Basics Of Coffee - Cavite State University

Cavite State University Carmona Hospitality Management Program BASICS OF COFFEE  Objective Define what coffee is Identify different varieties of coffee Operate coffee machine Prepare coffee recipes  WHAT IS COFFEE? COFFEE Coffee is a beverage prepare...

Cavite State University Carmona Hospitality Management Program BASICS OF COFFEE  Objective Define what coffee is Identify different varieties of coffee Operate coffee machine Prepare coffee recipes  WHAT IS COFFEE? COFFEE Coffee is a beverage prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks.  HISTORY OF COFFEE Coffee grown worldwide can trace its heritage back centuries to the ancient coffee forests on the Ethiopian plateau. There, legend says the goat herder Kaldi first discovered the potential of these beloved beans. The story goes that that Kaldi discovered coffee after he noticed that after eating the berries from a certain tree, his goats became so energetic that they did not want to sleep at night. Kaldi reported his findings to the abbot of the local monastery, who made a drink with the berries and found that it kept him alert through the long hours of evening prayer. The abbot shared his discovery with the other monks at the monastery, and knowledge of the energizing berries began to spread. As word moved east and coffee reached the Arabian peninsula, it began a journey which would bring these beans across the globe. HISTORY OF COFFEE THE LEGEND OF GOAT HELDER KALDI  HISTORY OF COFFEE The Arabian Peninsula Coffee cultivation and trade began on the Arabian Peninsula. By the 15th century, coffee was being grown in the Yemeni district of Arabia and by the 16th century it was known in Persia, Egypt, Syria, and Turkey. Coffee was not only enjoyed in homes, but also in the many public coffee houses — called qahveh khaneh — which began to appear in cities across the Near East. The popularity of the coffee houses was unequaled and people frequented them for all kinds of social activity  HISTORY OF COFFEE Coffee Comes to Europe European travelers to the Near East brought back stories of an unusual dark black beverage. By the 17th century, coffee had made its way to Europe and was becoming popular across the continent. Some people reacted to this new beverage with suspicion or fear, calling it the “bitter invention of Satan.” The local clergy condemned coffee when it came to Venice in 1615. The controversy was so great that Pope Clement VIII was asked to intervene. He decided to taste the beverage for himself before making a decision, and found the drink so satisfying that he gave it papal approval.  HISTORY OF COFFEE The New World In the mid-1600's, coffee was brought to New Amsterdam, later called New York by the British. Though coffee houses rapidly began to appear, tea continued to be the favored drink in the New World until 1773, when the colonists revolted against a heavy tax on tea imposed by King George III. The revolt, known as the Boston Tea Party, would forever change the American drinking preference to coffee "Coffee - the favorite drink of the civilized world." - Thomas Jefferson  COFFEE VARIETALS The Arabica Coffee Originating in the highlands of Ethiopia, Arabica is the finest quality of coffee bean that makes up about 80% of the world’s coffee production. Arabica coffee has floral, fruity, citrus, earthy, buttery, chocolate, caramel, honey, or sugar notes, depending on origin. In the Philippines, Arabica is grown in Benguet, Kalinga, Cotabato, Davao, and Sagada. Known varietals in the world bourbon, catura, catuai, typica. Higher price point  COFFEE VARIETALS Robusta Robusta originated in central and western sub-Saharan Africa and thrives on lowlands like Cavite, Bulacan, and Mindoro. It has almost double the amount of caffeine, giving it a sharper flavor and a burnt or woody aftertaste. However, Robusta has more antioxidants and has a lower acidity compared to other coffees Double the amount of caffeine as compared to arabica. Lower price point  COFFEE VARIETALS liberica Coffea liberica, commonly known as the Liberian coffee, is a species of flowering plant in the family Rubiaceae from which coffee is produced. It is native to western and central Africa (from Liberia to Uganda and Angola), Liberica has a strong and unique flavor, with some people saying that you either “love or hate it, with no in between”. Those who love the taste of Liberica coffee appreciate the