Introduction to coffee

this deck continues my tradition of training step-by-step guides that give you the exact information I’ve used to run my introduction to coffee class. That includes references like :

Coffee Origins . Biology of coffee plant . Coffee’s Growing Region . Coffee's Journey . Current Coffee Industry . Coffee origin . How coffee is traded . Species .  Varieties . cultivar . Harvesting . Processing . Processing Flavor Description . Quality Control . Roast Process . effect on taste . Roasting graph . Different roast style . storage . Coffee freshness . Humans Senses . Taste . SCA Flavor Wheel . Effect of geographical position on coffee flavor . Cupping . How to do coffee cupping . Brew methods . Brewing parameters . Filter material . Coffee extraction definition . Water Quality . What is Specialty Coffee / Organizations in Specialty Coffee / waves /.

1. INTRODUCTION TO COFFEE
Instructor: SAEED ABDINASAB

2. Coffee Origins
The story of Kaldi, the 9th-century Ethiopian goatherd who discoveredcoffeewhen
he noticed how excited his goats became after eating the beans from acoffeeplant,
did not appear in writing until 1671 and is probably apocryphal.
The word "coffee" entered the English language in 1582 via theDutchkoffie,
borrowed from theOttoman Turkishkahve, borrowed in turn from
theArabicqahwah.The Arabic wordqahwahwas traditionally held to refer to a
type ofwinewhoseetymologyis given byArab lexicographersas deriving from the
verbqahiya, "to lack hunger", in reference to the drink's reputation as anappetite
suppressant. It has also been proposed that the source may be the Proto-Central
Semitic root q-h-h meaning "dark".
Arabica's origins in Ethiopia and Southern Sudan

3. Biology of coffee plant
The Coffeaplant belongs to the family Rubiaceae. It is an evergreen
shrub or small tree which can grow up to 5m tall. The leaves are dark
green and glossy. It produces clusters of fragrant , white flowers that
blooms simultaneously . Coffee seeds are generally planted in large
beds inshaded nurseries. The seedlings will be watered frequently and
shaded from bright sunlight until they are hearty enough to be
permanently planted.Depending on the variety, it will take
approximately 3 to 4 years for the newly planted coffee trees to bear
fruit.

4. Coffee’s Growing Region
The BeanBeltis a horizontal strip across the globe in which almost allcoffeeplants are
grown. The BeanBeltis the area between the Tropic of Cancer and the Tropic of
Capricorn and stretches from the Eastern border to Mexico to the shores of New Guinea
and all places in between.
The countries thatgrowthe mostcoffeeare Brazil, Vietnam, Colombia, Indonesia, and
Ethiopia. Brazil alone produces over 5 billion pounds ofcoffeeevery year. Brazil has
been theworld'stopcoffeeproducer for more than 150 years
Central American–Costa Rica,Guatemala,Honduras,Mexico, Nicaragua, Panama, El
Salvador
South American–Bolivia,Brazil,Colombia, Ecuador, Peru
Asia–Thailand, Vietnam,Myanmar, china, Thailand, Nepal, India, Indonesia, PNG,
Africa& Arabia–Burundi, Congo,Ethiopia, Kenya, Rwanda, Tanzania, Uganda,
Yemen, Zambia, Zimbabwe, Saudi arabia
The main areas in which coffee is grown (Coffee Belt)

5. Coffee's Journey
1. Planting
2. Harvesting the Cherries
3. Processing
4. Drying the Beans
5. Milling
6. Exporting the Beans
7. Tasting the Coffee
8. Roasting the Coffee
9. Grinding Coffee
10. Brewing Coffee
Coffee’s journey from farm to cup

6. Current Coffee Industry
-Which countries are the main producers?
Brazil
Vietnam
Colombia
Indonesia
Ethiopia
Size of the coffee industry

7. Coffee origin
Brazil
Coffee production in Brazilis responsible for about a third of allcoffee,
makingBrazilby far theworld's largest producer, a position the country has held for the
last 150 years. Coffee plantations, covering some 27,000km2, are mainly located in the
southeasternstatesofMinas Gerais,São PauloandParanáwhere the environment and
climate provide ideal growing conditions.
Vietnam
Coffee production has been a major source of income forVietnamsince the early 20th
century. First introduced by theFrenchin 1857, the Vietnamese coffee industry
developed through theplantationsystem, becoming a major economic force in the
country. After an interruption during and immediately following theVietnam War,
production rose once again aftereconomic reforms, making coffee second only to rice
in value of agricultural products exported from Vietnam.

8. Coffee origin
Colombia
Coffee production in Colombiahas a reputation as producing mild, well-balancedcoffeebeans. Colombia's average annual coffee production of 11.5million bags is the second total highest in the world, after Brazil, though highest in terms of the arabica bean.The beans are exported to United States, Germany, France, Japan, and Italy.Most coffee is grown in theColombian coffee growing axisregion. In 2007, theEuropean Uniongranted Colombian coffee aprotected designation of originstatus.In 2011, UNESCO declared the "Coffee Cultural Landscape" of Colombia, a World Heritage site.
Indonesia
Indonesiawas the fourth-largest producer ofcoffeein the world in 2014. Coffee cultivation in Indonesia began in the late 1600s and early 1700s, in the early Dutch colonial period, and has played an important part in the growth of the country. Indonesia is geographically and climatologically well-suited for coffee plantations, near the equator and with numerous interior mountainous regions on its main islands, creating well-suited microclimates for the growth and production of coffee.

9. Ethiopia
Coffee production in Ethiopiais a longstanding tradition which dates back to
dozens of centuries.Ethiopiais whereCoffeaarabica, thecoffeeplant,
originates.The plant is now grown in various parts of the world; Ethiopia itself
accounts for around 3% of the global coffee market. Coffee is important to
theeconomy of Ethiopia; around 60% of foreign income comes from coffee, with
an estimated 15 million of the population relying on some aspect of coffee
production for their livelihood.In 2006, coffee exports brought in $350
million,equivalent to 34% of that year's total exports.

10. How coffee is traded
According to theWorld Fair Trade Organizationand the other three
major Fair Trade organizations (Fairtrade Labelling Organizations
International, Network of European World shops and European Fair
Trade Association), the definition offair tradeis "a trading
partnership, based on dialogue, transparency and respect, that seeks
greater equity in international trade". The stated goal is to offer
better trading conditions to marginalized producers and workers.
However, not all coffee producers are happy with the methods or
results.
Fair Trade

11. How coffee is traded
The International Coffee Organizationproduces statistics on international coffee
production and shipments and promotes coffee trading among nations. Based in
London, the ICO consists of 55 coffee producing and consuming member
countries and makes available a great deal of data and other information to coffee
futures traders.
The Foreign Agricultural Service of the U.S. Department of Agriculture also offers
a wealth of coffee information and statistics, including production data by country
and for the world, import and export data, etc. The various exchanges thattrade
coffee futuresalso have lots of information.
Trading with ICO

12. The Bean
Coffeais agenusofflowering plantsin thefamilyRubiaceae.Coffeaspecies
areshrubsor smalltreesnative to tropical and southernAfricaand tropicalAsia.
Theseedsof some species, calledcoffee beans, are used to flavor various beverages
and products. The fruits, like the seeds, contain a large amount ofcaffeine, and
have a distinct sweet taste and are often juiced. The plant ranks as one of the
world's most valuable and widely tradedcommodity cropsand is an
importantexportproduct of several countries, including those in Central and
South America, the Caribbean and Africa.
Coffee tree

