People write boks, articles and poems about it; Although it is not possible to explain coffee, which gave its name to its regions and belongings and gave material and spiritual meanings, from the very beginning to the point where it came from, we have explained it in a way that will answer every question you may have, from the production of coffee to its presentation, and we have prepared the longest coffee article published on the internet for you.
Grab your coffee, sit back and witness this long journey, starting from the history of coffee. If you have never tried the coffee with the highest caffeine content in the world before, you can place your first order from the link below . 

WHAT IS COFFEE?

Coffee is a type of beverage obtained by separating the seeds from the fruits of the coffea tree through various processes and preparing it with brewing methods that vary from region to region. The seeds of these fruits are consumed by brewing in water after various processes.
Although each country has its own unique beverages that it produces according to its cultural palate, coffee, unlike these, has managed to enter the lives of most people in the world.
Each society has given its own meaning to coffee; He roasted, brewed and presented it in his own way. Since its emergence, it has been a source of income for countless people and has shaped the economy of the region where it grew up.
Today, it continues to increase its value, gain people's appreciation and reach every corner of the world. For this reason, it still maintains its distinction as the most traded commodity in the world after oil.
 

COFFEE HISTORY: HOW WAS COFFEE DISCOVERED?

Although coffee is one of the most consumed beverages in the world, there is no proven information about when it first appeared. This situation causes many independent rumors to be put forward about the discovery of coffee.
This being the case, it is not possible to explain the discovery of coffee in precise terms, but we can have an idea about the invention of coffee through the most popular and common legends.
The most famous of these stories we mentioned tells that coffee was discovered in Ethiopia thanks to goats. According to this narration, Arabs who were shepherding in a region within the borders of Abyssinia at the time, which is now part of Ethiopia, observed that the goats did not sleep for days and were full of energy.
Later, when they examined what the goats were doing to find out the reason for this, the goats said; They thought that they ate a plant that had never been seen before and that these plants caused the situation that occurred.
They collected this plant and took it to their dervishes for advice, and when a dervish named Şazili saw the same effects on himself, the magical effects of coffee and caffeine were understood by human beings for the first time.
Coffee beans, which were first consumed by grinding into flour and mixing into bread dough, were then boiled in water and drank, and thus began the coffee adventure that continues to this day. 

HOW DID COFFEE SPREAD AROUND THE WORLD?

After coffee was first consumed in Abyssinia, it was brought to Yemen and gained its real fame here. Today, Yemen is the first country that comes to mind when coffee is mentioned, but this is not the real homeland of coffee. Yemen is the country that created the coffee culture.
It is said that the person who helped coffee spread from Abyssinia to the world was Ottoman Officer Özdemir Pasha. When Turkish coffee is compared periodically with other coffee cultures, the fact that it dates back to the oldest dates compared to others is enough to prove that this claim is true.

WHERE DOES COFFEE GET ITS NAME?

It is said that Kaffa, a coffee-growing region in Abyssinia, gave its name to coffee. The similarity between the two words and the claim that coffee was discovered in Abyssinia support this view.  

COFFEE CULTURES AROUND THE WORLD

Each nation has consumed coffee in different ways as a result of the taste of its culture and the characteristics of the climate in which it lives. These differences have caused differences in the way coffee is cooked and in the additional ingredients used to flavor it.
Every nation continues to keep its own coffee culture alive, but many of them have not been able to influence other countries on a global scale, and some have adopted their culture to the whole world.

TURKISH COFFEE CULTURE (1540)

The most distinctive feature of Turkish coffee is that it is cooked in a coffee pot and served with its grounds. Although in other coffee cultures the coffee pulp is filtered after the brewing process, this is not the case in Turkish coffee. Even after serving, the coffee continues to brew in the cup.
In addition, portions that are too small result in a strong coffee. For those who do not like coffee this way, they were initially tried to sweeten it by adding honey. In the following period, sugar replaced honey.
Despite such taste characteristics, Turkish coffee is a type of coffee that stands out not with its taste but with its spiritual aspect. Naively understanding the hunger situation by offering water along with coffee to the visiting guest, cooking coffee during marriage ceremonies, and its identification with Turkish delight, another important part of our culture, are just some of the elements that strengthen the spiritual aspect of coffee.
As a result, "A cup of coffee will be remembered for 40 years." Many proverbs, such as those that emphasize friendship related to coffee, find a place in our culture.

