History of coffee: Coffee consumption by country

KAPA REYNOLDS

If coffee is alongside cocoa, one of the most traded commodities in the world, it is also the most consumed drink after water. Today, nearly 75% of coffee production in exporting countries is destined for the world market. Some countries drink more than others. Let's detail them world coffee exports and consuming countries.

Coffee producing and exporting countries

Almost all of the world's coffee production is produced in the tropics and subtropics, and therefore for the most part in developing or underdeveloped countries. The export of green coffee constitutes an extremely important financial windfall for these countries whose cultivation and production are a huge vector of jobs.

The coffee economy constitutes a considerable stake since it would today support nearly 25 million people across the globe, mainly small producers. Its transformation and distribution would generate around 100 million jobs!

According to a study by theEuropean statistical institute Eurostat, in 2018, most coffees imported into Europe mainly come from two countries. Brazil remains the main exporter of coffee, with more than 900 tonnes imported (representing 000% of total coffee imports in Europe), although its share is declining in the face of competition from other countries such as Vietnam, which exported to Europe around 29 tonnes of green coffee ( i.e. 770%).

Other countries also follow, such as Honduras with 228 tonnes (000%), Colombia with 7 tonnes (173%), Uganda with 000 tonnes (6%), India with 161 tonnes ( 000%), Peru with 5 tonnes (157%) and Ethiopia with 000 tonnes (5%).

Coffee consumption by country in figures

If we know the pronounced taste of Italians for the traditional All espresso brewing methods, know that Italy is not the first coffee consuming country in the world, far from it! The inhabitants of the Netherlands beat the Italians and the French flatly with 8,3 kg of coffee swallowed per year, per capita according to a study on the average coffee consumption carried out by the Statista institute in 2020.

The Italians are thus ranked tenth, while the French are only fifteenth on the podium, almost tied with the United States. Mexicans, for their part, major coffee producers with 270 tons produced in 000, however consume only 2020 kilos each year!

Here are the results of the ranking in kilos, per capita in countries where consumption exceeds 3 kilos per year:

Coffee, a flagship fair trade product

Chosen as a symbol of fair trade, the cultivation of certified fair trade coffee allows through the establishment of networks of small farmers, improve the living conditions of several hundred thousand people to prevent them from plunging into poverty.

Buyers importing fair trade coffee undertake to buy the coffee beans at a fair price even if the purchase price and world prices are below the defined threshold. This better remuneration and stabilization of prices paid to cooperatives associated with a purchase guarantee for several years provide financial security to small producers.

Graph from Rainforest Alliance interactive that you can find in clicking on the following link

In addition to allowing producers to benefit up to double the price paid on traditional local markets, end consumers of fair trade coffee today guarantee the payment of development premiums intended to finance food programs, health care systems or education around the world.

Fair trade in coffee thus aims to establish fairer trade rules for everyone and reduce the impact of coffee production on the environment.

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Confinement and teleworking: how to digitize the coffee break?

KAPA REYNOLDS

A privileged break in a working day, the coffee break is a moment that feels good. This is an opportunity to communicate with colleagues and share information in a more informal way than in a meeting.

But with the crisis we have been experiencing for a year, we have had to adapt. Distancing measures and increased teleworking, the virtues of coffee break in business are becoming increasingly rare.

So, how can you continue to have a social life around a coffee with colleagues, when you work from home? Kabioca offers you some tips to digitize your coffee break.

CREATE A VIRTUAL CAFETERIA

We have long known the virtues of the ritual of the coffee break in business: efficiency, intellectual boost, exchange of ideas, moment of relaxation ... Moreover, today a majority of French employees believe that it is essential to their well-being.

However, with current modes of collaboration, due to the Covid-19 pandemic, our habits have been changed. To maintain the link between employees during confinement, some companies do not hesitate to use augmented reality to materialize a common 3D space where employees can meet to communicate and take a break.

More pleasant than a Hangouts, a Skype, or one Zoom connected, these new tools allow qualitative exchanges between colleagues through the use of virtual reality headsets.

A COFFEE VISIO-BREAK

More commonly used than virtual reality, screens interposed between employees make it possible to share a coffee in order to “talk about everything except work”. If the "Call café" offers a solution to maintain contact with the outside, the smell of a good arabica or robusta coffee embalming the break room, is all the same lacking.

