COFFEE

CARMELO Q. AUZA
REYMOND C. CABRILLOS
INTRODUCTION
• Coffee is one of the world’s most popular beverages.
• Coffee’s success as a beverages undoubtedly is owing both
to the caffeine it gives and to its sensory pleasure.
• Coffee is produced from the seeds of a small red fruit often
referred to as a cherry. The process that turns these seeds
into beverage is a long and complex process.
• It is a careful intensive process involving a wide
intercontinental collaboration that will start from the coffee
grower, to the picker, to mill workers who thoroughly
remove the fruit and let the beans dry, to those who will
clean and grade the beans, then to those who roast them
and lastly to the consumers who will grind the beans and
prepare the beverages.
HISTORY
EARLY COFFEE
• According to legend coffee was discovered by an Ethiopian goat
herd called Kaldi. He noticed that goats who ate certain beans
became very lively.
• Coffee was drunk in Yemen by the 15th century.
• In 16th century coffee had spread to Persia (Iran) and Turkey.
• Coffee reached Europe in the late 16th century but it become
popular in the 17th century through trade. Coffee was introduced
into Italy first.
• In the 1600s coffee houses opened across Europe.
• The first coffee house in England opened in Oxford in 1651 and
by the late 17th century there were many coffeehouses in
English towns where merchants and professional men met to
drink cups of coffee, read newspapers and chat.
HISTORY
• Meanwhile the first coffee house in America opened in
1689.
• Merchants Coffee House opened in 1737 .
• In America drinking coffee rather than tea became patriotic
after the Boston Tea Party of 1773 (a protest against a
British tax on tea).
• In the early 18th century the Dutch began growing coffee in
Indonesia as well as in Brazil.
• By the early 19th century coffee plantations in Brazil were
booming.
• In the 20th century a vast amount of coffee was grown in
Uganda.
• Meanwhile the first American coffee percolator was
invented in 1865 by James Mason.
HISTORY
MODERN COFFEE
• Instant coffee was invented by New Zealander David Strang in
1889.
• Freeze dried coffee was invented in 1938.
• Meanwhile decaffeinated coffee was invented by Ludwig
Roselius in 1903.
• Melitta Bentz invented the coffee filter in 1908.
• Achille Gaggia invented the modern espresso machine in 1946.
• The first pump driven espresso machine was made in 1960.
• Meanwhile in the early 20th century the coffee table became a
popular item of furniture.
RAW MATERIALS
RAW MATERIALS
• Coffee comes from the seed, or bean, of the coffee tree.

• This beans contain more than 100 chemicals that

contribute to a different characteristics to its unique
flavors, this includes
– Aromatic Molecules
– Proteins
– Starches
– Oils
– Bitter Phenols (Acidic Compounds)
RAW MATERIALS
RAW MATERAIALS

• The coffee tree, a member of the evergreen family, has

waxy, pointed leaves and jasmine-like flowers.

• It is more like a shrub, this tree can grow to more than 30

feet (9.14 meters) in its wild state, but in cultivation it is
usually trimmed to between five and 12 feet (1.5 and 3.65
meters).

• Coffee trees grow best in a temperate climate without frost

or high temperatures.

• They also seem to thrive in fertile, well-drained soil;

particularly in volcanic soil, this seems conducive to
flavorful beans.
RAW MATERIALS
RAW MATERIALS
• High altitude plantations located between 3,000 and 6,000
feet (914.4 and 1,828.8 meters) above sea level produce
low-moisture beans with more flavor.

• Brazil produces about half of the world's coffee.

• One quarter is produced elsewhere in Latin America.

• Africa also contributes about one sixth of the global supply.

RAW MATERIALS
RAW MATERIALS

• Coffee Robusta
 When served, the brews tend to be dark brown or black in
appearance.
 Robusta coffee has a circular shaped beans.
 This has more caffeine with 2.7% in it.
 Robusta coffee beans sell more nutty before roasting.
 Robusta beans are generally grown on large plantations where
the berries ripen and are harvested at one time, thereby
increasing the percentage of under- and over-ripe beans.
 Only 25% of the coffee production is from Robusta coffee.
RAW MATERIALS
RAW MATERIALS

• Coffee Arabica
 When served, coffee made from Arabica beans has a deep
reddish cast.
 Arabica coffee beans are oval in shaped.
 A caffeine content of only 1.5%.
 Arabica beans give off more sweet smell similar to blueberries
before roasting.
 Arabica beans, on the other hand, comprise the bulk of the
premium coffees that are typically sold in whole bean form so
purchasers can grind their own coffee.
 Approximately 75% of the world’s coffee production is Arabica
coffee.
RAW MATERIALS
THE PROCESS
PROCESS

TASTING THE TASTING THE

PLANTING
BEANS BEANS

HARVESTING MILLING THE ROASTING THE

THE CHERRIES BEANS COFFEE

PROCESSING
THE CHERRIES DRYING THE GRINDING THE
BEANS COFFEE
PROCESS

1. PLANTING
Coffee seeds are plated in large beds in shaded nurseries
and after sprouting they are planted again to it’s individual
pots. This must be watered frequently and must be shaded
with sunlight to be permanently planted to soil ground.
Planting coffee seeds must be during wet season so that the
soil remains moist while roots become firmly established.
PROCESS

2. HARVESTING THE CHERRIES

Harvesting of cherries will take approximately 3 to 4 years
for newly planted coffee trees to bear fruit. The cherries
that turns bright, deep red are ripe and ready to be
harvested. In most countries, the cherries are picked by
hand by the laborers.
PROCESS

Strip picked: stripped off all the cherries of the

branch using machine or by hand.

