COFFEE, the seeds, or beans, of any of a group of tropical evergreens of the genus Coffea, in the Madder family (Rubiaceae). Coffee is the second most important product in international commerce on the basis of volume traded, and it is estimated to be the first on the basis of value. The value of coffee imports is estimated to be about 5 $2 billion a year, or 1% of total world trade. Most coffee is consumed in the form of a beverage, although large quantities are used in flavors and extracts. Very small amounts are made into diverse products such as perfume (from blossoms rather than beans) and animal feed. Research indicated that coffee beans can be used to make many other item such as tar, pitch, fuels, plastic, antiseptics, and wall and floor materials.
咖啡，茜草科（茜草科）中咖啡属的任何一组热带常绿灌木的种子或豆子。根据交易量来看，咖啡是国际商务中最重要的第二号产品，而根据价值计算估计要排在第一位。咖啡进口的价值估计每年大约在二十亿美元，或者是世界贸易的百分之一。虽然咖啡大量被用于香料和提取物，但咖啡大多是以饮料形式消费的。很少的数量被制成其它的产品，诸如香水（取自花而不是豆）以及动物饲料。研究显示，咖啡豆可用来制作许多其它商品，如焦油、沥青、燃料、塑料、防腐剂，以及墙面和地板的材料。
Coffee contains two principal chemical compounds that provide its familiar qualities as a beverage. The first, caffeine, has a stimulating effect; the second, caffeol, supplies flavor and aroma. See also CAFFEINE.
咖啡包含两种主要的化合物，为作饮料提供了相同的品质。第一种，具有刺激效果的咖啡因；第二种，提供香料和芳香的咖啡油。
HISTORY
The coffee tree is believed to be indigenous to Ethiopia. According to legend, a goatherd in that country watched his animals as they ate the bright red berries from a tree growing wild in the pasture and then was surprised to see the goats cavort about in an unusually frisky manner. He too tried the berries and enjoyed their stimulating effect. It is not clear whether the coffee tree was brought from Ethiopia to Arabia or whether it was also native to Arabia. The Arabs cultivated the plant as early as 600 A. D., and the first mention of coffee in literature was by the Arab physician Rhazes about 900 A. D.
历史
咖啡树被认为是埃塞俄比亚的本土树种。根据传说，这个国家的牧羊人惊讶地发现，当他的牲畜吃了牧场中野生树上的鲜红浆果后山羊以异常的方式四处跳跃。他也食用了这种浆果，而且体验到了山羊受到刺激的效果。目前尚不清楚，是否咖啡树是从埃塞俄比亚带到了阿拉伯，或者是否咖啡树也是阿拉伯的原生树种。不过，阿拉伯人早在公元六百年就已栽培这一树种了，而且在大约公元九百年前，阿拉伯医师拉齐就在文献中首次提到了咖啡。
Coffee as a food and a medicine long before it became a beverage. At first the coffee berries, which contain the seeds, or beans were dried, crushed, and mixed with fat to form a ball that was eaten. Later, the skins of the berries were mixed with the green beans and allowed to ferment to create a wine.
咖啡在成为一种饮料之前，在很久以前它就已经是一种食品和药物。最初，内有种子或豆子的咖啡豆被晒干、捣碎，并与脂肪混合成食用的小球。后来，用青豆与这种浆果混合，使其发酵制成葡萄酒。
Coffee became a lucrative article of trade following the discovery in Arabia, in the 13th century, that a delicious beverage could be made roasted beans was introduced from Arabia into Turkey in 1554, from Turkey into Italy in 1615, from Italy into France in 1644, and soon thereafter into other European countries.
在阿拉伯被发现后，咖啡成为了一种赚钱的贸易品，在十三世纪，一种用烘焙豆子制成的美味饮料于1554年从阿拉伯引入了土耳其，1615年从土耳其引入意大利，1644年从意大利进入了法国，而不久后便进入了其它欧洲国家。
Introduction of Coffee Plants into the West. The Arabs long maintained coffee as a national monopoly. For centuries they exported large quantities of beans but did not permit a fertile seed or seeding to leave their territories. However, in 1690 the Dutch managed to obtain a few plants and placed them in botanical gardens in the Netherlands. Then they began cultivation in Java and sent plants to other botanical gardens in Europe.
