The Café Series debuts a new process, neverseen in a jigsaw puzzle. We call this process All About Puzzles™ because we use it to tell astory. Not only does this puzzle tell nearlyeverything about coffee from its early historyto its current heightened popularity, butactually shows you how to put it together.

When you're finished, you'll know all aboutcoffee and will have a beautiful puzzle toframe, assemble again or pass on to a friend.Unlike ordinary puzzles, All About Puzzles™

are divided into scenes, each an illustrated partof a story. As you complete one scene, thepuzzle tells you what pieces to look for next.(Example pictured left).

On the arrow you see the word "Goat", meaning that you will now look for piecesthat show a goat. Using the picture and text printed with the Goat symbol, youassemble the next scene. It fits right next to the previous scene, and the arrowpoints to the picture of the Goat. To discourage "cheating", each scene isseparated from the others by a nearly identical border. It would be difficult toassemble the puzzle solely using the artwork, plus it wouldn't be as much fun! Asyou assemble the puzzle, you'll notice that thepictures you're looking for relate to the piece ofthe story you're about to discover.

If you're the impatient sort, you're probablyasking, "How do I get started?". Well, we've madethe "Start" scene composed of the word "Coffee"printed over and over on a rich, orangebackground. So look for those special pieces,assemble the first scene, and get ready to learnall about coffee!

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And presto!Instant coffee begins the same asany other. It is blended, roasted,

ground and then brewed in water at 200degrees Fahrenheit. The extracted coffee issprayed into a heated rotating drum where thewater immediately evaporates, leaving only acoffee powder. Instant coffee was invented bySatori Kato, a Japanese immigrant, and was firstproduced under the name “Red E Coffee” in1909. Nestle developed freeze-drying ofcoffee, and was first to successfully market

instant coffee in the USA asNescafé®.

Two greattastes...?Mocha is an ancientshipping port city inYemen, through whichmuch of the early coffee trade passed.Camel caravans brought all the coffeeto the port of Mocha for shipping.The fine Arabica beans shipped fromMocha were initially called Mochabeans, but today Mocha is associatedwith coffee from Ethiopia. Oftenconfused with Caffé Mocha, MochaCoffee contains no chocolate but issaid to be “chocolatey”.

Congratulations!You now knowalmost everythingabout coffee. Now,grind some freshlyroasted beans, brewthe perfect cup andfinish this puzzle.Enjoy!

An upscale treatEspresso is made by passing steamthrough finely ground, dark roastedcoffee. Espresso is the base for CafféMacchiato (add foamed milk), CafféLatte (add steamed milk and foam),Cappuccino (equal parts espresso,steamed milk andfoam) and manyother named brews.Turkish coffee isbrewed in pots called Ibriks, in whichground coffee, cardamom,cinnamon, nutmeg, and sugar areboiled together three

times tomake thethick brew.

It’s everywhere!Coffee is produced inmore than fiftycountries and is thesecond most importantcommodity traded in theworld (oil is first). Brazil is theworld’s leading coffeeproducer. Coffee is usuallyselected for acidity,smoothness, and aroma.Some of the best knowncoffees include BrazilianSantos, Costa Rican Tarrazu,Indonesian Sumatra, Jamaican

Blue Mountain,and TanzanianKilimanjaro.

Recipe for coffee: RoastThe hot-air roaster, also known as a fluid

bed roaster, roasts the coffee by tumbling thebeans on a current of hot air. Most greencoffee is roasted at approximately 400 degreesFahrenheit. Roasting causes the coffee beansto swell by over 50%, but at the same timereduces their weight. After roasting, the beansare cooled immediately. If you can obtaingreen coffee, it can be roasted at home using ahot-air popcorn popper, or one of severalhome roasters.

Solid GroundsGrinding is the last step before brewing.Coffee should be ground immediately

before brewing, as ground coffee quickly becomesstale. The coarseness of thegrind depends on thebrewing equipment and thetype of coffee to beprepared. Grindsshould be fine

enough for good extraction, but coarseenough not to go through the filter.

Cream, Sugar, or Eels?In colonial America green coffee was

usually roasted at home, in a cast iron pan. Itwas then ground in a mill or by mortar andpestle and the grounds were boiled with water.Once boiled, additives such as raw egg or eelskins were used to clarify the beverage and tosettle the grounds. Today, Americans drink

about 440 million cups of coffeeper day.

Regular or Unleaded?Caffeine is the component of coffeethat is responsible for its stimulatory

effect on the central nervous system. A six-ounce cup of coffee has about 75 milligrams ofcaffeine. For the caffeine sensitive, even 10milligrams can cause discomfort, so nearly all

decaffeinated coffee contains only twoto five milligrams per serving. Nearlyone billion pounds of “decaf” is soldeach year.

My cup melted!Decaffeinated coffee was invented in1903 and sold under the name

“Sanka” (a contraction of the French, "sanscaffeine"). Green coffee beans are soaked in asolvent which dissolves the caffeine but leavesthe rest. One solvent which has been used overthe years is Methylene Chloride which dissolves

not only caffeine but also many plasticsand acrylic. Other solvents used haveincluded Benzene, Compressed CarbonDioxide, and plain water.

He never drinks two cups at homeDuring World War I the coffee supplyfrom Latin America to Europe was

greatly interrupted. For the first time manyAmericans had the opportunity to samplesuperior quality coffee. The US military boughtenormous amounts of coffee but at first preparedit very badly from beans roasted in the US. Finallythey were persuaded to ship green coffee to thetroops in Europe to save space (remember, roastedcoffee is larger than green). By the end of the war,

the Army was roasting tons of greenbeans daily and making much bettercoffee. US forces used 750,000,000pounds of coffee during W.W.I.

