“Ah, the perfect cup of java. According to an expert cupper (a professional coffee taster), there are four components of a perfect cup: aroma, body, acidity, and flavor. From the moment the average coffee lover opens a fresh bag of coffee beans, the aroma beckons, percolating the senses. Even those who don’t drink coffee tend to enjoy the fragrance a roasted bean casts.” Source
If you are residing in The States then let me wish you Happy National Coffee Day! Although the origin is unknown, September 29th has become the day to recognize this beautiful nectar of the gods, coffee. It is officially my favorite drink, as I have mentioned before. This day was made for me and I’m sure to be hyped up on caffeine by day’s end!
If you are looking to celebrate, there are multiple places that are getting in on this day of honoring “the java” with giveaways or other offerings. Here is a link to a list of spots you can check out that are participating in one way or another. National Coffee Day 2016 Freebies and More
And for those of you interested in a little info on the honored guest, here are a few tidbits on coffee. Enjoy and happy sipping!
“When determining the body of a coffee, the bean, the roast, and the brew are all factors. The bean affects the texture of the coffee, whether its silky, creamy, thick or thin on the tongue and throat. However, the darker the roast and how it is brewed will alter the feel of a coffee’s body, too. Grandpa’s motor oil blend versus the coffee shop around the corner’s silky smooth, well-practiced grind have entirely different bodies.
The region a coffee is grown determines its acidity. The higher the elevation the coffee grows, the higher the quality and the acidity. These coffees are considered brighter, dryer, even sparkling by cuppers.
There are many legendary accounts of how coffee first came to be, but the earliest credible evidence of either coffee drinking or the knowledge of the coffee tree appears in the middle of the 15th century in the Sufi monasteries around Mokha in Yemen. It was here coffee seeds were first roasted and brewed, much like they are prepared today. Yemeni traders brought coffee back to their homeland from Ethiopia and began to cultivate the seed.
In 1670, coffee seeds were smuggled out of the Middle East by Baba Budan, as he strapped seven coffee seeds onto his chest. The first plants grown from these smuggled seeds were planted in Mysore. It was then that coffee spread to Italy, to the rest of Europe, to Indonesia and the Americas.
Brazil produces more coffee in the world than any other country followed by Colombia. More than 50 countries around the world grow coffee, providing a delicious variety for the indulgence of steamy cups of the black drink for connoisseurs to consume.” Source