将咖啡种植引进西方 长期以来，阿拉伯人将咖啡视为一种国家垄断。几个世纪以来，他们出口了大量的咖啡豆，但不允许繁殖的种子或者栽培方法出境。然而，在1690年，荷兰人设法获得了少量的植物，并将它们种在了荷兰的植物园中。后来，他们开始在爪哇塞岛栽培，并将这些植物送到了欧洲其它的植物园。
The story of the introduction of coffee plants into the Western Hemisphere from Europe in 1723 centers on Gabriel Mathieu de Clien, a young French officer who served in Martinique and believed that coffee could be raised there. While on leave in Paris, he stole a coffee plant from the Jardin des Plantes. De Clieu managed to keep the plant alive during the voyage back to Martinique in spite of an attempted kidnap, an attack by Barbary pirates, violent storms, and a serious water shortage aboard ship. The plant flourished in Martinique and its progeny spread throughout the West Indies and eventually reached the mainland of South America.
1723年，从欧洲将咖啡植物引入了西半球的故事是以加布里埃尔·马蒂奥·德·克利，一位曾在马提尼克岛服役的年轻法国军官为中心的，他认为在那里可以种植咖啡。当在巴黎休假时，他从巴黎植物园偷了一颗咖啡苗。在返回马提尼克岛的航行期间，德·克利设法让那颗树苗存活了下来，尽管遇到了绑架的企图，巴巴里海盗的袭击，暴风雨以及船上严重的缺水。在马提尼克岛那颗树苗茁壮成长，而它的后代们遍布了西印度群岛，并最终到达了南美大陆。
Introduction of the Coffee Plant into Brazil. The coffee plant did not reach Brazil until 1727. In that year Brasil sent one of its army lieutenants, Francisco de Melo Palheta, to arbitrate a boundary dispute between French and Dutch Guiana. Both were cultivating coffee, but neither allowed the export of seeds or seedlings. Palheta handled the arbitration adroitly and so endeared himself to the wife of the governor of French Guiana that on his departure she presented him with a bouquet; hidden in the bouquet were fertile coffee beans and cuttings. Palheta brought them to Brazil, where they flourished.
将咖啡植物引入巴西 在1727年前，咖啡植物尚未抵达巴西。那一年，巴西派出了一位陆军中尉，弗朗西斯科·德·梅洛·帕尔赫塔仲裁法属与荷属圭亚那边境争端一事。两国都在种植咖啡，但都不允许出口种子或种植技术。帕尔赫塔熟练地解决了争端，因此深受法属圭亚那总督夫人的喜爱，以至于在他离开时，总督夫人送了他一把花束；在花中藏有优良的咖啡豆和插条。帕尔赫塔将它们带回了巴西，于是咖啡在巴西繁衍，繁荣起来。
THE COFFEE TREE
Although usually referred to as a tree, coffee is actually an evergreen shrub. If left un-pruned, it would reach a height of 14 to 30 feet (3—9 meters). Its leaves are dark green and glossy on top and lighter, duller green underneath they are 3 to 6 inches (7.5—15 cm) long and grow opposite each other along the branches. At the points where the pairs of leave join the branches, many small white blossoms appear at the time of flowering and give the coffee plantation the appearance of being covered with light snow.
咖啡树
虽然通常被当作一种树，但实际上咖啡是一种常绿灌木。如果不加修剪，它会长到14至30英尺高（3米至9米）。它的叶是深绿色的，顶部有光泽而且色浅，下面的暗绿色为3到6英寸（7.5 至15厘米）长，而且沿着枝条彼此反相生长。在成对叶子与枝条相交的地方，在开花时会开出许多小白花，使咖啡种植园像下过小雪一样。
The fragrant blossoms fall within a few days and small berries develop that change from dark-green to deep crimson as they ripen. The berries ripen about 6 to 7 months after the tree has flowered. Beneath the skin of the berry is a fleshy pulp and within the pulp is a parchment-like covering that encloses the green beans—usually 2 in each berry. The green beans have a delicate, tight-fitting, almost transparent skin.
