Category: About Coffee

The Netherlands in the seventeenth century was quite awesome. It occupied Batavia (present-day Jakarta, Indonesia), got coffee from the Arabian Peninsula, and planted it on the island of Java. The result was not bad. With the expansion of the planting scale, a large amount of Java coffee was exported back to Europe. The Dutch monopolized the coffee trade, and Java coffee became the most popular coffee in Europe at that time.

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Because coffee is delicious and can be exported to earn foreign exchange, the rulers of the Arabian Peninsula at that time strictly prohibited the export of green coffee beans and seedlings. Around 1670, there was an Indian Muslim, probably because he liked coffee too much. He took out the spirit of drug dealers, swallowed a few green coffee beans, escaped customs inspection, and returned to India to pull the seeds out. After that I planted it, and it really grew out. A large part of the coffee in southern India is the offspring of these seeds.

Coffee was first brought to Italy by merchants in Venice. These merchants opened a lot of cafes and sold coffee to high-end people at very expensive prices, just like the story of Starbucks just entering China. Some people in the Catholic Church were worried that this drink from the Arab region was not doctrinal, and considered it to be a devil’s drink, so they suggested that the pope ban coffee. The Pope said I tried it, but when I tried it, I said why such a delicious thing should be banned, so coffee spread in Europe.

Coffee first spread to the Arab region, usually Yemen, because he was close to Ethiopia, across a narrow Red Sea, and was invaded by Ethiopia, but the aggressor brought them coffee. There are many cafes all over the streets and alleys. People who drink too much coffee are easily excited. When they are excited, they are prone to make trouble. As a result, they are banned after a while.

There are many different opinions about the discovery of coffee, but it is the most widely circulated and the most recognized story is this: a long time ago (how long? In the ninth century AD, Tang Dynasty), there was a sheep in a remote place (Africa, Ethiopia) Child, his sheep became mad after eating a fruit that grew on the hillside, and began to jump, the child was completely ashamed, but after he discovered the truth of the matter, he knocked this fruit and joined In this way, as an exciting fruit, the history of coffee began.

Many countries are suffering from the effects of the coronavirus, and we sincerely hope that now we will gather less, exercise more and drink more coffee. Maintain good physical resistance. Early victory over the virus.

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I think coffee is a lot like wine or chocolate. It is obvious when the quality is good. The flavor is complex but simple and round. You may taste sweet, spicy or fruity hints, and initially experience the full flavor and richness on the palette, then the blended simple touted flavor will gradually disappear until the next drink or bite. The origin, fruit picking, aging process and preparation process all enter the final product.

Coffee is as much as the beans themselves, the growing conditions, the climate, and the process of extracting the beans, with the art of roasting. Just like wine and chocolate, we all have our favorites. To me, this is dark roast. A nice, strong, bold coffee. Air baking is best. Freshly roasted from a coffee farm in an area known for the best coffee (best for months).

I believe two things; bacon makes the taste better and the coffee better. I added bacon to countless things. It has surpassed my mung bean casserole dish, found a roasted hot dog with peanut butter (it sounds rough, but it’s great), and even became a part of breakfast desserts, such as Belgian waffles, poured in batter and added first Bacon bars in waffles. Syrup, waffles and bacon are mixed together like peanut butter and jelly.

I find the same with coffee. Add it to sweet dishes to add fruity and rich flavors, or add it to everyday delicious dishes to give new flavors. I made my favorite caramel pudding better by spraying coffee liqueur, and made the coffee dessert richer by adding black coffee to the mixture before roasting, and I was ready to start experimenting with the new barbecue sauce and coffee. Coffee fits well in cups, but it is a unique and delicious ingredient in everyday recipes.

About 20 years ago, my friend Dave and I went hiking in the Little Yosemite Valley. We packed the coffee in a small tin can and took away food and supplies. We left around noon, and after a full day of trekking, we entered the camp in the upper valley at sunset to deal with the cold and snow.

In this way, in May, it was dark and the ground was covered with snow. Dave’s job is to set up the tent, and my job is to hang food (you can hang food in a nylon bag on the tree, about 15 feet tall and ten feet tall to stop the bear). So Dave built a tent. I hung up my food. Then, my hands became very cold due to the snowy weather and started to hurt, so I decided to hang Dave’s schoolbag on the pine. I thought there should be no bears so cold.

At about 6 am, I heard the cry of a bear, and a bear was scrambling in Dave’s bag. They picked up the bag and dragged it away. We knew there was enough food in my bag to use it for a few days, but our packed coffee (which we really liked) was in Dave’s bag.

When we were surprised, we were following the debris trail to see what we could save! There was a coffee pot, crushed by the bear’s teeth, intact.

We must enjoy a cup of coffee.