~ Kava ~

[free]

http://www.angelfire.com/ar/Gomsi/images/img1.gif

 

" The coffee bean is a fruit composed of two seeds covered by a fleshy pulp. The common coffee plant, Coffea arabica, is one of the two economically important species of the approximately 30 species of coffee plants found throughout the world. Grown chiefly in the western hemisphere, the common coffee plant accounts for approximately 80 percent of total world production of coffee.

Mature coffee beans are actually fruit that when fully ripe take on a deep crimson color. After drying and roasting, the beans change to a brown or black color and are ready for grinding ".

Chicory, common name for a perennial herb of the composite flower family, native to Europe and naturalized in North America. The plant has heads of large, bright blue flowers and dandelion-like roots. The roasted and pulverized root is used in coffee blends or as a coffee substitute. Endive is of the same genus.

 

1/ INTRODUCTION

Coffee, common name for any of a genus of trees of the madder family, and also for their seeds (beans) and for the beverage brewed from them. Of the 30 or more species of the genus, only three are important: Arabian, robusta, and Liberian. The shrub or small tree, 4.6 to 6 m (15 to 20 ft) high at maturity, bears shiny green, ovate leaves that persist for three to five years and white, fragrant flowers that bloom for only a few days. During the six or seven months after appearance of the flower, the fruit develops, changing from light green to red and, ultimately, when fully ripe and ready for picking, to deep crimson. The mature fruit, which resembles a cherry, grows in clusters attached to the limb by very short stems, and it usually contains two seeds, or beans, surrounded by a sweet pulp.

Coffee grows well on the islands of Java and Sumatra and in Arabia, India, Africa, the West Indies, and South and Central America. The Americas, where Arabian coffee is grown, produce approximately two-thirds of the world's supply.

 

2/ PRODUCTION

The soil in which coffee is grown must be rich, moist, and absorbent enough to accept water readily, but sufficiently loose to allow rapid drainage of excess water. The best soil is composed of leaf mold, other organic matter, and disintegrated volcanic rock. Although coffee trees are damaged easily by frost, they are cultivated in cooler regions. The growing temperatures range from 13° to 26° C (55° to 80° F). Altitudes of coffee plantations range from sea level to the tropical frost level, about 1800 m (about 6000 ft). Robusta coffee and Liberian coffee grow best at altitudes below 900 m (3000 ft); Arabian coffee flourishes at the higher altitudes. The seeds are planted directly in the field or in specially prepared nurseries. In the latter case, young selected plants are transplanted later to the fields. Commercial fertilizers are used extensively to promote the growth of stronger, healthier trees with heavier yields. Both the trees and the fruit are subject to insect infestation and microbial diseases, which may be controlled by spraying and proper agricultural management.

 

a\ Harvesting

The coffee tree produces its first full crop when it is about five years old. Thereafter it produces consistently for 15 or 20 years. Some trees yield 0.9 to 1.3 kg (2 to 3 lb) of marketable beans annually, but 0.45 kg (1 lb) is considered an average annual yield. Two methods of harvesting are used. One is based on selective picking; the other involves shaking the tree and stripping the fruit. Beans picked by the first technique are generally processed, if water is available, by the so-called wet method, in which the beans are softened in water, depulped mechanically, fermented in large tanks, washed again, and finally dried in the open or in heated, rotating cylinders. The so-called dry method, used generally for beans harvested by the second technique, entails only drying the beans and removing the outer coverings. In either case the final product, called green coffee, is sorted by hand or machine to remove defective beans and extraneous material and is then graded according to size.

 

a\ Commercial Crops

The major types of commercial coffee are the arabicas and the robustas. In the western hemisphere the arabicas are subdivided into Brazils and milds. Robustas are produced in the eastern hemisphere exclusively, together with substantial quantities of arabicas. The Brazils consist principally of Santos, Paraná, and Rio, named for the ports from which they are shipped. Milds are identified by the names of countries or districts in which they are grown, such as Medellín, Armenia, and Manizales coffees from Colombia. Robustas and other arabicas are similarly identified. Green coffee is a major import of the United States; about two-thirds of the total comes from Central and South America, with Brazil and Colombia the two largest suppliers.

Several varieties of green coffee usually are blended and roasted together to produce the tastes, aromas, and flavors popular with consumers. As a rule the beans are heated in rotating, horizontal drums that provide a tumbling action to prevent uneven heating or scorching. Temperatures for roasting range from about 193° C (about 380° F) for a light roast, through about 205° C (about 400° F) for a medium roast, to about 218° C (about 425° F) for a dark roast. The roasted beans are cooled rapidly. Roasted coffee may be packaged and shipped to retail stores, which custom grind it for the customers on purchase, or it may be ground in plate- or roller-type grinding mills before shipment.

