COFFEE

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

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 COFFEE FAQ’S
 REQUIRES ABUNDANT RAINFALL.
 COFFEE SEED PRODUCES SEEDS

CALLED CHERRIES.
 SEEDS TAKES BETWEEN 6-9 MONTHS TO

RIPEN.
 EACH CHERRY HAS TWO COFFEE BEANS.

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 COFFEE SPECIES
Coffea Arabica
 PRODUCES THE BEST QUALITY COFFEE.
 CONTRIBUTES 70% OF WORLD’S COFFEE.
 CULTIVATED AT ALTITUDE OF (+)1800M.
 LOWEST CAFFEINE CONTENT (1–1.5%).
 PREFERABLE TEMP. (59 – 75°F.)
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 COFFEE
SPECIES
Coffea Canephora OR Coffea Robusta
Coffea Canephora OR Coffea Robusta

 PRODUCED FROM ROBUSTA BEANS.

 PREFERABLE TEMP. (75 – 85°F.) .
 BULK COMMERCIAL BLENDED COFFEE.
 HIGH CAFFEINE CONTENT ABOUT 2%.
 HAS A VERY NEUTRAL FLAVOUR.
 GROWS AT LOW ALTITUDES.
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 COFFEE
SPECIES
Coffea Liberica

 PRODUCES LOW QUALITY COFFEE.

 POOR FLAVOUR SO LESS DEMAND.
 REQUIRES CAREFUL ROASTING &
BLENDING
 GROWS AT LOWER ALTITUDES.
 LIBERICA TREES ARE 20 – 40 FEET HIGH.

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HISTORY OF
COFFEE
FIRST DISCOVERED COFFEE AROUND 575
AD.
 SHEIKH OMAR, DISCOVERED ARABICA
COFFEE BEANS IN MOCHA, YEMEN.
MOCHA COFFEE STILL REMAINS A
NAME TO RECKON WITH, IN THE WORLD
OF COFFEE.
 SMUGGLED INTO INDIA AROUND 17th
CENTURY.
 COFFEE WAS INTRODUCED IN KENYA IN
THE YEAR 1878.
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 Coffee Producing
Countries
SOUTH AMERICA
AFRICA
 ETHIOPIA
 BRAZIL (world’s largest grower)
 KENYA
 COLOMBIA (2nd largest grower)
 TANZANIA
 VENEZUELA  CAMEROON
 BURUNDI
CENTRAL AMERICA  ZIMBABWE
 IVORY COAST (3RD largest grower)
 COSTA RICA
 GUATEMALA
 JAMAICA
ASIA
 MEXICO  INDIA
 PUERTO RICO  YEMEN
 HONDURAS  INDONESIA (4th largest grower)
 NICARAGUA  TIMOR
 PAPUA NEW GUINEA
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 Coffee Manufacturing
Process
1. Picking or Harvesting
a. Strip Picking
PICKING INVOLVES ONE PASS THRU PLANTATION PICKING
ALL CHERRIES. CHERRIES ARE PICKED AT DIFFERENT
STAGES OF RIPENESS ALL AT ONCE. DONE FOR ALL
SPECIES OF COFFEE PLANTS.

b. Selective Plucking

PICKING OF FULLY RIPE, RED CHERRIES. SEVERAL PASSES

THRU PLANTATION FOR SELECT PICKING AT AN INTERVAL
OF 8-10 DAYS. DONE FOR HIGH QUALITY ARABICA BEANS.
EXPENSIVE METHOD.

BOTH METHODS INVOLVE TRADITIONAL HAND PICKING. 9

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 2. Processing
Dry Method:-

 EMPLOYED IN COUNTRIES WITH LONG SUMMERS.

 METHOD USED FOR LOW GRADE BEANS.
 CHERRIES ARE RACKED & STIRRED FREQUENTLY
FOR EVEN DRYING UNDER THE SUN.
 COFFEE BEANS ARE SEPARATED FROM CHERRIES BY
POUNDING. DAMAGE TO COFFEE BEANS
INEVITABLE; SO QUALITY UNSTABLE.ACIDITY OF
THE COFFEE IS LOST.
 DEVELOPS EARTHIER & FRUITIER FLAVOURED
COFFEE.
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Wet Method:-

 WIDELY USED METHOD.

