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Welcome to the lido18.com!
Lido18 coffee is your one-stop shop for all things pertaining to the beloved beverage. From the misty highlands of Ethiopia to the tropical regions of Brazil, we travel through the enthralling history of coffee, its intriguing varieties, and the intricate processes that transform a humble bean into the perfect cup.
Whether you are a seasoned coffee connoisseur, a barista-in-training, or someone who simply enjoys your morning cup, Coffee Chronicles will enhance your appreciation for this timeless beverage. Join us as we delve into the enchanting world of coffee and celebrate the culture, craft, and community it fosters. Cheers to the most popular alarm clock in the globe!
Coffee Beans
Coffee beans are the seeds harvested from the berries or cherries of the Coffea plant, a significant agricultural crop grown in tropical regions around the world. Once extracted from the cherry, the beans are processed, dried, roasted, and eventually brewed to produce coffee, a drink cherished globally for its stimulating effects and rich flavor profiles.
Origin
The origin of coffee beans are the seeds of the coffee fruit or cherry. They are grown primarily in a region known as the ‘Coffee Belt,’ which encircles the globe between the Tropics of Cancer and Capricorn. This region includes parts of Central and South America, Africa, Asia, and Oceania.
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History
Let’s explore the summary of coffee history!
Legend has it that coffee was discovered by an Ethiopian goat herder named Kaldi in the 9th century. He noticed his goats became more energetic after eating berries from a certain plant. Intrigued, Kaldi tasted the berries himself and experienced a newfound vitality. The news of this energizing berry spread, reaching the Arabian Peninsula, and from there, coffee began its journey to conquer the world. By the 15th century, it was being grown in Yemen, and by the 17th century, it had reached Europe.
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Types
Each of these coffee bean types has its own set of unique characteristics, including flavor, caffeine content, and acidity. The choice of coffee bean often influences the brewing method and final taste of the coffee
- Arabica: Known for its sweet, soft taste, Arabica beans have higher acidity and contain less caffeine than Robusta. They’re grown primarily in Latin America, eastern parts of Africa, Arabia, and parts of Asia.
- Robusta: These beans are hardier and contain more caffeine than Arabica. They’re primarily grown in Central and West Africa, parts of Southeast Asia, and Brazil.
- Liberica: Native to western and central Africa. Liberica beans are unique in their shape, being larger and asymmetrical. You can find it in certain parts of the Philippines, West Africa, and Indonesia.
- Excelsa: Found in certain parts of Southeast Asia. They often used to provide a tart, fruity profile in blends and grown primarily in Southeast Asia and represents a small fraction of global coffee.
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Brewing Methods
Brewing is the process of turning coffee grounds into a drinkable coffee beverage. The method chosen can significantly affect the flavor, aroma, body, and clarity of the coffee. Here are some of the most popular brewing methods
- Drip Coffee Maker: A common household method where hot water passes through a filter containing ground coffee.
- French Press (or Plunger Pot): Ground coffee is steeped in boiling water, and then separated by pressing down a metal or plastic mesh sieve through the mixture.
- Espresso Machine: Forces hot water under high pressure through fine coffee grounds, creating a strong and concentrated coffee.
- AeroPress: Uses air pressure to push water through coffee grounds.
- Pour-Over: Water is manually poured over coffee grounds, allowing for more control over the brewing process.
- Cold Brew: Coffee grounds are steeped in cold water for an extended period (usually 12-24 hours), resulting in a smoother and less acidic brew.
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Roasting
Roasting transforms green coffee beans into the brown ones we buy in stores. The roasting process determines the flavor profile of the coffee. Here are common roast levels:
- Light Roast: Light brown in color, this roast retains most of the original coffee characteristics, highlighting the bean’s original flavors.
- Medium Roast: Medium brown with a stronger flavor and a non-oily surface. This roast level is often preferred in the United States.
- Dark Roast: Dark brown, sometimes almost black, with an oily surface. These beans have a pronounced bitterness.
Decaf Coffee
Decaffeinated coffee is made by removing most of the caffeine from coffee beans before they’re roasted. There are several methods of decaffeination:
- Solvent-Based Process: Uses chemical solvents like methylene chloride or ethyl acetate to dissolve caffeine from beans.
- Swiss Water Process: This is a chemical-free method that uses water to remove the caffeine.
- Carbon Dioxide (CO2) Process: Here, liquid CO2 is used to extract caffeine.
It’s important to note that while decaf coffee contains significantly less caffeine than regular coffee, it doesn’t mean it’s completely free of caffeine.
Coffee Experts
Nam Saigon
With over 15 years of experience, Nam Saigon is the Coffee Expert founded NAVIA Group and lido18.com, two prominent coffee establishments. He has also served as a Barista Teacher at Huong Nghiep A-Au. His passion for coffee-making has led to innovation and quality in the industry.
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Pham Anh Dung
Pham Anh Dung, a professional barista with 8 years of experience, has worked at renowned coffee establishments like Illy Coffee, Highland Coffee, The Coffee Bean & Tea Leaf, and NYDC. He has served coffee to Tony Blair and has overseen coffee quality standards at prestigious hotels. As a Co-Founder of Lido18.com and a lecturer at Huong Nghiep A-Au, he combines his expertise and innovative concepts to teach passionate students about the art of being a barista.
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