Kopi Toraja Kemasan

Sejarah Kopi

Mungkin belum ada minuman yang sepopuler kopi. Sejak ratusan tahun lalu minuman ini sudah dikenal dimana-mana. Walupun kopi diyakini telah tumbuh didekat Laut Merah sejak abad ke-7, seorang penulis arab, diabad ke-15, Shehabeddin Ben menulis bahwa orang-orang Ethiopia telah menikmati minuman kopi jauh lebih lama dari yang diketahui orang.

Pada abad ke-16, perkebunan kopi ditemukan, didataran Yaman, Arab. Kopi kemudian cepat menyebar ke Eropa setelah seorang duta besar Turki, memperkenalkan kopi ke pengadilan Raja Louis XIV pada tahun 1669.

Kopi Arabica pertama kali diidentifikasi oleh Linneus 1753. Habitat asal coffee Arabica adalah Etiophia. Dari Etiophia, species ini di bawa ke Saudi Arabia dan dari sana menyebar keseluruh penjuru dunia, sampai ke Amerika Selatan, Amerika Tengah dan kepulauan Caribia. Tetapi banyak pendapat menyatakan bahwa kopi Arabica berasal dari daerah subur di Saudi Arabia, yang disebut Arabia Felix.

Nama coffee Arabica yang berasal dari bahasa Arab “quahweh” (kopi) dan istilah tadi diadopsi oleh Negara-negara lain melalui perubahan lafal menjadi ; Café (Prancis), Caffe (Italia), Kaffee (Jerman), Kaffie (Belanda), Coffee (Inggris), dan Coffea (Latin).

SeorangPerancis bernama Desclieux membudidayakan kopi dengan cara menanam tangkainya di kepulauan Martinique. Perkebunan kopi kemudian merebak dari French Guiana ke Brazil dan Amerika Tengah.
Kegilaan pada rasa kopi yang lezat dan aromanya yang harum menggugah selera membuat orang kemudian berkreasi dengan kopi. Sebut saja minuman segar berbahan kopi, seperti beragam shake, hidangan pencuci mulut seperti pudding kopi atau tiramisu atau kue praktis seperti muffin. Dengan kopi anda dapat berkreasi membuat minuman dan kue-kue yang rasanya menggoyang lidah untuk dinikmati bersama-sama seluruh keluarga maupun sebagai suguhan kepada para handai taulan.

Untuk menghasilkan minuman kopi yang nikmat, harus dipilih kopi yang berkualitas baik. Biji kopi mentah. Biji kopi mentah belum mempunyai cita rasa khas kopi karena hanya mengandung senyawa-senyawa pembentuk cita rasa. Karakter cita rasa terbentuk setelah biji kopi digoreng. Untuk menguji cita rasa kopi terbentuk setelah biji kopi digiling dan diaduk sesaat setelah diseduh. Cita rasa yang terbentuk setelah seduhan dicicipi dan ditahan dalam rongga mulut selama 3-5 detik itulah yang menandakan sebuah kopi berkualitas baik atau tidak. Sifat kekentalan kopi juga berpengaruh terhadap kualitas kopi.


Kopi Arabica Toraja

Penampilan Produk yang unik dalam kemasan khas Kopi Toraja dimaksudkan untuk memperkenalkan kepada masyarakat luas, bahwa Tana Toraja tidak hanya memiliki obyek-obyek wista yang menarik untuk dikunjungi, tetapi juga kaya dengan produk-produk kerajinan tangan (handycrafts), dan utamanya mempunyai potensi kopi dengan cita rasa enak dan aromanya yang khas.

Kemasan kopi bubuk Toraja menggunakan dua macam kemasan yakni zak plastik (kemasan primer) dan produk kerajinan ukiran Toraja berupa bambu, kotak dan gentong sebagai kemasan sekunder. Zak plastik digunakan agar pembeli dapat melihat jelas isi produk, sedangkan kemasan sekunder lebih menonjolkan segi keindahannya dan dimaksudkan untuk memperkenalkan salah satu produk wisata Tana Toraja dalam bentuk souvenir.

Kemasan ini kemudian dapat dimanfaatkan sebagai hiasan, tempat rokok, dan berbagai keperluan lainnya. Kemasan ini juga praktis karena kecil, tidak memerlukan tempat yang luas, dan mudah di bawa. Kemasan dilengkapi dengan label yang memuat informasi tentang produk dan perusahaan.

Kemasan  Kopi Sekunder ukiran Toraja

Rahasia kenikmatan kopi

Untuk memperoleh kopi nikmat dengan aroma kopi kualitas baik, pastikan mesin pembuat kopi dalam keadaan bersih ketika akan digunakan dan pilih kopi yang segar (freshly roasted). Kalau biasa menggiling sendiri, giling biji kopi hanya pada saat akan diseduh.

Cara Pengolahan

Pastikan air dan Kopi ditakar dalam jumlah yang sesuai, gunakan air yang benar-benar panas, namun hindarkan air yang dididihkan terlalu lama. Minum kopi segera setelah diseduh dan hindari memanaskan sisa kopi yang di buat. Jangan lupa untuk menggunakan mug, cangkir atau gelas yang bersih supaya cita rasa kopi sempurna.

Oksigen dan kelembaban adalah musuh utama kesegaran kopi sehingga disarankan untuk memperhatikan tanggal penggorengan. Biar aman, sebaiknya beli kopi dalam jumlah yang tidak terlalu banyak, kira-kira tidak lebih dari persediaan untuk 2-3 minggu saja. Simpanlah kopi dalam wadah yang tertutup dan kedap udara pada suhu kamar yang terhindar dari sengatan langsung cahaya atau udara panas. Perhatikan batas kadaluarsa yang tertera pada kemasan guna menjaga kesegaran, aroma dan rasa kopi yang optimal.

