Coffee Maker Evolution

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There’s nothing like waking up to the fresh smell of coffee brewing in your coffeemaker. So, what do socks, vacuums, rammers, Mr. Biggins and physics have in common? They are all a part of the evolution of the coffeemaker.

Coffee makers started out being pots with a pointed pour spout on the top, a flat squat bottom with a trapper to stop the grinds getting into the coffee, much like the Turkish stovetop coffeemakers of today

During the 1600s & 1700s, coffee enthusiasts tried different shapes and sizes to create that magical cup of coffee devoid of grounds. This era’s shape had a bulging middle with a spout coming out of the center of the pot. It was a technological achievement separating the liquid from the grinds.

In 1780, Mr. Biggin became the revolution of the coffee world. Who is Mr. Biggin? Well, it is not a who, but rather, a what. Mr. Biggin was a coffeepot built with a filter, shaped like a tea cosy, which sat inside the pot. It was originally called “bagging” and it has been reported that the name “Mr. Biggin” allegedly came about because of the poor use of English. It was shaped like a tall, oval teapot with a spout at the bottom. Rumor has it that this coffeemaker was invented by someone using a sock as a filter. However, this method wasn’t an exact science. If the coffee grind was too fine the water could not break through the coffee filter; it would just swill around the sides. If the coffee was too course the water wouldn’t brew the coffee, but it would just run straight through the pot. Another problem with Mr. Biggin was that the cotton, burlap or wool of the filter would rot and flavor the coffee.

So, in 1802, a metal coffee filter was born in France. The metal coffee filter wasn’t really like the metal ones we have today. All it did was spread the water more evenly so there were still problems with floating grinds.

Then came the rammer. The coffee maker patent was given in 1802 and it compressed the level of coffee without crushing it.

Madame Vassieux of Lyon, France was one of many women to create technological achievements in the world of coffeemakers. She used the laws of physics to create the coffee maker. It held water in a bottom bowl and boiled it and forced the water to the top bowl to meet the coffee grinds. When it arrived at the top, the heat source was away from the mixture and the steam condensed in the lower part of the coffee pot and created a vacuum to suck the brewed coffee down into the lower chamber. Hence, the evolution of the vacuum pot. Some vacuum coffee makers were made of metal or glass. Glass, wasn’t as strong as it is today, would blow up. New patents for safety valves, tilt pour spouts and in 1859 a cup gradiation mark was invented (Raparlier Vacuum Pot); making it easier to know how much coffee would be brewed.

The Raparlier vacuum coffee pot got rid of the problem of rotting, dirty filters by using disposable filters made of hemp. US company, Silex, mass produced the vacuum style coffee pot in the mid 1900’s and this type of vacuum coffee pot lasted till the 1960’s (also called a hydropneumatic coffee pot).

Another style of vacuum pot was created during the same period. It had the two bowls side by side. It was known as a balance beam pot. However, the difference between it and the original vacuum pot was when the balance beam’s coffee filled the brew bowl it would extinguish the heat source by changing its weight.

The percolator, created about the same time, was also a technological advancement for its era and its design is still on the market today. About ninety percent of Americans drank coffee using a percolator in the 1930’s. This method made the coffee taste burnt as the coffee was continually boiling.

The French had a lot to do with the evolution of coffee makers and are credited with creating the French Press (also known by the brand name, Bodum, by cafetiere or plunge pot) during the same time period as the percolator and the vacuum coffee pot. It combined the boiling water and coffee into one coffee pot and a plunger, with a filter, pressed the coffee grounds down to the bottom of the pot and separated it from the water. It was a great method because you could control the strength of the coffee. It was simplistic and it has survived the test of time.

From Mr. Biggins to Willy Brandl…the evolution of the coffee maker was about to meet high tech. Brandl created the first electric coffee maker. It had a small mercury float switch which turned off automatically when the water was low in the coffee machine.

The drip coffeemaker was created by Melitta Bentz, a German Housewife, around 1910. Bentz found the coffee grounds were always floating in her coffee so she tried using her son’s notebook blotting paper as a coffee filter. The Melitta drip coffeemaker was first marketed around 1960 in Germany. There are basically two types of drip coffeemakers: one heats the hot water in the machine and the other has heated water poured into it. Also, one type has a heated plate to keep the coffee warm (and burn the coffee over time) and the other is insulated, to keep cool temperatures out, to keep the coffee warm for a limited amount of time.

