Arabic coffee - a real oriental drink for gourmets

The story of the fruits of eternal vigor

The Arabs call coffee “the fruit of eternal vigor”, claiming that it should be black as night, hot as fire and sweet as a kiss. It’s hard to disagree with them, especially since the beans from which the drink is prepared are named after their nation: the term “Arabica” comes from the word “Arab.” Although its discoverers are residents of another country. In one thousandth year before our era, in the territory of present-day Ethiopia, in the mountainous region of Kefa, local residents discovered trees with amazing fruits to the world.

Note: the name of the province of Kefa gave its name to the drink coffee.

Observing absolute geographical accuracy, it is necessary to call the homeland of Arabica the area covering the mountainous regions of Ethiopia, Northern Kenya, and South Sudan.

In East Africa, where the ancestors of modern crops originated and today grow wild coffee trees. From them came all the varieties of Arabica that exist on the planet. From the hot African cradle, from the Ethiopian highlands, they once went to the Arabian Peninsula, and then to Brazil and India.

The first to describe Coffea Arabica was the Swedish botanist Carl Lineus in 1753. He discovered it on the territory of Yemen, where the plant, having crossed the Red Sea, had by that time managed to move from Ethiopia. The botanical species Arabica includes varieties and subspecies.

At first, coffee berries were consumed in various forms, but not in the modern form of the drink. They were enjoyed as if they were ordinary berries, and they were used to cook “broth” for cooking. The grains were ground, mixed with fat, formed into small balls and eaten. If spices were added, they were stored for a long time. The high-calorie, invigorating dish was highly valued among travelers.

Only in the 6th century AD did people begin to drink Arabica in the form of a drink, which today ranks first in popularity in the world. From the time when coffee beans spread from the trading city of Mecca in Saudi Arabia throughout the planet until the beginning of the twentieth century, all coffee lovers in the world drank only Arabica drink. The remaining varieties of coffee trees (Robusta, Liberica, Excelsa) were discovered later.

How to prepare Arabic coffee at home?

In Syria, Kuwait, and Egypt, coffee is considered a kind of religious drink. Its brewing and consumption is associated with special traditions and consumption culture. It is worth noting that coffee and recipes for its preparation that came from the Arabian Peninsula are incredibly popular all over the world, but Arabic coffee is not so widespread everywhere, but this is where its charm and sophistication lies.

The most notable feature of brewing Arabic coffee is that you need to bring the coffee to a boil three times during the brewing process.

Do you want to surprise your guests with coffee that is unusual for Europeans? Be sure to make Arabic coffee.

To prepare Arabic coffee at home, you will need a cezve - a special vessel for brewing the drink, which has a long handle, usually made of copper, but it is also permissible to use a common Turkish coffee pot.

Two teaspoons of coffee and one teaspoon of sugar are placed in the cezve per cup. The mixture should be stirred, add water (50 milliliters per mug) and cook until boiling. After the coffee foam rises, remove the coffee from the heat, remove the foam, then put it back on the fire and repeat the procedure three times. In Arab countries, rose water is also added to coffee just before serving, which gives the drink an amazing aroma and special taste. In addition, in the East, most often no sugar is added to coffee, but such a drink takes a long time to get used to.

True Arabic coffee is a drink prepared according to a special recipe, which involves mixing several coffee varieties with the addition of cardamom in varying proportions. In the Arab countries themselves, coffee is prepared not over fire, but in sand, so that the vessel is heated evenly. When in any Arab country, be sure to ask for this kind of Arabic coffee to be prepared for you; tour operators even offer special excursions to the homes of Bedouins roaming the vast expanses of the desert, who will certainly treat you to this enchanting drink prepared according to an ancient traditional recipe. Interesting fact: if you are a welcome guest in the house, coffee will be served to you in a small cup, so that each time you add a rich, intoxicating drink, but if the owners want you to quickly leave their house, coffee will be served to you in a large cup, so the drink will quickly lose its charm, will cool down and will not be as tasty.

How Arabica grows

Arabica can be compared to a beautiful girl - the more beautiful, the more capricious. But if in human society there are unobstinate beauties, then Arabica is very whimsical. Growing a crop is not easy, and the better you care for it and observe all growing conditions, the tastier the drink will be from its grains.

The main requirement is the complete absence of frost. Even a slight frost will kill tender plants or permanently prevent them from bearing fruit. Extreme heat is no less harmful. When the air temperature rises to +46°C, they are deprived of the opportunity to bloom and produce crops and become ill. There are several other conditions for the favorable existence of the species:

• average daily temperatures in the habitat +15 - 24°C;
• sufficient air humidity, regular heavy rains, the optimal amount of precipitation during the year is 1400 - 2000 mm;
• deep, fertile soil with an abundance of minerals (preferably volcanic), if there are no such natural conditions - repeated year-round fertilization;
• disease prevention and pest control, regular treatment of plantations with pesticides and fungicides.

