Coffee is the second most merchandised product in the world. It is assessed that around 2.5 billion cups of coffee are consumed per day. While coffee may have been around for more than 1000 years, it has only become ubiquitous in its use in the last few centuries.
The Creation of Coffee
According to legend, an Ethiopian goat herder was minding his herbs when he noticed the goats suddenly becoming full of energy. They had just eaten the red fruit of a coffee shrub, so the goat herder tried the beans as well. Before long, others were trying the fruit for its natural stimulant properties.
It is one of the few cause stories for contemporary coffee. Before it was roasted and consumed as a drink, coffee was blended with animal fat to make a snack bar. In about the year 1000, a drink was made using the entire fruit, beans, and hull. By the 1200s, people finally began to roast the bean, turning it into a form of the modern drink we love today.
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Local Brewing Methods
While coffee brewing methods vary from place to place, most Arab countries use one of two methods. Arabic coffee may enclose cardamom or be served plain. The coffee beans are roasted either heavily or lightly before cardamom is added. It is traditionally roasted at home or on the cafe’s premises. Then, it is ground, brewed, and served in front of the guests. Since coffee can have a slightly bitter taste, it is often served with dried fruit, dates, nuts or candied fruit to soften the bitterness.
Depending on the location and the individual’s personal tastes, the coffee may be brewed with saffron, cinnamon, cardamom, or cloves. A coffee pot known as a Dalla is used to serve the coffee into small cups that do not have handles. Normally, the coffee covers just the bottom of the cup.
Usually, Arabic coffee is aided a small amount at a time. Since the coffee is extremely hot, this makes it easier for the coffee to cool quickly. As long as the guest wants more coffee, the host or the waiter will continue to pour coffee.
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Egyptian Coffee
In Egypt, coffee is made like Turkish coffee, with a small cup and a coating of froth. This layer of foam shows that the coffee was prepared correctly. This foam is known as the “face,” and Egyptian coffee must have a face to be savored.
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