Today, there are many different coffee maker styles, coffee maker brands and coffeemaker technologies to choose from and I’m sure there are still people using socks to filter their coffee in a pinch.

Coffee Processing

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How does coffee from around the world end up in your cup? It is not as simple as just growing, picking and packaging the beans. There is a huge science aspect to coffee preparation and processing.

The type of bean is important; whether it is Arabica or Robusta. First of all, the coffee plants are grown in plantations and harvested. This is not an easy job. There are sometimes droughts, insect infestations, mold issues and the unfavorable conditions of too much rain or sun. There are things to identify like pruning to ensuring a healthy crop, the distance between the plants so they can cross pollinate, the type and acidity of the soil, animals and ground water conditions. Plus, there’s fertilizers, chemicals etc. and if the plantation wants to grow organic coffee there are many other things to consider.

The coffee cherries (bean cover) are either hand picked or harvested from the ground. There are a few machine harvest plantations, but not many. Beans are then sorted by color, size, ripeness and sometimes by gravity (floating in water). The coffee cherries are either red, yellow or brown in color. The coffee bean is then pulled out of the cherry usually by hand, but sometimes by using a spinning drum (centrifugal force). The resulting bean itself is green and can be tinged with blue, red-brown or grey. Most often there are 2 coffee beans per berry, but there are one bean per cherry varieties called pea-berrys. It takes 5 lbs of coffee cherries to create about 1 pound of beans. The unsavory beans are removed.

There are now 2 methods of coffee bean processing:

The dry method: The resulting beans are then cleaned and dried, either using heat from the sun or forced air heating. This method can be damaging to the bean.

The wet method: A fermentation process occurs with the mucilage (the outer layer of the bean) similar to the making of alcohol. The fermentation eats the mucilage away in a natural process and is washed away. It doesn’t damage the bean and are considered a higher grade; thus these coffee beans have a better taste and cost more.

After this, the green beans are put into burlap sacks for coffee roasting.

History of Coffee

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While you are sipping your coffee in the morning do you ever look out the window and say to yourself, “I wonder where coffee came from? What the history of coffee is? Or, I wonder how coffee has played a part in world politics?” To be honest, I haven't. I never really thought about it or really cared (to be that honest), but after doing some research for this site I found it to be quite interesting and a great way to start a conversation at the coffee shop when you are with a dullard. So, to prep you for that ever-so-exciting date you met online…

here, as you've never really wanted to know, is the history of coffee:

* About 900 BC Arabian Doctors used coffee as medicine, but there is no historical record before
that date.

* The coffee plant originated from Ethiopia and rumor has it that goats from 300 AD played a vital role in the history of coffee. The story is: Kaldi an Ethiopian Goatherder found that his goats had more energy after eating certain red berries. He tried them and found they gave him energy and promptly told monks at a nearby monastery who found they stayed awake after late evening prayers. They told two friends and so on, and so on, and so on until the monks gave the info to Islamic pilgrims on their way to Mecca and Medina. (It does make me wonder if you made a goat eat strictly coffee beans and milked it if you would have some sort of café au lait beverage ready to go?)

* As more people came to drink and eat coffee beans a coffee plantation was cultivated in Yemen, then spread to Arabia and Egypt.

* In 1445, it was ruled that Turkish women could divorce their husbands if the didn't provide the daily coffee quota.

* In the 16th Century priests asked Pope Clement VIII to ban the evilness known as coffee. The Pope declined and baptized it instead. Making it 1-0 for the goats.

* Around the 1600's, the founder of Jamestown, Virginia, Captain John Smith, introduces coffee to North America.

* Finally, the 1st coffeehouse opened in London, England in the 17th Century. These coffeehouses were the first to come up with the tipping system. There would be a box out on the counter, which read, “To Insure Prompt Service.”

* The Ottoman Empire banned coffee drinking, in 1656, and people caught during the prohibition were dunked in the Bosphorus straits encased in a leather bag (probably made of goat).

* Just over 10 years later, a Turkish Ambassador introduced Louis XIV to the delights and coffee infiltrates Europe

* In 1670, Boston's Dorothy Jones became the first American licensed coffee trader.

