Curiosities about coffee: history, roasting, and rare coffees of the world

Coffee represents much more than just a simple beverage: it is a cultural phenomenon that has shaped rituals and social spaces around the world. For centuries, coffee shops have been meeting places where ideas, conversations, and relationships intertwine, stimulating not only the senses but also the mind and community.

Founded in 1931, Caffè Verri is a historical witness to the roasting tradition, embodying the essence of this culture. Through our experience, we carry on the local tradition, always dedicated to artisanal perfection. Our page "About Us" tells the details of this journey that has been ongoing for decades, linking the past and present with a love for coffee.

This rich history allows us to analyze in depth not only the origins and legends surrounding coffee but also to appreciate its transformation over time, contributing to its unparalleled reputation in the world.

Origins and Legends of Coffee: Myths and Evidence

Among the fascinating legends that fuel the origin of coffee, that of Kaldi stands out for its charm. Kaldi, an Ethiopian shepherd, is said to have discovered the stimulating properties of the beans when he saw his goats energized after eating them. Although this story, passed down through the centuries and first reported in 1671 by Fausto Naironi, is captivating, it should be considered a popular tradition rather than a historical fact.

Moving from legends to historical data, the first concrete traces of coffee cultivation and consumption date back to Yemen, in the Mocha region, between the 14th and 15th centuries. In the following centuries, coffee shops spread throughout the Islamic world, paving the way for the arrival of the beverage in major European capitals like Venice at the end of the 16th century, London in 1652, and Vienna shortly after 1683. Sources such as historical encyclopedias and archives of the British Library document these key milestones.

With this background, the rich universe of surprising curiosities that coffee continues to reserve for those who know how to look beyond the simple steaming cup opens up before us.

Surprising Curiosities About Coffee

Coffee is not just a beverage: it also hides curious stories and intriguing data. For example, Finland holds the world record for coffee consumption per capita. According to the Statista database, Finns consume about 12 kilograms of coffee per year per person, which is 3-4 cups a day.

Other interesting curiosities about coffee:

• Coffee City: Trieste is renowned for its long tradition of coffee consumption, with historic coffee shops and an important Italian coffee culture.
• Coffee-loving Animals: The civet, a small Asian mammal, is famous for Kopi Luwak, made from beans that pass through its digestive system, as documented by Clarke and Macrae in their book on coffee technologies.
• Sky-high Prices: Kopi Luwak can cost between 100 and 600 dollars per pound, while Black Ivory coffee, produced in Thailand with the help of elephants, can reach up to 1,200 dollars, according to the producer's official website.
• Etymology: The word "coffee" has Arabic roots, likely deriving from the term "qahwa" (Treccani).

How Roasting Affects Aroma and Taste of Coffee

The roasting of coffee is crucial for the aromatic and sensory complexity of the beverage, thanks to chemical transformations that occur at high temperatures. One of these is the Maillard reaction, which occurs between amino acids and sugars, creating unique aromatic nuances and reducing acidity. Then there is caramelization, where sugars break down, contributing to the color and sweet flavor of coffee. Finally, pyrolysis, which, through thermal decomposition, increases the body of the coffee.

Temperature and Roasting Levels

The roasting levels are determined by the internal temperature of the bean at the time of discharge. For light roasts, the bean reaches between 196°C and 205°C (just after the first crack) maintaining high acidity and floral notes. Medium roasts, between 205°C and 215°C, offer a balance between sweetness and acidity. Finally, dark roasts, from 215°C to 230°C, enhance chocolate notes and a full body. These references align with the standards of the Specialty Coffee Association (SCA).

Sensory Consequences and Practical Signs

Each roasting level leads to specific sensory differences. A light roast retains citrus notes and a lively acidity, ideal for Arabica varieties that want to highlight these qualities. A medium roast balances sweetness and body, while a dark roast offers a denser consistency. Practical indicators to recognize these stages are the color of the beans, with darker phases tending to show a greater presence of oils on the surface and, of course, the sounds of the "cracks" that develop during roasting.

All these elements interact to create a unique aromatic profile for each coffee. The relationship between the roasting method and the final flavor opens the doors to exciting worlds of exploration, as can be discovered by delving into the allure of whole bean coffee available from Caffè Verri.

