Beverages Jiquids or liquorous foods, such as coffee, tea, coco : Msidered beverages. These contain stimulants or tanaka mis but are not essential for the proper functioning of the body. Soft ne some useful reverages containing syrup, essences or fruit concentrate that are mixed with aie non-alcoholic ter, The basis of all alcoholic drinks is ethyl alcohol or simply alcohol. nee 12.1 Coffee (Coffea) fee is an evergreen shrub or small tree indigenous to Central Africa and Asia. There are many of coffee, but three is ial i : Coffea arabica, whit i ty of coffee b and Coff a,_whos i ; ia and was introduced to India through Arabia. It is cultivated in South India, mainly in the of Karnataka, Kerala and Tamil Nadu. It is best grown in the American tropics, where Brazil is far the largest producer and exporter of Arabica coffee. Scanned with CamScannerFoods: Facts and Principles ‘The membrane, skin, and both are enclosed in a common husk-like membrane or parchment. ‘Sometimes » vnjtle bean fills the berry instead of two, when the seed is called a peaberry, since it is fike a pea. The berties are pick iipe berries give defective beans (Triage) and overripe ones are difficult to beat to a pulp, = e 12.1.2) Processing (Coffee processing consists of removing te skin pulp, parchment and silvery skidh The quality of the Fil product depends upon the manner of processing. Two methods are employed for processing. viz. ¢ wet (washed coffee process) methods, In the former method, she berries are sun dried fing then out on drying floors and : removed by hulling.The beans are later ae eds. The product obiain ide as cherry or native coffeg. In the wet -Satnod, the pe fruits are squeezed in-a pulping machine which removes the soft outer pul Tippery exposed layer of mucilage. The mucilage is removed by spontaneous fermentation. Thi x ed with added enzymes, The seeds separating from the pulp are_w: sometimes facil cnhscqusnly dried to a moisture content of 12 per cent. The wet method gives better quality coffee” ‘with a bluish-green colour (green coffec). The green seeds are then graded and packed. Green coffee stay be stored for prolonged periods with no adverse effects Fach vanity of coffee has its own flavour and other characteristics. Generally, marketed coffee js.a blend of different varicties of coffee beans. The blends are controlled for flavour, aroma, colour dna strength or body of the beverage from the roasted bean, cen coffee has no flavour or aroma and has an unpleasant taste. For use as powdered and brewed and the aqueous extract taken as a drink i gar and other substances. During roasting many physical and chemical most double their original size, the dull-green colour” Changes to brown and the characteristic coffee aroma develops, The beans lose their joy FS ‘and become brite, with the outer surface sill smooth and firm, During roasting, pressure develops in the beans and this appears to be necessary for the proper emergance of coffee flavour, Itis~ said that pressure holds the mitial breakdown products together until the proper stage of roasting is reached, when they react with cach other to produce coflee favour. The favour is due to a mixture of ous components rather than that of a detinite chemie: and is apparently produced during roasting, Some moisture is lost during roasting and carbon dioxide is produced in a comparatively li some of it escaping and some being absorbed within the texture of the roasted bean. famelize and, pethaps in combination with other substances, contribute Roasting, Raw oF 8 a beverage. it ts roastec without the addition of mil, changes occur. She beans swell in size to ye quantity, to the volatile fay acids are dri Proteins may be hydrolyzed and give of coflee during roasting, The flavour of roasted coffee, to a large extent, depends upon the manner and extent of roasting, The flavour and aroma of coffee are best when it is freshly roasted but deteriorates on standing. Coffee exposed to air changes more rapidly than coffee not exposed. The staleness of coffee exposed to air is duc to the oxidative changes that take place within certain coffee constituents. This is prevented by the presence of carbon dioxide in roasted coffee. On storage, carbon dioxide is lost and so are the flavour and aroma, Moisture also has a profound effect on the flavour of coffee. Coffee exposed fo moisture loses all its flavour in a relatively short time, The loss of flavour in vacuum off, and complex fats savage products, There is little change in the caffeine content Scanned with CamScannerBeverages 133 packed coffee or coffee packed under pressure using carbon dioxide is less. Since the loss of favour and aroma is more in ground coffee than in beans, the roasted beans should be freshly ground to obtain quality coffee. In spite of many investigations, it has not been possible to clearly understand the ‘many complex physical and chemical changes taking place during the roasting of cottee beans. 