几天后，芬芳的花朵便凋谢了，小浆果在成熟的过程中由深绿色变成深红色。在咖啡树开花后，浆果成熟大约要六到七个月。在浆果的果皮下是一种果肉，果肉中有一层类似羊皮纸似的覆盖物包裹着青豆---通常每个浆果有两个豆。青豆有一层精美的，紧实的，几乎透明的表皮。
Coffee trees usually bloom once a year, although they may bloom more often in very rainy climates. The trees often have flowers, green berries, and ripe berries on their branches at the same time.
虽然咖啡树在多雨的气候下可以多次开花，但它们的花通常一年开一次。咖啡树通常有花、绿色的浆果，同时在它们的枝条上也有成熟的浆果。
Coffee trees normally begin to bear within 5 years of their initial seeding, and yield good commercial quantities of beans within 8 years. The trees produce at an optimum level for 15 to 20 years, but may continue to bear commercial among for many more years where soil of 1 to 1.5 pounds (0.5—0.7 kg) of green beans per tree are considered adequate, but they are frequently higher.
通常情况下，咖啡树在它们栽种的5年内便可产果，而要获得大量的商业级咖啡豆则需要8年的时间。这些树大约15年至20年可达最好的产量水平，但在以后的许多年里，那里的土壤会使每颗树还可继续产出1至1.5磅（0.5至0.7公斤）的青豆，而且它们的产量通常会更高。
While there are 20 or more commercial species of the genus Coffea, only 2 coffee trees, C. arabica and C. robusta, are raised in quantity for beans. Very few C. liberica are raised in quantity of the poorer taste qualities of the bean. Arabica, generally is preferred to other types of coffee because of is mild, rich flavor. Until the middle of the 19th century it was the only variety cultivated. But because Arabica is subject to attacks by insects and disease, the more resistant robusta and liberical species were subsequently developed.
尽管咖啡属有20个或更多的商业品种，但只有两种咖啡树，阿拉比卡咖啡树和罗布斯塔咖啡树，用于种植大量的咖啡豆。豆子品味较差的利伯瑞卡咖啡树很少有种植。阿拉比卡咖啡树比其它的咖啡种类更好，因为它温和，香味浓郁。一直到十九世纪中叶，它是唯一种植的品种。但阿拉比卡咖啡树易受昆虫和病害的攻击，后来发展了更抗虫害的罗布斯塔咖啡树和利伯瑞卡咖啡树品种。
CULTIVATION
The coffee tree requires a stable environment. It cannot tolerate frost, nor can it survive prolonged periods of extremely high temperature. It inquires at least 40 and preferably 70 or more inches (100 to 180 or more cm) of rain per year and it cannot survive drought. It is desirable to have heavy rainfall when the beans are developing, but light when they are ripening.
栽培
咖啡树需要一种稳定的环境。它不能经受霜冻，也不能在极高的温度下长期生存。每年它需要至少40 而且最好是70或以上英寸（100至180或以上的厘米）的降雨量，而且它无法在干旱的条件下存活。在咖啡豆生长时它需要大雨，而当它们成熟时雨水又不能多。
Arabica grows best at altitudes between 2,000 feet above sea level and the frost line, which is about 6,000 to 6,500 feet (600—2,000 meters). Robusta and liberica thrive between sea level and 2,000 feet (600 meters).
阿拉比卡咖啡树在海平面以上2000英尺与双线之间的海拔高度生长得最好，高度大约是6000英尺至6500英尺（600米至2000米）。罗布斯塔咖啡树和利伯瑞卡咖啡树在海平面与2000英尺（600米）之间可茁壮成长。
Soil. Coffee trees grow best in soils that are rich in potash and have good drainage. Some of the most productive trees are found on the slopes of extinct volcanoes. Organic debris, such as coffee pulp and manure, is preferred to commercial fertilizers.
土壤 咖啡树在富含碳酸钾及排水良好的土壤中生长最佳。在死火山的斜坡上发现了一些最高产的树。诸如咖啡果肉和肥料，有机残渣比化学肥料更好。
Propagation. Although trees may be propagated from cuttings or shoots, most are started from seeds. Cutting are made from the upright branches and planted directly in the field or in nursery beds. Seeds are planted directly in the field or in seedbeds.