From the moment of flowering until the harvest of ripe fruits, 6–7 months pass. Depending on the alternation of rainy and dry seasons, 1 or 2 harvests are harvested per year. Optimal living conditions for Arabica are mountainous areas at an altitude of 900 - 2100 m above sea level, even better 1400 - 2500 m. There is always enough moisture on the slopes, there is no scorching heat. The higher the height at which coffee beans are ripened, the milder their taste and lower the caffeine content. Weather conditions and soil quality have a major impact on the taste of the future drink.

Wild, uncultivated coffee trees grow up to 10 m. This height reduces yield and creates problems when picking berries. Therefore, on plantations they are pruned at a level of 120 - 500 cm, the branches grow in width, the tree becomes spreading and occupies a large area. After planting, Arabica begins to bear fruit in the second or third year of life, the fruitful period lasts 20 - 25 years, and the lifespan is 70 years.

Taste qualities

The caffeine content is low - up to 1.5%. The figure is half that of Robusta. Because of this, they are often mixed to achieve the desired strength (the strongest coffee in the world).

The high content of sucrose in the beans, after roasting, gives a characteristic sourness (learn about the chemical composition of coffee).

The finished coffee will have a pleasant and rich aroma. This is achieved due to the high lipid content in grains - up to 20%.

How not to make a mistake?

Please note that the inscription on the pack “100% Arabica” does not guarantee that you are purchasing high quality coffee. As with any product, there are premium and budget varieties. The latter will have correspondingly lower taste. This marking can only guarantee the fact that there are no beans of another type of coffee (Robusta, Excelsa). This means that the prepared drink will not be very strong and will have some sourness.

Keep this in mind when choosing coffee. One way or another, you need to focus on a specific single variety. And you will have to try a lot of them until you find yours.

Where does Arabica grow?

The taste, aroma, and quality of the drink in your cup directly depends on the climatic conditions in which the Arabian tree grew. The coffee industry uses 45 - 50 varieties of it. The geography of the spread of culture is as follows.

Note the beige and light brown colors. Comparing their location with a map of the Earth's climatic zones, it becomes clear that the distribution area of ​​Arabica is located in the equatorial, subequatorial and tropical zones. These are regions where there is enough heat and moisture, stable temperature conditions, and Arabica escapes from excessive heat by climbing the mountain slopes.

Interesting. The so-called modern “coffee belt” is located within the geographic coordinates of 10° S. up to 10° N, in the equatorial zone of the planet.

Arabica coffee varieties

The variety of Arabica is great - more than forty species of this plant are known. So what are the differences between Arabica coffee varieties, how do they differ from one another? The first sign is the region of growth, methods of processing grains, and of course climatic conditions.

There are categories of coffee. The highest category is the best. Varieties such as Bourbon, Maragogype and Typica are artificially bred and are widely recognized for their unique and smooth flavors.

The main suppliers of Arabica coffee to the world market

Brazil is ahead of all, accounting for a third of global supplies. The country produces good quality Arabica beans at a low price. Colombia is in second place with exquisite, luxury goods. Honduras closes the top three suppliers.

See how Arabica coffee cultivation is distributed across parts of the world, and which varieties are considered the best in the countries:

The list of countries is, of course, incomplete. But among the 50 supplying countries, Arabica is the top ten. Together they sell 70% of the coffee sold on the world market. The fruits of the Arabian tree are the most common, popular and beloved by Humanity.

Note! I would like to note the amazing taste of coffee from the Dominican Republic. He is expensive, but worth getting to know him. You will be surprised by the unusual soft taste of Indian varieties, which are grown next to cinnamon and cardamom plants to impart spicy aromas to the harvest. An unforgettable experience from a cup of drink made from beans grown on the island of Sumatra.

Where do Arabica species grow?

When trying a new type of coffee, you always want to know where it comes from. Brazil can boast of its Bourbon, or rather Bourbon Santos. The cost of this coffee is higher than the average price, since the fruits used are no more than three years old.

The following variety, distinguished by its large grain size, was named in honor of the American state of Maragogyp. Bali and Shinzan have a sweetish-spicy taste and a spicy aroma of spices, and are popular in India.

The Arabica Typica coffee variety is very exclusive, collected in small quantities and thereby determines its high cost. Katura belongs to an artificially bred crossed species, citrus notes are felt.

Grown in Venezuela, Caracas is prized for its rich aroma and flavor. Indian producers grow spicy varieties with a lot of spices in their taste, Plantation A is a clear confirmation.

