The history of the coffee started in Ethiopia, where the coffee tree probably originated in the province of Kaffa. The first coffeehouses were opened in Mecca of which each had a very individual character.
They quickly spread throughout the Arab world until the mysterious reputation of coffee preceded its arrival in Europe during the 15th century.
Habsburg diplomats and Austrian prisoners of war in Turkey brought back news of a "warm black drink" used to combat fatigue and sadness.
In 1697 the first Austrian coffeehouse was opened in Vienna.
From there on Cafés were opened in numerous capitals and trade cities, making coffee one of the most famous beverages today.
The harvesting of the ripened coffee fruits is mainly carried out according to the picking or stripping method.
The picking method consists of manually picking only perfectly ripened fruits while yellow and green ones remain on the branches to ripe to perfection. Since only ripened coffee beans can unfold their specific aroma during the roasting process to the outmost, this method guarantees the best results.
The stripping method comprises only one harvesting interval: an average ripening point has to be defined at which all fruits are torn from the branches. Unripe fruits are manually sorted out after the process.
To process the coffee fruits, the coffee beans have to be separated from the pulp. This can be done, using dry or humid processing.
During the dry process the coffee fruits are either dried by the sun or by a mechanical drier.
The humid variant uses flowing channels where the fruits are dragged and sieved in order to remove their shells before putting them in fermentation stacks.
Espresso in depth
The name “Espresso” has its roots in Italy and means "immediately prepared by request". Espresso is often referred to as a certain type of coffee, but in fact there are no special espresso beans.
The main differences between Espresso and filter coffee are the coffee blend and the roasting process. Espresso requires a longer roasting process, giving the beans a darker tone and unmistakably intense, full-bodied aroma.
It also has less caffeine due to its shorter brewing time but in fact there are no special “Espresso beans”.
The crema is a sign of excellent quality; a golden brown foam on top of a freshly brewed espresso achieved by the right brewing method and enough pressure and temperature.
The Davidoff coffees should be prepared without milk and sugar and tasted warm, not hot.
The nose does not only enable to discern the most subtle nuances of the coffee, it also tells by the presence of the aroma how freshly roasted the coffee is.
To discover the character of a coffee, it has to be sipped with drawing in a little air at the same time: now it has to be rolled over the tongue. With a top-class coffee the body of the coffee spreads over the tongue and the palate starts to tingle.
The tip of the tongue differentiates between the various aromas; the excellent flavour, the smooth finish and the lingering aftertaste become noticeable.
During a tasting a sommelier pays special attention to the 4 parameters of body, acidity, aroma and flavour of the coffee that are essential for describing the impressions of his senses and determining the characteristics of the coffee.
In combination with the tongue, the nose can detect even hidden aromas. Light, clear, mild, full, floral, fruity or sweet can be determined as well as hints of cardamom or merlot. How can the smell be described?
This aroma descriptor is reminiscent of the aroma and flavour of cocoa powder and chocolate (including dark chocolate and milk chocolate).
This aroma descriptor is associated with the slight scent of different types of flowers including jasmine, dandelionn and nettles.
Fruity / Citrus
This aroma is reminiscent of the odour and taste of fruit. The natural aroma of berries is highly associated with this attribute. The perception of high acidity in some coffees is correlated with the citrus characteristic.
Grassy / Green / Herbal
This aroma descriptor includes three terms which are associated with odours reminiscent of a freshly mowed lawn.
This term is used to describe the combined sensation of smell, taste and mouth feel experiences when drinking wine. It is generally perceived when a strong acidic or fruity note is found.
This aroma descriptor is reminiscent of the smell of dry wood, an oak barrel, dead wood or cardboard paper.