Ground coffee loses its unique flavor within about a week unless it is specially packaged. Plastic-and-paper combinations are popular packaging media that afford protection to freshly roasted and ground coffee. Hermetically sealed vacuum, or pressure, cans keep coffee fresh for up to three years.

 

3/ CHARACTERISTICS

Coffee contains a complex mixture of chemical components of the bean, some of which are not affected by roasting. Other compounds, particularly those related to the aroma, are produced by partial destruction of the green bean during roasting. Chemicals extracted by hot water are classified as nonvolatile taste components and volatile aroma components. Important nonvolatiles are caffeine, trigonelline, chlorogenic acid, phenolic acids, amino acids, carbohydrates, and minerals. Important volatiles are organic acids, aldehydes, ketones, esters, amines, and mercaptans. The principal physiological effects of coffee are due to caffeine, an alkaloid that acts as a mild stimulant. In recent years controversy arose over the possibly harmful effects of coffee beyond those recognized for people who should take few or no stimulants, and the dangers of caffeine for the fetuses of pregnant women. These debated studies were not substantiated, however.

 

a\ Soluble Coffee

Soluble or instant coffee is an important production of the United States coffee industry. In its manufacture an extract is prepared by mixing coarsely ground and roasted coffee with hot water. The water is evaporated from the extract by various methods, including the use of spray driers or high-vacuum equipment. In freeze-dried coffee the coffee extract is frozen, and the water is removed by sublimation. The product is packed in vacuumized, sealed jars or in cans.

 

b\ Decaffeinated Coffee

Caffeine can be removed from coffee by treating the green beans with chlorinated hydrocarbon solvents. The beans are roasted by ordinary procedures after removal of the solvents. Decaffeinated coffee is used by people hypersensitive to the caffeine present in regular coffee. In the 1980s nonchemical methods of decaffeination became more common

 

c\ Coffee Substitutes

The use of substitutes for coffee in the United States is limited. The most important substitute is chicory, although chicory is usually used as an extender. Under United States law, the addition of chicory or any other substance must be clearly stated on the brand label.

 

4/ HISTORY

Exactly where and when coffee was first cultivated is not known, but some authorities believe that it was grown initially in Arabia near the Red Sea about AD675. Coffee cultivation was rare until the 15th and 16th centuries, when extensive planting of the tree occurred in the Yemen region of Arabia. The consumption of coffee increased in Europe during the 17th century, prompting the Dutch to cultivate it in their colonies. In 1714 the French succeeded in bringing a live cutting of a coffee tree to the island of Martinique in the West Indies. This single plant was the genesis of the great coffee plantations of Latin America.

Because of the economic importance of coffee exports, a number of Latin American countries made arrangements before World War II (1939-1945) to allocate export quotas so that each country would be assured a certain share of the United States coffee market. The first coffee quota agreement was arranged in 1940 and was administered by an Inter-American Coffee Board. The idea of establishing coffee export quotas on a worldwide basis was adopted in 1962, when an International Coffee Agreement was negotiated by the United Nations. During the five-year period when this agreement was in effect, 41 exporting countries and 25 importing countries acceded to its terms. The agreement was renegotiated in 1968, 1976, and 1983. Participating nations failed to sign a new pact in 1989, however, and world coffee prices plunged.

Scientific classification: Coffee makes up the genus Coffea of the family Rubiaceae. Arabian coffee is classified as Coffea arabica, robusta coffee as Coffea canephora, and Liberian coffee as Coffea liberica.

[Marsa]

... Jaz tudi ze drugo pijem...

Ful je dobra, mocna, ne sladka, njami.... Sam me bo razgnalo.... ce jih bom se kaj prevec...

Tale atmosfera ni med mojimi najljubsimi... pa ze itak sem tempirana bomba vcasih, pol pa se vse te kave!

[anaconda]

evo, še eno za lušte

 

http://www.click-smilie.de/sammlung/ernaehrung/food-smiley-001.gif

[daisy]

[free]

...    Jaz tudi ze drugo pijem... 

Ful je dobra, mocna, ne sladka, njami.... Sam me bo razgnalo.... ce jih bom se kaj prevec...

Tale atmosfera ni med mojimi najljubsimi... pa ze itak sem tempirana bomba vcasih, pol pa se vse te kave!   

kako se da sliko gor?

[Marsa]

Si hecen, free - mene vprasas...

Tle pa maherji totalni...

 

Cakaj, kako ze?

Aja, das browse, potem pa iz racunalnika izberes fajl - sliko, pa das... kaj ze das?.. skratka, potrdis potem to...