13. The Bean
Coffeebean is actually the seeds of acherry-likefruit.Coffeetrees produce berries,
calledcoffee cherries, that turn bright red when they are ripe and ready to pick.
The fruit is found in clusters along the branches of the tree. The skin of acoffee
cherry(the exocarp) is thick and bitter.
It’s important that coffee cherries be picked at the perfect point of maturity to
provide the most flavor. Most coffee cherries ripen to a rich red color when they
reach this point and are then considered ready for the harvesting process. Because
coffee cherries ripen at different times the picking process can extend over quite a
lengthy period.
Coffee cherry

14. Coffee Species
"arabica coffee", is a species ofCoffea. the first species of coffee to be cultivated, and is
the dominant cultivar, representing about 60% of global production.. Arabica coffee was
first found in Yemen and documented by the 12th century. Coffeaarabicais
calledbūnain Arabic
Arabica beanstend to have a sweeter, softertaste, with tonesofsugar, fruit, and berries.
Their acidityishigher, with that wineytastethat characterizescoffeewith excellent
acidity. It is more curve, grow in higher elevation and need more attention.
There are over 100 coffee species, however the two main ones that are widely produced
and sold are: CoffeaArabica and CoffeaRobusta.
Arabica

15. Coffee Species
Robusta is aspeciesofflowering plantin thefamilyRubiaceae. Though widely known by thesynonymCoffearobusta, the plant is currently scientifically identified asCoffeacanephora, which has two main varieties,C. c. robustaandC. c. nganda.The plant has a shallow root system and grows as a robust tree or shrub to about 10m tall. It flowers irregularly, taking about 10–11 months for cherries to ripen, producing oval-shaped beans.
The robustaplant has a greater crop yield than that of arabica, contains morecaffeine(2.7% compared to arabica's 1.5%),and contains less sugar (3–7% compared to arabica's 6–9%).As it is less susceptible to pests and disease,robustaneeds much less herbicide and pesticide than arabica. It is more circle, grow in lower elevation.
Robusta coffee tastes earthy and is often said to have a bitter, rubbery/grain-like flavor, with a peanuttyaftertaste. Robusta coffee beans contain more caffeine and lesssugarthan arabica beans, and therefore taste stronger and harsher than arabica
Robusta

16. Coffee Varieties
Coffee varietiesare the diverse subspecies derived throughselective
breedingornatural selectionofcoffee plants. While there is tremendous variability
encountered in both wild and cultivated coffee plants, there are a few varieties and
cultivars that are commercially important due to various unique and inherent traits
such as disease resistance and fruit yield. These unique traits are what producers
use to select breeds when developing crops. Therefore, at a micro level, breed
selection is critical to the success of a producer and is one of the key components
of cup quality
This rank of taxa delineates differences between plants that are smaller than in
subspecies but larger than forms. A variety retains most of the characteristics of the
species, but differs in some way.
Varietyis a subspecies that naturally occurs; not cultivated/a result of natural
breeding.

17. Coffee cultivar
Any variety produced by horticultural or agricultural techniques and not normally
found in natural populations; a cultivated variety. Most of the varieties we know in
specialty coffee are really cultivars. Bourbon and Typicaare some of the most
widely known cultivars.
Coffee cultivarsare anyvarietyproduced by horticulture or agricultural techniques,
therefore cultivated. ... It is also known as the “coffeeshrub of Arabia”,
“mountaincoffee” or “Arabicacoffee”. Coffeaarabica is believed to be the first
species ofcoffeeto be cultivated.
Cultivaris any subspecies produced by horticultural or agricultural techniques; i.e.
a cultivated variety developed through selective breeding.

18. Harvesting
•Seedling
pre-germinate the seeds. First soak thecoffeeseeds in water for 24 hours. Then sow the seeds in damp sand or wet vermiculite in which the excess water has been drained. Otherwise, you can place the seeds between moistcoffee sacks, which should be watered twice a day and drained well.
•Nursery
NurseryBed is a special piece of land, normally of varying sizes (big or small) prepared for raising seedlings of certain of crops which normally would not be sown directly into the field before they are transplanted.Nursery practicesrefer to all activities carried out when preparing and managing anurserybed.
•Planting
Depending on the variety, it will takeapproximately 3 to 4 yearsfor the newly planted coffee trees to bear fruit. The fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested. There is typically one major harvest a year.

19. Harvesting
•Bloom
Blossoms areflowersproduced on thecoffee plant. These are borne on theplantas a result of water received by artificial irrigation or natural showers. Natural rainfall in adequate quantities is the more preferred form of moisture. it will eventuallyflowerwhen it matures, which can take three to five years. Even in the best of conditions, however, you can only expect a fewflowersto form, but, if you hand pollinate them, they will produce the berries that containcoffeebeans.
•Cherry
The coffee cherry's outer skin is called theexocarp. Beneath it is themesocarp, a thin layer of pulp, followed by a slimy layer called theparenchyma.The beans themselves are covered in a paper-like envelope named theendocarp, more commonly referred to asthe parchment. Inside the parchment, side-by-side, lie two beans, each covered separately by yet another thin membrane. The biological name for this seed skin is thespermoderm, but it is generally referred to in the coffee trade as thesilver skin.
Thecoffee cherry'souter skin is called the exocarp. Beneath it is the mesocarp, a thin layer of pulp, followed by a slimy layer called the parenchyma. In some cases,coffee cherriescan be turned into compost andused onthe farm as fertilizer. In some instances, thecherriescan be dried and brewed as a “tea.” In Ethiopia –coffee'sbirthplace –thecherrieshave for centuries been dried and brewed as a beverage called CASCARA

20. Harvesting
1.Skin / Pulp:On the outside, the two coffee seeds are covered by a cherry-like skin. With the exception of dried-in-the-fruit or Natural Process coffee, this outer layer is removed within a few hours of harvest. In an edible cherry (like a nice plumb and sweet Rainier cherry from Eastern Washington), we might call this skin the “flesh”. In coffee, the skin is mostly considered a by-product (some make tea out of it).That’s why it’s called “pulp” and the machine to remove it is called a pulper.
2.Mucilage:Beyond the skin lies the mucilage, a sticky, gluey substance surrounding each of the two seeds. Since it is so sticky and sugary, it is sometimes called Honey. (Mucilage is found in most fruit. It’s not unique to coffee)
3.Parchment:After the mucilage, a layer of cellulose protects each of the coffee seeds. When dried, this layer looks and feels like parchment paper, hence the name.
4.Silver skin / Chaff:Further inside, an even thinner layer coats the seed. This layer is called the silver skin because of its somewhat silverishsheen. This layer comes off during roasting. If you ever notice flakes in ground coffee, that is usually bits of silver skin or chaff that didn’t separate from the beans during the roast process.
5.Seed / Coffee Bean:As you’ve already discovered, basically the coffee bean is one of the two seeds from inside the coffee cherry. It is dried and infertile by time we receive it, ready to roast.

21. Harvesting
•Picking
Hand/manual coffee picking requires laborers to pick the coffees, quite literally, by hand. On some farms, the pickers will harvest all the cherries at one time. Often they will just put their hand around the base of a branch and then pull their hand along it, tugging all the cherries off. This is calledstrippicking. These farms will typically produce commodity-grade coffee.
The second option is to use machines. Mechanized harvesting is common in Brazil, Hawaii, and large farms. It’s also associated mainly with commodity coffee. However, there are some farms that use it when producing specialty-grade coffee as well.
•Peaberry
In about 5% of the world's coffee, there is only one bean inside the cherry. Thisis called a peaberry(or acaracol,or "snail" in Spanish). They occur as a result of a natural mutation, or defect, inside a coffee cherry, where one ovule fails to pollinate. This results in extra space for the single developing seed. Within this space, a larger and rounder seed grows inside. Some people believe that peaberriesare actually sweeter and more flavorful than standard beans, that is not correct.

