COFFEE

COFFEE Definition, Composition, Varieties, Production

What is Coffee?

What is Coffee?

Composition

CompositionCaffeine

defense mechanism for thousands of yearssurvives roasting process

Trigonellinedevelopment of important flavors during roastingdecomposes as temperature approaches 320 F 60% is broken down (carbon dioxide, water, pyridines)

CompositionLipids

arabica (60%) > robusta

Carbohydrates

50% dry weight composition

Proteinsforms secondary compounds during roasting processmaillard reaction

CompositionAliphatic acid

2 dozens (acetic, citric, lactic, malic & pyruvic)

Chlorogenic acids

most abundant polyphenols in coffee

pest & disease resistance

formation of pigments, taste and flavor of coffee beans

Three Major Varieties of CoffeeRobusta

grows best in altitudes that are below 2,000 feet above sea level

Arabica

grows best in altitudes beyond 3,000 feet above sea level

Blended(Varieties of Coffee, n.d.)

Other Types of CoffeeAmerican (regular) Toast

French Toast and Dark French Toast

Italian Roast

European Roast

Viennese Roast

Instant Coffee

Freeze-dried Coffee

Decaffeinated Coffee(Filippone, 2006)

Coffee ProductionGrowing

HarvestingStrip PickedSelectively Picked

ProcessingDry ProcessingWet Processing

Milling

Roasting

Grinding

BrewingNational Coffee Association, USA

ProductionGrowing

takes 3 to 4 years

Harvesting

the fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested2 ways of harvesting:Strip PickedSelectively Picked

National Coffee Association, USA

HarvestingStrip Picked

all of the cherries are stripped off of the branch at one time

can either be done by machine or by hand

Selectively Picked

only the ripe cherries are harvested and picked individually by hand

labor intensive and more costly

used primarily to harvest the finer arabica beansNational Coffee Association, USA

ProductionProcessing

must begin as quickly as possible to prevent spoilage

2 methods:Dry MethodWet Method

National Coffee Association, USA

ProcessingThe Dry Method the age-old method of processing coffee and is still used in many countries where water resources are limited

When the moisture content of the cherries drops to 11 percent, the dried cherries are moved to warehouses where they are stored.

National Coffee Association, USA

ProcessingThe Wet Method

the pulp is removed from the coffee cherry after harvesting and the bean is dried with only the parchment skin left onThe freshly harvested cherries are passed through a pulping machine where the skin and pulp is separated from the bean.The pulp is washed away with water, usually to be dried and used as mulch.The beans are separated by weight as they are conveyed through water channels, the lighter beans floating to the top, while the heavier, ripe beans sink to the bottom.

National Coffee Association, USA

ProcessingThe Wet Method

4. They are passed through a series of rotating drums which separate them by size.5. The beans are transported to large, water-filled fermentation tanks to remove the slick layer of mucilage (called the parenchyma) that is still attached to the parchment; while resting in the tanks, naturally occurring enzymes will cause this layer to dissolve.6. When fermentation is complete the beans are rinsed by being sent through additional water channels. They are then ready for drying*.National Coffee Association, USA

Production*Drying

the pulped and fermented beans are dried to approximately 11 percent moisture to properly prepare them for storageNational Coffee Association, USA

ProductionMilling

Hulling

removes the entire dried husk -- the exocarp, mesocarp & endocarp -- of the dried cherries.

Polishing

any silver skin that remains on the beans after hulling is removed in a polishing machine

Grading & Sorting

the coffee beans are sorted by size and weightand evaluated for color flaws or otherImperfections before exported

National Coffee Association, USA

ProductionRoasting

beans are kept moving throughout the entire process to keep them from burning and when they reach an internal temperature of about 400 degrees, they begin to turn brown and the caffeol, or oil, locked inside the beans begins to emerge

National Coffee Association, USA

ProductionGrinding and Brewing

The objective of a proper grind is to get the most flavor in a cup of coffee. How coarse or fine the coffee is ground depends on the method by which the coffee is to be brewed. Generally, the finer the grind the more quickly the coffee should be prepared.

National Coffee Association, USA

~END~

ReferencesFilippone, P. T. (2006). Coffee Types. Retrieved from About Food: http://homecooking.about.com/od/beveragerecipes/a/coffeetypes.htmMoncel, B. (n.d.). Coffee Primer. Retrieved from About Food: http://foodreference.about.com/od/bar_beverage/a/Coffee-Primer.htmThe Science of Coffee. (2012) Retrieved from Black River Roasters: http://www.blackriverroasters.com/the-science-of-coffee/Varieties of Coffee. (n.d.). Retrieved from DeLonghi: http://www.seriousaboutcoffee.com/varieties-coffeeHow Coffee Works. (n.d.). Retrieved from http://glantz.net/blog/how-coffee-works#sthash.sMktT6q4.pqDKuGXJ.dpbsNational Coffee Association, USA. Ten Steps to Coffee. Retrieved from http://www.ncausa.org/i4a/pages/index.cfm?pageid=69

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