12.13 Chemical Composition of Coffee The constituents of coffee that are important in making a good beverage are the flavour substanc the bitter substances, and caffeine which is responsible for the stimulating effect of the drink. Cafieine is present in the coffe bean in both the free and combined states. Its content in the bean varies in different species—C. arabica contains 1.0-1.2.C. robusta 15-23 and C. liberica 1.4-1.6 per cent. There is a variation in the amount of caffeine in the seeds of the same species from different parts of the world, Caffeine, in addition to stimulation, also contributes to the bitterness of the coffee. The caffeine content of a cup of coffice (150ml) is about 100 mgyMost people consume three cups of coffe a day and thus 300 mg of caffeine. While caffeine is a stimulant, its excessive use muses undesirable effects on_mental and physical health. (is as much a health hazard as aleohol and” nicotine. Chronic caif (s in a number of s ism), Which include sleep disturbance, frequent-urination, muscular tension, jiteriness, anxiety, etc, Thus, many people Who like the taste of coffee but are afraid of the adverse health effects of caffeine use decaffeinated coffee. By chemical methods, most of the caffeine can be removed from green coffee. Decaffernated ost of the characteristic aroma of coffce>The average composition of green and beans is given in Table 12.1: \ ‘Table 12.1 Composition of green and roasted C. arabica beans (x for 100 coffee) Moisture Protein Fat Sugar Dextrose Ash Caffeine Chlarogenic | acid | Garabica 898-987 1200-985 -O87 «378 —~TOR awe (xreen) \ C.arabica 0.63 11.23 13.59 O43 1.24 456 0.82 474 { (roasted) | Source: Health of India, Vol. Il, Council of Scientific and Industrial Research (CSIR), New Delhi, India, 988, Several organic acids are pres aqueous extract from green coffee beans, the predominant one being chlorogenic acid and the .east predominantacetic acid, During roasting, formic and acetic acid contents are increased and chlorogenic and other acids like citric and malic are partially destroyed. The pH of the cofize brew comes down. Acidity affects coftee favour, the more acid-tasting the cofive, the better are its flavour and aroma. Robusta beans produce coffee beverage that is less acid- tasting than the arabica-coffee beverage and is generally less desirable so far as taste is concerned. ‘As already indicated the flavour of roasted coffee is due to a number somponents to which _ ed the name “coffeol” has been given. More than 600 volatile compounds have been iden coffee. Low-boiling sulphur compounds in coffee are the main flavour contributors. Chiorogenic acid contributes to the body and astringeney of the coffee beverage, and its decomposition products, contribute to the aroma of coffee. The decomposition products of sucrose contribute much to the Colour of the beverage and also to some extent the aroma, bittemess-and-soumess af coffee, Protein, decomposition compounds seem to be the major precursors of coffee aroma. _ “i Scanned with CamScannerFoods: Facts and Principles is itterness of the coffee Polyphenolic substances (tannins) present in coffee contribute to the x beverage. They are readily soluble at the boiling temperature of water. There are also present in coffee other substances, extracted on boiling, that contribute to the bitter taste and combine with certain | metallic saits to give a metallic flavour to the beverage. 12.14 Coffee Making Coffee, fresh from the roaster and ground fresh, makes a good beverage. If it is not possible to roast fresh. it is better to buy small quantities of the powder and keep it covered to exclude air and moisture, The beverage is at its best when freshly brewed. If it is cooled and reheated, it becomes bitter and expleasant, Coffee is ground and marketed to suit 2 range of brewing methods. The basic grinds are fine, medium and coarse. A variation can be found within each of these categories. Fine grind is used in| scuum coffee makers: medium or dip grind is used for making coffee in a drip pot or by steeping, and coarse grind is used in a percolator. It is always best to match the grind to the coffee making equipment to obtain a good quality beverage. Preparation of coffee beverage of hig! flavouring materials be maximum and that of tannin minim this object. The methods differ in the type of utensils used and the nature of ground coffee, but they are all based on the principle of bringing ground coffee in contact with hot water to extract the soluble constituents. Whatever the method employed, the vessels used to prepare coffee must be very eleas Tie material used for coffee making is important. Some metals influence the flavour of the beverage, Stainless steel. glassware and enamelware are preferred (Water used in coffee making should be con or of low hardness. A temperature between 85° and 95°C is optimum for preparing coffee. Ifthe water is heated to boiling point it over-extracts soluble solids and the beverage is bitter, and there is akon loss of flavour substances) However. pouring boiling water on the coffee powder is permissible, as the temperature drops as soot as the water comes in contact with the grind. 