22. Processing
Coffee production is the industrial process of converting the raw fruit of the
coffee plant into the finished coffee. The coffee cherry has the fruit or pulp
removed leaving the seed or bean which is then dried. It is the act of removing
the layers of skin, pulp, mucilage, and parchment that surround acoffeebean—
the raw ingredient that the farmer will sell.
•Dry process
Dry process, also known as unwashed or natural coffee, is the oldest method of
processing coffee. The entire cherry after harvest is first cleaned and then placed
in the sun to dry on tables or in thin layers on patios
•Wet process
In the wet process, the fruit covering the seeds/beans is removed before they are
dried. Coffee processed by the wet method is called wet processed or washed
coffee.The wet method requires the use of specific equipment and substantial
quantities of water.

23. Processing
1.Sorting
The coffee cherries are sorted by immersion in water. Bad or overripe fruit will float and the good ripe fruit will sink. Within the set of floaters is the subset of unripe and ripe fruit. When these fruits develop properly, their density will cause them to sink in the hydraulic separator. However, when the development process is altered or when the seeds are damaged, such as seeds that have been attacked by the coffee bean borer, the density of the fruit is lessened thus causing it to float.
2. Pulping
The skin of the cherry and some of the pulp is removed by pressing the fruit by machine in water through a screen. When coffee is processed using a wet or washed method, the pulp of the coffee cherry must be mechanically removed. Many small holders utilize a small hand-cranked pulper that can alternatively be attached to a small motor via a pulley. The machine has a knuckled drum that as it rotates, presses the cherries against an iron faceplate. The pressing action squeezes the seeds from the cherry and the machine utilizes channels that discard the seeds fromone side and the pulp from the other side of the machine. To adjust the machine to accommodate different sized cherries, the iron faceplate can be moved closer or further away from the drum. The opening at the bottom of the hopper can also be adjusted. Whole cherries are fed into the top via the hopper and seeds and pulp are discarded via opposite sides of the machine. I have a video at the bottom of the page showing how a pulper is used.
Washed coffee or wet process

24. 3. Fermentation (demucilaging)
This is done either by the classic ferment-and-wash method or a newer procedure
variously called machine-assisted wet processing, aqua pulping or mechanical
demucilaging, In the ferment-and-wash method of wet processing, the remainder of the
pulp is removed by breaking down thecellulosebyfermentingthe beans
withmicrobesand then washing them with large amounts of water. Fermentation can be
done with extra water or, in "Dry Fermentation", in the fruit's own juices only. The
fermentation process has to be carefully monitored to ensure that the coffee doesn't
acquire undesirable, sour flavors. For most coffees,mucilage removal through
fermentation takes between 8 and 36 hours, depending on the temperature, thickness of
the mucilage layer, and concentration of the enzymes. The end of the fermentation is
assessed by feel, as the parchment surrounding the beans loses its slimy texture and
acquires a rougher "pebbly" feel. When the fermentation is complete, the coffee is
thoroughly washed with clean water in tanks or in special washing machines
Washed coffee or wet process

25. Washed coffee or wet process
4. Washing
After the fermentation stage grading channels are often used to help separate heavy, dense, better quality beans from the lighter beans. After this stage the coffee might be rinsed or even left to soak in water again. After fermentation and soaking, the parchment coffee is thoroughly washed with clean water to remove any dirt or remains of mucilage or sugars. Final washing is done in concrete channels by pushing the parchment with wooden paddles against a stream of water. The washing channels are painted like the fermentation tanks with acid resistant black paint. The paint allows heat retention during fermentation and reduces friction between the coffee and the concrete surfaces during washing.During final washing, the coffee is graded again by weight into different grades.
5. Drying
After the pulp has been removed what is left is the bean surrounded by two additional layers, the silver skin and the parchment. The beans must be dried to a water content of about 10% before they are stable. Coffee beans can be dried in thesunor by machine but in most cases it is dried in the sun to 12-13% moisture and brought down to 10% by machine. Drying entirely by machine is normally only done where space is at a premium or the humidity is too high for the beans to dry before mildewing. When dried in the sun coffee is most often spread out in rows on large patios where it needs to be raked every six hours to promote even drying and prevent the growth of mildew. Some coffee is dried on large raised tables where the coffee is turned by hand. Drying coffee this way has the advantage of allowing air to circulate better around the beans promoting more even drying but increases cost and labor significantly.

26. Processing
•Winnowing
The harvested cherries are usually sorted and cleaned, to separate the unripe,
overripe and damaged cherries and to remove dirt, soil, twigs and leaves. This can
be done bywinnowing, which is commonly done by hand, using a large sieve. Any
unwanted cherries or other material not winnowed away can be picked out from
the top of the sieve. The ripe cherries can also be separated by flotation in washing
channels close to the drying areas.
Natural coffee or dry process

27. Natural coffee or dry process
•Drying
The coffee is spread on the patio to a depth of 2-3cm for washed coffees and 5-6cm
for natural process. To facilitate even drying it is necessary to constantly turn
(rake) the coffee throughout the day (approx. 15-17 times). Initial drying or “skin
drying” reduces the moisture from 55-60% down to 20-25%. At this point the
coffee can be layered slightly deeper. The second stage of drying reduces the
moisture from 20-25% down to 10-12%. Care must be taken as to not dry the
coffee too quickly or slowly as each situation will affect the end cup quality.
Average time needed to completely dry natural coffee is between 15 and 20 days.
To complete the drying process for washed coffee the average is between 8 and 12
days. Environmental conditions, patio material and attention to detail will directly
affect the process.

28. Processing
It is currently all the rage in Costa Rica and it has started to spread to all the other
Central American countries. Remember that the mucilage of the coffee cherry is
sticky and slimy, so it is sometimes called “honey”. During the Honey Process,
coffee is dried with some or all of the mucilage remaining on the parchment
encasing the seed. Coffee cherries are picked, sorted, pulped, and then moved to
drying patios or beds for various periods of time. Because there is a little bit of
fermentation happening in the short amount of time it takes for the mucilage to
dry, coffees processed in this way feature a little more acidity than Pulped Naturals
(Pressure-Washed) coffees, but significantly less acidity than Washed or
Natural/Dried-in-the-Fruit coffees.
Honey process

29. Processing Flavor Description
•Dry
Diverse, bold, fruityflavors inherited fromcoffeecherry pulp and skin. Generally
produces a heavier-bodied cup. More commonly floral. It produces coffee that is
heavy in body, sweet, smooth, and complex. The dry-process is often used in
countries where rainfall is scarce and long periods of sunshine are available to dry
the coffee properly.Most coffees from Indonesia, Ethiopia, Brazil, and Yemen are
dry-processed.
•Wet
"Clean," meaning more flavors inherent in the seed. Well-balanced, complex,
pronounced acidity. Silky, delicate, tea-like body, featuring a wide range of notes
from starfruit tartness to deep, dark chocolate...
This process results in a coffee that is cleaner, brighter, and fruitier. Most countries
with coffee valued for its perceived acidity, will process their coffee using the wet-
process.

30. Pulped Natural or honey
This results in a beverage that has characteristics of both a dry-and wet-processed
coffee.It is often sweeter than wet-processed coffees, has some of the body of a
dry-processed coffee, but also retains some of the acidity of a wet-processed
coffee.This type of processing can only occur in countries where the humidity is
low and the coffee covered in the sweet mucilage can be dried rapidly without
fermenting. Approachable sweetness, jammy, sugary notes. Creamier body than
Washed, texture closer to Honey. Not as acidic as Washed, or as high quality as
Natural.
Processing Flavor Description

31. Dry Milling
Coffee dry mills are privately owned or public businesses run by farmers
cooperatives that have the job to prepare, hull, sort, bag, ship and export processors
and farmer’s coffees, sometimes they also facilitate communication with coffee
buyers, deal with payments and exporting procedures.
•Hulling and de-stoning
During the hulling stage cherry pods and coffee parchments are carefully checked
for stones and impurities, just before being hulled or peeled. Depending on
specifications, It is basically an air fan that blows any residual impurity, husk or
parchment and light and broken beans away from the coffee. Some machines also
include an oscillator to recirculate un-hulled coffee beans back into the huller.
•Polishing
the huller could also add an extra polishing by removing part of the silver skin
attached to the green beans. This is especially useful for Robusta coffee beans
where silver skin is known to contribute with bitterness.