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The Etymology Of Coffee

The history of the word coffee involves several phonetic difficulties. The European languages got the name of the beverage about 1600 from the original Arabic [Arabic] _qahwah_, not directly, but through its Turkish form, _kahveh_. This was the name, not of the plant, but the beverage made from its infusion, being originally one of the names employed for wine in Arabic. Sir James Murray, in the _New English Dictionary_, says that some have conjectured that the word is a foreign, perhaps African, word disguised, and have thought it connected with the name Kaffa, a town in Shoa, southwest Abyssinia, reputed native place of the coffee plant, but that of this there is no evidence, and the name _qahwah_ is not given to the berry or plant, which is called [Arabic] _bunn_, the native name in Shoa being _bun_.

History of Arabica Coffee drinks may not have nearly as popular as coffee. Since hundreds of years ago has been known to drink everywhere. Although the coffee is believed to have grown near the Red Sea since the 7th century, an Arab writer, 15th century, Shehabeddin Ben wrote that the people of Ethiopia have enjoyed a far longer drinks coffee from a known person. In abaad to-16, found a coffee plantation, ditaran Yemen, Arab. Coffee and then quickly spread to Europe after a Turkish ambassador, introducing the coffee into the court of King Louis XIV in 1669.

Arabica Roasted Coffee Bean

Arabica coffee was first identified by Linneus in 1753. Arabica coffee is the origin of habitat Etiophia. From Etiophia, this species was brought into Saudi Arabia and from there spread throughout the world, to South America, Central America and the islands Caribia. But many expressed the opinion that Arabica coffee comes from the fertile regions in Saudi Arabia, called Arabia Felix. Arabica coffee names derived from the Arabic "quahweh" (coffee) and the term had been adopted by other countries through changes in wording to be; Café (France), Caffe (Italy), Kaffee (Germany), Kaffie (Netherlands), Coffee (UK), and Coffea (Latin).

A Person fom France named Desclieux cultivated coffee plant by its stem in the islands of Martinique. Coffee plantations and then spread from French Guiana to Brazil and Central America. Madness on a delicious coffee taste and aroma of fragrant delicacies make the people and then be creative with the coffee. Call it freshly made coffee drinks, such as a variety of shakes, pudding dessert like tiramisu or coffee or a cake like a muffin practical.

With your coffee can be creative to make drinks and cakes that taste wagged his tongue to be enjoyed together as well as treat the whole family to its companion taulan. To produce a delicious coffee drinks, have chosen a good quality coffee. Raw coffee beans do not have a distinctive taste of coffee because it contains only compounds forming taste.

To test the taste of coffee was formed after stirring the beans ground and brewed immediately after. Tastes that taste was formed after steeping and detained in the oral cavity during the 3-5 seconds that is what signifies a good quality coffee or not. Viscosity properties of coffee also affects the quality of coffee. Secret pleasures delicious coffee To obtain copies of good quality, make sure the espresso machine is clean when it will be used and select the fresh coffee (freshly Roasted). If the usual grind their own, grinding coffee beans will be brewed only at the time.

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The Aromatic Principles of Coffee

To ascertain just what substance or substances give the pleasing and characteristic aroma to coffee has long been the great desire of both practical and scientific men interested in the coffee business. This elusive material has been variously called caffeol, caffeone, "the essential oil of coffee," etc., the terms having acquired an ambiguous and incorrect significance.

"This fragrance of coffee is certainly owing to the escape of a volatile aromatic substance which did not originally exist as such in the grain, but which is formed in the process of roasting it." Comparison of the aroma given off by coffee during the roasting process with that of fresh-ground roasted coffee shows that the two aromas, although somewhat different, may be attributed to the same substances present in different proportions in the two cases.

Bernheimer reported water, caffein, caffeol, acetic acid, quinol, methylamin, acetone, fatty acids and pyrrol in the distillate coming from roasting coffee. Jaeckle examined a similar product and found considerable quantities of caffein, furfurol, and acetic acid, together with small amounts of acetone, ammonia, trimethylamin, and formic acid. By distilling roasted coffee with superheated steam, Erdmann obtained an oil consisting of an indifferent portion of 58 percent and an acid portion of 42 percent, consisting mainly of a valeric acid, probably alphamethylbutyric acid.

The fraction containing the characteristic odorous constituent of coffee boiled at 93° C. under 13 mm. pressure. The yield of this latter principle was extremely small, only about 0.89 gram being procured from 65 kilos of coffee. Pyridin was also shown to be present in coffee by Betrand and Weisweiller and by Sayre. As high as 200 to 500 milligrams of this toxic compound have been obtained from 1 kilogram of freshly roasted coffee. As stated above, the empyreumatic volatile aromatic constituents of the coffee are without question formed during and by the roasting process.

According to Thorpe, the most favorable temperature for development of coffee odor and flavor is about 200° C. Erdmann claimed to have produced caffeol by gently heating together caffetannic acid, caffein, and cane sugar. By means of careful work, Grafe came closer to ascertaining the origin of the fugacious aromatic materials. His work with normal, caffein-free coffee and with Thum's purified coffee led him to state that a part of these substances was derived from the crude fiber, probably from the hemi-cellulose of the thick endosperm cells.

The products of roasting inter-react to produce many compounds of varying degrees of complexity and toxicity. The great difficulty which arises in the attempt to identify the aromatic constituents of coffee is that the caffeols of no two coffees may be said to be the same.

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