Coffee, Become an Expert Margaret HarrisMargaret’s Fine Imports5872 Forbes Ave., Pgh, PA 1521(412) 422-1606 www.margaretsfineimports.com

“How sweet the coffee tastes! Lovlier than a thousand kisses, sweeter than Muscatel wine!”

~Johan Sebastian Bach (Coffee Cantata)

“Sleep is a symptom of caffeine deprivation.” ~Author Unknown

“Coffee in England always tastes like a Chemistry experiment.”~Agatha Christie

Today’s Agenda

• History of coffee

• Growing regions

• From tree to the cup

• Decaffeinating

10 min Intermission

• Espresso, Latte or Cappuccino…

• Brewing great coffee at home.

History of Coffee3rd Century Abyssinia (now Ethiopia), (province of Kaffa)

According to the legend goatherd Kaldi notices that his goats get very lively after eating some red berries? He tries some and feels energized as well! Takes those berries to monks.

6th Century First coffee plantations established near city of Mocha, Yemen across the sea from Ethiopia. From there coffee is being exported to other countries.

History of Coffee, cont’d15th Century

Coffee is being exported to North Africa, Mediterranean, and India. To secure their monopoly on cultivating coffee plants, Arabia merchants sell parched (infertile) beans, which actually produce stronger brew!

1453 Constantinople (Turks) First coffee shop Kiv Han opens.

1600’s Coffee spreads to Italy, France and other European countries. In the late 1600’s trader Baba Budan, smuggles 7 live coffee beans to India. (1/3 of today’s coffee in India comes from these 7 plants!)

History of Coffee, cont’d1690 Dutch also smuggle coffee plant out of port Mocha and soon

establish their first coffee plantations in Ceylon and in their East Indian colony on Java. They also planted few coffee trees at their Hortus Botanicus arboretum in Amsterdam.

1714 Dutch give coffee plant (Arbre Mere, or Mother Tree) to Louis XIV of France. King had a glass house built to protect his coffee plant (first true greenhouse).The seeds from that tree were used to start more plants, which were given as gifts to other countries, among them to Brazil & Mexico.Now these varieties of coffees are known as SANTOS (Brazil) andOAXACA (Mexico)

Coffee Beginnings in America

• Possibly brought to America by Mayflower (1620) & by later settlers• Later coffee supplied to the colonies by British, East India

Company• By the middle of seventeenth century coffee beverage of choice in

New Amsterdam (Dutch)• In New York (1664), still popular but not as much as tea preferred

by British settlers• “ A cup of Joe” term came from the order given by Secretary of the

Navy, Josephus Daniels (1913-1921) that coffee instead of grog would be served on all the ships of US Navy

• Until mid 1980s any coffee would do for average consumer, then gourmet coffee market took off, with Starbucks® in the lead!

Coffee Plant, Varieties & Regions

Coffea Arabica (70% of coffee supply)• Native to SE Africa (Ethiopia), but now grows in other

countries: South & Central Americas, Indonesia and Arab countries.

• Can grow as high as 20-40 ft, but trimmed at about 8 ft to make it easier to reach the fruit. It blooms with white flowers and produces cherries (first green, then ripened red), with 2 green seeds inside.

• Tropical plant, temp high 50’s to mid 70’s, 60” rain. Altitude 3000 – 6500 ft. The best climate: South America. One tree yields 1-1 1/2lb of green coffee beans per year for 20-30 years.

Coffee Plant, Varieties & Regions, cont’d

Coffea Canephora (Robusta)• Likes hotter temps (mid 70’s to mid 80’s), higher humidity,

and lower altitudes (sea level – 3000 ft). Grows mostly in West & Central Africa, SE Asia, and in parts of South America.

• Yields twice as much caffeine as C.Arabica (2-3 lbs of green beans per year, and contains twice as much caffeine as Coffea Arabica.

• Considered inferior to C.Arabica: less flavorful and little bitter. Used in lower grade commercial coffee blends (instant coffees, etc.)

Processing of the Beans

• Plucking, done mostly by human hand• Extracting the beansWashed Coffee Method (Wet Method)• After initial soaking in water, the outer skin and fruit are removed• Beans soaked in fermentation tanks 24-72 hours to loosen the

parchment around the beans• Beans washed again with fresh water and driedDry Coffee Method (Natural Method)• Coffee cherries allowed to either dry naturally on the tree or laid

out in the sun after picking• The pulp is then stripped away with the hulling machineBeans at this stage are yellowish-green. At this point beans are bagged

in 150 pounds burlap sacs

Processing of the Beans, cont’d

Sorting and Grading

Coffee beans are sifted through several screens with different size holes, and then graded by weight. At the end they are sorted by workers on the conveyer belt.

RoastingRoasting is done in special spinning dryers at temp up to $550°F.