32. Dry Milling
•Sizing
For sizing all coffee dry mills use an arrangement of sieves of multiple gap sizes carefully pile together. Coffee beans are circulated from top to bottom, trapping coffee beans by size differential. Sieve openings could be round or oblong depending on the type of bean to separate. Oblong openings allow regular coffee beans to go through while round beans or pea-berries would be confined. Depending on contract specifications any specific size and/or shape could be targeted.
•Density sorting
Density sorting is usually performed by a densimetrictable. This table is basically a perforated surface in a predefined angle that blows and shakes the coffee at the same time. Each perforation has a tiny edge allowing the air to blow from below offsetting gravity force resulting from table’s angle, giving each coffee bean a brief period of weightlessness. Denser beans would be able to climb to the higher end of the table by using the perforation edges while less dense beans would remain at the lower end. The separation is performed by collecting coffee beans from both sides of the table. Any coffee in between would be recirculated until no significant amount of coffee beans are left at the lower end.

33. Dry Milling
•Color sorting
Color sorting is usually an optional service and involves optical machines that are
capable of scanning each single bean at high speeds. Beans that do not fit the
predefined color profile are rejected by a burst of compressed air.
•Hand sorting
Although, color optical sorters are very efficient, they are no match for human
eyes. People can distinguish a variety of shapes, colors and appearances
undetectable by machines. For this reason dry mills also include hand sorting as an
optional service.
•Storage
Most coffee farmers around the world produce coffee volumes limited to a few
bags. To become relevant in size and suitable for export in container loads, some
coffee lots must be combined or blended with other lots first. Additionally, most
farmers don’t have suitable storage facilities, for this reason some dry mills also
provide storage space as an additional service to farmers.

34. Dry Milling
•Bagging
Once coffee sorting and all dry milling stages are over, it is time to prepare the
coffee for exports. Generally this is performed according to buyer’s instructions.
Usually 60 kg jute bags and one or five metric TON high density polyethylene
sacks are used for commercial grade coffee while dual bagging (polyethylene inner
and jute outer) for specialty grade coffees.
•Export
Export includes, physically filling up the container or consolidation plus handling
all necessary documentation and legal procedures necessary to export the coffee.
Commonly, expenses are covered by the coffee buyer while logistics and
documentation are exporters or dry mill’s responsibility.

35. Quality Control
Dry mills need to channel coffee lots not only by their physical appearance but by sensory attributes and profiles as well. To do it, all existing lots are cupped and corresponding sensory profiles are described and logged. Based on the results, coffee lots are separated, combined or blended; or used to identify defects and processing problems. Additionally, they are very useful to develop pricing lists, identifying potential niche markets and to score specialty coffees.
•Sampling
samples need to be meticulously prepared, mainly because a small coffee volume, usually not larger than 350g must be a faithful representation of a larger coffee volume. To achieve it, a small portion of coffee is taken from each bag existing in the lot, sometimes even from different bag sections (top, half and bottom) and then homogeneously combined into a single sample. Finally, the sample is properly wrapped, label and mailed to the potential buyer for approval or screening.
Brokerage
It is common for coffee farmers to live in isolated areas, lacking from basic services, technology and skills necessary to reach international markets and engaging customers. Sometimes they don’t even have access to essential financial tools to handle sales and exports. For this reason most financial transaction are conducted by dry mills on behalf of farmers.

36. Roasting Process
•Roasting machine
In a drumroaster,coffeebeans are packed into a drum or cylinder-shaped compartment which rests sideways. ... A hot-aircoffee roasterforces hot air through a screen underneath thecoffeebeans so that heat is transferred throughout. The roasted beans are then cooled in a process known as quenching.
•Destoner
Adestoneris a machine we run the beans through after roasting to find any potential foreign matter that may have shipped to us with the greencoffee. ... This can also includecoffeebeans that didn't roast properly because they were under-ripe, these beans are known as Quakers to thecoffee
•Moisture meter
The amount of water is determined by subtracting the dry weight from the initial weight, and themoisturecontent is then calculated as the amount of water divided by the dry weight or total weight, depending on the reporting method. Even this simple loss-on-drying method is mined with potential variability traps.
•Agtronmeter
TheAgtronuses near infrared light to analyze the color of ground or whole beancoffee. It then outputs an easy-to-read number that represents the degree of roast. The lower the number, the darker the roast.
Equipment used in roasting process

37. Roasting effect on taste
Raw coffee “beans” aregreen, roasted beans arebrownto black. A coffee bean's
final color before grinding, depends on the time and temperature that we decide
to stop the roasting process. The color of coffee is directly related to its roast level
and the roast level have direct effect on the taste.
Descriptors
roast level
sweetnessaciditybitternessbodycoloragtronaroma
LightlowhighmutedlowBrown to yellow75 to 95Less
Mediummediummediumlowmediumbrown55 to 75strong
darkmutedlowhighaggressiveblackLower 50harsh
backedmediummutedmutedlowbrown-Muted
flashhighaggressiveharshlowmixedmixeddark

38. Roasting graph
Thecoffee roastingcurve is an important tool that can be used to understand
thecoffee roastingprocess. A typical curve displays theroasttime along the x axis
(usually in minutes) and theroastertemperature on the y axis (in °C or °F).
The most important thing to know about this curve is that it doesn’t increase
linearly, it curves. It almost becomes flat towards the end of the roast, but it never
completely does. At no point is it straight either, it always decreases.

39. Roasting stage
Theturning pointis the first big change in yourroastprofile. It's when the heat
stops falling, and starts increasing instead. The temperature of the bean and drum
at this point will be the same.
Stage 1 -turning point

40. Roasting stage
Theraw coffee beanstarts off containing around 10 -12 percent moisture. The
coffee roaster is usually preheated when the raw bean is first loaded in and during
the initial few minutes, it looks like nothing is happening. During this stage the
bean is warming up and the water contained inside is beginning to evaporate. A
large amount of energy is required for this first part.
Stage 2 -Drying

41. Roasting stage
So the beans have dried out and they now begin to brown. In some cases the coffee
beans go quite a bright yellow before turning brown. The aroma at this stage
resembles cooked rice. The browning reactions going on inside the coffee bean
cause it to expand and it begins to shed it's thin papery skin (the chaff). This chaff
is a fire hazard so hot air is constantlypassed over the beans inside the roaster to
blow it away into a special chaff collector, which is attached to the exhaust of the
roasting machine. At this stage the smoke starts (although most of it may still be
steam).
Stage 3 -Browning (MAILLARD reaction)

42. Roasting stage
Once the so-called first crack stage has been reached, gases and water vapor have
been building up inside the coffee bean and it begins to emit an audible cracking
sound when the pressure is finally released. The sound is very similar to that of
pop-corn, although a little quieter. At this stage the coffee bean has been roasted
enough to be used to make coffee. Although it's up to the roaster to decide at what
point the roasting stops. They may continue a little longer.
Light roasted coffee is usually stopped on or just after the first crack stage and
you'll usually get the real flavor of the bean at this point. Although it is generally
true that the acidity will be quite high and you may get a lot of sourness -especially
when making an espresso.
Stage 4 -First Crack