smokey and chocolatey taste of the coffee, particularly because the taste is accompanied by floral and  COFFEE VARIETALS Excelsa Excelsa coffee differs considerably from Liberica, despite being considered the same species. Both grow on tall trees, but the Excelsa beans are generally smaller and rounder. Occasionally the beans will feature the teardrop shape found on Liberica beans. It has a sweet, fruity, tart quality but is strong and dark. Producers are often used to add depth of flavor and a fuller body to coffee blends. So why aren’t these beans more popular? The aroma can be very strong and different from the pleasant fruity tastes The smell has been described as being COFFEE VARIETALS DIFFERENT COFFEE BEAN ROAST  DIFFERENT COFFEE BEAN ROAST Light Roast Light roasts are roasted for the least amount of time. Lightly roasted beans generally reach an internal temperature of 356°F – 401°F, right after the first crack occurs. These beans tend to not have the oils on them because they haven’t been roasted at a high enough temperature  DIFFERENT COFFEE BEAN Medium Roast ROAST Medium roasted coffee reaches internal temperatures of 410°F-428°F. This is after the first crack and just before the second one occurs. They have a little bit more body than a light roast and less acidity. Medium roasts are what the average American coffee drinker is used to. These roasts are considered to have balanced flavors. The acidity and body of a medium roast can vary but are usually somewhere in the middle. Some examples of medium roasts are House blend, Breakfast roast, and American Roast  DIFFERENT COFFEE BEAN Medium-Dark Coffee Roasts ROAST Beans roasted to medium-dark reach an internal temperature of 437°F – 446°F. This is during or just after the second crack. This roast will also start showing the oils on the beans’ surface because the temperatures are high enough. These roasts have a richer, fuller flavor, more body, and less acidity. Vienna Roast and Full- City Roast are some examples of a medium- dark roast coffee blend  DIFFERENT COFFEE BEAN Dark Coffee Roasts ROAST The roasting temperature for a dark roast is between 464°F – 482°F. There are visible oils on dark roast beans. Typically you cannot taste any origin flavors in a dark roast, just the effects the roasting process has on that type of coffee bean. Dark roasts have sweeter flavors because the sugars in the coffee beans have time to caramelize. The longer roasting process helps it to develop a richer flavor and full body, which often leads to it having a buttery finish. They also have the least acidity of all coffee roasts. Dark roasts have the least amount of caffeine because they’re roasted the longest. French roast is considered the darkest roast and has a pronounced smoky flavor.  DIFFERENT COFFEE BEAN Dark Coffee Roasts ROAST PARTS OF COFFEE BEANS  PARTS OF COFFEE BEANS Skin The exocarp, also known as peel, skin or epicarp, is the outermost layer of the coffee fruit. It is formed by a layer of parenchymal cells. It’s color changes depending on the maturity of the fruit. At the beginning of the development of the fruit, it is green due to the presence of chloroplasts. The color after ripening, depending on the coffee variety, is red or yellow. The red color comes from anthocyanin pigments, while the yellow color is attributed to luteolin  PARTS OF COFFEE BEANS Pulp/ Mucilage In the green coffee fruit, the mesocarp is rigid, as the fruit matures the pectolytic enzymes break the pectic chains, resulting in an insoluble hydrogel very rich in sugars and pectins. In the wet processing method, the mucilage is removed by controlled fermentation. In the honey processing method, the mucilage is left adhering to the bean during drying. And in the dry processing method, the mucilage, along with the exocarp, is left intact during drying.  PARTS OF COFFEE BEANS Parchment It is the innermost layer of the pericarp and is the layer that covers and protects the bean, has a pale yellow color and is of a hard and fragile consistency when it has dried. It is formed from 3 to 7 layers of sclerenchyme cells. The coffee bean is coated with this protective layer is often called parchment coffee and in some countries, it is the way coffee is marketed.  