What is this Arabica like?

From the point of view of botanical science, Arabica is an evergreen tree of the Rubiaceae family. It ripens the fruits from which our favorite coffee is born. Before delighting the planters with their abundance, the tree will bloom with graceful white flowers. They have 5 petals and densely fill the branches. The aroma around the flowering plant is magnificent. Soon, in place of the flowers, tight green balls appear - future berries.

A ripe coffee cherry has a strong peel and an elliptical shape, its length is up to 1.5 cm, its color is yellowish or dark red. Under the pulp are hidden two grains, convex on one side, which are adjacent to each other with flat surfaces. The pair is covered with a grayish shell. In appearance, all Arabica beans are similar to each other. They are oblong in shape, with a curved groove on the flat side, similar in shape to the image $. Coffee has a wonderful aroma due to the fact that 18% of its composition is essential oils. The rich taste of the brewed drink has a characteristic sourness.

A standout among the variety of Arabica varieties is a mono-varietal called “marogogip”. It differs primarily in the size of the grain and the small porosity of the structure. The traditional length of a coffee seed is 5 - 7 mm; in Marogogip it reaches 15 mm. It occurred as a result of a mutation of the Typica variety. It gained popularity not only due to its large size, but also for its deep, velvety aroma, oily structure of the drink and pleasant citrus-floral shades in taste.

The packaging contains 100% Arabica. What does it mean?

Pale green, unappetizing-looking beans are extracted from ripe Arabica coffee berries. I can’t even believe that they will give people that wonderful aroma and wonderful taste. But after proper roasting, they really transform. The bright brown color pleases the eye, the oily barrel shines, and that unique coffee aroma appears that cannot be confused with any others.

What happens to Arabica beans after roasting?

The table will answer this question.

After roasting, Arabica beans acquire aroma and their protein and fat content increases. This is reflected in the taste of the drink; it becomes pleasant, with a traditional piquant sourness. The drink acquires beneficial properties:

• promotes the production of endorphins - hormones of pleasure;
• stimulates the functioning of the vascular system;
• dilates blood vessels, helps in relieving muscle spasms;
• stimulates mental activity;
• reduces the risk of developing diseases due to the presence of antioxidants;
• helps fight abnormal tumors in the body;
• helps the absorption of vitamins;
• is a source of energy.

Without overusing the amount of coffee you drink, you can use it to keep your body in excellent condition and feel cheerful and healthy.

Please note: for a healthy adult with no contraindications, the recommended daily intake of Arabica is 3 - 5 cups per day. I emphasize that these figures refer specifically to Arabica, since another common type of coffee, Robusta, has a much higher caffeine content.

Methods for processing Arabica beans

If a purchased pack of coffee indicates that it contains only Arabica beans, it means that they have undergone one of three processing methods, which also affect the taste of the drink brewed from them.

Processing methods:

• dry - the grains are laid out for 2 - 3 weeks on a flat surface (on a wooden or concrete floor or directly on the ground) and dried in the open air. They are turned regularly so that the juicy pulp does not ferment. The dried shell is peeled off. This Arabica has a sweetish, fruity taste with a hint of citrus. After processing, the coffee becomes tender, with a creamy taste and a chocolate or fruity tint;
• wet (washed) - first, the berries are soaked in water for a day, and then the shell is mechanically peeled off. Its remnants are eliminated by soaking the grains in a container with water and yeast. At the same time, low-quality grains that float to the surface are removed;
• honey (semi-washed) - the collected grains are immediately manually cleared of pulp, but some still remains. The crop is dried along with it, and then cleaned. This coffee is very gentle, sweetish, with soft sourness and “fruitiness”.

The next important step is roasting the coffee beans. This is a whole science that brings the work of planters to its logical conclusion.

Arabic coffee recipes

The reason for the special aroma of Arabic coffee lies in the special grinding. The grains are finely ground. This is done manually - with an iron pestle in a wooden mortar, coffee beans are ground until they turn into dust. By the way, you won’t be able to brew this kind of coffee in a coffee maker; the filters are not capable of maintaining a fine grind.

Arabic coffee recipe in Turk

1. Pour coffee into the pot.
2. Pour in cold water.
3. Keep on fire until the coffee foam rises.

If, before preparing coffee, you put sugar in a Turk (1 tsp with a small amount of water) and turn it into syrup over the fire, the drink will have a subtle caramel taste.

Features of making coffee in Arabic:

• Roasting of beans occurs according to a certain technology - under the influence of water steam. As a result, the grains are not the usual brown, but light yellow.
• Arabic coffee involves mixing two varieties - robusta (characterized by high caffeine content and strength) and Arabica, which has a mild taste.
• The ingredients are poured into a warm pot.
• The cezve (turk) is heated on hot sand.
• The foam from the coffee is collected. After the coffee is poured, the foam is carefully placed on top of the coffee in each cup.
• Real Arabic coffee is drunk only hot.