43. Roasting stage
Here is where the delicate art of coffee roasting comes into it's own and much of
itboils down to the opinion of the roaster. The flavor of the end result is mainly
governed by how long the coffee bean is subjected to heat after the first crack stage.
The longer the time, the less the acidity and sweetness as the sugars and acids are
caramelized. Think about the sweetness of sugar syrup compared to caramel and
even molasses (treacle). As the heat is applied to sugar, the less sweetness is
present. The same is true inside the coffee bean.
Stage 5 -Roast Development

44. Roasting stage
At the end of the development stage the beans begin to crack again. This time it's a
quieter more crackly sound and signifies that the structure of the bean is beginning
to break down. They become darker, oils will appear on the surfaceand they start
to look a lot more shiny. Beyond second crack is the French or Italian roast stage
and, essentially, the original and unique flavor of the coffee has been lost. The
bitterness is highbecause the coffee has essentially been burnt.
If you want to explore thedifferent flavors of each origin then these dark roasts are
not for you. The uniqueness has gone and a coffee from Brazil will tastevery
similar to one from Ethiopia.
Stage 6 -Second Crack

45. Different roast style
The general rule is that a lightroastworks best with a slower extraction method, such as a filtercoffee a bit shorter time, and a longerroastwith a quick method such asespresso. But the end of the day, all theseroasted beansare also calledcoffee beansthat may be used for just about anybrewingmethod. people think With espresso, light roasts are at risk of being under-extracted and tasting sour. So many people roast darker for espresso, to ensure the beans are very soluble. But there are roasting techniques that allow the beans to become more soluble without being dark roasted.
•Roasting for Filter
Filter coffee highlights a coffee’s individual flavor notes, so roasting for filter should focus on preserving the specific characteristics of that coffee.Generally speaking, the longer beans spend in roast development, the morebodythe coffee will have, but the moreacidityand fruitiness will be sacrificed.
•Roasting for espresso
extended development time makes coffee “more delicate” but easier to extract in a shorter brewing time. It changes coffee a bit so it’s easy to recognize the roast characteristics on a cupping table, but when you brew it properly, you can enjoy well-developed and extracted coffees.

46. Coffee storage
To preserve your beans' freshroastedflavor as long as possible, store them in an
opaque, air-tightcontainerat room temperature.Coffeebeans can be beautiful, but
avoid clear canisters which will allow light to compromise the taste of yourcoffee.
Keep your beans in a dark and cool location. Keep them away from oxygen, light
and moisture.

47. Coffee freshness
For the best flavor,coffeeneeds a minimum of 12-24 hours restafter
roastingbefore it is brewed. You can drink it before then but the body and flavor
really won't be as developed. Don't wait toolongto drink it though. But the ideal
time is between 5 to day 12 cause the flavors on the best that they can be.
But Stalecoffee tastesbland and not freshlikea freshroastshould. Obviously it
varies depending on howoldtheroastis. So it's common sense to assume that if
you don't know theroastdate then thecoffeemost likely is stale.

48. Humans Senses
Humans havefivebasic senses: Sight or vision, Hearing or audition, Smell or
olfaction, Taste or gustation, Touch or tactile. . The sensing organs associated with
each sense send information to the brain to help us understand and perceive the
world around us.
•Olfaction(Smell)
Our ability to smell is called olfaction, and the smell –oraromaof coffee is a key
component of its flavor profile. Aroma in coffee takes the form of gaseous chemical
components that are released into the air in large quantities when coffee is freshly
ground, and then as vapor when it is brewed. We’re equipped with olfactory
receptors in our nasal membrane that allow us to perceive the aroma of coffee. This
happens when we inhale (i.e., smell) the brew, and again when we swallow and
coffee vapor rises upward from inside our mouth to reach our olfactory receptors.

49. Humans Senses
•Gustation(Taste)
The process known as gustation is how we taste coffee through our tongue’s taste
buds. When we taste, we simultaneously detect four basic tastes: sweet, salt, sour
and bitter. These tastes will all be present in coffee, each to a greater or lesser
extent, and they also have the ability to interact with one another through taste
modulation. For instance, a taste that features a salt component can reduce the
perception of bitterness and increase the perception of sweetness. That’s why
tomatoes seem sweeter when we add a touch of salt to them.

50. Humans Senses
•Mouthfeel
The inside of our mouth, including our tongue, gums and hard and soft palate,
contain nerve endings that allow us to detect viscosity and oiliness in coffee, or
what we refer to as mouthfeel, orbody. Simply put, viscosity is the perception of
solid material that is present in the finished brew. This can be microscopic bean
particles that have made its way through the filter. So it’s easy to see how the
brewing method you select could impact body (e.g., metal, mesh and loose filters
allow more particles through than tight, thick paper filters).
All coffee also contains some amount of lipids, including fat, oil and wax. This is
the perceived oiliness of coffee. The lipids are extracted when we brew coffee, but
unlike many other chemical components, they do not dissolve into the brew. They
can often be seen as an oily residue that sits on the surface of a cup of coffee.

51. Taste
Sweet
You probably have or know someone who has a “sweet tooth.” It has a nicer ring to it than sweet tongue, doesn’t it? Sweetness is often described as the pleasure taste, signaling the presence of sugar, which is a core source of energy and hence, desirable to the human body. It is no wonder that this is a taste that even babies gravitate to.
Salty
The simplest taste receptor in the mouth is the sodium chloride receptor. Salt is a necessary component to the human diet and enhances the flavor of foods. However, the average American tends to consume way more than needed (about 2-3 times above the FDA’s recommended daily limit), and our palates adapt to crave more salt. Interestingly enough, when people cut back on salt in their diets, taste buds can adjust again and adapt to be satisfied with less.
Basic tastes

52. Basic tastes
Sour
Sourness is a taste that detects acidity. These taste buds detect hydrogen ions from
organic acids found in foods. The mouth puckering sensation is common in citric
fruits such as lemons and oranges, as well as tamarind and some leafy greens. The
sour taste can also be obtained from foods soured through fermentation such as
sauerkraut and yogurt, or through the addition of vinegar.
Bitter
Bitter is the most sensitive of the five tastes. A large number of bitter compounds
are known to be toxic, which is why many perceive bitter
flavors to be unpleasant. Hundreds of substances, mostly found in plants, taste
bitter. However, a little bitterness can make food more interesting and have
become beloved, like the hoppy taste in beer. But you have to know bitterness most
of the time is a negative taste in coffee except its delicious like chocolate.

53. Basic tastes
Umami
Umami is an appetitive taste, sometimes described as savory or meaty. It is the
most recently identified and accepted of the basic tastes. In the early part of the
20th century, a Japanese chemist named KikunaeIkeda attempted to identify this
taste common to asparagus, tomatoes, cheese and meat. But, not one of the four
well-known tastes could describe it adequately. What he pinpointed was the
presence of glutamic acid, which he renamed “umami”, Japanese for “good flavor”.
Though one of the core flavors of Eastern cuisine imparted by soy sauce and MSG
(monosodium glutamate), it wasn’t accepted as a basic taste in the West until 1985.

54. Aroma
Aroma in coffee
It’s one of the primarycoffeequalities denoting acoffee'sflavor along with body, acidity, sweetness, bitterness, and aftertaste. Acoffee's aromais one of the main categories used by professionalcoffeetasters (cuppers) to judge the quality of acoffee.
Aroma perception in coffee
Sugar browning : as the name implies are aromatic compounds during the roasting process by thermal reactions in sugar browning, called Maillard Reactions. These include caramelly, nutty, toast-like and grain aromas.
Enzymatic : are related to enzymes reactions in the plant itself and enzymatic reactions during processing.
Dry distillation : are related to the burning of plant fibers during roasting. Spicy, smoky and woody aromas are in this group.
Aromatic taints : are the result of low quality or defected coffee. Sadly, a clever roaster can only do so much to eliminate these when they come with thesearomasbuilt-in to the beans.

