After a dry evaluation of roast color and aroma, nearly boiling water is poured directly onto the ground coffee in the cup. Since the grounds and water are mixed together in the cup (no filter here!) the wet coffee grounds will form a cap or crust on the surface.
The cupper stirs the coffee and leans down close to the cup to better smell the fragrance given off by the brew. The cup is then left to cool briefly and to let the stirred coffee grounds settle to the bottom of the cup. Now the coffee is ready for tasting. The cupper will take a spoonful of coffee from the surface of the cup (to avoid drinking the grounds), and forcefully inhale it into his mouth, called aspirating the coffee. The purpose of this sucking action is to better evaluate the taste of the coffee by drawing it to the back of the tongue where more sensitive taste buds are located. The coffee is usually held in the mouth for a few seconds, before it is expectorated (there is no spitting when cupping, cuppers expectorate).
Professional cuppers can test many cups, one after the other, in one session. The room is typically quiet as the cupper concentrates and notes minute differences and nuances of taste characteristics.
Generally, a person goes back to cup the same coffees again when they are cool to ensure that a thorough evaluation has been made.