PARTS OF COFFEE BEANS Silver skin The perisperm it’s also known as silver Skin, which is the outermost layer that surrounds the seed. Some remains of the silver skin remain adhered to the bean and detach themselves totally or partially during the roasted coffee process  PARTS OF COFFEE BEANS Seed / Bean Each coffee cherry contains inside, two seeds called Endosperms that usually have a hard consistency and greenish or yellowish color. It may be the case where a single seed (Peaberry) or three seeds are developed. The chemical content of the endosperm is very important since it is the precursor of the flavor and aroma of roasted coffee. FOUR ENEMIES OF COFFEE  METHODS OF COFFEE PRODUCTION Planting Coffee beans are actually seeds. It’s only after they have been dried, roasted and ground that they can be used to brew the humble zip. If unprocessed coffee seeds are planted, they can germinate and grow into coffee plants. The seeds are normally planted in large shaded beds. After sprouting, the young seedlings are left to grow for a few days before moving them to individual pots with carefully formulated soils for optimal growth.  METHODS OF COFFEE PRODUCTION Harvesting Depending on the specific variety, it takes approximately 3-4 years for newly planted coffee bushes to bear fruit. The fruit, commonly termed cherries, depending on the degree of ripeness, turn from green to bright or dark red – the unripe ones being green in colour. Cherries ripen faster under lower altitudes and higher temperatures. Coffee can be hand-harvested by people to ensure that only the ripe cherries are picked. Hand-picking is a hard and labour intensive process where people need to carefully check cherries for ripeness and, naturally, it involves paid labour.  METHODS OF COFFEE PRODUCTION Strip picking – The cherries are stripped off of the branch, either by hand or by machine Selective picking – The red cherries are picked and the green ones are left to ripen. Picking is carried out at 10 day intervals. Since this method is labour intensive, it is mainly used to harvest the high quality Arabica coffee.  METHODS OF COFFEE PRODUCTION Cherry processing After harvesting, cherries are processed as soon as possible to avoid spoilage. Depending on available resources and location, one of the following two methods is used.  METHODS OF COFFEE PRODUCTION The dry method This is the ancient method of processing cherries and is still popular in regions where water is scarce. This method is also known as ‘unwashed’ or ‘natural’ processing. Most people who own small-scale farms use the dry method. The fresh cherries are spread out on a large surface and left to dry in the sun for 15 to 20 days. They are usually put on drying beds slightly raised from the ground, to ensure air circulation around the berries. Common in the African regions where in the sunlight is more present.  METHODS OF COFFEE PRODUCTION The wet method This method is a relatively new way of removing the skin from coffee cherries. It’s called ‘wet’ because it uses water to both move the coffee fruit through the process and to extract the beans. The wet method involves cleaning the cherries and removing unripe and overripe cherries; just as in the first method. The cherries are then put through a pulping machine that squeezes out the skin without damaging the beans. This is made possible by the fact that coffee beans are relatively hard. If some berries are still left with the pulp on, they are not ripe enough.  METHODS OF COFFEE PRODUCTION Coffee milling process Before being taken to the market, the dried coffee beans are processed as follows: Hulling: Hulling parchment coffee involves removing the dried husk; exocarp, mesocarp and endocarp. Polishing: Coffee polishing is an optional step that is skipped by some millers. It involves getting rid of any sliver skin that may have found its way through hulling. Polished beans are considered to be of a higher quality than unpolished ones.  METHODS OF COFFEE Coffee tasting process PRODUCTION The packed coffee is repeatedly tasted to additionally check and define its taste and quality. The process is called capping and it takes place in a special room designed to enhance it. Tasting helps people to tell where the coffee is from. The process shouldn’t intimidate you; anyone can take part in it. It involves gurgling coffee to the back of your mouth and identifying which flavour it is. The process is quite similar to a wine tasting event. Some of the terms tasters use are:  METHODS OF COFFEE PRODUCTION Acidity: Acidity describes the level of acidity of coffee. High acidity coffee is thought to be of a higher quality. Low