|
Once upon a time in America, there was drip or
instant, milk or sugar. Folger's was the name of the game. Then, from Australian
Skybury to Kenyan Peaberry, from Kona to Barcelona, the world exploded with
options. Today there's enough variety in choices of blend, country and style to
boggle the greatest coffee aficionado.
Of course there is Brazil, the world's largest producer for more than a century.
Not surprising considering a third of its landmass is suitable for coffee tree
growing. This South American powerhouse produces wonderful aromatic blends from
Bahia and Minas Gerais.
Colombia, perhaps even better known--even though second in volume--makes a
light, sweet delight that comes in 'supremo' or 'excelso'. The coffees made from
Popayan or Narino are surpassed nowhere.
looking beyond the giants
But beyond these two giants of coffee bean production
there lies a world of different blends that add their
own distinctive colors to the spectrum of choices.
Mexico refuses to bow down to its better known South or
Central American cousins. The small beans grown there
produce a delicate body and light acidity, giving the
coffee a mellow flavor. And Cuba, with its extremely
strong cafe cubano -- drunk like a shot of tequila --
joins its Spanish relatives for a jolt.
Indonesia is well-known for its finely aged coffees,
where the warm, damp climate slowly produces a drink
with deep body and less acidity. As the fourth largest
producer it isn't likely to run out soon.
Malaysia won't be cowed by its more famous neighbor,
though. The venerable practice of brewing in a muslin
bag, used to filter grounds, produces a strong cup. Even
the lesser grade Liberica should be experienced at least
once.
Even tiny Thailand weighs in with a chicory-tinged blend
served with ice and condensed milk, for those who enjoy
their coffee cold.
The Kona from Mauna Loa is sweet, medium-bodied and
aromatic, while the Java from Sumatra is full-flavored
and rich. Even the Beanya from Kenya, grown at 17,000
feet is smooth and deep, with a slight aftertaste that
defies description.
and the beans just keep on coming
But the practice of roasting and crushing beans then
filtering through hot water, born in the 15th century,
has produced many more delights for the coffee addict.
Naturally, the Europeans won't take second place to
anyone. France still favors its cafe au lait --
half-coffee, half-milk. And Austria still values the
two-thirds dark, one-third regular that has been a
traditional Viennese blend for centuries.
Thanks to Luigi Bezzera in 1901 and later M. Cremonesi
in 1938, there are Italian espressos to die for. And
since they contain less caffeine than others, you can
have two and not feel guilty. For those for whom that's
still too strong, there are the weaker latte and
cappuccino (named for the hood on a monk's habit).
But for my money, the good old American black is the
coffee, the whole coffee, and nothing but the coffee.
Have a cup!
|