[free]

dela

mah nisem pogledal vredu :| (zgoraj je gumbek IMG)

 

kako je z 1 plus

[Marsa]

Wow!

kaksna fotka, free!

[Tina]

So že od nekdaj vedeli, kaj je dobro

[anaconda]

http://img.iskon.hr/kl/2002/07/08/0002022v.jpg

 

komu se pa sedajle ni zaluštal?

[pokowc]

fujj, kje mash smetano al sladoled

[mushi]

Men se pa glih pr takile fotki od Anaconde sline cedijo.. njam... ko mam tko rada da je na kofetku tistala smetanca od kave same, , pa jo pol vedno tko pijem, eni pa tega ne marajo in jim je boljše brez, al pa kava iz avtomata. Skratka klasika je in. No sej druge tud niso slabe, kakega neskafeja pa nimam rada brez mleka.

[Marsa]

Anaconda - meni pa se ne.

Mirno bi lahko 'kupila' tistole fotko npr. za fizolovo juho ali kaj podobnega.

Bolj mi je vsec temnejsa barva, pa manj te neke mascobe in pence.

[Mateja]

fižolovo juho

[anaconda]

pol pa nič, pol pa fižolovo juho pite

[MUCAMACA]

Zdajle v tej vročini spravim dol vsakršno kavo.

 

Če ne, sem totalno matasta. Včeraj zvečer ob 9, ko ni sopara še prav nič popustila, sem si privoščila že peto kavo ...in uživala... oh, sem odvisnica.

 

Saj fižolova juha je tud OK. A da tudi poživi?

 

MucaMaca

[anaconda]

poživi že poživi, ampak tvoj črevesje

[Marsa]

pol pa nič, pol pa fižolovo juho pite  

 

Se dobro... sem mislila, da bos 'uzaljena'...

 

Kar pa se tice... fizolove juhe, sem se pa necesa spomnila.

Napisem sem, ceprav sodi v bistvu k cajem, ker je tu padla ta asociacija...

 

Namrec - z bivsim fantom sva enkrat prisla k frendici, ki ful da na caje in je imela vsega boga doma; oolong, darjeling, sencha, orange pekoe... vse, no....

Pa nama spedena en ful imeniten caj, kao wow...

Fant pa pravi: ti, tole ima pa tak okus kot kostanjeva voda...

[anaconda]

pol pa nič, pol pa fižolovo juho pite  

 

Se dobro... sem mislila, da bos 'uzaljena'...

 

Kar pa se tice... fizolove juhe, sem se pa necesa spomnila.

Napisem sem, ceprav sodi v bistvu k cajem, ker je tu padla ta asociacija...

 

Namrec - z bivsim fantom sva enkrat prisla k frendici, ki ful da na caje in je imela vsega boga doma; oolong, darjeling, sencha, orange pekoe... vse, no....

Pa nama spedena en ful imeniten caj, kao wow...

Fant pa pravi: ti, tole ima pa tak okus kot kostanjeva voda...

kako je pa vedel?

a je že pil kostanjevo vodo?

[anaconda]

pri ledeni kavi, je najbolj dober sladoled

[Marsa]

lahko pa tudi cokoladni...

Ledena kava... njami. Ja,, tu me pa ne moti mascobnost sladoleda...

 

A ne, Anaconda?

Saj sem tudi jaz pomislila...

Morda je sklenil tudi po barvi... pa so kdaj kostanj doma kuhali..

Pa ker je radoveden Dvojcek (ker vem, da si vse najlazje utemeljis skozi astrologijo ), pa je morda celo res probal...

 

[anaconda]

lahko pa tudi cokoladni... 

Ledena kava... njami. Ja,, tu me pa ne moti mascobnost sladoleda... 

 

A ne, Anaconda?

Saj sem tudi jaz pomislila...

Morda je sklenil tudi po barvi... pa so kdaj kostanj doma kuhali..

Pa ker je radoveden Dvojcek (ker vem, da si vse najlazje utemeljis skozi astrologijo  ), pa je morda celo res probal...

 

sprobaj, enkrat doma skuhaj kostanjevo juho, če bo vedel za kaj gre.

 

sam prej preveri, če je slučajno strupena, nočem biti soodgovorna pri načrtovanem umoru.

[anaconda]

http://www.volny.cz/kantyna/images/kava.gif

 

to je pa že malo bolje

[Marsa]

 

Much better, Anaconda!

Njami... pa se cokoladka...

Zadnje case mi ful disi, tako da bo treba preverit tiste kilce (ce jih slucajno ze ni 5 ali bognedaj 56)

[artem]

kava je droga, družbena razvada, moda

 

se pravi nepotrebna ali potrebna?

 

škodljiva ali neškodljiva?