* Then a mere 5 years later the “Women's Petition Against Coffee” was established in London, England. Women were not allowed in coffeehouses and called coffee heathenish.

* Paradoxically, coffee was introduced to Java in 1690.
* 1714 a greenhouse was built to protect a coffee plant given to Louis XIV as a gift. This particular coffee plant is said to have been the “stock” of all coffee plants in Latin America today.
* “If I can't drink my bowl of coffee three times a day, then in my torment I will shrivel like a piece of roast goat.” This is from Bach's Coffee Cantata which premiered, in 1732, at Zimmerman's Coffeehouse in Leipzig, Germany. Poor goat's start the trend and end up like coffee; roasted.
* 18 years later handles for the bowls were invented in Europe. The trend of sticking out your little finger, while sipping, also began.
* 1791 a successful slave revolt took place at coffee plantations in Haiti.
* The first espresso machine was invented in France in 1822 and half a century later, housewife, Melitta Benz invents the coffee filter.
* From 1861 to 1865, US soldiers in the Civil War had Shapes' Carbine Gun's installed with coffee grinders in their buttstocks (and no, I'm not kidding).
* 1881- The Hills Brother's Coffee Empire is started in San Francisco, by Austin & Reuben Hills, when they purchased a coffee shop. They introduced the US to grocery store coffee instead of village roasters. They packaged their Hills Coffee in a vacuum can.
* The abomination (in my opinion) of instant coffee was invented by a Japanese-American Chemist, in Chicago, in 1901.
* Two years later, decaf was invented by a German Coffee Importer. He called it, “Sanka.”
* 1946 - Achilles Gaggia develops first cappuccino machine. He named it “cappuccino” after the color of a Capuchin Friar's hat.
* The UN established coffee export quotas in 1962.
* In 1989, world coffee prices plunge.
* Currently, Brazil is currently the world's largest coffee producer. Next comes Vietnam, Colombia and Indonesia.

Coffee Info and Cool Coffee Stuff

Cool coffee stuff is really a misnomer, unless you like iced coffee. So, should I call this page Hot Coffee Stuff or is that redundant? Although, coffee is cool, but not necessarily cold. Anyway, I know I blather in a stream of consciousness, but let's get to the point.

Coffee History: I know you want to know about goats, divorces over coffee allowance, what the anagram TIPS stands for, how women petitioned against coffee and how Melitta Benz was a great inventor beyond her time. There are many other historical coffee treats to read.

Coffee Processing: How the heck does the black stuff get in your mug without rotting on its adventure across the sea?

Coffee in Another Language: Ever go away someone and feel like a twit because you have to point, or make crazy gestures with your hands (and eyes for some reason)? Well, my ever growing list of how to order coffee in a different country may come in handy. If you know anymore please, please let me know. I hate feeling and looking foolish.

Coffee Maker Evolution: Mr. Biggins, physics, rammers, socks and vacuums… no, this isn't a pornographic part of the site. There are no beans doing a peel. Read this section its pretty interesting and makes for a great trivial conversation.

To be honest, I think almost everything to do with coffee is cool. I thought about putting the Cat Crap Coffee Page in this section, cause really it is kind of cool in a disgusting way. I thought putting my favorite coffee maker, The Cuisinart Grind & Brew, in this cool coffee stuff section cause it is wayyyyy cool and I thought about putting pictures of me drinking coffee because after all, I'm cool and so is my cool coffee stuff.

Coffee Taste Faults

Like wines, there are faults in coffees of all grades due to different causes. I am not talking about coffee bean classification faults, but rather, the following faults with help from the SCAA (Specialty Coffee Association of America):

Aroma Taste Faults can be described as:
Tipped
Scorched
Baked
And then broken down by:
Cereal-like
Biscuity
Skunky
Cooked
Charred
Flat
Dull
These faults are usually created by poor roasting techniques.

The otherexternal changes are:
Dirty
Groundy
Earthy

And then broken down by:
Fresh Earthy
Wet Soily
Humusy
Mushroomy
Raw Potatoey
Dusty
Grady
Barny
These faults are due to fats absorbing odors.

