Kaffee
The restaurant offers a coffee variation.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Café at the Palais Wellenstein (Café im Palais Wellenstein)
Coffee's origins trace back to Ethiopia, specifically the region of Kaffa. Legend tells of a goat herder named Kaldi who noticed his goats becoming energetic after eating berries from a specific tree. This discovery led to the cultivation and consumption of coffee, initially by Sufi monks for religious rituals. Coffee spread throughout the Arabian Peninsula and eventually reached Europe in the 17th century, transforming into a global commodity.
Coffee plays a central role in Ethiopian culture, deeply embedded in social rituals and daily life. The traditional coffee ceremony, known as 'jebena buna,' is a significant event, symbolizing respect, hospitality, and community.
The Coffee Ceremony (Jebena Buna)
The jebena buna ceremony is a multi-stage process, involving roasting green coffee beans over a charcoal brazier, grinding them by hand, and brewing the coffee in a traditional clay pot called a jebena. The coffee is served in small, handleless cups, and the ceremony typically involves three rounds of brewing, each offering a distinct flavor profile. Incense is often burned during the ceremony, adding to the sensory experience.
Social Significance
Sharing coffee is a sign of friendship and respect in Ethiopian culture. Refusing a cup of coffee is considered impolite. The coffee ceremony provides a space for conversation, storytelling, and strengthening social bonds. It's often a time for resolving disputes and building community harmony.
Economic Importance
Coffee is a major export commodity for Ethiopia, contributing significantly to the country's economy. Many Ethiopians rely on coffee cultivation and trade for their livelihoods. The government has taken steps to protect and promote Ethiopian coffee production.
Ethiopian coffee is celebrated for its diverse and complex flavor profiles. The specific flavors depend heavily on the region where the coffee is grown, the processing method, and the roasting level. However, common descriptors include bright acidity, floral aromas, and fruity or berry notes.
Generally, Ethiopian coffees are known for their bright acidity, which contributes to a lively and refreshing taste. Floral aromas, such as jasmine or bergamot, are often present, adding a delicate complexity. Many Ethiopian coffees also exhibit fruity notes, ranging from citrus and stone fruit to berries like blueberries, strawberries, or raspberries. Some coffees may also possess subtle chocolate or spice undertones. The body can range from light and tea-like to medium and syrupy, depending on the specific coffee.
Brewing Method
Ethiopian coffees are well-suited for various brewing methods, including pour-over (e.g., Hario V60, Chemex), French press, and drip coffee makers. Experiment with different methods to find the one that best highlights the coffee's flavor profile.
Water Quality
Use filtered water to avoid introducing unwanted flavors that can mask the delicate nuances of Ethiopian coffee. The ideal water temperature is between 195-205°F (90-96°C).
Grind Size
Adjust the grind size according to the brewing method. A medium-coarse grind is suitable for French press, while a medium-fine grind is ideal for pour-over methods. A coarser grind will prevent over-extraction which leads to a bitter taste.
Tasting Notes
Take the time to savor the aroma and flavor of the coffee. Pay attention to the acidity, body, and any distinct notes of fruit, flowers, or spices. Ethiopian coffees are often best enjoyed without milk or sugar, allowing the complex flavors to shine through.
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