COFFEE

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 COFFEE FAQ’S
 REQUIRES ABUNDANT RAINFALL.
 COFFEE SEED PRODUCES SEEDS CALLED
CHERRIES.
 SEEDS TAKES BETWEEN 6-9 MONTHS TO
RIPEN.
 EACH CHERRY HAS TWO COFFEE BEANS.

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 COFFEE SPECIES

Coffee Arabica:-
 PRODUCES THE BEST QUALITY COFFEE.
 CONTRIBUTES 70% OF WORLD’S COFFEE.
 CULTIVATED AT ALTITUDE OF (+)1800M.
 LOWEST CAFFEINE CONTENT (1–1.5%).
 PREFERABLE TEMP. (59 – 75°F.)
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 COFFEE SPECIES
Coffee Canephora
OR
Coffea robusta.
 PRODUCED FROM ROBUSTA BEANS.
 PREFERABLE TEMP. (75 – 85°F.) .
 BULK COMMERCIAL BLENDED COFFEE.
 HIGH CAFFEINE CONTENT ABOUT 2%.
 HAS A VERY NEUTRAL FLAVOUR.
 GROWS AT LOW ALTITUDES.
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 COFFEE SPECIES
Coffee Liberica:-
 PRODUCES LOW QUALITY COFFEE.
 POOR FLAVOUR SO LESS DEMAND.
 REQUIRES CAREFUL ROASTING &
BLENDING
 GROWS AT LOWER ALTITUDES.
 LIBERICA TREES ARE 20 – 40 FEET HIGH.

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HISTORY OF COFFEE
 FIRST DISCOVERED COFFEE AROUND 575
AD.
 SHEIKH OMAR, DISCOVERED ARABICA
COFFEE BEANS IN MOCHA, YEMEN.
MOCHA COFFEE STILL REMAINS A NAME
TO RECKON WITH, IN THE WORLD OF
COFFEE.
 SMUGGLED INTO INDIA AROUND 17th
CENTURY.
 COFFEE WAS INTRODUCED IN KENYA IN
THE YEAR 1878.
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Coffee Producing Countries
SOUTH AMERICA AFRICA
 BRAZIL  ETHIOPIA
 COLOMBIA  KENYA
 VENEZUELA  YEMEN
 TANZANIA
 CAMEROON
CENTRAL AMERICA  BURUNDI
 COSTA RICA  ZIMBABWE
 GUATEMALA
 JAMAICA
 MEXICO
ASIA
 PUERTO RICO  INDIA
 HONDURAS  INDONESIA
 NICARAGUA  TIMOR
 PAPUA NEW GUINEA
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Coffee Manufacturing Process
1. Picking or Harvesting:-
a. Strip Picking
PICKING INVOLVES ONE PASS THRU PLANTATION
PICKING ALL CHERRIES. CHERRIES ARE PICKED AT
DIFFERENT STAGES OF RIPENESS ALL AT ONCE. DONE FOR
ALL SPECIES OF COFFEE PLANTS.
b. Selective Plucking
PICKING OF FULLY RIPE, RED CHERRIES. SEVERAL PASSES
THRU PLANTATION FOR SELECT PICKING AT AN
INTERVAL OF 8-10 DAYS. DONE FOR HIGH QUALITY
ARABICA BEANS. EXPENSIVE METHOD.

BOTH METHODS INVOLVE TRADITIONAL HAND

PICKING.
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2. Processing :-
Dry Method
 EMPLOYED IN COUNTRIES WITH LONG SUMMERS.
 METHOD USED FOR LOW GRADE BEANS.
 CHERRIES ARE RACKED & STIRRED FREQUENTLY
FOR EVEN DRYING UNDER THE SUN.
 COFFEE BEANS ARE SEPARATED FROM CHERRIES
BY POUNDING.
 DAMAGE TO COFFEE BEANS INEVITABLE; SO
QUALITY UNSTABLE.
 ACIDITY OF THE COFFEE IS LOST.
 DEVELOPS EARTHIER & FRUITIER FLAVOURED
COFFEE.
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 Wet Method

 WIDELY USED METHOD.

