The fifteenth century Arab world was where and when coffee plants, we are told, were first planted and cultivated for profit. During this period, the Islamic world enjoyed coffee simultaneous with its being banned by Islamic leaders. Coffee was believed to intoxicate its drinkers. When news of and coffee products moved from Constantinople and into Venice, and then to Vienna until it swarmed Europe, coffee started, just as it was in the Arab world, to be banned.
Pharmacists were part of the very first to sell coffee (possibly for medicinal value), and afterwards the coffee houses which started to popularize the drink. Right up to the present, we remain immersed in debates as to whether coffee is beneficial or hazardous to its drinkers’ health.
Studies abound siding with either for or against its health benefits. Studies also abound disproving other studies. Coffee beans are green when they are picked. They only gain that familiar brown color and that intoxicating scent when they are heated and roasted.
Commercial coffee beans are divided into the Arabica and the Robusta groups.
The first one derives its name from the Arabs who pioneered their cultivation. Arabica, one should note, is also better than the beans in the other group, Robusta. Robusta has its up side: more caffeine, usually twice that or Arabica, but less of Arabica’s flavor.
Coffee blends, the ones you find on supermarket isles and shelves, are often Robusta beans, with just some Arabica to spice in flavor. That goes for mass consumption. This restraint in flavor, however, doesn’t go for the coffee specialty bars, where Arabica reigns.
Regions around the world where coffee gets grown include the main three–Indonesia, Africa, and Central and South America–and some parts of Hawaii and Yemen, which is found on the Red Sea.
Africa still grows its coffee along with the wild flowers that many coffee lovers have come to prize. The true Mochas are the prized of these; it has been named after a port in Yemeni that was once the spot where coffee got shipped to the rest of creation. (Speaking of origins and Genesis, Africa is the birthplace of coffee.) Mocha, nowadays calls to mind a mix of chocolate and coffee, and that this concoction is rather expensive.
Keeping your coffee beans afresh, here’s how:
Keep it tightly sealed, meaning airtight, and put the container in a cool place. That about sums up the message in an article that was reviewed by National Coffee Association.
The “enemies” of coffee bean freshness are moisture, heat, and light. This is why keeping them sealed in airtight containers like glass or ceramic jugs and jars kept in cool or chilly unlit places are good.
If you got your coffee beans in just a bag or any other not so airtight container, you had best transfer them to an airtight one to best preserve their freshness.
And just how much coffee does one buy?
You can buy heaps and bulks and jugs of coffee, so long as you will use them all up inside a month after opening the containers. That’s just three weeks at the minimum. The moment you remove the seal, that’s a clock ticking. So better move the coffee beans into an airtight container a.s.a.p.. Freezing (to maintain freshness) you coffee beans.
Regardless of how many wise articles you read online and in magazines, here are some quick facts to keep you informed. If you can avoid doing it to your coffee beans. A frozen coffee bean means a state of all chemical processes coming to a halt. So when that bean is taken out of your freezer and into the higher temperature world, it’s starts thawing. If you should want to try freezing anyway, think first about other ways of preserving your coffee beans‘ freshness, which we have covered in this article.