繁殖 虽然这些树可以通过插条或嫩枝来繁殖，但大多是从种子开始。插条用笔直枝条制成并直接种在地里，或种在苗床上。种子可直接种在地里或苗圃中。
Planting. When sown directly, the seeds are planted in hills about 15 to 20 feet (4.5—6 meters) apart. The young plants are thinned to 8 or fewer plants per hill. If sown in seedbeds, the seedlings are transplanted after a few months to larger nursery beds. After a year or two, they are placed singly in the field. In some regions shade trees are used to shield the shorter coffee tree from direct sunlight. However, the need for shade trees has not been definitely established.
种植 当直接播种时，种子种在丘陵的斜坡上，间隔大约15至20英尺（4.5米至6米）。每个斜坡小苗的苗间减至8株或更少。如果播种种子，那么这些苗木在几个月后要移植到更大的苗床上。一年或两年后，它们会被单独种在地里。在一些地区，能遮荫的树被用来保护小的咖啡树免受阳光的直射。不过，对遮荫树的需要尚未确定。
Maintenance. Coffee trees are usually pruned to 6 feet (2 meters) or slightly taller to expedite harvesting. The plantations must be weeded from 2 to 5 or more times per year. This is usually done by hand because of the hilly terrain, although mechanical weeders can be used where the ground is level. Insecticides and fungicides are sprayed on the trees to prevent damage by insects and diseases. Sometimes diseases can be controlled only by stripping the trees of their fruit and blossoms in the affected zones. The debris is then burned and the ground thoroughly raked.
维护 咖啡树通常要修剪到6英尺（2 米），或略高来促进收获。每年种植园必须清除野草2至5次或更多次。虽然机械除草机能用于那些地势平坦的地方，但由于是丘陵地带，这通常需要手工来完成。在树上喷洒杀虫剂和杀菌剂来防止病虫害。有时只有通过去除受影响区域果实和花朵的树木，才能控制病害。然后，烧掉残渣，并彻底翻耕土地。
Harvesting. The ripening season varies throughout the world, depending on local conditions of climate and altitude. In Sao Paulo, Brazil, harvesting continues from about May through September. In Java THREE crops are produced each year, requiring almost continuous harvesting. In Ethiopian the harvest extends through two periods, October through March and May thorough June.
收获 全世界咖啡的成熟季节各不相同，这取决于地方的气候和海拔条件。在巴西的圣·保罗，收获大约从五月一直至九月。在爪哇岛，每年有三次收割，需要几乎不间断地收获。在埃塞俄比亚，收获贯穿了两个周期，十月至三月，以及五月至整个六月。
Harvesting is often a festive affair, involving whole families. Each member, with a basket slung over his shoulder, handpicks the ripened berries. Since only thoroughly ripened berries should be picked, harvesting is a selective process. It is difficult, therefore, to use mechanical harvesters.
收获大多是节日活动，涉及整个家庭。每个成员，肩上挎个篮子，用手采摘成熟的浆果。因为只有完全成熟的浆果才能采摘，因此收获是一种选择的过程。所以，很难用机械收割机。
PROCESSING
After the berries are harvested, the leaves, sticks, and other debris are removed. The berries are then prepared for market by either the wet or the dry method. Where water is scarce, the dry method is used. It consists of spreading the berries out in thin layers on flats to dry in the sun. The berries are raked and turned several times each day so that evaporation will be uniform. After about THREE weeks, the hulls are removed. On smaller plantations this is done by hand threshing and pounding; on larger estates, hulling machines are used.
加工
浆果收获后，也要清除叶子、枝条以及其它杂物。然后，为市场准备无论是湿法或干法的浆果。缺水的地方就使用干法。它包括将浆果铺成薄层在太阳下晒干。每天要将浆果翻耙几次，以便均匀地蒸发水分。大约三周后，祛除外壳。在一些小种植园中，这都是用手工脱粒和整形的；在大的庄园里，使用的是机械脱壳。
In the wet method, the berries are soaked overnight in large tanks to soften the outer skins. Pulping machines remove the skins and pulp surrounding the beans. A fermentation process rids the beans of the gummy coating that clings to them. Then the beans are washed and dried.
