About Coffee - Regions, Growth, Types of Coffee

All about Coffee

1. 1
COFFEE

2. 2
“BLACK AS THE DEVIL, HOT AS HELL,
PURE AS AN ANGEL, SWEET AS LOVE.”
-Talleyrand(1754-1838).

3. 3
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.

4. 4
COFFEE SPECIES
CoffeaArabica
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.)

5. 5
COFFEE SPECIES
CoffeaCanephoraOR CoffeaRobusta
PRODUCEDFROM 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.

6. 6
COFFEE SPECIES
Coffea 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.

7. 7
HISTORY OF COFFEE
FIRST DISCOVERED COFFEE AROUND 575 AD.
SHEIKH OMAR, DISCOVERED ARABICA COFFEE BEANS IN
MOCHA, YEMEN. MOCHA COFFEESTILL REMAINS A NAME
TO RECKON WITH, IN THE WORLD OF COFFEE.
SMUGGLED INTO INDIA AROUND 17
th
CENTURY.
COFFEE WAS INTRODUCED IN KENYA IN THE YEAR 1878.

8. 8
Coffee Producing Countries
SOUTH AMERICA
BRAZIL (world’s largest grower)
COLOMBIA (2
nd
largest grower)
VENEZUELA
CENTRAL AMERICA
COSTA RICA
GUATEMALA
JAMAICA
MEXICO
PUERTO RICO
HONDURAS
NICARAGUA
AFRICA
ETHIOPIA
KENYA
TANZANIA
CAMEROON
BURUNDI
ZIMBABWE
IVORY COAST (3
RD
largest grower)
ASIA
INDIA
YEMEN
INDONESIA (4
th
largest grower)
TIMOR
PAPUA NEW GUINEA

9. 9
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 INVOLVETRADITIONAL HAND PICKING.

10. 10

11. 11
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.

12. 12
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.

13. 13
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.

14. 14
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.

15. 15
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

16. 16
Categorization of Coffee
a)BASED ON COUNTRY OF ORIGIN:-
BRAZILIAN
COLOMBIAN
COSTA RICAN
JAMAICAN
MEXICAN
YEMENESE
ETHIOPIAN
KENYAN
INDIAN
INDONESIAN

17. 17
b)BASED ON ROASTING:-
LIGHT
MEDIUM
DARK

18. 18
c)BASED ON METHOD OF PREPARATION:-
ESPRESSO
CAPPUCCINO
AMERICANO
LATTE
RISTRETTO
DECAFFEINATED

19. 19

20. 20
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

21. 21
Brand Names
COFFEE
NESCAFE
BARDU
CAFÉ BRITT
ILLY
HAG
LAVAZZA
MESETA
COFFEE MAKERS
CIMBALLI
BLACK & WHITE
GAGGIA
KRUPS
PHILIPS
RUSSEL HOBBS
JURA

22. 22

23. 23
Coffee Based Recipes
ICED COFFEE
SPICED COFFEE GRANITAS
CAFÉ BRULOT
COFFEE EGG NOG
MOCHA LIQUEUR COCKTAIL
IRISH COFFEE
VIENNESE ICE CREAM
MUFFINS
CHARLOTTE RUSSE
MOCHA GATEAUX
FLORENTINES
SHORTBREADS
COFFEE TRUFFLES
COFFEE & COCONUT SHERBET
COFFEE & ALMOND PAVLOVA
TIRAMISU
COFFEE SOUFFLÉ
CRÈME CARAMEL
CAPPUCCINO MOUSSE
FROZEN YOGURT

24. 24
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.

25. 25
Methods of Coffee Preparation
INSTANT
JUG
FILTER
VACCUM INFUSION
(CONA)
PERCOLATOR
CAPPUCCINO
ESPRESSO
CAFETIERE
ICED
TURKISH / EGYPTIAN

26. 26
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.