Until researchers can add olfactory sensations to the digital world, to carry out videoconferences with the odor ofAll espresso brewing methods, teleworkers will have to be content with discussions through their computer screens, to feel less isolated and maintain regular communication between employees.

WELL ORGANIZE A VIRTUAL COFFEE BREAK

organic kabioca capsule

To bring pleasure to discussions, maintain a social link, and perpetuate the continuity of business activity, it seems necessary to set up new rituals for digital coffee breaks:

  • To create new habits, do not hesitate to plan as many time slots for your coffee breaks, whether it is every day or several times a week.
  • Use a collaborative video conferencing tool like Hangouts, Teams, Zoom, FaceTime or Skype for example.
  • Define the rules of the game for your virtual coffee break: duration, subjects not to be discussed, respective speaking times ...
  • Get in the mood by actually having a coffee.
  • While this is not the time to deal with a particular business topic, such as an agenda or a report, it does allow messages to be passed in an informal and unstructured way.
  • You can also set up a chat as a vehicle for informal exchange, allowing you to liven up your discussions with emojis.

AWAY FROM EYES, CLOSE TO THE HEART OF COMPANIES

For a coffee break Worthy of the name, the quality of the coffee is essential and the employees are particularly sensitive to it. Remote work can lead to isolation, so it is important to ensure that your employees are in a positive dynamic and to consolidate links.

Note that the law provides, despite confinement, that companies can ensure good working conditions for their employees, by covering various expenses, such as, for example, the cost of equipment necessary for teleworking or various supplies. .

Thus, at a time when the well-being of "teleworking" is essential, providing quality coffee to its employees to offer them an ethical coffee break, wherever they are, can also contribute to their professional performance and development of your business ...

Do you want to offer a coffee break to your teleworking employees? Nothing's easier : enter your message in our contact form, we will get back to you to present you a tailor-made offer.

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Our tips for making your Latte Art a success

KAPA REYNOLDS

Prepare a good Cappuccino, that's good, but if it's beautiful, it's even better! Have you ever heard of Latte Art or tasted it in a Coffee shop ? Would you also like to draw pretty patterns on the top of your cappuccino by incorporating milk and milk froth? Discover our tips for a successful Latte Art and wow your friends by making your own designs at home.

What is Latte Art?

Before teaching you how to make a magnificent latte, let's first go back to the very definition of this art. Latte is actually the shorthand for the word caffè latte in italian, meaning coffee with milk. We agree that the word sounds much better in Italian than in French!

Latte is a blend of espresso coffee, hot milk and a fine foam of milk. As explained the Wikipedia site, Latte Art is a technique specific to baristas, making it possible to create designs or patterns on the surface of a latte. The most common shapes drawn on the top of coffees are the heart, leaf, or tulip.

Succeeding in latte art cannot be improvised and requires excellent dexterity and artistic sensitivity. Now let's find out how decorate your cafe with pretty designs.

How to make frothed milk?

The secret to good milk froth lies in the type of milk used. It's as obvious as that! However, be aware that you can obtain frothed milk with all types of milk. It is the caseins in the liquid (which contain gas) which will produce foam when emulsifying. However, the fat content is important, because it is this which gives the creamy effect to the foam. Prefer the use of whole milk, but if you find it too heavy, take semi-skimmed milk. Making frothed milk from skimmed milk is also possible, but does not provide the same taste pleasure.

To get a good milk froth, there is only one recipe, but it requires the use of different utensils. The principle is always the same. In a pitcher, pour 125 cl of previously heated milk then froth the top (25% of the milk). Be careful with the chosen container because the milk will necessarily froth! You should therefore not take a container that is too small or with too low edges, otherwise you risk splashing or spilling your milk.

Here are the different utensils needed to create your milk froth:

  • The steam nozzle

The steam nozzle is the tool par excellence of true professional coffee baristas. Directly integrated with the good ones espresso machines, the nozzle should be submerged in milk, just below the surface and off-center to the side. It then emulsifies the milk with steam, while heating it. It is the ideal tool for obtaining the best foams.

  • The automatic milk frother

This small household appliance is in the form of a tank. Once filled with milk and switched on, the appliance then produces a creamy and hot foam, without the slightest effort.