在湿法中，浆果在大罐中浸泡一夜，使其外皮变软。研磨机脱去咖啡豆外层的皮和果肉。发酵过程去掉了咖啡豆上的粘性涂层。然后，清洗并烘干豆子。
The thin parchment-like covering and the silvery skin must be removed from the beans after hulling. This is done by polishing the beans in revolving cylinders, after which dust is removed by air blasting. The beans are then separated according to size by means of automatic sorters and inspected by hand. Broken or discolored beans are discarded.
脱壳后，必须祛除豆子薄薄的羊皮纸状的覆盖层和银色的外皮。这是通过旋转圆筒来抛光豆子完成的，然后用气喷净法清除灰尘。根据大小用自动分拣机以及手工检查分类豆子。破碎或变色的豆子被丢弃。
The green coffee then is graded on the basis of quality, packed in bags, and transported to port where coffee merchants blend varieties to meet market requirements.
然后，根据质量将青咖啡豆分级，装袋，并且运输到港口，在那里咖啡商将各品种混合，来满足市场的需求。
Roasting and Grinding. Most coffee is roasted in the country where it will be consumed. Most processors blend different types of green beans before roasting. Roasting is performed in revolving, perforated, metal cylinders that are heated by gas or light fuel oil. The older batch roasters operate at about 400°F (200°C) for 16 to 17 minutes. The modern, continuous-process roasters operate at 500°F (260°C) for 5 minutes. A large roaster can turn out 5,000 to 10,000 pounds (2,300 to 4,500 kg) of roasted coffee per hour.
烘焙与研磨 大多数咖啡都是在消费国烘焙的。在烘焙前，大多数加工者都会混合不同类型的青豆。烘焙是在旋转，带孔的金属滚筒中进行的，是用煤气或轻质油加热。老式的烘焙炉在大约400华氏度（200摄氏度）工作约16至17分钟。现代的烘焙炉，在500华氏度（260摄氏度）下连续烘焙工作约5分钟。一种大的烘焙炉每小时能制作出5000至10000镑（2300至4500公斤）烘焙的咖啡。
Medium roasts are preferred in the United States. French and Italian roasts are much darker, and Turkish roasts are darkest of all.
在美国，中度烘焙比较受欢迎。法国和意大利的烘焙更重些，而土耳其的烘焙最重。
The roasted coffee is cooled before grinding. Grinding machines break the whole beans into particles with a series of rollers that produce from 1 to 10 grind sizes at rates up to 4,000 (1,800 kg) pounds per hour. The ground coffee is then packaged in vacuum cans or paper bags in sizes from 0.5 to 3 pounds (0.2 to 1.3 kg).
在研磨前，烘焙的咖啡需冷却。研磨机用一系列滚轴，以每小时4000镑的转速（1800公斤）将整豆破碎成1到10研磨粒度的颗粒。然后从0.5到3镑（0.2至1.3公斤）按大小将研磨咖啡装入真空罐或纸袋中。
Soluble (Instant) and Decaffeinated coffee. The possibility of preparing an extract from coffee was considered as early as 1838, when the United States congress substituted coffee for rum in the rations of soldiers and sailors. Probably the first powdered instant coffee was invented by Sartori Kato, a Japanese chemist living in Chicago. He first sold his soluble coffee at the Pan American Exposition in Buffalo in 1901. Soluble coffee was first marketed on a broad scale in the United States by the American chemist G. Washington in 1909. However, the demand for the product remained small until World War I when the entire output of all soluble coffee in the United States was purchased by the War Department for troops in the field. During World War II the government bought almost 260 million pounds (118 million kg) of instant coffee. By 1953 one cup of coffee in 10 was instant; a more recent estimate is one cup in five.