Oriental coffee is a classic. The history of the drink begins with the first civilizations of the Middle East. An ancient legend says that coffee was created to replace illicit alcohol. It gave strength and endurance in the fight against enemies.

Arabic coffee recipe with cardamom

Arabic coffee with cardamom is prepared according to special rules.

1. Only Turk is used.

Turka (another name for cezve) is a ladle made of forged copper with a thick bottom and a long handle. Recipes may differ in the use of additional ingredients, the preparation technology itself, and the serving of the drink. One thing remains unchanged - real oriental coffee is prepared exclusively in a cezve.

1. Fresh raw water is required. For one serving – 105-150 ml of liquid.
2. The coffee beans are ground very finely to the point of dust. You need to take 2-4 tsp of ground coffee. – depends on your preference for the strength of the drink.
3. Sugar – cane sugar, 1 tsp is enough.
4. Opened cardamom pods. To do this, you just need to crush them, not pound them: 1-2 pieces will be enough.

The ingredients (coffee, sugar and cardamom) are placed in a ladle and cold water is added. The drink is prepared over low heat (at low temperature) until it boils and foam forms, after which the cezve is removed from the stove. The aroma and taste of coffee is improved by repeating this procedure 3 times.

It is necessary to catch the moment before boiling, when a large number of bubbles begin to float and carry coffee dust with them - this creates coffee foam.

Storage tips

Store purchased Arabica beans in a glass or ceramic jar with a tight-fitting lid. Avoid high temperatures and high humidity. Experienced coffee lovers do not recommend storing them in the refrigerator.

Do not buy a lot of coffee at once; an open pack will remain fresh for no more than two weeks. If possible, grind the grains immediately before cooking. Ground coffee loses its aroma almost immediately after grinding.

When buying coffee in a specialty store, you will have the opportunity to choose the variety of Arabica you like, but if you buy a package in a supermarket, be sure to carefully read the composition of its contents. There is a high chance that it contains a mixture of Arabica and Robusta, then you will not get the authentic taste.

I hope it is now clear to you what Arabica coffee is. Having learned the subtleties of its perfection, you will never exchange this wonderful gift of nature for an instant coffee option.

Chemical composition and nutritional value of Arabica

The Arabica variety has become the basis for most modern coffee varieties.
The chemical composition of coffee depends on the variety, so some indicators indicate a “fork” of data, that is, an interval, or an average value.

When fresh, 100 grams of coffee beans contain:

• caffeine: 0.6 – 2.7%;
• about 12% fat;
• 13% proteins;
• 8% sugar.

After heat treatment (roasting), the composition of coffee changes:

• caffeine level does not exceed 1.3%;
• 20% proteins;
• up to 15% fat;
• the sugar content is reduced to 2–3%.

In addition, roasted Arabica beans contain vitamins PP and pyridine, phenolic compounds. The calorie content of brewed coffee is 2 kcal.

The best roast for beans is medium.

How do these numbers affect the taste?

Arabica is about softness, unlike its “brother,” robusta. This is due to the lower caffeine content in the beans, because caffeine is what gives coffee its bitterness. Robusta contains twice as much – 2.7% in roasted beans. In addition, Arabica contains twice as much sugar as Robusta, which is why we find it so pleasant and sweet.

The Arabica variety in coffee is like the Merlot variety in wines, a true and win-win classic. Coffee made from Arabica beans has an intense, complex aroma that can be reminiscent of flowers, fruits, honey, chocolate or caramel. And always with a subtle sourness.

Harm and contraindications

With excess caffeine, the opposite effect occurs - the body feels tired, dizziness and headache appear. Sometimes nervousness and anxiety may appear.

Caffeine combined with alcohol is a dangerous mixture. Together they significantly increase blood pressure and can cause cerebral vasospasm, leading to a heart attack or stroke.

Coffee is contraindicated in pregnant women and should be used with caution when breastfeeding. This is dangerous not only for the mother, but also for the child.

When drinking coffee, you need to take into account your health status and not exceed the recommended limits.

People with gastritis or ulcers should not drink coffee. If you have diarrhea, it is also better to abstain. And even people with a healthy stomach should not drink coffee on an empty stomach.

Coffee is contraindicated for people who suffer from insomnia. If you have high blood pressure, it is better not to drink caffeinated drinks. Robusta is especially worth avoiding, as it is the strongest. By the way, instant coffee is made from robusta beans. Therefore, if you really want coffee, it is better to drink a small cup of natural Arabica bean coffee.