  • The hand-held emulsifier

The hand-held foamer is a kind of mini electric whisk. Immerse it in cold or hot milk, then turn it on to increase the volume of milk. The principle is similar to that of an electric mixer.

  • The microwave oven

Microwave is the easy homemade trick to frothed milk. First, pour the cold milk into half of a fairly deep container, then close it well and shake vigorously for 1 minute. Then remove the lid and heat it in the microwave for a maximum of 30 seconds. The technique is comparable to that of snow eggs to make a floating island.

Draw a leaf on your coffee

The leaf is one of the basic designs in the world of Latte Art, but you still have to know how to make it! Pour the milk into your hot coffee, high enough in relation to the cup (about 20 centimeters high). The liquid then falls to the bottom and leaves the surface of the coffee still brown. Maintain the flow while gradually approaching the edges of the cup. Once the spout of your container touches the rim of the cup, the design will begin to appear.

Then increase the flow of milk so that a foam falls on the surface of the coffee. Stretch the milk stream downwards by moving back and forth from right to left.

Know that a simple movement of the wrist is enough to form the pattern! Be careful, bet on a smaller design at the start, the foam will move away. Once you've reached the bottom of the cup, come straight back up, to snap off the leaves of the plant and form its stem. The leaf then appears.

Chances are you won't get it right on the first try, after all, you're not barista and you have to take a hand. You can use a cup that is large enough for smoother movements.

Make a heart on coffee

This pattern is the simplest of the Latte Art. To achieve this, you have to take a cup half filled with coffee. Take the height to pour a small flow of frothed milk in the middle of your cup of coffee and move closer to the surface by making slight vibrations of the wrist. The milk will flow to the bottom of the coffee.

When your cup is two-thirds full:

  • Stop moving
  • Slightly increase the flow, staying well in the middle. Your pitcher should be near the surface and a circle is supposed to have formed.
  • Then fold it straight down to the edge closest to you, crossing the circle and you will see a heart appear.
Be careful, if during a step you interrupt your gesture, it will not work.

Did you only manage to get a circle of milk?

It does not matter. The heart is one of the easiest patterns to make, but also to catch up. Use a toothpick or needle, then draw a line through the middle of the circle to create a pretty heart.

With Kabioca capsules dedicated to Nespresso machines, nothing will be easier than making your own Latte Art. The creamy foam of our coffees resulting from its high pressure percolation is the perfect base layer for all your works.

We advise you to use our capsules to make your Latte Art lungo or our express which will be more suitable. Then all you have to do is add your milk froth and start your drawing!

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Kabioca supports World Recycling Day

KAPA REYNOLDS

A day that grows stronger

March 18 is World Day of Recycling, day during which strong messages are conveyed and concrete actions launched to raise awareness among the general public and young people. Ccreated by the Bureau of International Recycling, in 2018, it "exists » our United States, under the name "  Global Recycling Day »Since 1994. Today it covers the following issues:

  • avoid burial and incineration,
  • promote reuse and recycling 100% material. 

A situation to be addressed at the global level

The Earth's resources are limited and their consumption is accelerating at an unprecedented rate, resources are gradually being depleted. 2 billion tonnes of waste per year, or 740 grams per day per inhabitant, this is what the world population is currently producing, which is grow. Du progress a been done, and ceach year the recovery of discarded materials thus saves 700 million tonnes of CO2*. This compensates the equivalent of annual emissions from international aviation.  

This same performance allows to avoid wasting natural resources and providing 40% of the world's material needs. Households, industries, governments, businesses of all sizes: everyone's mobilization is therefore necessary to respond to the urgency of the situation.  

In France, efforts to continue:

In France, on 38 million tonnes of household waste discarded, only 35% of recyclable materials are effectively recycled And take the example of Austria, world champion of the sector which recycles 63% of the products used (a ranking in which France, with 35% of recycled materials, is 9th.)  

Consuming is making a choice that has an impact on Earth and Man. While purchasing, each consumer has the power to choose and act for a more or less green planet. Faced with the slowness of the establishment of adequate treatment structures for capsules containing all or part of plastic, lacquer and aluminum in addition to coffee, KABIOCA offers a solution of capsules coffee , 100% natural Nespresso compatibles, biodegradables and compostables.

