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Highest consumption
The highest per capita drinking of coffee in the world
takes place in Ethiopia.
In Europe, Finland has the maximum per capita coffee
consumption, closely trailed by Denmark.
The major kinds of commercially produced coffee bean
are Arabica, Robusta.
CULTIVATION
Coffee is grown over 11 million hectare area and 8 million
tonnes of green beans are produced annually.
Coffee crop occupies an area of 3.2 lakh ha in India and
production of green coffee is 2.70 lakh tonnes.
Nearly 70% of the world's coffee is produced by the Americas
while Brazil contributes 30% and Colombia 12% to the global
production.
CULTIVATION
Coffee Varieties
Of the two main species grown, arabica coffee (from C.
arabica) is generally more highly regarded than robusta coffee
(from C. canephora); robusta tends to be bitter and have less
flavor but better body than arabica. For these reasons, about
three-quarters of coffee cultivated worldwide is C. arabica.
However, C. canephora is less susceptible to disease than C.
arabica and can be cultivated in lower altitudes and warmer
climates where C. arabica will not thrive. Robusta coffee also
contains about 4050% more caffeine than arabica.
Harvesting techniques
Two techniques of harvesting the coffee fruit include
cautiously picking by hand or the tree is shaken and the
fruits are stripped.
The harvesting period commences in mid-November,
when Arabica begins yielding.
Harvesting of Arabica goes on till the middle of January.
Robusta harvesting starts in January and goes on till
March.
composition
constituents
Green beans(%)
Roasted
beans(%)
Water
10-13
1-4
Protein
11-15
12-15
Fat
12-14
13-15
Suger
8-10
0-1
Caffeine
1-2
1-2
Caffetanic acid
8-10
4-5
Ash
4-5
COFFEE PROCESSING
Dry technique
The dry technique also known as the natural method is the oldest,
uncomplicated and needs not much equipment.
The method entails drying the entire cherry.
The three fundamental steps are there:cleaning
drying
hulling.
Washed technique
The washed technique of processing is the most widespread
with Arabica coffees.
There are two major mechanisms to the washed technique of
processing.
There is the "wet mill," which eliminates the fruit from the
bean, and the "dry mill," which categorizes the coffee for
export.
Stages of roasting
The initial phase is endothermic in which heat is absorbed
by the beans. The beans start to smell akin to toast or
popcorn after they assume a yellow color when dried
gradually.
The second stage frequently referred to as the first crack,
takes place at almost 205 C or 400 F in which the size of
the bean doubles, assumes a light brown color, and
undergoes a loss in weight which is nearly 5 %.
Roasts-diversity
Generally, lighter roasts are sharper and their acidic content is greater in
comparison to the darker roasts.
Darker roasts possess a flavor that is fuller.
Over-roasted beans generally assume a burned, smoky or charcoal flavor.
Darker roasted coffees contain less caffeine in comparison to lighter ones.
However the quality and taste of coffee does not depend on roasting alone
but depends on the origin of beans.
The taste of a bean from Brazil will be different from the taste of a bean
from India even if both are French roast.
Grinding is the final process through which coffee has to progress prior to
In the past, wooden or marble mortars with a crusher were utilized for
DECAFFEINATION
l
It is carried out while the beans are still green, before they
are roasted.
Swelling the green coffee beans with water or steam so the caffeine can be
extracted
Extracting the caffeine from the beans.This is done with water, a solvent or
activated carbon
.Drying the decaffeinated offee beans back to their normal moisture level.
generally where solvents are used, the water or the solvent is circulated around
the water soaked beans and this causes the caffeine to be released.
Then the mixture is drained from the extracting vessel and the process is
repeated several times, until only a tiny amount of caffeine is left in the bean.
INSTANT COFFEE
Soluble-coffee is made from coffee
beans that have been roasted and
ground. The ground beans are then
extracted with hot water to recover the
coffee flavour and aroma.
The coffee extract is then dried in one