Strange but trueOn some Indonesian plantations the bestcoffee is harvested at night. The Luwak (a

local name for the nocturnal mammal the palmcivet) loves coffee cherries and searches for andeats only the absolute best. In the trip through itsintestines, only the outer pulp is digested, leavingthe de-hulled, de-pulped bean. The Luwak usuallydeposits his droppings at the same place so it iseasy to gather, wash, and dry these best-everbeans. The resulting coffee, called Kopi Luwak, is

worth around $200 per pound (figure onpaying about $5 per brewed cup).

Forget the fruit, we want the pitThe coffee is processed for storage asgreen coffee by various methods depending onclimate. Where it is dry, the coffee cherries arespread out in the sun and continuously raked toavoid fermentation and to expose them evenlyto the sun. If necessary, heat is applied. It cantake up to four weeks for the coffee tosufficiently dry. The pulp and hulls are removedby machine and the beans are then stored inlarge silos where drying continues. Drying is themost critical stage of the production process.An over-dried coffee bean is brittle and willbreak during hulling. Wet coffee is susceptibleto attack by fungi and bacteria.

Mmmm... this coffee is divine!Legend has it that coffee was given tothe prophet Mohammed as he lay ill.The angel Gabriel brought a blackbeverage which gave him exceptional staminaand strength. The name coffee is derived fromthe Arabic word “quahweh” meaning any drinkmade from plants. Muslim teaching prohibitsalcohol, so coffee became known asthe wine of Arabia.

Thanks, Goats!In East Africa, popular lore gives Kaldithe goatherd credit for discoveringcoffee. He saw his adult goats cavortingjust like the kids after eating a strange shrub.Kaldi brought the berries to the monasterywhere the abbot threw them into the fire,thinking them to be of the devil. This releasedthe heavenly coffee aroma, and the berries wererescued. Since it allowed the monks toremain alert during devotions, it wasviewed as a divine gift.

Less interesting, but more true...Historians believe that coffee originatedin ancient Abyssinia (a region of northeastAfrica). The native people ate the fruitand seeds of the coffee cherry, used the leaves tobrew a refreshing drink, and even made analcoholic beverage called kishir by fermenting thepulp. Muslims found out about coffee around 850A.D. and later transplanted it to Yemenwhere its growth and culture werecarefully guarded secrets.

Botany lessonToday, two varieties of coffee arecommercially cultivated, CafeaArabica and Cafea Robusta. Arabicahas been cultivated since 600 A.D.The growth in the use of Robusta coffee hastaken place since 1940. The hardy Robustavariety was heavily planted when the Arabicavariety was endangered by a disease called leafrust. Robusta has nearly twice thecaffeine (and yield per acre) asArabica, but a generally inferior taste.

A bouquet you can drinkCoffee grows on large evergreenbushes with oval shaped leaves.Each branch sprouts several smallwhite flowers with a jasmine-likefragrance. When pollinated, the flowers give wayto the coffee cherry, a fleshy berry with usually 2seeds, side-by-side with their flat sides together.

Coffee’s ready!The cherries take 6 to 11 months toripen. They can be plucked byhand or by machine. Machines gather most ofthe fruit at once-ripe, over-ripe, and green.Green cherries make bitter coffee and over-ripecherries give an unpleasant, acrid taste. TheColonos, as coffee pickers are known in Brazil,carefully select only the fully ripened fruit overthe four to six month harvest season. A pickermay gather between 100 and 200pounds of coffee cherries per day.

When only one seed develops in acherry it is called a peaberry.

Pine tree

Pick axe

Hairdryer

Washingmachine

Shamrock Spoon Blender Popcorn Grinder

Fryingpan

YinYang

Water

Soldier

Goldcoins

Magiclamp

Globe

TurkeyCamelDiploma

Yemen exportscoffee and

imports coffeehulls to make

an infusioncalled kishr.

Goat

Cherries

Test tubes

Cappuccino isnamed for the

colored robes ofCapuchin monks

The coffee percolatorproduces what experts

call "lousy coffee"because it over-extractsflavor from the beans.

It is said that French author Voltaire drank 72 cupsof coffee a day. That's 3 cups an hour, 24 hours a

day. He was undoubtedly awake for all 24.

To complete this puzzle,find pieces showing the itemindicated and assemble the

attached scene.Continue in this way until

you know everything about Coffee!

Start Here.

Wine

Clean, crisp taste!Alternatively, the wetmethod produces so-called "washed coffees".The pulp is removed in apulping machine. Thebeans are thenfermented, removing anyremaining pulp usingnatural enzymes. Afterfermenting, the coffee iswashed with water, then

dried to about10 percentmoisture.

Good to goJust before shipping, theparchment skins are removed,leaving green coffee beans. Somecoffee is “polished” as well. Coffeebeans are sorted and graded bysize and density. They are markedwith grade, plantation, and country

of origin andare ready tobe shipped.Green coffeecan be storedfor yearsbeforeroasting.

About 1/3 of allcoffee is sent to

the UnitedStates. The nextlargest consumer

is Germany.

No, you try it!Coffee beans are taste tested andgraded for appearance by theimporter. A small quantity is thenroasted and tested for aroma. Afterthe coffee has been ground andinfused in water, the brew is“nosed”. After three minutes thebrew is stirred and smelled again.Then, a small spoonful of coffee istaken into the mouth and “chewn”before being spat out. The taster islooking for acidity, body, aromaand flavor.

The perfect mixCoffees of various

origins are usually blended indifferent proportions so as tomake a cup with varyingacidity and taste qualities.Espresso blends will containthree to seven different typesof beans. Blending occursmostly after roasting becausethe beans are of different size,weight and country of origin.