The story of Coffee probably began in Ethiopia. There are many legends about its discovery and how the fruits of the trees were made into a beverage. Commercial cultivation seems to have begun in the Yemen province of Arabia, some say as early as 575 AD. The industry was highly developed there by the 15th century, with Mocha as its main port. Travellers to Arabia discovered the local population drinking coffee in the coffee houses and having sampled it themselves, wanted to introduce coffee into their own countries. Many were keen to grow the plant and produce their own coffee so, from being the product of one country and culture, coffee growing and consumption began to spread, and soon achieved international importance. It is now an industry that spans the globe having become the second item of International Trade. The social, economic and political history of many countries, including the United Kingdom, has been influenced by the discovery of coffee.

Coffee is, grown within the tropical zones 28° North and 30° South of the Equator, from sea-level to around five thousand feet above sea level. The coffee bean is the seed of the coffee tree. The tree produces attractive flowers which have a scent like Jasmine. Following the flowering, two beans begin to develop in an outer casing we call the cherry (sometimes nature only produces one bean which is classified as Peaberry). The cherry ripens to a bright red when it is ready for harvesting. After harvesting, the beans are removed from the cherry and prepared for export.

Coffee can be divided into two major species. Coffee Arabica and coffee Canephora Robusta. Both play an important part in satisfying world demand. Like other natural products coffee displays great individuality with a wide choice of flavour, and although there may be an underlying character to a coffee from a particular origin, there will also be a lot of interesting variations. Quality is usually recognised immediately, and is reflected in the price. Some very fine flavours are quite rare, and the demand always exceeds the supply.

If you are studying our list for the first time, a host of interesting discoveries await you. Even customers of long standing still find variations of flavour they have not previously experienced.

Welcome to coffee mix!

Generally medium-roast coffee has been distributed except special coffee shops due to distribution difficulties, but dark roast is highly recommended if tasting acidity and bitters of coffee. New generation has preferred light and medium roast, American style coffee. If you are a coffee mania, please find the real taste of coffee by dark roast coffee that has not been available due to distribution problem. For example, Stabux becomes favorite coffee in U.S.A by dark roast. The taste of coffee greatly depends on roasting process and therefore the coffee beans should be roasted suitably to my own taste.

Even well-roasted coffee should decide how to grind under the types of coffee makers. Generally for Espresso coffee and a coffee-brew maker using a paper filter coffee beans should be ground fine, and for Percolator coffee and a coffee maker using a metal filter beans should be ground coarse.

For extracting apparatus an electric coffee-brew maker that uses a paper filter, heats quickly and drips is recommended. It is available in the market. For coffee manias Espresso machine for home is recommended. Tab water makes coffee with superior taste rather than spring water or mineral water. The final factor to decide the coffee flavor is mixing proportion of coffee and water. The mixing proportion suitable to your own taste depends on your significant experience. Americans mix 3-4g coffee(1 spoon, 15ml) in 150cc water, Europeans do 5-6g coffee(1 1/4 spoons, 20ml). CR-100 made by Imex makes the coffee with same flavor even if roasting only one half of the conventional amount used. Please feel the original flavor of coffee made by using 2/3 of the conventional amount.

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