55. Flavor
Acoffee's flavoris a combination of chemical components perceived by thetaste
buds, and aromatics perceived by the nose. Other than the sweet, salty, bitter and
sourtasteattributes, thecoffeearoma is said to be the most important attribute
tocoffee tasting. But its also really important what make coffee flavor different :
ACIDITY
Acidity is the taste which gives coffee a certain vividness or sparkle. Without
acidity, most coffees would taste flat and boring. There are different kinds of
acidity, ranging from those which are more like lemon juice to those which are
more winey or pineapple-like.
BODY
Bodyis a measure of thecoffee'sviscosity (thickness), which contributes to a
sensation of thecoffee'srichness, including its aroma and flavor. Acoffee's bodyis
largely created by thecoffee beans' oils and organic acids which are extracted
during the brewing process.

56. Flavor
Texture
The physical mouth feel andtextureof acoffee. A coffees body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from thecoffeegrounds, and may range from thin and watery to thick and creamy. ( somehow people call mouthfeel to the texture and body)
Fragrance or Dry aroma
The fragrance refers to the dry coffee grounds which relieve the most volatile aromatic compounds. usually referred to as fragrance of “freshly ground”coffee. It is composed of gasses locked inside the bean and released at room temperature.
Aftertaste
It’s the sensation that is experienced after the coffee is swallowed.It is the lingering remnant of the coffee taste that often changes over time.Record these changes.Do taste characteristics increase, change, or diminish?Record the permanence.The permanence is how long it takes from the initialaromaticsensation on the back of the throat to the loss of this sensation.

57. SCA Flavor Wheel
Originally published in 1995, the Coffee Taster's Flavor Wheel—one of the most
iconic resources in the coffee industry—has been the industry standard for over
two decades. In 2016, this valuable resource was updated in collaboration with
World Coffee Research (WCR). The foundation of this work, theWorld Coffee
Research Sensory Lexicon, is the product of dozens of professional sensory
panelists, scientists, coffee buyers, and roasting companies collaborating via WCR
and SCA.
The wheel’s design encourages the taster to start at the center, and work outward.
The most general taste descriptors are near the center, and they get more specific
as the tiers work outward. The taster can stop anywhere along the way, but the
farther outward the taster works, the more specific the description might be.

58. Effect of geographical position on coffee flavor
Arabica coffees from each of the world's growing regions share similar attributes
that help consumers select the coffees they are most likely to enjoy. Coffees of the
Americas are admired for their balance, simplicity, straightforward berry notes,
and clean finishes. Collectively, they represent the taste qualities most Americans
equate with coffee and inspire the descriptive phrase, "the classic American cup."
African coffees are lauded for their diversity, yet all share notes of wine and fruit.
The heady aroma and exotic flavor of these coffees place them among the world's
elite. Coffees of Indonesia take full advantage of the area's equatorial climate,
generous soil, and high altitude. The Sumatra-New Guinea growing region is
known as the "Golden Triangle" of stunning coffees with unparalleled body,
layered complexity, and spice-laden flavors.
A region's political and environmental climate also affects coffee quality and
availability. Kenya, for example, is one of the world's most universally admired
coffee origins. Its quality-driven export industry has elevated Kenyan coffees to
prominence as among the finest coffees in the world.

59. Coffee Cupping
Coffee cuppingis a standardizedcoffeeevaluation system based on a specific
protocol. it is a method of evaluating different characteristics of a particular coffee
bean individually in a simple way that allow you to make it even 100 sample but
totally the same. Cupping allows us to compare and contrast coffees against each
other, and allows us to get a better understanding of each coffee. It has the
clearpurposeto evaluate the quality ofcoffee beans and was originally introduced
to allow greencoffeebuyers to assess the flavor profiles of coffees before buying.
Cupping is for who want evaluate, and compare the flavor, quality, and potential of
a given coffee. As roasters, it’s important for sourcing coffees, developing roast
profiles, maintaining consistency and quality control, and for educating and
training.
Definition and reason

60. How to do coffee cupping
Things You’llNeed
•A clean, well lit environment free of other odors, noise, and distractions
•Freshly roasted coffee
•Clean, filtered water heated to 200F
•A Burr Grinder
•Cups
•Spoons (at least two per person)
•A scale
•A Timer
•Note taking equipment (pen and paper or theAngel’s Cup app)
•A focused mental attitude

61. How to do coffee cupping
Basic Etiquette
•No distractions
•No odors like perfume, aftershave, lotion, body odor, cigarette smoke, etc.
•Not immediately after eating, drinking, or brushing teeth/chewing gum
•Try to cup 2-3 hours after waking up in the morning when your senses are
most alert
•No talking during cupping so as not to influence other cuppers
•Most importantly –BE CONSISTENT CUP TO CUP. Consistency is key in
any experiment!

62. How To Cup coffee
•Weigh coffee as whole beans in cups
•Grind each of the coffees separate. If cupping multiple coffees, be sure to purge grinder with a small amount of coffee in between samples, also cover them between grinding and start evaluation with lead or something.
•Evaluate dry fragrance and take notes
•Pour SCA Standard water (heated to 200F) in each of the cups as you start a timer. Ensure each cup has the same amount of water.
•After 4 minutes, break the crust to evaluate wet aroma. Do this by partially inserting your spoon in the crust of coffee that has formed, and push them back while smelling. Repeat for a total of three times for each coffee. Be sure to do this in the same order you poured water onto the grounds.
•Use two spoons to skim off the grounds, foam, and oils.
•After another 4 minutes, taste the coffee. Fill your spoon, slurp the coffee, and aspirate over your tongue to taste. Take notes.
•After another 4-5 minutes, repeat previous step.
•Wait another 4-5 minutes and taste a third time for final impressions.
•If cupping with others, share your notes after it done.
SCA CUPPING RATIO: 8.25g of coffee to 150 mL of water but if you prefer you can slightly change it*grind should be
slightly coarser than a grind for paper filter

63. Brew methods
It is made by pouring hot water onto groundcoffee beans, then allowing to brew.
There are several methods for doing this :
Immersion (Boiling, Contiguity, Steeping)
The ground coffee is immersed in water and then left to brew until it is appropriately
extracted and ready to be consumed. This means that rather than focusing on
controlling the pour, brewers need to be thinking about the brew time. with some
immersive brewing methods, likecupping, the coffee grounds are left in the water.
When cupping –which is how coffee quality is evaluated –this allows the drinker to
taste the coffee at different levels of extraction.
French press, syphon, clever, ibrik, Arabic…

64. Brew methods
Pour over (Gravity, Drip, filter)
Itinvolvespouringhot waterthrough coffeegrounds in a filter. The water
drainsthroughthecoffeeand filter into a carafe or mug.Pour overis also known
as filtercoffeeor dripcoffee, although these terms also include batch brewers.
What sets pour over apart is that it is made by hand-pouring the water over the
coffee. So you may hear it called hand brewing or manual brewing. the technique
has been commonly used in Europe since the 1900s andelsewherefor much
longer, but was “rediscovered” by the specialty coffee movement in recent years.
Pressure (infusion)
Prepared by pushing hot water through a layer of compacted ground coffee or vice
versa with pressure,This involves the use of intensepressureto extractcoffeeand
is most often used in three ways; AeroPress, Mokapot, and the traditional
espresso, most of the coffee that produce with this method is stronger than other
methods. Coffee from this method has a very high concentration of solubles. Using
a fast brewing time and extremely fine particles, pressurized water is forced
through coffee grounds.

