During the eighteenth century, Europeans introduced coffee cultivation in many tropical countries as an export crop to meet European demand. In the nineteenth century, demand in Europe often exceeded supply, which encouraged the use of different substitutes with a similar flavor, like chicory root (buy organic coffee online). The main coffee producing regions are South America (particularly Brazil and Colombia), Vietnam, Kenya and Ivory Coast.
The plant was introduced in Europe, coming from the port of Mocha, in what is now known as Yemen. To import the beans to Europe, they were on boats on a long drive round the African continent. These long trips and exposure to sea air changed the flavor. Once the Suez Canal was opened, the journey time was greatly reduced to Europe and began to get coffee whose taste has not been altered. To some extent, this fresher product was rejected because Europeans were accustomed to the previous flavor.
The dry process is common in much of Brazil, Ethiopia, Haiti and Paraguay and partially used in Ecuador and India. Moreover, the wet process is used in Colombia, Costa Rica, Guatemala, El Salvador and Kenya. Mature beans are soaked in water to eliminate the impurities, then processed into pulping machines to remove the outer layer and the mucilage.
The pulper must be calibrated according to grain size to prevent damage. It is produced by a part of the so-called "coffee-baba 'which is the grain covered by the parchment and the mucilago-, and pulp can be used as compost. Then there is the need to ferment the baba in respective tanks.
The first to perform the procedure was the German chemist Friedrich Ferdinand Runge in 1820 after his friend, the poet Goethe, suggested him to analyze the components of coffee to discover the cause of your insomnia. Runge was also the discoverer of caffeine. However, the true transcendental technical progress did not occur until the turn of the century, in 1903, when Ludwig Roselius, a German importer, decided to pretreat coffee beans with steam before putting them in contact with the solvent extractor caffeine.
The cup is lowered to avoid excessive development altura. Plantations can be completely exposed, facilitating the organization of farming operations and increases fruit production to maximize the solar radiation, as long as there are no other constraints such as soil fertility factors, the availability of water, among others.
The decline of caffeine content is at the expense of taste qualities. Various methods are used. The general principle, based on the Roselius, is to soak the beans in water to extract caffeine from the liquid thus obtained by the addition of organic solvent or by adsorption on activated charcoal.
When the fruits come to maturity-from seven to nine months after flowering for Arabica, nine to eleven months for robustly, 34 35 you can start the harvest. This period varies according to climate and altitude; for example, in Java three crops are produced, so the harvest lasts almost all year round, while in Brazil the harvest is done from May to September and in Colombia from March to April and November to December.The collection is mostly done manually and selectively picking only the ripe beans and avoiding damaging the buds of branches. The involves having to go over the same bush several times to get the best varieties. The worker places the grains collected in a basket tied at the waist.
The plant was introduced in Europe, coming from the port of Mocha, in what is now known as Yemen. To import the beans to Europe, they were on boats on a long drive round the African continent. These long trips and exposure to sea air changed the flavor. Once the Suez Canal was opened, the journey time was greatly reduced to Europe and began to get coffee whose taste has not been altered. To some extent, this fresher product was rejected because Europeans were accustomed to the previous flavor.
The dry process is common in much of Brazil, Ethiopia, Haiti and Paraguay and partially used in Ecuador and India. Moreover, the wet process is used in Colombia, Costa Rica, Guatemala, El Salvador and Kenya. Mature beans are soaked in water to eliminate the impurities, then processed into pulping machines to remove the outer layer and the mucilage.
The pulper must be calibrated according to grain size to prevent damage. It is produced by a part of the so-called "coffee-baba 'which is the grain covered by the parchment and the mucilago-, and pulp can be used as compost. Then there is the need to ferment the baba in respective tanks.
The first to perform the procedure was the German chemist Friedrich Ferdinand Runge in 1820 after his friend, the poet Goethe, suggested him to analyze the components of coffee to discover the cause of your insomnia. Runge was also the discoverer of caffeine. However, the true transcendental technical progress did not occur until the turn of the century, in 1903, when Ludwig Roselius, a German importer, decided to pretreat coffee beans with steam before putting them in contact with the solvent extractor caffeine.
The cup is lowered to avoid excessive development altura. Plantations can be completely exposed, facilitating the organization of farming operations and increases fruit production to maximize the solar radiation, as long as there are no other constraints such as soil fertility factors, the availability of water, among others.
The decline of caffeine content is at the expense of taste qualities. Various methods are used. The general principle, based on the Roselius, is to soak the beans in water to extract caffeine from the liquid thus obtained by the addition of organic solvent or by adsorption on activated charcoal.
When the fruits come to maturity-from seven to nine months after flowering for Arabica, nine to eleven months for robustly, 34 35 you can start the harvest. This period varies according to climate and altitude; for example, in Java three crops are produced, so the harvest lasts almost all year round, while in Brazil the harvest is done from May to September and in Colombia from March to April and November to December.The collection is mostly done manually and selectively picking only the ripe beans and avoiding damaging the buds of branches. The involves having to go over the same bush several times to get the best varieties. The worker places the grains collected in a basket tied at the waist.
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