In addition the coffee is organic, and certified Rainforest AllianceRespect for natural resources throughout the development chain of our product. We made the practical choice, without concession, a good, organic and responsible coffee. 

The opportunity to make a gesture:

Today's World Recycling Day reminds us of the impact of recycling and what we can do to conserve our resources. 

We therefore wish to provide our support et, at our humble level, highlighting the work and initiatives #GlobalRecyclingDay.

Why not become, for a day, a #RecyclingHeroes - organize a waste collection in a park or forest. Or a tour local to the recycling center?

Friendliness is also the sharing of values ​​and mutual aid. And even if it's cold outside, you can still take a break with a coffee? 

 

 

 

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Baristas: the coffee artists

KAPA REYNOLDS

If this word is commonly usedé in Anglo-Saxon countries and in Italy for désign a person spécaf specialisté, the méthird of this caf sommelieré remain relatively méknown to the general public Français.

From the almost complete torréfaction à the PRéparation and à the development of cafés, passing through the formations nénecessary to become a Barista, délet's cover this pretty profession together où artistic know-how constitutes the'one of the most famous facets of métier.

The barista, a passionate artist

In Italian, the word barista means "bartender". Yet the barista, in a Coffee shop is more than just a server. It is to espresso, cappuccino and Slow Coffee, what the sommelier is to wine, because he knows the universe, the different vintages and specialties and the varieties.

The baristas, in addition to a perfect knowledge of specialty coffees, perfectly master the difféannuities espresso machines, filters and mills à grains, to extract the maximum possible flavor and révéler to the fair all the arômy coffeeé séselectioné. Between the grain torréfié and the cup of coffeeé, the coffee makers possètooth indeed, a véritable know-how combining technicality (in particular for roasting and'coffee extractione), sense of service and creativity.

Baristas are true enthusiasts, knowing how to choose the best grains to meet the aromas desired by their customers and adjust the densityé to achieve un café more or less full-bodied. In addition to its knowledge of extraction, sensory analysis, etc., most of the cafethird parties are also endowed with a strong sensitivityartistic and of great dexterity, allowing them to achieve magnificent Latte Art.

There are d'elsewhere important compétitions bringing together the best baristas from around the world, such as the World barista championship or the French championships Cup Tasters, Brewer's Cup and Roasting. These évéevents allow candidates toéshow their expertise and leading to great opportunitiesés professional.

“As in cooking, roasting is cooking. It's a highly technical art in which you also need a lot of sensitivity and a bit of magic. ”
Alain Ducasse

How to become a barista?

The Barista has for some yearséare the wind in their sails in France and many are the postulants to the métier. While everyone has their own history and personal journey, there is no'there is no clear pathé to become a barista, know that many barista training are dispensedéare within'edschools spécialisées, in France or à l'edforeigner. We N'we will name only two, but you will be able toès certainly find dozens of'others on search engines, mostly intégrées à coffee brandsé.

The famous Latte Art made by the Baristas.

So, the SCA (Specialty Coffee Association) créée in 2005, which representséfeel the diff professionalséfili annuitiesècoffee resé in the world, offers éalso the possibilityé to train in métier and acquélaugh oneémore in-depth hension of coffee world.

In France, the Caféothèthat située à Paris is à both a space ofédié to la roasting and sale of coffees, but also offers a professional training of 30 hours to learn the basics of barista profession. Barista roaster training allows to'acquélaugh at solid compétechnical skills but also théorics like l'analysis of coffee quality, éstudy the production specifications à the cup, connaîbe scrupulously the conditions éecological and géographic in which have été cultivés the beans from coffee trees to be able to advise the client as well as possibleèthem.

Whateveréschool or training chosen, if you want to train yourself to achieve good coffeeés, know that you will need to technicalityé (transformation, cooking of beans in coffeeé torréfié, machine maintenance), d'analysis and d'a commercial spirit (for éstudy the marketé, choose the right products, réalign and follow a business plan).

You are not a barista, but you still want make an excellent coffee at home ? No problem ! At Kabioca, all the work of the baristas is locked in our natural and biodegradable capsules, specially designed for release the best of coffee aromas in your cup. Our organic coffees from fair trade, will give you a moment of pause with subtle tastes.