Selectively picked: only cherries that are ripe are

harvested by the laborers.
 PROCESS

3. PROCESSING THE CHERRIES

Depending on location and local resources, coffee is
processed in one of two ways:
PROCESS

Dry method: old age method of processing coffee,

and is still used in countries which the waters are
limited. In this process the cherries are spread in
huge surfaces to dry in the sun.

Wet method: beans are separated are separated by

weight as they pass through water channels. The
lighter beans float to the top while the heavier ripe
beans sink to the bottom.
PROCESSS

4. DRYING THE BEANS

If beans underwent wet processing, the pulped and
fermented beans must be dried to approximately 11%
moisture to properly prepare for storage.
PROCESS

5. MILLING THE BEANS

Before exporting, parchment coffee is processed in the
following manner:
• Hulling machinery – removes the entire dried husk of the
dried cherries
• Polishing – removes the remaining silver skin of the
beans after hulling
• Grading and Sorting – this is done by size and weight, and
beans are also reviewed for color flaws or other
imperfections
PROCESS

6. EXPORTING THE BEANS

Milled beans, also referred to as green coffee, are loaded
onto ships in either jute or sisal bags loaded in shipping
containers or bulk-shipped inside plastic-lined containers.
PROCESS

7. TASTING THE COFFEE

Coffee is repeatedly tested for quality and taste, referred to
as cupping and usually takes place in a room specifically to
facilitate the process.
PROCESS

8. Roasting the Coffee

Roasting coffee transforms the chemical and physical
properties of green coffee beans into roasted coffee
products. The roasting process is what produces the
characteristics flavor of coffee by using the green coffee
beans to change in taste.
sting the Coffee
PROCESS

9. Grinding Coffee
• The whole coffee beans are ground, also known
as milling, to facilitate the brewing process.
• The objective of a proper grind is to get the most flavor
in a cup of coffee.
PROCESS

10. DRIP BREWING COFFEE

Drip brewing, filtered coffee, or pour-over is a
method which involves pouring water over
roasted, ground coffee beans contained in a
filter, creating the beverage called coffee.
MACHINERIES /
EQUIPMENTS
MACHINERIES / EQUIPMENTS

• Coffee Harvesting Machine

This machine is used for harvesting big volumes
of coffee
MACHINERIES / EQUIPMENTS
MACHINERIES / EQUIPMENTS

• PULPING MACHINE
Pulping machine are used to remove the skin and the pulp
of the fresh fruit, which consists of a rotating drum or disk
that presses the coffee cherries against a sharp edges or
slotted plate,
disengaging the pulp from the seed.
pulp still clings to the coffee seed, however, as a thin,
mucilaginous layer.
MACHINERIES / EQUIPMENTS
MACHINERIES / EQUIPMENTS

• Roasting Machine
Roasting Machine is a heat
producing machine that turns brown beans with
which we are most familiar.
MACHINERIES / EQUIPMENTS
MACHINERIES / EQUIPMENTS

• Coffee Drying Machine

This machine is designed to ensure uniform
drying whilst the coffee is being mixed evenly.
MACHINERIES / EQUIPMENTS
MACHINERIES / EQUIPMENTS

• Packing Machine
Mainly used for packing processed
coffee in a fast and orderly manner
MACHINERIES / EQUIPMENTS
PRODUCTS
PRODUCTS
PRODUCTS

• LIGHTS ROASTS
Light roasts are light brown in color, with a light body and no oil on
the surface of the beans. Light roasts have a toasted grain taste and
pronounced acidity. The origin flavors of the bean are retained to a
greater extent than in darker roasted coffes. Light roast also retain
most of the caffeine from the coffee bean. Light roasted beans
generally reach an internal temperature of 180 degree celcius to
205 degree celcius. At around 205 degrees celcius, the beans pop
or crack and expand in size known as the “first crack”.
PRODUCTS

• MEDIUM ROAST
Medium roasted coffees are medium brown in color with more
body than light roasts. Like the lighter roasts, they have no oil on
the bean surfaces. However, medium roasts lack the grainy taste of
the light roasts, exhibiting more balanced flavor, aroma, and acidity.
Caffeine is somewhat decreased, but there is more caffeine than in
darker roasts. Medium roasts reach internal temperatures between
210°C (410°F) and 220°C (428°F) — between the end of the first
crack and just before the beginning of the second crack.
PRODUCTS

• DARK ROASTS
Dark roasted coffees are dark brown in color, like chocolate, or
sometimes almost black. They have a sheen of oil on the surface,
which is usually evident in the cup when the dark roast coffee is
brewed. The coffee’s origin flavors are eclipsed by the flavors of the
roasting process. The coffee will generally have a bitter and smoky
or even burnt taste. The amount of caffeine is substantially
decreased. To reach the level of a dark roast, coffee beans are
roasted to an internal temperature of 240°C (464°F) — about the
end of the second crack — or beyond.
CONCLUSION

• Coffee is and has always been the best known beverage in

the world for it has this rich and flavorful aroma which
deeply satisfies our thirst for quality beverage. Its great and
wonderful history has made it more intriguing on how
these seeds have made its way to the hearts of people
around the globe. Processing these mighty beans is very
meticulous however due to its very satisfying taste people
made machines and such to produce coffee, making it way
easier to take hold of these products that not only give us
the energy we need for the day but will also give us enough
nutrients in our body. Different kind of ways, Different kind
of machines but all for one goal, to drink that hot beverage
you long for early in the morning.
BIBLIOGRAPHY
• http://de.slideshare.net/ebfx/all-about-coffee
• http://www.ncausa.org/About-Coffee/10-Steps-from-
Seed-to-Cup
• http://www.madehow.com/Volume-
1/Coffee.html#ixzz3rT9OGV11
• http://www.coffeecrossroads.com/coffee-101/coffee-
roasts-fromlight-to-dark