acidity coffee is usually called soar The body and aftertaste are other terms used to describe the coffee. The ‘body’ refers to how the coffee feels in the mouth – for instance, it may feel heavy or extremely light. This quality is, to some extent, constant and does not depend on individual tastes  METHODS OF COFFEE PRODUCTION Acidity: Acidity describes the level of acidity of coffee. High acidity coffee is thought to be of a higher quality. Low acidity coffee is usually called soar The body and aftertaste are other terms used to describe the coffee. The ‘body’ refers to how the coffee feels in the mouth – for instance, it may feel heavy or extremely light. This quality is, to some extent, constant and does not depend on individual tastes  METHODS OF COFFEE PRODUCTION Coffee roasting Unroasted coffee is also known as green coffee and such beans have all the flavours locked in them. Roasting seeks to transform the green coffee into the aromatic brown beans you buy in your favourite stores. Roasting is carried out at temperatures of approximately 550F during which time the green coffee beans are turned continuously to avoid burning. Green beans are first dried until they become yellow and develop roasting smell. Once the beans register an internal temperature of 400F, the step called ‘first crack’ happens during which the beans double in size and start to turn light brown. After that, as the temperature continues to rise, the colour changes to medium brown and a fragrant oil (caffeol) starts to emerge.  METHODS OF COFFEE PRODUCTION Coffee grinding The primary goal of a grind is to produce the most flavour in a cup of coffee. The type of coffee brewer used determines how fine or coarse the coffee should be ground. The type of grinding determines how fast the coffee can release its flavours. This is the reason espresso coffee is so finely ground. On the other hand, coffee prepared with filter coffee makers is coarse-grained (coarsely ground)  METHODS OF COFFEE PRODUCTION Packaging Coffee packaging is very important, as any exposure to air could turn the coffee into a lump. This is especially the case for ground coffee, which can quickly lose its flavour if exposed to air. This is the reason why coffee is usually packed in airtight containers and should be resealed carefully when not in use.  VOCABULARY OF TASTING TERMS The three fundamental tasting terms are Flavor, Body and Acidity. Flavor is the overall impression of aroma, acidity, and body. Body is the “mouth-feel” of the brewed coffee–its weight and texture in the mouth, often described as syrupy, buttery, thin, light, medium, full. Acidity is often misunderstood. In coffee, acidity is a desirable quality, refering to the lively, “dry,” “bright,” palate- cleansing sensation present to varying degrees in all coffee.  VOCABULARY OF TASTING TERMS A–C Acidic: A pleasant sharpness to the taste. The more “acid” a coffee possesses, the more bite it has on the tongue. Aftertaste: The tasting of brewed coffee vapours as they are released from the residue remaining in the mouth after swallowing. Aged: When green beans are stored for a year or more prior to roasting. The passage of time reduces acid while increasing sweetness and body. Alkaline: A dry, scratching sensation at the back of the tongue caused by alkaline and phenolic compounds that have bitter but not necessarily disagreeable tastes. An alkaline taste is mostly characteristic of dark roasts and some Indonesian coffees.  VOCABULARY OF TASTING TERMS Aroma: The smell, odour or fragrance of freshly brewed hot coffee. The aroma can be distinctive and complex. Astringent: The bitter, salty taste that makes you pucker when the coffee is first felt on the anterior sides of the tongue. Baked: A plain bouquet and lifeless taste. This defect is caused by the application of too little heat over too long of a time period during the roasting process. Bitter: One of the basic taste sensations felt mostly at the rear of the tongue. Darker roasts are often bitter intentionally, sometimes associated with over roasting.  