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Espresso, Hazelnut, Ristretto ..., find the different types of coffee in this guide

KAPA REYNOLDS

Around 2,3 million cups of coffee are drunk every minute around the world! Black coffee, hazelnut coffee, cream coffee, ristretto, macchiato, latte, au lait, cappuccino, long, moccaccino… There are almost as many coffee recipes as there are drinkers. Many variations have emerged over time. Let's discover together 7 types of coffee. 

Black coffee or espresso

Also called espresso, the very strong little coffee that everyone knows is obtained from a percolation of ground coffee beans in a small amount of boiling water. Thus, for 7g of ground grains, count 30 to 60ml of hot water at 9 bars of pressure. This pressure is very important, because it is this which forms the fine golden foam on the top of the coffee that we appreciate so much.

La black coffee quality also depends on the machine you are using. This is because freshly ground beans will not reveal their aromas in the same way, depending on the device you are using. The right machines guarantee quality espressos.

Black coffee was originally invented by the English but has been perfected by the Italians who nickname it espresso (because of its speed of elaboration). The extraction time for a cup is between 20 and 25 seconds.

This convenient process and its high caffeine content have made it a favorite for the coffee break at work. Black coffee, as its name suggests is strong enough, it is aimed at lovers of pure coffee. Of course, you are free to add sugar or not to sweeten it.

cafe kabioca ristretto espresso creme

Ristretto coffee

As its name suggests in Italian (ristretto = tight) le Ristretto is tighter than the traditional espresso, the ristretto is also for those who like their strong coffees. The preparation of a ristretto is almost identical, except that the ristretto is much more in a hurry and requires half the water to make it. For 2g of ground coffee, count a maximum of 7ml of water. 

The ristretto is also a must for coffee break and breakfast to start the day.

Cream coffee

For people who would find too strong black coffee or ristretto, the cream coffee will bring you more sweetness. Cream coffee is actually an espresso to which cream has been added.

Produced with 60ml of espresso for 30ml of thick cream which melts on contact with the coffee, the cream coffee removes the full-bodied appearance of black coffee and giving it more smoothness without depriving it of its aromas.

Hazelnut coffee

Hazelnut coffee, also very popular with consumers, is an espresso to which you simply add a dash of milk. To achieve a small traditional hazelnut coffee, pour 15cl of coffee into a cup and add 1cl of milk. Your drink will then take on a pretty nutty color.

Macchiato coffee

Little brother of cappuccino, coffee macchiato consists of an espresso base dressed in a delicate milk foam. The latter, also called the milk microfoam technique, is composed of tiny bubbles giving it a lot of creaminess. This foam is obtained after an injection of pressurized steam into the milk.

kabioca cafe marchiaddo

Le macchiato coffee is traditionally served in a large cup where you first pour a double or short espresso, then milk froth and sometimes a hint of milk. For the greediest, it is also possible to add small chocolate shavings or cocoa powder on the foam. 

Cappuccino

Cappuccino is often appreciated for its sharp sweetness with stronger coffees. Usually served in a large cup, it is made up of 3 ingredients in equal parts: an espresso, milk and milk froth.

kabioca cappuccino-capsule-organic

Thus, for 60ml of espresso we will add 60ml of hot milk then 60ml of milk froth on top. You can also sprinkle the whole thing with a touch of cocoa, for even more indulgence. 

The hit coffee

The smoothie is the refreshing version of espresso, ideal on hot summer days. This simply consists of 60ml of cold coffee served with ice cubes (and sugar according to everyone's taste) to obtain a thirst-quenching drink.

coffee shake organic capsule compost

Whatever shape you want, Kabioca coffees with their rich flavors, and their balanced body allows you to develop the base express or lungo from your favorite coffee

The flavor of your coffee also depends on the varieties chosen: arabica, robusta .. but also of its origin and its roasting.

Whether you prefer a strong coffee, a latte, a cappuccino, a mocha (more often called chocolate coffee in France), there is bound to be the coffee that suits your palate and your tastes.

Love coffee, but don't know which variety to choose? Do not hesitate ! We offer you Multipacks of 50 coffee capsules, containing 5 kinds of coffee to test our different references. 

 

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Arabica or robusta: which coffee to choose?