 USED FOR THE TOP QUALITY BEANS.
 PROCESS TO START IDEALLY WITHIN 12 HOURS OF
PICKING.
 PRODUCES BRIGHTER & CRISPER COFFEE &
KEEPS THE PUNCH INTACT.
 METHOD INVOLVED MAINLY WITH CHERRIES
PICKED THRU SELECTIVE PICKING.
 BEANS LEFT WITH PARCHMENT CASING TO EASE
STORAGE.
 MILLING REMOVES THE PARCHMENT IN MILLING
MACHINES. POLISHING MAY BE DONE.
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 3. Grading & Sorting
 TIME CONSUMING PROCESS CARRIED OUT BY HAND.
 SORTING INVOLVES SORTING BY SIZE.
 SORTING IS EXTREMELY IMPORTANT AS ROGUE
(UNPROCESSED OR SEMI-PROCESSED) BEANS SHOULD BE
REMOVED BEFORE PACKING AS IT CAN SPOIL THE
OTHER BEANS.
 GRADING NEEDED FOR EXPORTING BEANS.
GRADING SPECIFIES THE SPECIES, QUALITY, SIZE &
ALTITUDE OF COFFEE PLANTS FROM WHICH
PARTICULAR BEANS ORIGINATED.
 GRADING HAS SIX EXPORT GRADES. SHB ( STRICTLY
HARD BEANS) INDICATES BEANS FROM AT LEAST
4000 FEET OF ALTITUDE.
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 4. Roasting:-
 ROASTING IMPARTS NEEDED COLOUR AND BODY
TO THE COFFEE BEANS.
 THIS PROCESS RELEASES ESSENTIAL OILS
NEEDED FOR THE AROMA AND STRENGTH OF
THE COFFEE.
 DONE AT VERY HIGH TEMPERATURES (400-450°F).
 ROASTED BEANS MUST BE AIR-COOLED QUICKLY
AFTER THE PROCESS.
 THIS PROCESS DETERMINES THE ULTIMATE BREW
OBTAINED AND THEREBY THE STANDARD OF
COFFEE PRODUCED.
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 5. Grinding:-
 REDUCES THE SHELF-LIFE OF THE
COFFEE.
 4(FOUR) MAJOR CATEGORIES OF GRINDS:
COARSE GRIND, MEDIUM GRIND, FINE
GRIND, SUPERFINE GRIND
 INSTANT COFFEE : COARSE
FILTER COFFEE : MEDIUM
ESPRESSO COFFEE :
SUPERFINE

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 Categorization of Coffee
a) BASED ON COUNTRY OF ORIGIN:-
 BRAZILIAN
 COLOMBIAN
 COSTA RICAN
 JAMAICAN
 MEXICAN
 YEMENESE
 ETHIOPIAN
 KENYAN
 INDIAN
 INDONESIAN
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b) BASED ON ROASTING:-
 LIGHT
 MEDIUM
 DARK

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c) BASED ON METHOD OF PREPARATION:-

 ESPRESSO
 CAPPUCCINO
 AMERICANO
 LATTE
 RISTRETTO
 DECAFFEINATED

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 Storage of Coffee
 DRY, COOL, DARK PLACE.
 AIR TIGHT TO PRESERVE AROMA.
 AWAY FROM MOISTURE & STRONG ODOUR.
 SMALL QUANTITY.

Storage Time of Coffee

 GREEN BEANS ------ 12 MONTHS
 ROASTED BEANS ------ 2 WEEKS
 GROUND COFFEE ------ 1 WEEK
 INSTANT COFFEE ------ 6 MONTHS
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 Brand Names
COFFEE COFFEE MAKERS
 NESCAFE  CIMBALLI
 BARDU  BLACK & WHITE
 CAFÉ BRITT  GAGGIA
 ILLY  KRUPS
 HAG  PHILIPS
 LAVAZZA  RUSSEL HOBBS
 MESETA  JURA

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

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 Coffee Related Terms
 LIGHT ROASTING - 8-9 MINS.
 MEDIUM ROASTING - 10-12 MINS.
 HIGH ROASTING - 12-15 MINS.
 ITALIAN ROAST - 15-18 MINS.
 FRENCH ROAST - 18-20 MINS.

Roasting Synonyms
LIGHT ROAST – NEW ENGLAND, HALF CITY, CINNAMON,
INSTITUTIONAL.
MEDIUM ROAST – AMERICAN, CITY, BREAKFAST, REGULAR.
HIGH ROAST – VIENNESE, FULL CITY, CONTINENTAL, DARK.

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 Methods of Coffee Preparation

 INSTANT  CAPPUCCINO
 JUG  ESPRESSO
 FILTER  CAFETIERE
 VACCUM INFUSION  ICED
(CONA)  TURKISH / EGYPTIAN
 PERCOLATOR

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 Rules of Coffee Preparation &
Service
 COFFEE POT SHOULD IDEALLY BE HEATED
SEPARATELY BEFORE SERVICE TO SERVE THE
BEVERAGE AS HOT AS POSSIBLE. ALL BEVERAGES
ARE SERVED FROM THE RIGHT OF THE GUEST.
 COFFEE SHOULD NEVER BE PREPARED IN
BOILING WATER. THIS CAUSES THE COFFEE TO BE
BITTER. IDEAL TEMP. TO SERVE THE BEVERAGE IS
AROUND 82°C.
 COFFEE SHOULD NEVER BE REHEATED.

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