 USED FOR THE TOP QUALITY BEANS.
 PROCESS TO START IDEALLY WITHIN 12 HOURS OF
PICKING.
 PRODUCES BRIGHTER & CRISPER COFFEE & KEEPS
THE PUNCH INTACT.
 METHOD INVOLVED MAINLY WITH CHERRIES
PICKED THRU SELECTIVE PICKING.
 BEANS LEFT WITH PARCHMENT CASING TO EASE
STORAGE.
 MILLING REMOVES THE PARCHMENT IN MILLING
MACHINES. POLISHING MAY BE DONE.
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3. Grading & Sorting :-
 TIME CONSUMING PROCESS CARRIED OUT BY
HAND.
 SORTING INVOLVES SORTING BY SIZE.
 SORTING IS EXTREMELY IMPORTANT AS ROGUE
(UNPROCESSED OR SEMI-PROCESSED) BEANS SHOULD
BE REMOVED BEFORE PACKING AS IT CAN SPOIL
THE OTHER BEANS.
 GRADING NEEDED FOR EXPORTING BEANS.
GRADING SPECIFIES THE SPECIES, QUALITY, SIZE &
ALTITUDE OF COFFEE PLANTS FROM WHICH
PARTICULAR BEANS ORIGINATED.
 GRADING HAS SIX EXPORT GRADES. SHB(
STRICTLY HARD BEANS) INDICATES BEANS FROM
AT LEAST 4000 FEET OF ALTITUDE. 12
4. 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. 13
5. Grinding:-
 REDUCES THE SHELF-LIFE OF THE COFFEE.
 4(FOUR) MAJOR CATEGORIES OF GRINDS:
COARSE GRIND, MEDIUM GRIND, FINE
GRIND, SUPERFINE GRIND
 INSTANT COFFEE : COARSE
FILTER COFFEE : MEDIUM
ESPRESSO COFFEE : SUPERFINE

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 Categorization of Coffee
a) BASED ON COUNTRY OF ORIGIN:-

 BRAZIL
 COLOMBIA
 COSTA RICA
 JAMAICA
 MEXICO
 YEMEN
 ETHIOPIA
 KENYA
 INDIA
 INDONESIA
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b) BASED ON ROASTING:-

 LIGHT
 MEDIUM
 DARK

c) BASED ON METHOD OF PREPARATION:-

 ESPRESSO
 CAPPUCCINO
 AMERICANO
 LATTE
 RISTRETTO
 DECAFFEINATED 16
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 Storage of Coffee
 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
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 Brand Names
COFFEE COFFEE MAKERS

 NESCAFE  CIMBALLI
 BARDU  BLACK & WHITE
 CAFÉ BRITT  GAGGI
 ILLY  KRUPS
 HAG  PHILIPS
 LAVAZZA  RUSSEL HOBBS
 MESETA  JURA

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 Coffee Based Recipes
 ICED COFFEE  FLORENTINES
 SPICED COFFEE  SHORTBREADS
GRANITAS  COFFEE TRUFFLES
 CAFÉ BRULOT  COFFEE & COCONUT
 COFFEE EGG NOG SHERBET
 MOCHA LIQUEUR  COFFEE & ALMOND
COCKTAIL PAVLOVA
 IRISH COFFEE  TIRAMISU
 VIENNESE ICE CREAM  COFFEE SOUFFLÉ
 MUFFINS  COFFEE CRÈME CARAMEL
 CHARLOTTE RUSSE  CAPPUCCINO MOUSSE
 MOCHA GATEAUX  FROZEN YOGURT

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 Coffee Related Terms
 LIGHT ROASTING - 8-9 MINS.
 MEDIUM ROASTING - 10-12 MINS.
 HIGH ROASTING - 12-15 MINS.
 ITALIAN ROAST - 15-18 MINS.
 FRENCH ROAST - 18-20 MINS.

Roasting Synonyms
LIGHT ROAST – NEW ENGLAND, HALF CITY, CINNAMON,
INSTITUTIONAL.
MEDIUM ROAST – AMERICAN, CITY, BREAKFAST, REGULAR.
HIGH ROAST – VIENNESE, FULL CITY, CONTINENTAL, DARK

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 Methods of Coffee Preparation

 INSTANT  CAPPUCCINO
 JUG  ESPRESSO
 FILTER  CAFETIERE
 VACCUM INFUSION  ICED
(CONA)  TURKISH / EGYPTIAN
 PERCOLATOR

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 Rules of Coffee Preparation & Service
 COFFEE POT 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.
 COFFEE SHOULD 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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