KAPA REYNOLDS

Both from Africa, Arabica and Robusta are also the most popular and cultivated coffees in the world. But what are the differences between Arabica and Robusta? What is the best coffee? Kabioca reveals in detail the origins and flavors of these two species of coffee.

The difference between Arabica and Robusta

If their origins are common and both species of coffee come from Africa, Arabica coffee comes from the Ethiopian highlands, while the Robusta coffee grows in the Congolese forest, in Côte d'Ivoire and also in Uganda. Vietnam is also positioned today as the largest exporter of Robusta.

source: Wikiversity

Arabica coffee, rich in aromas

Arabica coffee comes from the most widespread species of coffee tree in the world, located as the name suggests, from the peninsula arabic. It is indeed, at Yemen that the first café would have seen the light of day and that Arabica would have been eaten and tasted for the first time. It exists today nearly 200 kinds of Arabica listed in different varieties such as Maragogype or Moka, themselves split into several types such as Djimmah, Sidamo or Harrar ...

Le coffee tree Arabica, native to Yemen, is a slender tree growing gently in the highlands, between 800 and 2000 meters above sea level on soils rich in minerals (essential elements for its remarkable aromas). Arabica coffee likes mild, humid and shady climates and fears harsh climatic zones. It definitely prefers mild temperatures, between 15 and 24 ° C. Cultivation of Arabica coffee trees requires a lot of humidity and shadow areas. It is for this reason that one often finds large trees in the middle of Arabica plantations in order to protect them from heat and sun, while maintaining a good level of humidity.

More fragile than Robusta, the Arabica tree produces coffee beans that are low in caffeine (between 1,2 to 1,5%). Its oval and elongated beans, red, purple or yellow in color, offer fine, varied and pronounced aromas.

So, less full-bodied than the aromas of Robusta, Arabica coffee brings great finesse in the mouth and more developed aromas that suit more coffee lovers. Arabica coffee also represents 2/3 of coffee production in the world!

The most famous varieties of Arabica coffee are: Bourbon coffee from Brazil, Middle East, India and Indonesia and also Typica coffee from Latin America, closely followed by Tico, Blue Mountain , the Mundo Novo, the Caturra and the San Ramon. 

TO KNOW : The top 5 Arabica coffee producing countries are Brazil, Colombia, Mexico, Ethiopia and Guatemala.

Arabica or Robusta, which one to choose? 

Each type of coffee has its own aromas and character. Their flavors come from the climate, soil, altitude and how the grains have been dried and the way they were roasted by the roaster. So there really are differences between these two types of coffee and it is very difficult to know which is the best coffee. It all depends on your palate, your tastes and your caffeine needs.

If the French people tend to prefer Arabica for its aromas and finesse, Italians favor the power and intensity of a good espresso made with Robusta. 

Now that you know the difference between arabisa and Robusta, know that it is above all a matter of taste, but the main objective is to make you happy!

Discover our full range of Robusta and Arabica coffees. 

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History of coffee: coffee arrives in Europe

KAPA REYNOLDS

It has been a little over 4 centuries since coffee arrived on the European continent. If the consumption of these small grains has spread to the whole world and is now part of our daily life, it has not always been so. Let's discover together the origins of coffee in Europe.

Coffee and the Muslim world

After the discovery and cultivation of coffee trees in Yemen, the sultan of the Ottoman Empire who then reigned over a large part of the Mediterranean basin, Suleiman the Magnificent, undertook to domesticate the cultivation of coffee cherries and to control their roasting. The Ottoman people, in fact, regularly consumed coffee and the popularity of the nectar began to spread beyond its borders. 

It was in the 16th century that the first cafes emerged along the Mediterranean rim, the Middle East and neighboring regions of Mecca.. The introduction of coffee to the Islamic world, however, required a cultural consensus to determine whether the beverage was toxic or not and whether the beverage conformed to the Koran. 

Photo credit: museum rijksmuseum

Driven by pilgrims and Muslim mystics and by the prohibition of alcohol, places of conviviality called " coffee houses »Gained more and more ground. Thereby, this drink called K'hawah met with great success in the Muslim world.