So, why has Turkish coffee fallen behind other cultures today, despite its deep-rooted history and being the first coffee culture in history?
Everyone has a different answer to this question, of course there are those who think this is not the case, but it is a fact that Turkish coffee culture cannot compete with the Italian coffee culture that dominates the whole world.
The biggest reason for this is that it is at the forefront with its spiritual aspect rather than the taste aspect mentioned above.
For example, when we look at coffees of Italian origin, there are many options such as espresso for those who like strong and intense tastes, lungo for those who like it a little softer, latte for those who like it with milk, and cappuccino for those who like foam.
However, the variety of Turkish coffee is much more limited. This causes it not to appeal to everyone and not to be adopted worldwide.

ITALIAN COFFEE CULTURE (1884)

Coffee culture in Italy began to rise in 1884, when espresso was invented. Most of the coffee we consume today, whether Italian or not, is inspired by Italian culture because it is made based on espresso.
The biggest reason why coffee is so widespread in Italy and why it has spread throughout the world is that there are so many types of coffee to appeal to everyone.
Even the cortado, invented by the Spanish, or the Americano, invented by American soldiers, has espresso as its basis. This is an indication that Italians have mastered coffee and influenced the world. 

FRENCH COFFEE CULTURE (1852)

Filter coffee; Although it is a type of coffee that the French, Italians and Germans all claim credit for its invention, it is identified with French culture. Filter coffee is obtained by straining the coffee pulp after brewing by boiling.
In France, it is usually served for breakfast, accompanied by croissants, and is consumed mostly at this meal. The French use milk to soften filter coffee, but around the world it is more common to consume it plain.

TYPES OF COFFEE BEANS

Coffee bean is a plant that has more species than we can count around the world, but we can talk about three species that are grown and attract attention: Arabica, Robusta and Liberica.
Among these types, Liberica is not traded much because it is produced in very small quantities in a limited area, but Arabica and Robusta beans are the most grown and consumed coffee beans. 

WHAT IS ARABICA COFFEE?

Arabica coffee bean, whose homeland is Ethiopia, alone accounts for nearly 2/3 of the world's coffee production. It was first described in the 1700s and is much more sensitive than the Robusta coffee bean.
The biggest difference between Robusta and Arabica species is that the amount of caffeine in Arabica beans is much less. Arabica beans are grown in the range of 600-2000 meters. More contact with fresh air ensures that its aroma is much higher than that of Robusta seeds. Fruit and spice aromas are felt much more clearly.
It is much more difficult to produce than other types. Coffee fruit must be picked from the tree, one by one, by hand. In addition, growing in high areas and in harsher climates than others causes the harvest to burn from time to time and workers to experience health problems.
These features, which increase its aroma and make its production difficult, are the biggest reason for its high price.  

WHAT IS ROBUSTA COFFEE?

It is grown at altitudes between 600 - 1400 meters and accounts for 1/3 of the world's coffee production. It was defined as a separate class in the 1900s. It is much easier to produce than Arabica. It yields more crops and is collected much more easily. That's why its cost is lower.
Full-bodied and cocoa flavors are felt more. It has much more cream than Arabica and Robusta is generally preferred in espresso blends. It is very difficult to find an espresso blend in Italy that does not contain Robusta.

WHERE DOES COFFEE GROW?

Tropical climate regions between the Tropics of Capricorn and Cancer are the most ideal places for coffee to grow. The area where coffee will be grown must receive regular rainfall and the temperature difference should be low.
In regions where the tropical climate has these characteristics, coffee cultivation is seen as one of the main sources of income. A small amount of coffee is produced in various countries where this type of climate is not observed.

AMERICAN CONTINENT

South American countries provide most of the coffee production. Apart from this, coffee is also produced in other parts of America. In this region, coffees from Guatemala, Costa Rica, Brazil, Colombia and Mexico come to the fore.
Brazil alone accounts for 30% of the world's coffee production.

AFRICAN CONTINENT

The African continent, the region where coffee was discovered, also has an important share in coffee production. The African continent has climates that vary from region to region. While some regions are desertified, some regions are ideal for coffee farming. In the African continent, countries such as Ethiopia, Ivory Coast and Kenya have developed coffee production.
African beans have a more fruity aroma.

