1. As place
1.1. Social
1.1.1. meeting point
1.2. Work
1.2.1. barista
1.2.1.1. barman en italien
1.3. Recent development of Cafés in Helsinki
2. As...
2.1. a gift
2.2. a break
2.3. Alone moment
3. Substitute
3.1. Sikuri / Chirorée
3.1.1. https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Cichorium_intybus-alvesgaspar1.jpg/250px-Cichorium_intybus-alvesgaspar1.jpg
3.2. Mänty
4. As food
4.1. Plant
4.1.1. General
4.1.1.1. A coffee tree is a woody perennial evergreen, covered with dark-green, waxy leaves growing opposite each other in pairs. They can grow 30 feet (9 m) high, but in cultivation, coffee trees are kept short for easier harvesting.
4.1.2. varieties
4.1.2.1. Arabica
4.1.2.1.1. 70% of production
4.1.2.2. Robusta
4.1.2.2.1. 30% of production
4.1.2.3. Else ? (60 varieties?)
4.1.2.3.1. mascarocoffea vianneyi (Madagascar, decaffeined)
4.1.3. Coffee cherry
4.1.3.1. Outside skin / Exocarp
4.1.3.1.1. Inside fruit / Mesocarp
4.2. Production
4.2.1. The Coffee Belt, A World Map of the Major Coffee Producers | Seasia.co
4.2.1.1. Growing
4.2.1.2. Harvesting
4.2.1.2.1. Periods
4.2.1.2.2. Process
4.2.2. Roasting
4.2.2.1. Heat
4.2.2.1.1. Variation
4.2.2.1.2. Caffeol
4.2.2.2. Motion
4.2.3. Blending
4.2.4. packaging & sell
4.3. Economy
4.3.1. Chain
4.3.1.1. Producters
4.3.1.2. Middle-men
4.3.1.3. Wholesale buyers
4.3.1.4. Roastery
4.3.1.4.1. preparation to consumption
4.3.1.4.2. packaging of the product
4.3.1.4.3. HEL Meira
4.3.1.4.4. HEL Teurastamo
4.3.1.5. Buyers
4.3.1.5.1. Store
4.3.1.5.2. Coffe shop
4.3.1.5.3. Individual
4.3.2. transport
4.3.3. FI MAIN
4.3.3.1. Paulig 50% of the market
4.3.4. labels
4.3.4.1. Fairtrade
4.3.4.1.1. Max Havelaar
4.3.4.1.2. Quality?
4.3.5. direct trade
4.3.5.1. Slow
4.3.5.1.1. appr 20€/KG
4.4. Waste
4.4.1. Reuse
4.4.1.1. In the Netherlands spent coffee grounds equal renewable energy
4.4.1.2. Using Coffee Cherry - The Coffee Cherry Company
4.4.1.3. bio-bean #poweredbycoffee
4.4.1.4. Coffee cups made from waste coffee grounds - MaterialDistrict
4.4.1.5. https://www.freshcup.com/wp-content/uploads/2016/11/GroCycle_ByMattAustin.jpg
4.4.1.6. Soil
4.4.1.6.1. The Ground to Ground Primer – Coffee Grounds for the Garden
4.4.1.7. https://static1.squarespace.com/static/55755ce1e4b0976301e633f2/t/5a3d95270d9297d16879f844/1554198098842/?format=1500w
4.5. ECOLOGICAL impact
4.5.1. 140 L WATER for 1 CUP (// tea 8 times less
5. As beverage
5.1. Brewing
5.1.1. methods
5.1.1.1. infusion
5.1.1.1.1. Turkish coffee
5.1.1.1.2. Pot Coffee
5.1.1.1.3. slow café
5.1.1.2. percolator
5.1.1.2.1. expresso
5.1.1.3. filtering
5.1.1.3.1. "french"
5.1.1.3.2. filtering machine
5.1.1.4. pressed
5.1.1.4.1. https://cdn.bike24.net/i/p/2/8/249082_00_c.jpg?v7cf281f8732fbfc15dda3fa6b5fdef979499c5be
5.1.1.5. ALL-IN-ONE
5.1.1.5.1. https://cdn.bike24.net/i/p/7/8/189687_00_c.jpg?v7cf281f8732fbfc15dda3fa6b5fdef979499c5be
5.1.2. Science / Alchemy
5.1.2.1. Freshness of the beans
5.1.2.2. Appropriate grind
5.1.2.2.1. Expresso : very thin, powder-like (for 25sc brewing)
5.1.2.2.2. Filter : thicker (for 5 to10mn brewing)
5.1.2.3. Fresh clean water
5.1.2.4. Proportion
5.1.2.4.1. 2 table spoon of coffee for 6 ounces of water
5.1.3. https://mb.cision.com/Public/15045/2771294/a1a25321f5739418_800x800ar.jpg
5.2. Kinds
5.2.1. decaffeinated
5.2.1.1. Caffein is washed away
5.2.1.1.1. water vapor + scratching the beans
5.2.1.1.2. Chemical solvent to extract the caffein + washing
5.2.1.2. mascarocoffea vianneyi specie produce decaffeinated coffee
5.3. Consumption
5.3.1. Map
5.3.1.1. International Coffee Organization - Historical Data on the Global Coffee Trade
5.3.2. Rate
5.3.2.1. FI 4,5 cups a day
5.3.2.1.1. 1 home
5.3.2.1.2. 0.5 outside
5.3.2.1.3. 3 work
5.3.2.2. overconsumption
5.3.2.2.1. addiction
5.3.2.2.2. dependancy
5.3.3. Ustensils
5.3.3.1. machine
5.3.3.2. cup
5.3.4. recipe
5.3.4.1. With milk
5.3.4.2. With spices
5.3.4.3. With sugar
5.4. use?
5.4.1. physiological
5.4.1.1. cafeine
5.4.1.1.1. How caffeine works in the body
5.4.1.1.2. https://www.coffeeandhealth.org/wp-content/uploads/2013/12/KAI0327-Caffeine-content-S1.jpg
5.4.1.1.3. More caffein in filter coffee than in expresso
5.4.1.2. absorption
5.4.1.2.1. Caffeine and metabolism
5.4.2. symbolic
5.4.2.1. welcoming
5.4.2.2. celebration
5.4.2.3. work
6. by products
6.1. spent coffee ground/ coffee cake
6.2. Sugar
6.2.1. Sugar cube
6.2.2. sachet de sucre
6.3. Paper
6.3.1. filters
6.3.2. paper cups
6.3.3. napkin
6.4. Plastic
6.4.1. plastics stirrer