65. Brewing parameters
Grind size and Time
When you grind your coffee finely, you are raising your surface area. This has the potential to lead to over extraction and also vice versa means if you grind your coffee course it has to be under extract and then Leading us to the next important factor in brewing coffee means time which has direct relative to the grind size, the time that hot water is exposed to the coffee particles must be directly proportional to the exposed surface area, or particle size, of the ground coffee. Brewing methods vary in brew time. Larger particles release flavor more slowly but extraction time will be faster, that’s why it become under extracted, whereas smaller particles release flavor more quickly but extraction become slower and coffee will become over extracted.
Water to coffee ratio
Ratio describes how much fresh ground coffee you’re using and how much water you’re applying to it. Common vernacular is a simple ratio like 1:15 to 1:20 (one gr coffee to 15 ml water) for filter coffee, 1:2 for espresso, etc.Ratio has a significant effect on your coffee, but is easy to pin down ahead of time so that you can focus on other variables while brewing.

66. Brewing parameters
Water Temperature
Colderwaterwill result in flat, under-extractedcoffee, whilewaterthat is too hot
will also cause a loss of quality in the taste of thecoffee.the ideal temperature
range for hot brewing is 194 to205 degrees Fahrenheit or 90 to 96 centigrade .
hotter water makes stronger coffeebecause it increases extraction yields, meaning
that a higher percentage of elementsareextracted from thecoffee. However,
brewingcoffeeat higher temperatures compromises the flavor of the final product,
resulting in a bitter and, potentially, burnt taste.
Pressure (turbulence, water flow, agitation)
This is the part to have more even extraction (with a spoon or with the water
stream from the kettle). Agitation directly relates to the rate of extraction, so this
variable should be kept consistent from brew to brew. Absolutely more turbulence
will extract more and less will extract less but not always.

67. Filter material
The material of your coffee filter can affect everything from the taste of your coffee :
Metal
These methods tend to allow coffee oils & finer particles into the cup during the brewing & filtration process. This tends to yield brews with more body (referred to as lighter or heavier when cupping) and more texture (often referred to as mouthfeel when cupping).
Paper
Paper filters tend to absorb coffee oils and prevent them from passing through into your cup. They are also normally designed to allow a finer particle size to pass through them, which tends to extend brewing time under normal circumstances but yield a cup of more clarity. But normally it doesn't allow to extract non dissolved solids.
Different kind of filters used in brewing methods

68. Filter material
Cloth Filtration
Cloth filtration is not so popular in the Western coffee-drinking world, but
deserves a place in this post given its place in the discussions regarding coffee
body. This method of filtration will leave some oils in your brews, however less so
than with metal filter methods. This is largely due to cloth’s absorptive nature, the
same way that paper filters will absorb certain things during brewing & filtration.
The difference cloth offers is therefore the bridge between metal & paper filtration
in terms of the level of body that it allows into brews. this will depend on the
design of the particular cloth (its thickness and the size of particles it allows
through it). What tends to become important with cloth filtration is that your
brew’s body & overall balance does not become clouded by the results of poor
maintenance. The cost of filter compare to the others at general it less but if you
don’t wash it each time its not hygiene and you can not brew coffee properly.

69. Coffee freshness
Fresh roast
Much like a fine wine,freshly roasted coffeegetsbetterwith time…well, to an extent. After the first few days of degassing, oxygen starts to make its way into your beans. This is called oxidation and is the main cause of staleness.
Use the packages with valve
These small valves are used ina multitude of industries but are especially popular in the coffee market. Here's why: as carbon dioxide gas builds inside of the package, the one-way valve allows it to escape while at the same time preventingoxygen and other contaminants from entering.
Degassing
Degassing varies depending onthe type of coffee and roast. After roasting, gases (mostly carbon dioxide) start seeping out till 24-48 hours.
When coffee is a few days old and very fresh, also a bulk of the intense aroma formed leaves your beans that’s why its better to use coffee after 5 days till the flavor become more stable. During this time, those gases escapes so quickly it negatively affects the flavor of your coffee by creating an uneven extraction. This degassing process and also unstableness are the reason roasters start selling their coffee a few days to a week after the roasting date.
Roast, Degassing, oxidation

70. Coffee freshness
Oxidation by grinding the bean
If you grind your coffee well before brewing, oxidation significantly speeds up (but
not in a good way). The finer the grind, the larger the gas volume is released –
makingyour coffee stale in a matter of hours. This is because the more you grind,
the more cells that store these gases are broken up and released. You’re also
speeding up the oxidation process by exposing your coffee to oxygen (we’ll cover
oxidation in a minute).
Oxidation by staling the bean
Coffee does not have an infiniteshelf life, no matter how good the beans look or
how faintly they still smell. The second those little pockets of deliciousness leave
the roaster after a month, they begin to lose flavor, Stale coffee tastesbland and not
freshlikea fresh roast should. Obviously it varies depending on howoldthe roast
is.

71. Coffee extraction definition
Coffee extractionis the process of dissolving soluble flavors fromcoffeegrounds in
water. Properbrewingofcoffeerequires using the correct quantity ofcoffee,
ground precisely,extractedto the correct degree, controlled by the correct time
and correct temperature.
The graph front is what's called a "Brewing Control Chart” and “Espresso Control
Chart” is the one in the bottom, On the left is plotted thestrengthof the brewed
coffee, along the bottom is theextraction, and the diagonal lines in red indicate
thebrew ratio,the amounts of coffee and water you're brewing with.you need
those three basic measurements
-the weight of ground coffee
-the volume of water (yield)
-the strength of the brewed coffee (TDS)
-and then you can plot these to determine the extraction.
Golden Cup Ratio 50 to 65 gr coffee per 1 liter water

72. Coffee extraction meaning
•Strength
Strength is measured by how much dissolved coffee solids are in the post-brew water. In other words, strength is the concentration of coffee in your mug.
It is calculated in TDS (Total Dissolved Solids) by taking:
strength = dissolved solids / water We use strong or weak to describe the strength.
The ideal strength is 1.15% -1.45%
Extraction is measured by how much ground is lost or removed from the dry ground that ends up in our beverage.
It is calculated by taking:
extraction = dissolved solids / grounds
The ideal extraction is 20%±2%.
•(measuring the TDS happening by something that call refractometer that it show you the percentage of strength in your beverage)

73. Coffee extraction calculation
We measure the TDS or Strength by refractrometer
The unit is ppm : parts per million
To evaluate the extraction we use this formula
Extraction % = yield * TDS / ground coffee

74. Water Quality
there is 98 percent of water in our cup of coffee. It means that the quality of water has a significant role in the taste of coffee. coffee brewing water should be clean and fresh by taste, smell and look. Also, it should be of food grade, and what’s more, there should not be chlorine, chloramine and hypochlorite in the water.
•HARDNESS
Water hardness refers to the magnesium and calcium minerality of water (aka multivalent cation concentration). Hard water has many of these cations, soft water doesn’t have many cations. for coffee, if water is too hard, these cations can crystallize in your boiler and within the pipework, blocking flow and causing corrosion. Unfortunately for your boiler, it will meet destiny much too early. if water is too soft, your coffee won’t taste so good.
PH
pH is the indicator of acidity or alkalinity. pH below 7 indicates an acidic solution. pH greater than 7 indicates an alkaline solution. the results here are simple. As pH increases, so does the amount of flavor extracted. Unless high pH is the result of high alkalinity (i.e. CaCO3 alkalinity), which can lead to chalky flavors being extracted, we don’t see much reason to be alarmed. Our recommendation here is a pH between 7 and 8.5 is best, but with the caveat that if the coffee starts tasting chalky, trying to install a water softener would be a good start.

