Escapees September-October 2022

All About Coffee From Cold Brew to Cappuccino By EVANNE SCHMARDER #65409

T oday I am the grown-up (kind of) and my morning ritual is not all that different than that of my parents’, but the coffee scene most certainly is. So much so, that we now call it “coffee culture.” From cold brew to cappuccino to pour-overs and drip coffee makers, French presses and my current favorite, Moka pots, there’s an entire world of coffee waiting to be discovered. Some Background Before we get too far down the rabbit hole, let’s take a look at the basis of the beverage: the bean. There are two primary types of coffee beans in commercial use today: arabica, originally hailing from the Ethiopian region, and robusta, a native of the central African region. Arabica coffee represents 70 percent of global production but is more expensive to produce due to the high-elevation growing

Not long ago, I was talking with a friend about one of my favorite topics: co ff ee. She reminded me of the electric percolator. Growing up, this magical appliance held a prime and permanent spot on our counter. Ours had a glass knob on the top where you could see the co ff ee perk, when the perking ended the co ff ee was ready. To this youngster’s eyes, it was mag ic: plain water in, a bracing steamy scent wafting across the room and a dark, fragrant liquid, obvi ously essential to mornings and strictly for grown-ups, as a result.

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ESCAPEES Magazine September/October 2022