7 _-(Facuum coffee: Vacuum coffee is made in a two-part container. The upper compai holding the coffee has an open tube that extends to the bottom of the lower cao containing water. By heating water in the lower compartment, sufficient pressure is created in the bottom container to force water through the coffee grind into the upper compartment. When the water and grounds are in contact for about 3 min., the heat is reduced on the lower compartment resulting in a reduced pressure and the brewed coffee is pulled down to the bottom compartment. Powdered coffee is usually prevented from pouring into the lower compartment by the use of a cloth-covered disk, held in place over the tube opening. The advantage of vacuum coffee is its convenient preparation; its disadvantage is that the coffee prepared thus is slightly bitter because the water and grounds are in contact fora few minutes ata high temperaturé.\ __- Drip coffee: ‘Brip coffee is made in a dripolator (coffee filter) consisting of an upper compartment which 7s perforated and a lower compartment which receives the filtered coffee The perforation of the upper compartment is covered with a thin cheese cloth or a perforated disc with a stem, to prevent the passage of the grind into the beverage. Drip grind coffee is placed in the upper compartment and boiled water poured into the compartment. The water drips or flows through the grind into the lower compartment. The drip method is easy and is used by a majority of persons. This method extracts less of the bitter substances and retains more flavour constituents than other methods. Percolator coffee: Percolator coffee is made by placing coarse ground coffee in a basket suspended on a stem near the top of the percolator and then inserted into it. Cold water is placed in the th quality requires that the extraction of caffeine and | Different methods are used to obtain | Scanned with CamScannerBeverages 135 lower part of the percolator and heated. The heated water is forced up the tube of the percolator and sprays on the grounds, extracting the soluble materials. The usual percolation time is 6 to § min, Percolator coffee is likely to be somewhat bitter because very hot water goes through the grounds: several times. Also, the constant acration of the brew as the liquid is forced up and sprayed over the grounds results in the loss of flavour. Steeped coffee: This coffee (misnamed as boiled coffee) is made by heating water and medium ground coffee, without allowing it to boil. If coffee is boiled it becomes bitter. Steeping time is about 68 min. During steeping, the coffee pot should be lightly covered to prevent loss of volatile flavouring compounds. The coffee is then passed through a strainer. This method of making coffee is convenient, since no special equipment is required. If care is taken not to boil it, the beverage will have good aroma, desirable flavour, and will not be bitter. \Esprésso coffee: This is made by a special machine which brews the beverage 2 cup at a time. Itis derived from brewing finely ground coffee with a mixture of steam and hot water. “Cappuccino:Cappuccino is made by topping one third espresso, with one third steamed milk and one third frothed milk. French drip: This is another form of drip coffee making but without the paper filter. A porcelain coffee serving pot has a separate top which acts as the strainer for coffee grounds after hot water is poured onto them. The coffee liquid then trickles through this top section into the lower receptacle. French press: This method utilises coffee infusion. Ground coffee is placed in the glass beaker, hot water is added and allowed to steep down. The tightly attached fitting and plunging device is then pushed to the bottom of the beaker where the grounds are trapped and above this sits the coffee. Cold water method: This very simple method creates a coffee liquid by soaking the coffee grounds in cold water for 10-20 hours, depending on the strength. The coffee and grounds are strained and the concentrated liquid is then stored in a refrigerator for several weeks. Iced coffee: This is made by pouring a freshly made strong coffee infusion over crushed ice, The infusion is obtained by using more of coffee grounds per cup. This offsets the dilution that takes Place as the ice melts in the hot beverage, resulting in a pleasing beverage with a distinctive flavor ~ 12.1.5 Soluble Coffee Oluble coffee is a dry, px ed, water-soluble solid_made from very strong.coffee brew. It is instant” and “freeze-dried” coffee, Instant coffee is made by the vacuum spray drying of the brew from id coffee obtained from the percolation method. Freeze-dried coffee is made by first freezing the strong brewed coffee and then drying by vaporization in vacuum, Instant coffee has 4 Hlavour similar to freshly brewed coffee but lacks the aroma of the fresh beverage. At tempts are being made to improve aroma by using additives. Freeze-dried coffee is available in granulated form, the particle size being roughly that of ground coffee. Attempts to recover the volatile aromatic substances lost during the processing of the coffee brew and adding them to freeze-dried coffe to obtain a product, with an aroma similar to that of freshly brewed coffee, have been fairly successful. Though India is producing and exporting instant coffee, we have not yet made freeze-dried and granulated coffee. The world export of soluble coffee amounts to around 3,00,000 tonnes of green coffee equivalent. Chicory (Cichorium intybus) is a well-known substitute for coffee, often used for blending @ to 50 per cent) with the latter, in liquid coffee extracts. It gives a bitterness to the beverage, which . i Scanned with CamScanner