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Learn About Coffee

Learn about Coffee

The Talk

Focuses on educating clients on how to make “The Golden Cup”, which is the ultimate coffee drinking experience regardless of the apparatus used in the brewing process. Broadly speaking the following is covered in the course of the experience:-

    • The geography and climate in the supreme growing areas of the world
    • The harvesting and processing of these superlative beans to their arrival at the roaster.
    • Broad strokes about the roasting process, and the importance of freshness and storage.
    • The importance of fresh grinding and the matching of grind level to apparatus used.
    • Guidelines on brewing using simple, inexpensive methods which achieve the Golden Cup.
    • Throughout the talk clients will be given blind tasters of coffee from different parts Africa, and at the end of the talk they are invited to give their feedback and preferences.
    • At every given possibility, “show and tell” is demonstrated of examples of coffee trees; green beans; growing areas; grind styles and so on.
    • At the end of the presentation clients get to choose a 250g pouch of coffee to take home.


  • The talk, including the coffee pouch, is R250 incl VAT per head.
  • Bookings need to be made in advance as space is limited.
  • Once a booking is made we require payment upfront, and 48 hour’s notice if you need to cancel / postpone your booking time.


  • On Saturdays from 11am until 12pm, Green Bean Coffee offers clients the opportunity to find out more about the Joy of Coffee.


  • Green Bean Coffee’s premises, behind the Casalinga Ristorante in Muldersdrift, Johannesburg, South Africa (click here for directions)


  • Mobile :Sharon 079 526 5223
  • Email:This email address is being protected from spambots. You need JavaScript enabled to view it.


Brewing Guidelines

Coffee Brewing Guidelines

  • One heaped tablespoon (10g to 14g) of freshly roasted ground coffee - the correct grind per application is important eg. Course grind for plunger; medium grind for filter or espresso pot; fine grind for domestic electric espresso machine
  • Per 200ml (small cup)
  • Fresh water heated to just-off-the-boil (85°C)
  • Plunger / Filter Machine - A brew time of 3-4 minutes per 200ml cup

One great serving of superb coffee!

How to Make Green Coffee Bean Extract

Green Coffee Beans

Any type of green, raw coffee bean may be used for this purpose. As with regular coffee making, the better beans from places like Columbia will be richer and full-bodied and thus produce a stronger Green Coffee Extract.

Distilled Water

Distilled water is used because it contains no chlorine or minerals to contaminate the taste or properties of the Green Coffee Bean Extract.

A regular tea pot may be used for this purpose or even a medium sized sauce pan with lid. You can brew up as much as you feel you will need for 3 or 4 days. Or you can simply make the extract fresh each day much the same way as you would your coffee.

Use 57 grams of Green Coffee Beans to 250 mils of water. Place both in a tea pot or sauce pan and bring to a boil. Turn heat down and allow mixture to simmer for 15 minutes. Remove from heat and allow mixture to cool for at least an hour. Remove the beans from the water with a slotted spoon or strainer.

Note: the longer the bean mixture sits, the stronger the extract will be.

Suggestions for use:

Green Coffee Bean Extract may be taken daily alone or mixed with other food and drink to make it more palatable. If taking the extract alone, drink one ounce in the morning and one ounce in the evening. Adding a teaspoon of raw sugar or honey gives the mixture a better taste.


You may experience changes in bowel movements or discoloration of urine. This is nothing to be alarmed about. If these changes are associated with pain, then discontinue use of Green Coffee Bean Extract.

Chlorogenic acid is prevalent in green coffee beans, but is destroyed in the roasting process used to make the coffee drinks we are all familiar with. So it is important that the process used to turn the beans into an easily consumed capsule do not use heat that can damage the chemical structure and severely impact the amount of chlorogenic acid present in the finished product.


Myths and Facts

Myths and Facts

Myth 01

Myth 1 -The name coffee comes from the Arabic word “qahwah”

The name coffee comes from the Arabic word “qahwah”, meaning wine FACT and not from the town of Kaffa, in Ethiopia (Abyssinia), as many writers have supposed.