ARABIAN PENINSULA

Coffee was first consumed as a beverage in the Arabian Peninsula. Arabs are the ones who discovered coffee. That's why they took part in production as well as consumption. The leading country in coffee production in this region is Yemen, which is identified with coffee.

ASIA-PACIFIC REGION

The Asian continent is also one of the places where coffee is produced, although it is very limited. The largest coffee producer in Asia is Indonesia.
Despite the constant floods and raids in Indonesia, coffee plantations are frequently destroyed, but a significant portion of its people continue to make a living by producing coffee. Apart from Indonesia, Vietnam is also one of the Asian countries where coffee is produced. 

PRODUCTION STAGES OF COFFEE

Coffee, which we drink fondly every day and has become one of the indispensable parts of our lives, goes through a long adventure from the moment it is planted in the ground to the moment it becomes ready to be roasted as raw beans. While this long and arduous path provides a great deal of worker employment in the countries where coffee is produced, it also increases its value by increasing its cost.
There are many stages such as sowing the first seed into the ground, the opening of the coffee flower, collecting the harvest, peeling the coffee fruits from the shell, fermenting and sorting and packaging them for shipment. 

SOWING THE SEED: 

From the time the coffee seeds are planted in the ground until the first coffee fruits are harvested, it takes approximately three years. During this period, serious care is taken to obtain quality coffee.

COFFEE FLOWER BLOOMING: 

The coffee flower usually blooms once a year, in some cases more than once. It is white in colour. After a short time, these flowers fade and are replaced by coffee fruits, which are waited to ripen.

COLLECTION OF COFFEE:

Approximately 9-11 months after coffee fruits are formed, the fruits are ready to be collected. There are generally individual picking methods used for arabica beans and branch stripping methods used for robusta. The collected fruits are taken to processing facilities called Beneficio.

HOW TO PROCESS COFFEE

Coffee is the seeds of a cherry-like fruit, and after being collected, it is subjected to various processes to separate the seeds from the fruit. Various coffee processing methods are used depending on the abundance of water resources in the region where the coffee is collected, the traditions of the local people and the tasting characteristics of the cup.

A) WET PROCESS:

The aqueous processing method, which is the most used throughout the world, separates the coffee from the fruit by soaking it in water, resulting in a clear and clean coffee bean. Thanks to this process, the immature beans are separated by remaining on the water.
The coffee, which is fermented in water tanks for 12 to 72 hours depending on the air temperature and water quality, is then placed under the sun to dry for 7 to 15 days, and then it is filled into sacks and sent to the roasting house.
In coffees obtained through the wet process, the sugary aromas in the coffee are released while creating a bright fruity acidity.

B) UNWASHED (DRY) PROCESS (DRY PROCESS - NATURAL PROCESS):

Dry processing, the oldest coffee processing method in history, is generally preferred in regions with water scarcity and not receiving much rain. In this method, unlike in water, immature or immature defective beans are separated by the sieving method, which is one of the oldest methods.
Coffee beans that have not yet been separated from the fruit are left to dry under the sun. It is then separated from the fruit in machines designed to remove the shell and working on the principle of vibration. Robusta beans are generally processed with this method. 

C) SEMI-WASHED PROCESS (PULPED-NATURAL PROCESS, SEMI-WASHED PROCESS):

This process started to be used in Brazil to reduce the amount of sun drying. In this method, part of the coffee fruit is left on top of the bean. This ensures that the coffee is more full-bodied and provides an intense drink.
There is another process called Honey Process, which can be said to be almost exactly the same as the semi-washed process. The only difference between this process and the semi-washed process is the amount of dried fruit remaining on the seed. Honey Process coffees are divided into 3 according to this amount: White honey, yellow honey, red-black honey.

CLASSIFICATION AND PACKAGING:

In the final stage, the coffee beans are separated according to their types and delivered to the ports in large sacks to be opened to the world. 
To obtain decaf coffee, the coffee must be decaffeinated at this stage. Because the stage where the coffee reaches its real aroma is the roasting stage. Once coffee is roasted, it is not possible to separate its caffeine.

HOW TO ROAST COFFEE?