75. Water Quality
TDS
TDS means total dissolved solids, which means what it says. Total stuff dissolved in
the water. All of it. Everything that is in solution. From salts to dissolved organics,
alcohols, rogue pharmaceuticals, and such. depending on how it’s measured, can
include non-dissolved things too.
The TDS of water not only can affect the initial flavor of a cup of coffee but it can
also affect the extraction process. The idea is that low TDS waters tend to over
extract coffee. There are little to no solids dissolved in these waters so they have a
greater ability to absorb coffee material from the ground beans. This will lead to a
coffee that is bitter and dry. On the other hand, high TDS waters often have high
mineral contents and tend to under extract coffee. These waters already have a high
level of solids dissolved in them and will have less capacity to absorb coffee
material from the coffee grounds. This may lead to a coffee that is sour or lacking
sweetness. the ideal TDS range for the water used to brew coffee is 100-200 ppm.
The target TDS is 150 ppm

76. What is Specialty Coffee
Terroir defines as “specific characteristics of soil composition; temperature; rain; micro, macro, and macroclimate; and particular cultural procedures applied to agriculture. terroir encompasses everything around where coffee is grown. It’s not just the soil and climate. It’s the whole environment, including the people and the local knowledge. Soil, climate and elevation is the most important key for it.
Great coffee starts with the producerwhose family likely has spent generations perfecting their approach to farming the highest quality coffee possible. Grown in select altitudes and climates and nursed for years before the first harvest, the producer who creates specialty coffee devotes his or her life to refining and perfecting the highest quality coffee on the planet. For them, it is quality not quantity that is the most important consideration. Only coffees free of defects and picked at their peak of ripeness will continue on to the next hands that will shape them. For the farmer, being able to connect with quality-minded buyers ensures a higher profit option which supports individuals, families and communities around the world.
Harvest or post harvest (agriculture, terroir)

77. Organizations in Specialty Coffee
SCA
The Specialty Coffee Association (SCA) is a nonprofit, membership-based association built on foundations of openness, inclusivity, and the power of shared knowledge. From coffee farmers to baristas and roasters, and all the coffee value chain. SCA acts as a unifying force within the specialty coffee industry and works to make coffee better by raising standards worldwide through a collaborative and progressive approach by the educational program and other activities. www.sca.coffee
CQI
Coffee Quality Institute (CQI) is a non-profit organization working internationally to improve the quality of coffee and the lives of people who produce it. Since 1996 Quality is one of the most important variables that influence a coffee’s value for them. they are working on 2 main program as a “Q green coffee grader” and “Q processing” to help producers who do not have access to the tools for better understanding the quality of their coffee, improve that quality, access markets to reward that quality, ultimately enabling them to make more informed business choices. www.coffeeinstitute.org

78. Organizations in Specialty Coffee
WCE
World coffee eventis an event management organization registered in Dublin,
Ireland that was originallyfounded by the SCA, their mission is to develop events
that engage the specialty coffee community and promote coffee excellence. The
current portfolio involves competition events such as the World Barista , Cup
Tasters , Latte Art , Coffee in Good Spirits, the Cezve/Ibrik and the Brewers Cup
championship.
Cup of Excellence (COE)
TheCup of Excellenceis an annual competition held in several countries since
1994 to identify the highestqualitycoffeesproduced. It is organized by the Alliance
for Coffee Excellence, which was founded byGeorge HowellandSusie Spindler.
The winning coffees are sold ininternet auctions.The concept was developed by
the Gourmet Coffee Project of the International Coffee Organization (ICO).

79. What is Specialty Coffee
Specialty coffeeis a term for the highest grade of coffee available, typically relating
to the entire supply chain, using single origin or single estate coffee cause any
origin and state have an special characterized taste which is better to don’t blend or
mix it with other coffees. The term was first used in 1974 by Erna Knutsenin an
issue ofTea & Coffee Trade Journal.
Specialty coffee is related to what is known as theThird Wave of Coffee industry
or as well as it is third revolution, especially throughout North America. This refers
to a modern demand for exceptional quality coffee, both farmed and brewed to a
significantly higher than average standard with different taste experience for
consumers.
A simple definition

80. What is Specialty Coffee
Green coffee is next transferred to the green coffee buyer who may be certified by
the SCA as a Certified Coffee Taster or the Coffee Quality Institute (CQI) as a
Licensed Q Grader. Specialty grade arabica green coffee shall be ! 10% and " 12%
moisture upon import. water activity shall be < 0.70 Aw. Green bean size isno
more than 5% variance from contracted specification, measured by retention on
traditional round-holed grading screens. To be considered specialty grade, green
coffee shall have zero category one primary defects and five or less category two
secondary defects. If green coffee passed all these stages will be considered as a
specialty grade.
Green coffee grading

81. What is Specialty Coffee
The widely accepted definition of specialty coffee is coffee scoring 80 points or
above on the 100-point Coffee Review scale. Coffee scoring from 90-100 is graded
Outstanding, coffee that scores 85-89.99 is graded Excellent, while coffee scoring
80-84.99 is graded Very Good.
Through cupping, the coffee taster can assess a coffee's score and determine
whether it is specialty grade quality, make decisions on which coffees they will
include in their offerings, and often develop tasting notes and descriptions for the
coffee.( Q graders )
In the cup

82. Coffee waves
•1st Wave:Growing coffee consumption exponentially
generally understood as the era when most coffee consumers understood coffee to be just
"coffee,” start since when people find coffee, without any differentiation as to origin or
beverage type. Instant coffee, grocery store cans of coffee, diner coffee, and free-refills were
all hallmarks of first wave coffee. Generally speaking, first wave coffee is focused on
providing an accessible, low-price, consistent cup of coffee that can be corrected with
additives like sweeteners or dairy creamers.
•2nd Wave:The defining and enjoyment coffee
A second wave took the world by storm. Big coffee companies started roasting higher
quality beans and sold them to coffee shops, supermarkets and elsewhere. This is the era
that saw the emerging of big coffee chains, This was the era of espresso, when the first
espresso machine made by Italy, This was the era when people started to “go out for
coffee”, because it was so much better than a home brewed cup. And with cafes offering a
variety of beans and instant coffee, the culture of coffee drinking improved immensely.

83. Coffee waves
•3rd Wave:Purchasing specialty coffee based on its origin and artisan methods of production
The third wave of coffee introduced us to coffee production as an art form. It’s not just about the brew. It’s about the farmers, the tasters, the roasters, the barista. And the end consumers. Everybody in the coffee chain aims to be as transparent about the bean as possible.With a special attention to the best beans that are produced in the world (namely specialty coffee) we appreciate that the coffee we enjoy is fair (especially to the farmers) and of high quality. We appreciate our coffee being roasted lighter (especially in contrast to the second wave of coffee, where dark roast was THE standard). We appreciate the clarity of flavors that is possible only with single origin beans. And we appreciate the revival of somewhat forgotten brewing techniques such as pour-over brewing, vacuum coffee and some innovative takes on immersion coffee. And brewing coffee is also returning into our homes, with affordable brewing gear (compared to the expensive coffee shop espresso machines from the second wave).
Third wave is all about the search for the perfect cup of coffee. And learning why it’s as good as it is.

84. The last word
It is the consumerwho completes the lifecycle of the specialty coffee bean by
actively seeking out and choosing specialty coffee options. When you take the time
to find a local coffee bar or roastery that is dedicated to quality, or take an extra
moment to learn from your barista about the people whose hands and passion
produced the cup you're enjoying so that you can make more informed choices,
you demonstrate not only a commitment to a higher standard of quality of taste
and flavor but also a commitment to a higher standard of living for every person
who contributed along the way.
& The most important part

85. www.maillardreaction.org
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SPECIAL THANKS TO
STREET COFFEE