The coffee beans are nothing but the seeds of a red fruit called "Drupa".
There are many benefits that the researchers attribute to the coffee and make a drink unique.
It is well known that coffee increases alertness, concentration, memory and improves mood.
It also has antioxidant properties preventing heart disease and cancer, may also reduce the risk of asthma, of contracting serious degenerative diseases such as type 2 diabetes, Alzheimer's and Parkinson's.
Finally, drink a cup of coffee in the morning on an empty stomach seems to free his stomach from the remnants of an imperfect digestion and predisposes the organism to breakfast with an increased appetite. It is essential to remember that all these considerations are valid only to persons who have serious heart problems or who are not hypertensive.
SPECIES AND FEATURES:
Coffee is an evergreen shrub belonging to the Rubiaceae family, Coffea genus (80 species).
The two main varieties are Arabica and Robusta.
The Arabica variety grows between 600 and 2000 meters and has a low content of caffeine, while the Robusta variety grows between 200 and 900 meters and is characterized by a higher caffeine content.
The world's largest producer of Arabica coffee is Brazil (1/3 of the World poduzione) followed by Colombia and Guatemala. In Africa and particularly in Asia is produced but the Robusta variety.
The first stage of the manufacturing process is the collection.
The fruits of Coffea (drupes) can be collected through three different methods:
-Picking: Consists of hand picking only the ripe fruit of the plant;
-Strip-picking: Consists of handpicked coarse of all fruits (ripe and unripe) and a subsequent selection by the degree of maturation;
-Mechanical: used mainly in Brazil and made by special machines without taking into account the degree of ripeness.
After the collection is passed to the extraction of coffee beans from the actual result by two different methods: the dry process and wet process, the latter will give rise to the most valuable qualities.
The extracted grains pass the selection phase in order to choose the ripest and healthiest.
The next phase is roasting, used to give flavor to the coffee flavor and body.
The grain will change color and size, taking the classic look that we know.
At this point we have the most stage craft (and perhaps most important) to have a coffee: Mixing.
Only an experienced roaster knows how to mix together the infinite variety of coffee and is able to harmonize with each other all the valuable nuances of taste of coffee.
The coffee typically Italian is characterized by an intense roasting which results in a drastic decrease in the degree of caffeine and which gives the beverage a flavoring more determined.
Furthermore, this makes high roasting the beans more brittle and therefore more easily crushable by the mills.
The special care put into this crucial stage come all the fine coffees that we offer.
The coffee is the prefect setting that are lost in time and around this drink there arose numerous legends and stories of all kinds more or less truthful. The legend takes us to Ethiopia, where a shepherd noticed that his goats after eating some strange red berries of a plant, began to get excited in an uncontrolled manner.
But the historical documents first appeared around 800 BC regions in the Middle East, specifically in Yemen, where it was used as a tonic and stimulating beverage.
His first appearance in Europe in 1600 and the first room where the coffee served was inaugurated in 1654 in Venice. Since then, its diffusion and its consumption has grown exponentially in all countries of the world.