Introduction of coffee in Central Europe

Afterwards, at the beginning of the 17th century, the Venetians, specialized in the spice trade between the East and Europe, imported coffee to Italy. Very popular in Venice, the coffee was still subject to controversy and some advisers of Pope Clement VIII asked him to ban it, declaring the drink unfaithful. Indeed, coffee beans, coming from Muslim countries were viewed with a negative eye by the various cardinals surrounding the pontiff. However, after tasting it, he finally decided to democratize his consumption et encouraged the monks to consume it. 

The oldest café in Europe, Café Florian located in Venice, Italy.
Photo Credit: Adobe Stock Photo

 

It was not until the end of the 17th century that England also began to import coffee, and English intellectuals met to discuss philosophy over coffee. From Cairo to Paris, via Constantinople, from many establishments dedicated to coffee opened like so many meeting places frequented by artists and intellectuals, like Montesquieu and Diderot.

Charles II, then King of England, took fright and declared the closure of these places where liberal ideas and pamphlets were shared between the various protesters of the time. However, in front of the people's mazarinade, the ban was quickly lifted, and so England counted 50 years later, nearly 2 cafes spread over the whole of British territory.

Arrival of coffee in France

The arrival of coffee in France, for its part, dates from 1644. Introduced from Egypt, in Marseille, thanks to a Marseille merchant, its consumption quickly democratized. And so was born, in 1671 the first public café offering coffee in the district of "La loge" of the Phocaean city. (now the stock exchange district, located between the Old Port and Belsunce).

A café in Montmartre in Paris during the 50s
Adobe Stock Photo Photo Credit

It was not until 1669 that the precious coffee beans arrived in the French capital. Paris did not experience its first roasted coffee beans until after the visit of Solimane Aga, emissary of Mehmed IV, Sultan of the Ottoman Empire. The latter, despite the failure of the attempted rapprochement between France and Turkey, offered King Louis XIV to taste the famous drink which had been spreading for several years in the various European courts.

Cheaper than chocolate, coffee will definitely be adopted by all social strata in the 19th century and the cup of black coffee, in the morning, will stand out as a classic, replacing the traditional soup.

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What to do with your coffee grounds? Our 8 recycling tips!

KAPA REYNOLDS

Are you a fan of black beverages for breakfast, after lunch, or even in the afternoon? We understand you! If our capsules are natural and biodegradable, you regret throwing away all that amount of coffee grounds contained inside?

You wonder if it is possible to reuse your coffee grounds ? Good news, from now on you will no longer throw away your coffee grounds without giving it a second life!

Discover our 8 tips and natural uses to take advantage of coffee grounds.

Uses of coffee grounds in the home

Absorb bad smells from your refrigerator

Does your fridge smell bad every time you open the door and you don't have vinegar or baking soda on hand to hide the cheesy smell? Do not panic ! Place a jam jar or bowl containing coffee grounds at the bottom of your fridge.

The coffee grounds will have a deodorizing effect and will eliminate bad odors. Consider changing the marc dès qu'it's getting too dry. Note that you can also rub your hands with coffee grounds after cutting a clove of garlic to neutralize odors. 

Remove fat from a pan

Did you know that coffee grounds are ideal for cleaning and degreasing a frying pan? This natural cleaner is indeed abrasive and absorbent and allows you to easily degrease your pans and kitchen utensils. To do this, put a little coffee grounds with a few drops of dish soap in the pan and rub lightly with a sponge.

Leave on for 2 to 3 minutes for the coffee grounds to absorb the fat. Remove with a sponge or absorbent paper then renew theexpErience and rinse.

Warning: the use of coffee grounds is not recommended for ceramic pans and non-stick poles.

Aging a sheet of paper

Just like tea, coffee grounds are great for giving a blank sheet of paper an aged look. Mix some marc with a little water then let your leaf soak for 1 minute and let it dry.

Finally, carefully remove the paper coffee grounds with absorbent paper.

Unclog your pipes

To remove plugs from your pipes, due to the accumulation of grease, without using corrosive products that are harmful to the environment, simply add coffee grounds in your sink. Then add a few drops of washing up liquid and 1 liter of boiling water on top.

This very simple trick allows you to prevent your pipes from becoming clogged and having to call on a plumber. 

The uses of coffee grounds in the garden

Repel snails and slugs

The coffee grounds turn out to be a formidable weapon to keep slugs and snails very easily from your plants. To do this, scatter coffee grounds around the plant. And that's all ! This natural and ecological anti-slug prevents you from spreading toxic products and pesticides in your garden. 