Roasting a coffee correctly is as important as the quality of the beans for the coffee to be delicious.
It is not enough for a roaster to memorize all the stages of coffee roasting, because criteria such as the social tasting habits of the people of the region where the coffee will be consumed and the roasting measure to obtain a high-level aroma from the beans in hand, oblige the roaster to innovate according to changing conditions.
That's why roasting coffee is a job learned not by reading or listening, but rather by seeing and experiencing. Apart from this, of course, it is necessary to know the theoretical part and general stages.

HOW TO GRIND COFFEE?

Many manual and electric coffee grinders are produced for homes or cafes. Grinding the coffee to the right thickness ensures maximum flavor from the brewed coffee.
For example, using coarsely ground coffee in equipment with short brewing times, such as the V60, causes the aroma to be quite low; Using finely ground coffee in equipment with long brewing times, such as a French press, causes the coffee to have a bitter taste.
Therefore, the most appropriate grinding method should be preferred for each equipment. 

• Very thick: Cold brew
• Thick:French press
• Medium-thick:Chemex
• Middle:Coffee machines with paper filters, aeropress and siphon
• Medium-fine:V60 and short-term aeropress brews
• Fine: Moka pot, espresso and extra short-term aeropress brews
• Very fine: Turkish coffee 

COFFEE GENERATIONS FROM PAST TO PRESENT

From the day coffee was discovered and spread among people until today, coffee making and consumption styles, which differ from each other with different brewing styles, mixtures and practical methods, have turned into universally accepted trends as people started to choose the one that suits them.
Introducing a new method to the coffee world every day, changing knowledge about the chemical aspects of coffee, and the development of people's coffee culture have led to the birth of successive coffee generations.

1ST GENERATION COFFEE PRODUCTION

The first of the coffee generations was born in the 1900s, years after the discovery of coffee. The biggest aim of first generation coffee making is to prepare coffee as quickly as possible. At the end of this search, soluble coffee was produced using various chemical methods and formulas that are harmful to human health.
Although these coffees, which are dissolved by mixing them in water, contrary to the natural structure of coffee, are quite insufficient in terms of taste, they are quite practical for the purpose that gave rise to this trend.

2ND GENERATION COFFEE MAKING

Second generation coffee making is still the coffee trend that has the largest share in the market, although the third generation is becoming more widespread today. In this trend, there are no unhealthy and tasteless instant coffees as in the first generation coffee trend. There is a trend in which coffee is actually brewed and consumed, led by relatively more delicious coffee blends and coffee varieties developed in Italy.
The most important feature of this movement is the pleasant environment it provides to people, rather than the coffees it creates. The coffee chains we encounter on every corner are representatives of this trend.

3RD GENERATION COFFEE MAKING

The most advanced point that coffee culture has reached today is third generation coffee making. In this generation, the person who drinks coffee is informed about every stage of coffee, from top to bottom, such as in which country and climate it grows, to what extent it is roasted, which coffees are blended, how it is brewed, and what aromas it has. With this feature, it is also called the qualified coffee movement. 
The biggest disadvantage of this trend, in which the most delicious coffees are made and served, is that it has a much more laborious process than other trends. Examining and monitoring the coffee at every stage increases the responsibility of everyone, from the person roasting the coffee to the barista who prepares it, as it improves its taste.
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WHO IS A BARISTA?

Baristas, the architects of coffees that impress us with their aesthetic and delicious appearance while sitting in a cafe or while surfing the internet, are increasingly starting to arouse people's curiosity.
Of course, it is a very valuable thing for any person to turn his hobby into his profession, so the profession of barista has always been interesting for a coffee lover.

WHAT IS A BARISTA, WHAT DOES A BARISTA DO?

In the shortest definition, the person who prepares and serves coffee is called a barista. Barista is a word that comes to our language from Italian. All responsibilities, from the cleanliness to the order of the bar in a venue, belong to the barista. Therefore, meticulousness is as important as theoretical knowledge and practical skills for a barista.
It is the barista's responsibility to make delicious coffee using the right ingredients, decorate it in a way that will impress the customer, and present the prepared coffee at the right temperature. That's why professional experience is very important. 

HOW TO BECOME A BARISTA?

You can learn to be a barista by going through a planned training process or starting from the lowest position in the business. Both methods have their own advantages and disadvantages, but once you start working as a barista, the level you will stay at depends entirely on your talent and determination.