速溶（立刻）与无咖啡因的咖啡 早在1838年就有人考虑过从咖啡中提取一种提取物的可能性，当时美国国会在士兵和水手们的配给中就用咖啡取代了朗姆酒。第一份速溶咖啡粉可能是一位生活在芝加哥的日本人萨托里·加藤发明的。1901年在布法罗的泛美展博览会上，他首次卖出了速溶咖啡。1909年美国化学家G. 华盛顿首次在美国大规模销售速溶咖啡。然而，该产品的需求量依然很小，直到第一次世界大战时美国所有速溶咖啡的全部产量都被陆军部购买用于部队。在第二次世界大战期间，政府购买了几乎2.6亿镑（1.18亿公斤）的速溶咖啡。到1953年，10杯咖啡中有一杯是速溶咖啡；最近估计5杯中就有一杯速溶咖啡。
Soluble coffee is produced by brewing coffee in a series of giant coffee pots. The extract moves from pot to pot until it reaches optimum strength. Then the water is removed, usually by drying. A spray nozzle atomizes the liquid in a current of hot air. The hollow spherical particles known as “beads” then are packaged.
速溶咖啡是在各种巨型咖啡罐中通过调制的咖啡生产的。从一个罐转入另一个罐的提取物直到它达到最佳状态。然后，通常用干燥法脱水。喷雾嘴将热空气中的液体雾化。形成称为“小珠子”的球形粒子，然后进行包装。
Decaffeinated coffee is made by several methods; each treats the green coffee to remove the caffeine. The decaffeinization processes provide a major source of caffeine for the chemical and drug industries.
制作无咖啡因的咖啡有几种方法；每种都会将青咖啡中的咖啡因祛除。祛除咖啡因的过程为化学和药品工业提供了一种咖啡因的主要来源。
MAKING COFFEE
Each brand of coffee represents a different blend of coffee beans. A brand should be selected for its flavor, and the grind for the type of coffee maker used. For a percolator, use regular grind, for a drip pot, drip or all-purpose grind; for a vacuum style coffee maker, fine grind.
煮咖啡
每种咖啡品牌都代表了一种不同咖啡豆的混合。品牌的选择取决于咖啡的风味，以及使用咖啡机研磨的咖啡类型。对过滤器来说，使用正规的研磨，对滴滤壶来说，使用溢出或多用途研磨；对真空式咖啡机来说，使用精细研磨。
Regardless of the brand, grind, or personal preference as to whether coffee should be full-bodied or light, coffee must be made full strength to obtain optimum flavor. For less than full-bodied brew, dilute the coffee with hot water after making it with the recommended coffee-to-water ratio.
不管是品牌，研磨，或者个人的喜好，至于咖啡应该浓郁还是清淡些，咖啡都必须足量来获得最佳的风味。对于不太浓郁的咖啡，在按照推荐的咖啡与水的比例煮制后，用热水将咖啡稀释。
For each serving, use 1 coffee measure or 2 level measuring tablespoons of coffee and 3/4 of a measuring cup, or 6 ounces (170 grams), of water. Both the coffee and the water should be fresh. Coffee should be purchased in amounts that can be used within a week and should be stored in a tightly closed container in a cool, dry place. Freshly drawn cold water is desirable because the flavor of coffee is sometimes affected by mineral deposits in hot water pipes.
对每份煮制的咖啡，使用一个份量的咖啡或两大勺咖啡，以及四分之三量杯，或六盎司（170克）的水。咖啡和水都应新鲜。咖啡的购买量应该控制在一周的用量内，而且贮存在密闭容器内，置于阴凉干燥的地方。最好是使用清新的冷水，因为咖啡的风味有时会受到热水管中矿物质的影响。
The coffee maker should be clean and should not be used at less than THREE fourths of it capacity. If a percolator is used, perk gently for 6 to 8 minutes. If a drip or cone type coffee maker is used, dripping is usually completed in 4 to 6 minutes. In vacuum pots, boiling water that rises into the upper bowl should be allowed to mix with the ground coffee for about 1 minute and then be removed from heat. The brew will return to the lower bowl within 2 minutes. In electric coffee makers, the timing is automatically controlled.
咖啡机应干净，并且使用时不应少于它容量的四分之三。如果使用过滤器，缓慢地滤煮6到8分钟。如果使用滴滤或者锥形咖啡机，一般滴水在4到6分钟完成。在真空壶中，上升到上面杯中的沸水应该与咖啡粉混合大约1分钟，然后停止加热。在两分钟后，滤煮的咖啡会返回到下层杯中。在用电动咖啡机时，时间是自动控制的。
Experts regard the filter-type coffee maker, which is really a kind of drip-type brewer, as the optimum. Its advantages are that the water passes through the grounds only once and the grounds never pass into the cup. Lower water temperatures are not considered to convey any special qualities to coffee.