The other internal changes are:
Fermented
Rioy
Rubbery

And then broken down by:
Sauerkrauty
Leesy
Acerbicy
Iodiney
Carbolicy
Acridy
Butyl Phenoly
Keroseney
Ethanoly
These faults are due to acids changing chemically.

---------------------------------------------------------

Taste Faults:
Grassy Aged Woody
And then broken down by:
Green
Hay
Strawy
Full
Rounded
Smooth
Wet Paper
Wet Cardboard
Filter Pad
These faults are due to the loss of organic material.


External Changes in beans:
Baggy
Moldy
Musty

And then broken down by:
Mineral Oily
Fatty
Carvacrol
Concretey
Mildewy
Mulch-like
Yeasty
Starchy
Cappy
These faults are due to fats absorbing tastes.


Internal coffee bean changes:
Sweaty
Hidey
Horsey

And then broken down by:
Butyric Acid
Soapy
Lactic
Tallowy
Leather-like
Wet Wool
Hircine
Animal-like
Gamey
These faults are due to fats changing chemically.

Clean your Coffee Maker

It’s important to clean your coffee maker to get the correct coffee bean taste because bitter, stale oil gloms onto the glass, meta and plastics parts.

You may think I’m off my rocker, but the best thing to clean out your coffee maker is Polident – I kid you not. Removes stains a treat; it also doubles as a great cleaner for stained wine glasses. Its effervescence gently removes stains and other coffee glommage and it is, obviously, completely safe incase of ingestion.

Or use a detergent, like Tide, and soak 3 to 5 tablespoons with hot water, for cleaning your coffee maker. You must ensure you rinse it well. Before consuming any coffee from it ensure you run water through it, many times. Then give the first cup to your secret enemy and watch to see if they come out ok after the cleaning of your coffee maker experience.

If you have calcium stains in your coffee maker add one part vinegar to two parts hot water and soak to decalcify it. I do this about once a month anyway, even with the charcoal filter in my Cuisinart.

There are many commercial coffee maker cleaners to use. I personally have not tried any, but I hear they work well. About once a year I do put CLR through my coffee maker to clean it, but I spend a lot of time rinsing. I usually do it on a Sunday because that way I don’t have to be grouchy at work and I can nap all day.

To clean the exterior of your machine, read the manufacturer’s instructions. Some kitchen cleaners work fantastically, but it may also wipe off the brand name etc.
Coffee Forums

Coffee Cupping

So, you like spooning. Have you tried cupping? Cupping is the technical term for the process of tasting coffee. Coffee is tasted to evaluate its good and bad qualities. Like wines, coffees have different tastes and faults depending on the growing regions, like the way the coffee trees are grown (soil type, weather conditions, fertilizers etc.). Read the section of coffee tasting terms before you start. Coffee is judged by acidity, aftertaste, aroma, body, flavor and fragrance. Again, like wine, there are strict guidelines to the process of cupping coffee:

* Recording is probably the most important factor in coffee cupping. Please see the coffee cupping recording sheet to start your own coffee analysis.

* Set the table with 6 to 10 cups in a triangular shape. Above the top of the triangle place a sample of the roasted bean and the green coffee bean for a visual analysis. Expert cuppers generally cover these up until after the coffee has been tasted.

* The sample itself must be exactly the same for all coffees. Ensure you equipment is sterile, use 2 tablespoons of freshly roasted coffee and grind the coffee immediately before the cupping session, preferably with a burr grinder, to a medium grind.

* Put the grinds in each relevant cup.
* Smell the coffee for fragrance. Smell grounds before the water is added.

* Add hot water to a glass of spoons (to keep the spoons the same temperature as the coffee) and add 55g of hot water in each cup. Smell the coffee for aroma. Do not touch the cup. Write down your initial aroma thoughts.

* After a minute or two put your nose over the cup and push the coffee grinds down with the heated spoon. This is called “breaking the crust.” This is the best time to get an accurate aroma sense. Write it down.

* Now the best part! Tasting. When the coffee has reached room temperature slurp the coffee off the spoon and breathe deeply through your nose. Breathing is important to allow the coffee tastes to cover the tongue to reach all of the taste buds (salt, sweet, bitter & sour) and the smell will get into the nasal passage. Also, swoosh it round. Spit the coffee out. Record your flavor, acidity, aftertaste & body observations. Try this coffee again when cooled.