Changing the color of hydrangeas

Did you know that adding coffee grounds to pieds of your hydrangeas allows you to make them blue?

Indeed, coffee grounds change soil pH by increasing its acidity. To make your flowers turn blue, simply transform an alkaline soil with this natural method.

Strengthen your plants and enrich your compost

The use of coffee grounds is ideal in a garden. Some plants like roses, hydrangeas, strawberries, raspberries and tomatoes like theacidityé. Disperse coffee grounds directly on the ground or even with the water from your watering can. 

Also, if you have a vermicomposter to sort your organic waste, pEnse to throw and mix coffee grounds in your compost to improve it and make it a natural fertilizer very useful for bringing nitrogen to your vegetable garden. 

Keep cats away from plants

Félix loves to pee in your plants? No problem ! Mix coffee grounds with a few orange or lemon peels and regularly scatter the mixture in your flower pots or at the foot of your plants in the garden. This natural repellent barrier prevent animals from starting their stupid things again.

Cleaning product, natural scrub, natural wood dye, soil rich in nitrogen, phosphorus and potassium ... The virtues of coffee grounds are multiple both for domestic uses for beauty care or for maintaining your garden.

You can also choose to read your future at the bottom of your cup by interpreting the traces left by the coffee grounds, but this divination process is a little more complicated to explain to you and is outside our field of expertise! 

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History of coffee: the birth of the first coffees

KAPA REYNOLDS

Every morning millions of people start their day with a cup of coffee, but do you know the story behind this globally consumed drink? Discover the mysterious and legendary history of the most consumed drink in the world after water.

The master of the Sufis Ali ben Omar al-Shadili in Ethiopia

There are different stories relating to the discovery of coffee. The first legend suggests that the true origin of the coffee cherry would come from Ethiopia, in the region of Kaffa. The master of the mystical order of the Sufis, Ali ben Omar al-Shadili, also nicknamed the "saint of Moka" would indeed have found berries during an exile in the desert. He would one day have offered a drink made up of coffee cherries infused in hot water, to the captain of an Indian ship. The latter would then have appreciated the flavor of the coffee.

The story also goes that the Yemenis would have taken Ethiopian coffee plants in the 12th century, to carry out a roasted coffee trade in the Harrar, a veritable market place and historical center of the development of Islam.

The Khaldi shepherd and his goats in Yemen

Coffee farm in Yemen

If the real origins of the first coffee are unknown, another legend also feeds popular beliefs. It is that of the Kahldi shepherd of Abyssinia in the 8th century. The story goes that the first coffee was arguably grown in Yemen after being discovered by a shepherd who used to graze his goats in the Djebel Sabor, in the highlands of Yemen.

It was then that he noticed one day that his animals seemed much more lively than usual, that they were frolicking and jumping everywhere, day and night. After observing them for several days, he noticed that they were feasting on small red berries that looked like cherries. These came from a shrub: the coffee tree.

Intrigued, the shepherd then made the decision to bring his famous treasure back to the monastery of Cheodet to tell the monks of the city about his remarkable discovery. The monks decided to boil the cherries from the coffee tree in water to drink the beverage.

Some time later, the monks Sciadli and Aydrus, in charge of the harvest of coffee kernels were surprised by the rain and placed the damp coffee branches in the hearth of the fireplace to dry them during prayer. When they returned, the roasted cherry pits had spread a delicious smell in the room. The monks decided to reduce the cherries to powder before infusing them in hot water. And that's how the first would be born roasted coffee.

Coffee has a somewhat vague origin

A coffee tree and its fruit

The history of the origin of coffee remains relatively unclear even if everything suggests that it is in Ethiopia that the first coffee plant was born in 850 AD, Koffea Arabica.

As in all legends, we will surely never know what the true origin of the coffee cherry is. Some see the root and origin of the word coffee in Kaffa, name of a historical region in Ethiopia, others in qahwa (wine in Arabic) or even in ka et afa (contraction of "God" and "plants of the earth").

If it is difficult to know which is the most authentic story and to precisely locate its origin, that caffeine drink nonetheless remains the most consumed with nearly 400 billion cups of coffee drunk each year, that's over 1 coffees every second across the world!

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