专家们看好过滤式咖啡机，它是一种真正的滴滤式咖啡器，是最佳选择。其优势在于水只有一次穿过咖啡渣，而咖啡渣从不会进入杯中。人们认为，较低的水温无法传递咖啡的任选特殊品质。
Once brewed coffee should not be allowed to boil because boiling causes an undesirable change in flavor. Coffee should be served immediately after brewing.
一旦煮好的咖啡就不要再煮，因为煮沸会引起风味的不良变化。煮好后，咖啡应该立刻饮用。
Café au lait is made by simultaneously pouring equal quantities of freshly-brewed coffee and hot milk. Viennese coffee is made with extra-strength coffee, poured into tall cups, sweetened to taste, and topped with whipped cream. Café espresso is traditionally made in an espresso machine by forcing live steam through French- or Italian-roast, drip grind coffee. However, it can be approximated at home by using espresso coffee in a regular drip pot or an Italian macchinetta. It should be served black in demitasse cups with a twist of lemon peel and sugar.
牛奶咖啡是用同时注入等量新煮的咖啡和热牛奶制作而成。维也纳咖啡是用增强型咖啡制作的，倒入高脚杯，甜口味，并淋上发泡鲜奶油。浓缩咖啡，在传统上是用浓缩机通过法式或意式烘焙用强制气流，渗漏式咖啡制作而成。然而，在家中也可用普通滴滤壶或意大利滴注式咖啡壶来煮浓咖啡。应该配上一片柠檬皮和糖，用黑色小咖啡杯来喝黑咖啡。
THE COFFEE TRADE
Major Producers and Consumers. Brazil export more coffee than any other country in the world, although its share of the total has declined somewhat. Other major coffee-exporting countries in the Western Hemisphere in order of importance are Colombia, El Salvador, Guatemala, Mexico, Costa Rica, Ecuador, Peru, Nicaragua, Honduras, Haiti, the Dominican Republic, and Venezuela. Coffee is extremely important to the economies of many Latin American countries. Of the value of all exports from those nations almost 20% is represented by coffee. The percentage in some countries is much higher it is over 60% for Colombia, 55% for Haiti, 50% for El Salvador, and 40% to 50% each for Guatemala, Brazil, and Costa Rica.
咖啡贸易
主要产生者与消费者 在这个世界中，巴西要比其它国家出口更多的咖啡，虽然它的总额有所下降。在西半球的其它咖啡出口国家以重要性为序的有哥伦比亚，萨尔瓦多，危地马拉，墨西哥，哥斯达黎加，厄瓜多尔，秘鲁，尼加拉瓜，洪都拉斯，海地，多米尼加共和国以及委内瑞拉。咖啡对于许多拉丁美洲国家的经济是极其重要的。在这些国家出口的总值中咖啡就占了几乎20%。一些国家的百分比更高，哥伦比亚超过了60%，海地超过55%，萨尔瓦多超过50%，而危地马拉，巴西以及哥斯达黎加各自超过了40%至50%。
The principal coffee-exporting countries of Africa and Asia are the Ivory Coast, Angola, Uganda, Ethiopia, Indonesia, Cameroon, Madagascar, Kenya, Congo (Kinshasa) Tanzania, India, and Burundi.
非洲和亚洲主要的咖啡出口国家是象牙海岸，安哥拉，乌干达，埃塞俄比亚，印度尼西亚，喀麦隆，马达加斯加岛，肯尼亚，刚果（金），坦桑尼亚，印度和布隆迪。
The United States imports more green coffee than any other nation. Other major importers are Western Europe and Canada.
美国比其它国家要进口更多的青咖啡。其它主要的进口者是西欧和加拿大。
In terms of per-capita consumption of green coffee, Sweden has been first, with Demark, Finland, Norway, Switzerland, Belgium, the Netherlands, the United States, and Germany following in order of magnitude. It may surprise many persons in the United States that, in spite of the much heralded “coffee break,” they fall far behind citizens of seven other countries in the amount of coffee consumed per person.
