Joe or Java

Staying on the "coffee" theme, I recently had a "Just where did that come from?" question. Why is the beverage often referred to as "Java". Well it seems that coffee was introduced to Southeast Asia by the Dutch in the 1600's. They initially planted coffee on islands in Bali and Sumatra. . . and Java. Originally coffees were noted as 'Single Origin", as in coming from one specific island. Think Sumatra. Over the years, the single origin references were dropped. However, for some reason all coffee started being referred to as 'Java'. So there!

And "Joe', as in cup of Joe? It all started with the US Navy. The story goes that Josephus Daniels was  Secretary of the US Navy during the Woodrow Wilson administration. On June 1, 1914, Secretary Daniels issued General Order 99 that prohibited alcohol aboard any US Navy vessel -not a popular move. Much to the dismay to the sailors, the strongest beverage available on a ship (boat or submarine) in the Navy was coffee. In response, a cup coffee on aboard began being called a "Cup of Joseph", which eventually became 'Cup of Joe'.

Of course there is also the thought that the that the origin of this reference was based on coffee being the one beverage that the common man could afford - Common Man as the 'Ordinary Joe'. Soon it was a cup of "Joe".

So now you know the rest of the story.

I'll spare you the sagas, the stories, the fables, etc of the origins of Coffee's other names, such as dirt, mud, brew, cuppa, daily grind, lifeblood, tar, rocket fuel, and worm dirt, to name a few. No doubt there's a good story there - or not.

A Ritual of the Soul

 Now that I have my espresso machine out and working, it is time for a good cup of coffee, cappuccino in this case. I had forgotten that just preparing the drink is a ritual. Not a burden, but the process itself is part of the enjoyment. First is the fragrance of the coffee grinds either out of the jar or the grinder, depending on which I use on any given morning.

After filling the filter, tamping it down, and attaching it to the machine I am ready to go. Turning on the switch (yes, the one I could not find!) I select the 2 cup button. Keep in mind an espresso cup is only 2 ounces, 3 at most, as opposed to a standard cup of coffee at 6 to 8 ounces. Espresso is very strong and complex, as opposed to a regular cup of coffee.

Next comes the aroma of the coffee as it is pressed through the grounds. Here is where the sensory experience really takes hold. The very dark brew fills the cup with a thin line of caramel colored foam on top. 

If I am making cappuccino, at this point, I turn the machine from brewing to the steam setting and put the stainless steel cup of cold 2% milk under the steam wand (real cream does make a good froth). This is where the signature "screaming"or "hissing" as the milk is steamed. Once the foamy milk reaches the top of the stainless cup, I turn off the machine and gently spoon the foam onto the top of my espresso and then add just a bit of the hot milk.

Voila! A perfect cappuccino.  

Come to think about it, making espresso in the morning is akin to 5 of the 7 rites of the Church.

There is the Baptism, that first time one enjoys a perfect up of coffee.This usually is served by a professional barista or a host that knows what they are doing. 

Then there is the Confirmation - the first time one attempts to make that "perfect"cup.This initial attempt is usually followed by a succession of failed efforts for perfection until the ritual is learned. When perfected, that deep dark rich smooth cup of espresso is produced with the ideal creama (that, aromatic, reddish-brown froth that rests on top).

The Eucharist is the enjoyment of that perfect cup, savoring the fruits of your labors, that effects all five senses of one's soul.

Often this is followed by the Confession or Penance, asking oneself if the 2 ounce cup is really worth the emotional toll,  successive failed attempts, and moments of self doubt that the production required.

But then, all is worth it with the Anointing, the connection of God and the body with that first sip.

And, yes, I realize that using a Kurig would have been a simple quick process of inserting a pod and pressing a button. But, in my case, the preparation of espresso or cappuccino is almost a religious experience. Each step builds the expectation of the first sip of the final product. My senses are a piqued with the smell of the grounds and the incredible scent of the java as it is pours into the cup. The process is truly a sacrament,  a ritual of the soul.