Some interesting facts

The coffee plant belongs to the family Rubiaceae and grows in tropical regions near the Equator. It needs a lot of rain throughout the year and temperatures above 21,00 C. There are 4 main types of coffee: Arabica, Robusta, Liberica and Excelsa. The latter two are quite insignificant compared to Arabica, which covers over 60% of world production. The most important producers of Arabica are Brazil and Columbia. Plantations are normally located between 600 and 2000 meters above the sea level. Robusta has a stronger flavor and is less demanding in terms of climate. The most important producers of Robusta are Indonesia, Western Africa, Brazil and Vietnam. The share of Robusta coffee in world production is 40%.

From its ancient homeland of south-western Abyssinia, coffee spread throughout the Islamic world during the 15th century, finally conquer¬ing Europe in the 17th century. At first it was purveyed as a medicine by pharmacies; however, later, during the Age of the Enlightenment, it was considered an intellectual stimulant. At the end of the 18th century Paris boasted over 900 coffee shops - precursors of the city’s famous cafés. 

In reasonable quantities, coffee has a very positive impact on the body and one’s well-being. Quality of coffee is influenced by the level and temperature of roasting. Roasting reduces coffee's acidity and bitterness, and helps coffee to develop its true aroma. Lightly roasted coffee has a gentle aroma and bitter flavor, while dark roasted coffee is less aromatic and has therefore stronger flavor.

Coffee is said to contain over 2000 substances, one of the best known of which is the invigorating caffeine. Caffeine is a natural alkaloid, obtained from coffee and cocoa grains and tea leaves. It is a mild stimulant which stimulates the nervous system and makes thinking clearer and faster. In its pure form, coffee is a flavorless white powder, constituted from long white crystals with sour flavor, which can be diluted in water. The basic way of acquiring caffeine is to decaffeinate tea and coffee. Caffeine was discovered in 1819 by a German chemist F. F. Runge and is also an efficient cardio-stimulant and a weak diuretic. The positive effects of caffeine include widening of the respiratory system, accelerating the heart beat, stimulating the blood flow, and reducing strain and blood loss in case of lesions. Negative effects of caffeine in low dosages are sleeping problems, digestion problems and nausea, whereas high use causes heart pounding, anxiety and insomnia. Chronically high use of coffee can cause mucous membrane irritation, headache and nervousness. The highest quantities of caffeine are found in coffee, followed by real tea, chocolate, medicines and energy drinks. Caffeine enters the blood stream through the stomach, and its effects are felt 15-30 minutes after consumption. Caffeine consumption also facilitates the release of adrenaline. 

In Europe alone, over a billion cups of coffee are drunk every day; most popular of all in Scandinavia, the Swedes consume 9 kilograms of cof¬fee per capita, per annum.