从青咖啡的人均消费量看，瑞典排第一位，按数量接着是丹麦，芬兰，挪威，瑞士、比利时，荷兰，美国和德国。这可能会让许多美国人感到惊讶，尽管有许多公开宣称的“喝咖啡时间”美国人在每人的咖啡消费总量中落在了其它七个国家的后面。
Commercial Varieties. Of all coffee marketed, 72% is Arabica and most of the remaining 28% is grown almost to the exclusion of other types. The coffees grown in Brazil are called Brazils; those from other Latin American countries are called Milds. The Brazils are also traded under the names of the principal ports of export: Santos, Rio, Victoria, and Parana. Each of the four classes is further divided according to the characteristics of the beans and by the districts in which they originate. Usually a number is used to designate the subdivision. Thus a brazil coffee might be known as Santos 2 or Santos 4.
商业品种 在所有销售的咖啡中，72%是阿拉比卡咖啡，而剩下的28%的大部分中几乎并不包括其它品种的增长。在巴西生长的咖啡被称为巴西咖啡；那些来自其它拉丁美洲国家的咖啡被称为温和型咖啡。巴西还以主要出口港口的名称进行贸易：桑托斯，里约，维多利亚和巴拉那。四级中的每一种又进一步根据咖啡豆的品质进行划分，而且由它们生长的原产区决定。通常是用一个数字指定子部分。这样，巴西咖啡就被称为桑托斯2号或桑托斯4号。
The Milds are designated by their country of origin and a few word of description that indicate either quality, district, or state of preparation. Typical names are Guatemala Prime Washed, Costa Rica Hard Bean, and Dominican Republic Cibao. Coffee from Colombia is known as MAMS, derived from the initial letters of the departments or cities of Medellin, Armenia, Manizales, and Sevilla.
温和型咖啡是由它们的原产国指定的，还有一些描述的文字，标明质量、地区或者备货状态。典型的名称是危地马拉蓝山，哥斯达黎加硬豆，以及多米尼加共和国的希巴欧。产自哥伦比亚的咖啡被称为MAMS，源自麦德林，阿曼尼来，马尼萨莱斯和塞维利亚的部门或城市的首个字母。
Most African and Asian coffee is robusta. Typical names are Ivory Coast Superior, Uganda Washed Cleaned, and Portuguese West Africa Ambriz No.2 AA.
大多数的非洲和亚洲咖啡都是罗布斯塔咖啡。典型的名称是象牙海岸优胜者，乌干达洗净咖啡，以及葡萄牙西非安布里什AA二号。
Preferences in coffee vary throughout the world. Arabica is favored in the United States and Scandinavia. But in other countries, notably France and Italy, robusta is in great demand.
全世界对咖啡的喜好各不相同。美国和斯堪的纳维亚半岛喜欢阿拉比卡咖啡。但在其它国家，尤其是法国和意大利，对罗布斯塔的需求量很大。
The international Coffee Organization. In order to bring production into better relation with demand, and thereby maintain more stable prices, the International coffee Organization was founded in 1962. About 60 countries participate in the organization. Its headquarters are in London, England.
国际咖啡组织 为了改善生产与需求的关系，从而维护更稳定的价格，1962年成立了国际咖啡组织。大约有60个国家加入了该组织。它的总部设在英格兰的伦敦。
The ICO has been faced with huge surpluses of green coffee since its formation. To prevent the surpluses from lowering prices to levels that would hurt the producing countries, it restrains shipments of coffee in excess of demand and attempts to increase demand. The ICO also limits the amount of coffee that can be shipped from each country, and it encourages crop diversification, especially in countries whose economies rely heavily on coffee.
国际咖啡组织从其建立开始就面临着青咖啡的大量过剩。为避免过剩使价格降低至损害生产国的程度，该组织限制超过需求的发货，并试图增加需求量。国际咖啡组织还削减了发自各国的咖啡总量，而且还鼓励作物多样化，特别是在那些严重依赖咖啡经济的国家中。
WILLIAM C. STRUNING
Pan-American coffee Bureau
威廉·斯特鲁宁
泛美咖啡局
2021年5月12日译
（译者注：该词条位列《大美百科全书》1985年版，第7卷，第187页至191页）