美國的咖啡是如何變壞的 - 然後得到了偉大的

盡管咖啡豆在大部分以外的外部生長，但咖啡已被納入美國的非官方國家飲料，因為它是內戰，當時這是一個士兵的口糧。While different regions around the world have had their own ways of making coffee palatable (mostly with spices and sugar) for centuries, it wasn’t until the mid-1800s that producers began roasting beans, which made coffee both an effective stimulant for the exhausted troops and a drink that actually tasted good, a quality largely missing from the American coffee scene before that point in history.

雖然烤豆是一個胸部癡迷的培養方向的一步，但美國在美國的咖啡再次變得更糟。到20世紀20年代，咖啡在全國各地和美國流行文化中受歡迎，歌手喜歡艾拉菲茨傑拉德，後來，弗蘭克辛納德拉，分解了他們的Java。Brands — recognizable names like Folgers and Maxwell House among them — were booming, but despite the ubiquity of roasting, this didn’t mean coffee was consistent, and much of its quality depended on when it was harvested and roasted, how long it was stored, and if it was stale (which it often was). According to coffee historian Jonathan Morris, “a standard American cup of joe in the ’30s would... taste a little bit nutty. It would taste very thin.”

但廣告商和咖啡公司最終抓住了風味和質量的這種不一致，有希望的某些咖啡品牌可以超越他人，同時也開發了真空包裝等新技術，以使咖啡保持更加幸運。一種新的咖啡廠，Robusta，更加糟糕：更容易生長和包裝咖啡因拳，但沒有任何細膩，美味的草莓味道。烤豆，直到它們是超級黑暗，焦糖往往是使由此產生的釀造樂趣的唯一途徑。

美國秘書長歐爾森的咖啡質量的提高主要涉及塞納·納森，這是一家名為BC愛爾蘭的公司。According to George Howell, coffee aficionado and founder of Boston’s the Coffee Connection, Knutsen is “the one who coined the phrase ‘specialty coffee’ back in the seventies... The coffee she got from Asia, from Kenya, from all over was really just head and shoulders superior to anyone else.” Knutsen was a part of what’s considered the U.S. coffee industry’s second wave, which included Howell’s Coffee Connection, Peet’s in California, and eventually Starbucks, all setting the stage for a country to take coffee and the diversity of its flavors seriously. (Dunkin,’ says Bostonite Howell, has long been ahead of the curve.)

Places like Starbucks not only made fancy-sounding coffee available to the masses, it also created spaces that people wanted to hang out in. But Starbucks, too, remains devoted to the dark roast style first made popular in the ’60s, and in response, we see the swell of America’s third coffee wave, described by Howell as “...very simple. Light roast, in order to convey the real flavor within the bean itself.”

今天，豪威爾說，真正的咖啡愛好者想品嚐“工藝和農民的藝術，對”嗎？和處理器，有時是一個和相同的，或者處理器是隔壁，與農民一起工作。但他們就在那裏並這樣做而不試圖將它轉變為又烤的東西。“

當然，釀造完美的杯子背後有很多科學，從挑選正確的研磨到決定倒入或法國壓力機。聽本周的加麻，a的第二部分兩集專用在咖啡上，了解更多關於咖啡的發展，從哪個詩人被描述為“黑色作為煙灰，並不像它不像它”到今天的多樣化，複雜的飲料類別。