Roasting releases the oils and acids from the beans. Time & temperature of the roasting process will determine specific flavor and aroma of coffee. The entire process is supervised by the roastmaster.

Types of Coffee Roasts1. Light or Cinnamon Roast (color of bean) 8-9 min: light, low

body, high acids, used for canned and institutional coffee

2. Regular, American, Medium Roast 10-11min: more flavor & body, high acidity

3. City Roast 11-15 min: high body, medium acidity, most popular

4. Dark, Italian or Viennese Roast 15-18min: full body, smooth, rich

5. French, Espresso Roast 18-22min: very dark and shiny, strong, heavy bodied, low acid, no distinctive flavor

Decaffeinating

Usually 97% or more caffeine in coffee can be removed through thedecaffeination process.

Direct ProcessDecaffeinated agent, such as ethyl acetate (natural), CO2, Methylene

Chloride, is mixed with steamed green coffee beans to bind the caffeine. Next, the beans are steamed to remove the agent and then dried.

Indirect ProcessThe beans are mixed with water to leach out the caffeine. The water

with caffeine is then separated from beans and combined with the decaffeinating agent, such as charcoal or carbon. After that water is returned to the beans and the beans are dried.

Swiss Water ProcessOnly water is used as decaffeinating agent. This method leaves most of

the oils and coffee flavors, but removes only 94-96% of caffeine.

Brewing Great Coffee at HomeGeneral Guidelines

• Use good quality coffee: fresh, arabica (most gourmet coffees are arabica type), favorite roast

• Store your coffee (preferably in the bean form) in opaque, airtight container that matches amount of coffee in size. Do not store coffee in the refrigerator (moisture & odors).

• Preferably grind your coffee right before brewing. • Use proper grind:

-coarse for percolator or Coffee Toddy (cold brew method)

-medium coarse for French Press

-medium to fine for stove top espresso makers, automatic and manual drip coffee makers, aeropress

-espresso (very fine) for electric espresso makers

Brewing Great Coffee at HomeGeneral Guidelines cont’d

• Use good quality water: filtered or spring water the best. Do not use distilled water, coffee might taste flat

• Measure approx. 1 rounded tablespoon (or one coffee measure) of coffee per 6oz cup . Note: one average mug hold 12-14oz of liquid.

• Brew coffee only for the recommended time. Longer brewing will extract certain bitter, astringent substances. Recommended times:- Percolator 6-8 min- French Press – 4 min

• Serve coffee as soon as it is ready. Within 30 min brewed coffee looses its flavor and aroma and begins to taste bitter. If you want to keep coffee for a longer period of time, store it hot in a vacuum thermos (carafe), or cold in the refrigerator.

Coffee MenuEspresso Coffee brewed quickly under pressure. Approx 4-6 times more

concentrated that regular coffee drink. 1oz shot of espresso is made from the same amount of ground coffee that would be used to make 6oz cup of regular coffee. Can be made of any kind of coffee, even flavored (grind).

Caffè Latte Espresso with steamed milk and a little bit of foam

Cappuccino Half espresso, half steamed milk topped with foamed milk.

Caffè Mocha 1 part espresso, 1 part steamed milk, 1 part hot chocolate

Caffè Americano Espresso diluted with hot water (6oz)

Latte Macchiato Tall glass of steamed milk with a shot of espresso

Approximate Caffeine Content of Coffee and Other Drinks/Foods

• Brewed Coffee 8oz 60-120 mg• Instant Coffee 8oz 70 mg• Decaffeinated 8oz 2-4 mg• Espresso 1oz 30-50 mg• Tea black 8oz 40 mg• Tea green 8oz 15 mg• Hot Cocoa 8oz 14 mg• Coca Cola 12oz 34 mg• Milk Chocolate 1oz 6 mg• Dark Chocolate 1oz 20mg

Health Benefits of Coffee

Benefits of Caffeine

stimulant, increases mental acuity, decreases fatigue, helps digestion through increased secretion of stomach acids, diuretic, aids effectiveness of other drugs: diuretics, pain relievers (migraines), cold, allergy meds

Adverse Effects of Caffeine

temporary increase in blood pressure, rapid heartbeat, stomach & bowel distress, loss of vitamin & minerals (iron), restlessness

Usually drinking 3 cups of coffee per day (24oz total), is safe & healthy.

Benefits of Coffee

may help manage asthma attacks, high in antioxidants, helps prevent cancers and such diseases as Parkinson’s, Alzheimer’s

At least 6 studies indicate that people who drink coffee on regular basis are up to 80% less like

to develop Parkinson’s Disease. Other research shows that drinking at least 2 cups of coffee per day reduced risk of colon cancer risk of liver by 25% cirrhosis by 80%,

and risk of gallstones by 50%!