QUALIFICATIONS REQUIRED TO BECOME A BARISTA

• Theoretical coffee knowledge:  Of course, making good coffee is important, but having knowledge about the coffee made is also very important for a barista. A barista should know the history of the coffee he prepares as well as the ingredients and be able to convey this information to others when necessary. 
• Manual dexterity:  Just like a cook, a barista must know how to use the materials he has in the most appropriate way. Problems arising from technical errors, such as low intensity of the espresso or the latte being covered with bubbles, indicate that the coffee was prepared incorrectly and cause a tasteless coffee experience. The barista must be able to carry out all the steps correctly when preparing coffee.
• Presentation ability:  Today, whether you accept it or not, the value of a product is determined by its appearance as well as its function/taste. That's why the coffees you prepare with presentation skills such as latte art will always be more liked by the customer. 
• Cleanliness:  At the end of the day, the barista is the one who washes the dishes of the coffee he makes and cleans the bar where he works, and a dirty environment is not liked by the customers or other employees in the place. Therefore, the barista must pay special attention to cleanliness.

♦️ This might also interest you --> Who is a Barista?

WHAT IS CAFFEINE?

Caffeine is a substance found abundantly in plants such as coffee and tea, the benefits and harms of which are frequently discussed, some see it as a savior while others approach it as something deadly.
As coffee lovers, we all have some knowledge and opinion about caffeine, but the claims made attribute attributes that have nothing to do with caffeine to this substance.
In order to prevent these speculations, we, as the producer of the coffee with the highest caffeine content in the world, have repeatedly said that it is not as harmful as it seems, and that it even has beneficial properties that make human life easier.
We hope you will agree with our opinions when we compare the benefits and harms.

Caffeine is an ergogenic substance with stimulating effects. When taken into the body, it increases energy and focus by sending sleep-specific signals to the brain, even if only for a short time.
In this way, it has important benefits such as waking up in the morning, recovering at the end of work, and increasing performance in sports activities. It improves memory and also supports fat burning by accelerating metabolism.
The harm of caffeine is that it can cause heart palpitations and hand tremors when consumed in high amounts. However, it does absolutely no harm when taken in sufficient amounts. The ideal amount is between 4-6 mg per kilogram.
So, for someone weighing 75 kilograms, it is very useful to take 300-450 mg of caffeine per day. The biggest source of caffeine is, of course, coffee.

IS CAFFEINE ADDICTIVE?

Most people try to stay away from caffeine because of this misconception, but caffeine addiction is not as dangerous as it seems.
Caffeine addiction or caffeine tolerance is when a person becomes unaffected by taking caffeine for a long time. In other words, if you are someone who takes 400 mg of caffeine every day, after a while you will start not to feel the effects such as increased focus and energy.
When you stop caffeine intake, you may feel unusually tired. However, if you stop taking caffeine for a day or two, your body will fully recover and you can start consuming caffeine again.

BENEFITS OF CAFFEINE

Caffeine, which contains various nutrients and high levels of antioxidants, helps protect us against many diseases.
Studies on this subject have proven that individuals who consume caffeine regularly have a much lower risk of contracting various diseases than those who do not drink coffee.
Here are the miraculous effects of caffeine that make our lives easier;

• It reduces the feeling of fatigue and increases the energy level. It allows you to focus for a long time.
• It increases the metabolic rate by 3-11%. This helps us burn fat.
• It increases the adrenaline level and reduces the fatigue felt. In this respect, it significantly increases performance in activities that require physical strength.
• It contains vitamins and minerals such as B2, B5, B3, manganese and potassium.
• It reduces the risk of Type 2 diabetes, which negatively affects many people around the world, by 50%.
• It greatly reduces the risk of Alzheimer's and dementia diseases.
• It helps protect the liver.

HARMS OF CAFFEINE

• An unborn baby is much more sensitive to caffeine than anyone else. That's why pregnant women should not drink more than one cup of coffee a day.
• Drinking coffee late at night can cause insomnia.
• High caffeine intake can cause problems such as heart palpitations.

Source:
https://www.taftcoffee.com/blogs/blog/kahve-nedir-nasil-yapilir-nasil-uretilir-madde-madde-kahveye-dair-her-sey