COFFEE

What is coffee

1. Coffee is a Stimulated beverage which is brewed and prepare from roasted

coffee beans, the seeds of berries from certain Coffee species

2. The genus Coffee is native to tropical Africa specifically having its origin
in Ethiopia and Sudan Coffee plants are now cultivated in over 70 countries
primarily in the equatorial regions of the Americas Southeast Asia India and
Africa.
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HISTORY OF COFFEE

1. FIRST DISCOVERED COFFEE AROUND 575 AD.

2. SHEIKH OMAR, DISCOVERED ARABICA COFFEE BEANS IN MOCHA, YEMEN. MOCHA COFFEE STILL
REMAINS A NAME TO REKNOW WITH, IN THE WORLD OF COFFEE.
3. SMUGGLED INTO INDIA AROUND 17th CENTURY.
4. COFFEE WAS INTRODUCED IN KENYA IN THE YEAR 1878.
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COFFEE FAQ’S
1. REQUIRES ABUNDANT RAINFALL.
2. COFFEE SEED PRODUCES SEEDS CALLED
CHERRIES.
3. SEEDS TAKES BETWEEN 6-9 MONTHS TO
RIPEN.
4. EACH CHERRY HAS TWO COFFEE BEANS.
Coffee Bean 7
Types of coffee
Types of Coffee Bean

1. There are two main species of coffee beans in the world, Coffee
Arabica, and Coffee Robusta.

2. Coffee Robusta:
The origin of Robusta is from sub Saharan Africa They are easier to
grow and maintain, and they are also more disease resistant and
produce a higher yield. Robusta beans have more of an astringent
flavour and contain a higher amount of caffeine. Robusta is mainly use
for instant coffee ,espresso
Characteristics of Robusta

 Robusta has a strong harsher taste with a grain like overtone and pea nutty
aftertaste
 It take 9-11 month to ripe a cherries
 Robusta is easy to grow less sensitive to insect
 Robusta contain more caffeine 2.7% taste bitter
 Shape of Robusta is circular
 Plant height is 4.5-6meter
 Lower acidity
 Less flavour and aroma
Types of Coffee Bean

1. Coffee Arabica:
The Arabica coffee is originated in Ethiopia are the higher
quality beans and are referred to as gourmet coffee. They
have half the amount of caffeine as Robusta and have more
pleasing flavours and aromatic properties. Most Arabica
bean varieties are name after their country or region in which
they are found, or originated from.
Characteristics of Arabica

 Arabica beans are generally have sweeter soft taste with tones of sugar
fruit and berries
 Arabica contain is 1.5% caffeine
 Arabica contain 60% of sugar
 Arabica is very difficult to produce
 Shape of Arabica is oval
 Plant height is 2.5-4.5 meter
 It take 6-8 month to ripe a cherries
 Higher acidity
Coffee Manufacturing Process
 Harvesting
 Picking
 Sorting
 Processing
 Hulling
 Polishing
 Export
 Tasting
 roasting
 grinding
 Coffee Manufacturing Process

 Harvesting
The Coffee tree starts its life as a seed and after 4 to 8
weeks it develops into a seedling. At this stage the seedling
needs be handled with care making sure the soil remains
moist and does not attract too much sunlight. After about 9
to 18 months the coffee tree will grow to about 12 inches tall.
At this stage the trees are ready for harvesting. This is done
manually by the locals and usually all hands are on deck.
 Coffee Manufacturing Process

 Picking
A good coffee picker can pick the equivalent of 50 to 60 pounds of coffee eans in a day.
The average life in a day. span for a coffee tree is about 20 to 25 years, yielding around
2000 beans per year.
 Sorting
Once the cherries have been picked they are ready for sorting.
This can be done in different ways depending on the outcome of the required coffee taste.
The first way is for ‘Aged coffee’ only, and involves keeping the green bean in a well
ventilated warehouse
This gives the beans a less acidic taste and a syrupy richness
 Coffee Manufacturing Process

 Processing
Dry Processing involves drying the cherries in the sun, then
removing the pulp, parchment and dried skin. This can take up to
two weeks and the beans must be continuously raked to prevent
mildew.
Wet Processing this method involves putting the cherries in water;
any ones that float are removed as defective. The cherries are then
pressed by a machine which only allows the seed and some pulp to
pass through the holes. The remaining pulp is removed leaving the
beans which are then left to dry leaving about 10 - 12 percent
moisture content
 Coffee Manufacturing Process