Myth 2 - Coffee originated in Brazil

In the Ethiopian highlands, where the legend of Kaldi, the goatherd, originated, coffee trees grow today as they have for centuries. Though we will never know with certainty, there probably is some truth to the Kaldi legend.
It is said that he discovered coffee after noticing that his goats, upon eating berries from a certain tree, became so spirited that they did not want to sleep at night.
Kaldi dutifully reported his findings to the abbot of the local monastery who made a drink with the berries and discovered that it kept him alert for the long hours of evening prayer.  Soon the abbot had shared his discovery with the other monks at the monastery, and ever so slowly knowledge of the energizing effects of the berries began to spread.  As word moved east and coffee reached the Arabian peninsula, it began a journey which would spread its reputation across the globe.
Today coffee is grown in a multitude of countries around the world. Whether it is Asia or Africa, Central or South America, the islands of the Caribbean or Pacific, all can trace their heritage to the trees in the ancient coffee forests on the Ethiopian plateau.



Myth 3 - Coffee derived it’s name from the town of Kaffa in Ethiopia

The word "coffee" entered English in 1598 via Italian caffè. This word was created via Turkish kahve, which in turn came into being via Arabic qahwa. This last is a word of uncertain etymology, which can mean both "coffee" and "wine".
There are several legendary accounts of the origin of the drink itself. One account involves the Yemenite Sufi mystic Shaikh ash-Shadhili. When traveling in Ethiopia, the legend goes, he observed goats of unusual vitality, and, upon trying the berries that the goats had been eating, experienced the same vitality. A similar myth attributes the discovery of coffee to an Ethiopian goatherder named Kaldi and the Legend of Dancing Goats.



Fact 01

Fact 1 - Our knowledge of coffee is about 1000 years old

Coffee was first mentioned in literature by Rhazes, an Arabian physician



Fact 2 - The espresso drink is only 100 years old

The term café-espress has been used since the 1880s, well before espresso machines existed. It means coffee made to order, expressly for the person ordering it. It also means coffee fresh in every sense of the word:

  • Made from fresh beans roasted at most two weeks prior to use,
  • Ground just before brewing,
  • Brewed just before drinking.

Ideally, all cafés and restaurants would serve even their regularly brewed coffee as espresso in this larger sense—freshly ground in press pots, neopolitans, vacuum brewers or table top pourovers. The aroma of good coffee is delicate and dissipates in a matter of minutes after grinding, whether it is brewed or not.

Fact 02

Fact 3 - Coffee grows in the wild in the Limu region of Ethiopia

Coffee legend tells of the discovery of the first coffee trees in Ethiopia. Indeed, it is not hard to believe that coffee originated in a land where wild coffee tree forests are still the primary source of harvested coffee.
Generally wet processed, coffee from Ethiopia comes from one of three main growing regions -- Sidamo, Harer or Kaffa -- and often bears one of those names. In the cup, an Ethiopian coffee tends to offer a remarkable and bold statement.  It is full flavored, a bit down-to-earth and full bodied.


Fact 4 - Top grade Arabica coffee only yields 700kg to 1500kg per hectare




Fact 5 - The average coffee drinker consumes 4-6kg of roasted coffee p/yr

The average coffee drinker consumes 4-6kg of roasted coffee per annum; South Africans only consume 0.6kg per person per annum



Fact 6 - It takes five years for a coffee tree to reach maturity

It takes five years for a coffee tree to reach maturity. The average yield from one tree is the equivalent of 500g of roasted beans



Fact 7 - Coffee is the second most traded product in the world after petroleum

Coffee is the second most traded product in the world after petroleum



Fact 8 - Arabica beans contain half the caffeine of Robusta

Arabica beans contain half the caffeine of Robusta



Fact 9 - Coffee is the earth’s biggest drink