* Then rinse your mouth, spit like you’re in a Western and try the next one.

Coffee recipee : Gourmet Coffee

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if you like coffee and you think to yourself, “What else can I do with the black gold?” The best alternative option for coffee is alcoholic coffee drinks, the “special coffee” drinks like cafe au lait or even coffee cake. Coffee cake is good when real coffee is added as it blends the sweetness of cake with the dynamic roast of coffee. Chocolate covered coffee beans are also addictive and my, my, my are they fantastic!

this recipe must try with a quick list of coffee recipes for you to try at home. If there are any coffee delights you have tried . I’d be happy to add them and even happier to try them, plus we’ll give you your own byline and if you invent something maybe even name it after you. Oh, imagine the caffeine-coated fame and glory.

Quick Coffee Recipes

* Cafe Latte: 1 shot espresso with steamed or frothed milk 1:3
* Cafe au Lait: 1 shot of coffee to 1 shot of milk
* Cappuccino: equal parts espresso with steamed, or frothed, milk
* Americana: 1 shot espresso & hot water (6-8 oz)
* Cafe Moca/ Moccaccino: cappuccino or café latte with chocolate syrup
* Espresso con Panna: Espresso with whipped cream
* Macchiato: espresso with milk foam on the top, served in espresso cup
* Cafe Breva: cappuccino with half and half

Alcoholic Coffee Recipes
Sometimes known as Specialty Coffees, in some there parts.

I haven’t included the measurements here because the best way to experience these fantastic coffee tastes is to experiment; like when you were in your Grade 12 chemistry class (without the frogs and sulfur).

* A Winer’s Coffee: Muscadet wine blended with a dash of sugar, coffee, cinnamon and orange peel.
* Irish Coffee that clicks its heels: Irish blended whiskey, coffee, pizza (no, not pizza…just trying to see if you’re paying attention), brown sugar and whipped cream. Rim the mug with sugar and sprinkle the whipped bundle of love with chocolate crumbles.
* The Gabitous: Baileys, Crème de Menthe and Crème de Cacao with a splash of coffee, in a tall glass, rimmed with sugar and filled with ice. The odd maraschino cherry or paper umbrella wouldn’t go amiss here.
* N’Orleans Coffee: Coffee, cognac, Benedictine, cloves and sugar.
* The Nelmes: Thick Turkish coffee layered with cream and dashed with Baileys. Use a glass, pour ingredients individually on a spoon to get colored layers and drizzle with Brown Cow chocolate syrup. Sprinkles are good too.
* Starbuck’s Coffee Liquor: It isn’t sold in Starbuck’s only in places licensed to sell alcohol. Just drink it neat or on the rocks. Or throw it into a Starbuck’er: Dry vermouth and Starbuck’s coffee liquor…it’s rejolting!
* The Anna Bella Martini: 1 shot of classic Italian espresso, 1 shot of Godiva liquor, 2 shots of chilled vodka… Shake with ice and decorate with a few floating chocolate covered coffee beans…Bellissimo!

* Your Own Ratamatazz: Blend coffee with a few of these alcoholic beverages for a nice winter warm-up. Serve it cool over ice, blend with cream and wowee…good and fun.

Creme de Cacao
Creme de Menthe
Frangelico
Tia Maria
Jack Daniels
Southern Comfort
Baileys
and your favorite drink

May’s Coffee Cake Recipe

It doesn’t have to have coffee in it, but it is more of an accompaniment to the real deal. May’s Coffee Cake is to die for and you can replace the walnuts for cherries, blueberries, almonds or chocolate and top with brown sugar blended with cinnamon and butter.

* 1 ½ cup of all-purpose flour
* 1 box of pudding mix (instant… banana is my favorite)
* 1 tbsp of baking powder
* 1/3 cup of butter
* 1 egg
* ¼ cup of sugar
* ½ teaspoon salt
* ½ a cup of walnuts

Beat the butter, sugar and egg. Blend in the flour, salt, baking powder, milk and pudding mix. Ensure the soon to be coffee cake has an even consistency. Stir in walnuts and bake in a loaf tin at 375° F for 20-25 minutes. Cool, pick-off cat hair and eat. Drink with your favorite coffee roast, like Seattle’s Best!

Makes one loaf or 12 muffins.

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