 Hulling
Mahines are used to remove the parchment layer from the wet
processed coffee beans. The dry process involves removing the
entire dried husk of the dried cherries
 Polishing
A polishing machine is used to remove any silver skin that is left
on after the hulling process
Cleaning, Sorting and Grading
Before the beans are exported they are sorted again by sizes
and weight, and then they are checked again for colour flaws or
other imperfections. Any beans with the slightest imperfection will
be removed.
Coffee Manufacturing Process

 Exporting the Coffee

The beans are now referred to as Green beans and are ready for
exporting. Their is approximately seven million tons of green
coffee produced worldwide each year.
 Tasting the Coffee
At every stage of coffee production the coffee is repeatedly tested
for quality and taste. This process is referred to as cupping and
takes place in a room specifically designed for this process. An
experienced cupper is can taste hundreds of samples of coffee a
day and still taste the subtle differences between them.
Roasting:-

 ROASTING IMPARTS NEEDED COLOUR AND BODY TO THE

COFFEE BEANS.
 THIS PROCESS RELEASES ESSENTIAL OILS NEEDED FOR THE
AROMA AND STRENGTH OF THE COFFEE.
 DONE AT VERY HIGH TEMPERATURES (400-450°F).
 ROASTED BEANS MUST BE AIR-COOLED QUICKLY AFTER THE
PROCESS.
 THIS PROCESS DETERMINES THE ULTIMATE BREW OBTAINED
AND THEREBY THE STANDARD OF COFFEE PRODUCED.
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5.Grinding:-

GRINDING REDUCES THE SHELF-LIFE OF

THE COFFEE.
Storage of Coffee 21
 DRY, COOL, DARK PLACE.
 AIR TIGHT TO PRESERVE AROMA.
 AWAY FROM MOISTURE & STRONG ODOUR.
 SMALL QUANTITY.

Storage Time of Coffee

 GREEN BEANS ------ 12 MONTHS
 ROASTED BEANS ------ 2 WEEKS
 GROUND COFFEE ------ 1 WEEK
 INSTANT COFFEE ------ 6 MONTHS
 Categorization of Coffee
a) BASED ON COUNTRY OF ORIGIN:-

 BRAZIL
 COLOMBIA
 COSTA RICA
 JAMAICA
 MEXICO
 YEMEN
 ETHIOPIA
 KENYA
 INDIA
 INDONESIA
Methods of Coffee Preparation
INSTANT

CAPPUCCINO

ESPRESSO

CAFETIERE

ICED

TURKISH
 / EGYPTIAN
JUG

FILTER

VACUUM
 INFUSION (CONA)
PERCOLATOR

Cafetiere / French Turkish / 24
Press Egyptian Coffee
 Vacuum Infusion (Cona
Coffee ) 25
Percolator
Rules of Coffee Preparation & Service 26

 COFFEEPOT SHOULD IDEALLY BE HEATED SEPARATELY

BEFORE SERVICE TO SERVE THE BEVERAGE AS HOT AS
POSSIBLE. ALL BEVERAGES ARE SERVED FROM THE
RIGHT OF THE GUEST.
 COFFEESHOULD NEVER BE PREPARED IN BOILING
WATER. THIS CAUSES THE COFFEE TO BE BITTER. IDEAL
TEMP. TO SERVE THE BEVERAGE IS AROUND 82°C.
 COFFEE SHOULD NEVER BE REHEATED.
 USE CORRECT AMOUNT TO GET OPTIMUM TASTE.
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Brand Names 28

COFFEE COFFEE MAKERS

 NESCAFE  CIMBALLI

 BARDU  BLACK & WHITE

 GAGGI
 CAFÉ BRITT
 KRUPS
 ILLY
 PHILIPS
 HAG
 RUSSEL HOBBS
 LAVAZZA
 JURA
 MESETA
 Luwak Coffee (Indonesia)
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What makes Luwak Coffee from Indonesia so valuable are the

processes of selection and digestion. Kopi Luwak coffee, often
referred to as civet coffee, undergoes fermentation inside of an
animal. The civet, to be specific. The civet consumes the coffee
cherries, leaving the coffee beans to be collected later from the
animal’s feces. The civet emits enzymes during the digestion process
that alter the taste of the product, as one might expect. This taste,
however, is coveted worldwide, to the point where consumers are
willing to pay $160 per pound of Luwak Coffee.