Kopi Luwak and the Market for Rare Coffees

Kopi Luwak is one of the most unique coffees in the world, produced through a rather unusual process. These beans are ingested and then expelled by the civet, a small mammal. During the gastrointestinal transit, enzymes act on the beans, chemically transforming them. From there, they are collected, carefully cleaned, and finally roasted, introducing a peculiar aromatic profile that fascinates many rare coffee enthusiasts.

There is a clear distinction between wild-harvested Kopi Luwak and that derived from farms. Beans obtained from wild civets are much rarer and can be verified through specific certifications, while farmed production raises ethical concerns. Intensive farming often causes stress to the animals and unsustainable living conditions, raising concerns about the well-being of civets. For those who wish to support more ethical practices, it is essential to look for evidence of sustainability and reliable certifications.

The price of Kopi Luwak can vary significantly, reaching several hundred euros per kilogram, with market volumes decidedly limited. Other rare coffees, such as Black Ivory or single-origin micro-lots, share a similar exclusivity, even though they come from different production processes.

Italian Tradition and Practical Experiments to Do at Home

The history of coffee in Italy is a blend of innovation and tradition, which finds its highest expression in the moka and espresso. The moka pot, invented by Alfonso Bialetti in 1933, has become iconic in Italian homes due to its ability to bring bar-like coffee directly to the home stove. On the other hand, the espresso machine, whose first patent dates back to 1884 by Angelo Moriondo and later perfected by Bezzera and Gaggia, has transformed coffee preparation into an art. These historical elements can turn into an opportunity to experiment at home with the differences in extraction and freshness.

To test your skills, we propose three experiments to try without the need for professional equipment. Start with the moka: use a medium-fine grind, dosing between 7 and 10 grams for a 120-150 ml cup and let it brew for 4-6 minutes. Then try with espresso: choose a very fine grind, with a dose between 7 and 9 grams for a single shot of 25-30 ml and a brewing time of 25-30 seconds. Finally, try a filter: here we opt for a medium-coarse grind, with 15-18 grams for 250 ml and a contact time of 3-4 minutes. Experimenting with these variations will allow you to appreciate the subtleties of each method.

Another crucial aspect is the storage of the beans. Use an airtight container, away from light and moisture, and consume the coffee preferably within 2-3 weeks of opening to maintain maximum freshness. Recognizing a fresh blend is simple: look for a uniform color of the beans, smell a robust aroma, and check how easily they grind.

A Journey Through Coffee Curiosities

Our journey through coffee curiosities has shown how crucial it is to know its historical roots and preparation techniques. This understanding enriches the appreciation for every cup we enjoy.

Do you want to savor the taste of coffee from an artisanal roastery? Explore the Caffè Verri Collections to discover our categories of blends, beans, and capsules.

Frequently Asked Questions (FAQ) About Coffee

Who discovered coffee?

It is said that an Ethiopian shepherd named Kaldi discovered the energizing powers of coffee after noticing the lively behavior of his goats that ate coffee berries. This is a popular legend; the actual historical origins are less clear.

Which country consumes the most coffee in the world?

According to available data, Finland leads in per capita consumption, with about 10-12 kg per person per year, a tradition rooted in their lifestyle.

Difference between Arabica and Robusta?

Arabica has a more delicate and aromatic flavor, while Robusta is more bitter and full-bodied. The caffeine in Arabica is about 1.2%, compared to 2.2% in Robusta, significantly influencing the tasting experience.

How many cups of coffee a day? Health guidelines suggest that a caffeine intake of up to 400 mg per day is generally safe for healthy adults, equivalent to about 3-4 cups. Consult a doctor for personalized advice (source: ISS).

What is Kopi Luwak and why is it expensive?

Kopi Luwak is a coffee produced from berries digested by civets. Its rarity and unique collection process increase its price. However, there are ethical issues related to production to consider.

How does roasting influence taste?

Roasting transforms the characteristics of coffee: a light roast retains more aroma and acidity, while a dark roast offers more intense and bitter notes. Explore further details in our dedicated section.