VOCABULARY OF TASTING TERMS Body: The physical sensation a coffee gives while in the mouth. Positive terms could be full, heavy, or thick; while negative terms may be thin or slight. A handsome body is connected with rich flavour and aroma. Bouquet: The combination of a coffee’s aroma, fragrance, and aftertaste. Bright: Coffee that possesses a pleasantly bold acidity. Briny: A salty taste caused by exposure to excessive heat after the brewing stage is complete. Burnt: A bitter, acrid flavour found in coffees that are overly roasted. Buttery: Rich and oily in flavour and texture, often associated with Indonesian  VOCABULARY OF TASTING TERMS Caramelised or Caramelly: A sweet, near burnt, syrup-like flavour that is similar to the taste of caramelised sugar. Carbon: Tasting as if burnt intentionally, as with some dark roasted coffees. Chocolatey: Coffees that echo a taste similar to a rich, sweet high-quality chocolate. Cinnamon: A delicate, sweet, spicy flavour similar to that of cinnamon. Clean: A characteristic of all quality cleansed coffees. When a coffee’s flavours are clear and untainted. Cocoa: When coffees have a taste  VOCABULARY OF TASTING TERMS D–G Dead: Lacking a distinctive bouquet. Sometimes used to describe a coffee low in acidity. Delicate: A subtle aspect of flavour. When used in conjunction with tasting coffee, it is used when detecting subtle flavours with the tip of the tongue. Dirty: Tasting unclean or soiled. Earthy: A complimentary term when applied to dry processed coffees. It is the herbal, musty, vegetative-like range of flavours characteristic of Indonesian varieties. For coffees that are washed, tasting “earthy” is considered a defect.  VOCABULARY OF TASTING TERMS Exotic: Used to characterise coffees of East Africa, exotic refers to unusual flavour notes, such as floral and berry-like. Latin American coffees, conversely, are known for having clean, acidic flavours that provide the standard of reference, and are generally considered to not be exotic. Ferment: The most common taint found in washed coffees, it occurs during the drying process and produces an offending spoiled-fruit quality. It is of the same spectrum of naturally processed Ethiopian coffees, but pushed to the extreme. Flat: A fragrance defect that occurs when aromatic compounds depart from beans during the holding process in brewed coffee, or during the staling period in both whole-bean and ground coffee.  VOCABULARY OF TASTING TERMS Flavour: The culmination of the tasting experience offered by coffee once it has been swirled around in the mouth. Often described in terms of acidity, Aroma, or Body – along with more specific comparisons to other tastes, foods, or sensations. Floral: Possessing a subtle taste of flowers, found more often in lighter roasts rather than darker. Fragrance: Related to a coffee’s aroma, discerned by smelling the brew. Fruit-like: A term that applies to the natural aroma of berries, it also parallels the perception of high acidity. Note that it is different from fruity, which is the first stage in the taste defect ferment. Fruity: A coffee that reminds the taster of fruit, particularly citrus or berries.  VOCABULARY OF TASTING TERMS Grassy: A fragrance and taste defect that lends the coffee a sense of alfalfa or green grass. Tasting sharp and herbaceous can result from premature harvesting or under roasting. Green: The herbal, grassy taste caused by incomplete development of flavour due to improper roasting. It may also occur in the early pickings of each year’s new harvest.  VOCABULARY OF TASTING TERMS H–N Hard: A sharp, acrid, chemical-like flavour defect often caused by allowing cherries to dry too long on the tree. Neither mild nor sweet, it is often used to describe coffees that taste of iodine. Harsh: Unpleasant, hard, or crude in flavour. Hidey: Tasting of leather or animal hide. Occurs when beans are transported or held in storage with leather or hide materials. Insipid: The dead, uninspiring flavour of coffee brewed from stale beans. Lifeless: Lacking in acidity due to under brewing.  VOCABULARY OF TASTING TERMS Mellow: Characterises a well-balanced coffee of low to medium acidity. Mild: Describes a coffee with harmonious, delicate flavours. Mild is also used as a coffee trade term for arabica coffee grown anywhere in the world outside of Brazil. It can also be used as a negative term describing coffee with no distinctive character. Mouthfeel: How the coffee actually, physically feels when in contact with the tongue and palate. Muddy: A dullness of taste, the result of agitated or unsettled grounds. Musty: A fragrance defect that gives the coffee bean a mouldy, mildewy odour. This is caused by the presence of fungus on or in the beans during drying or  VOCABULARY OF TASTING TERMS Neutral: The absence of any predominant taste sensation on any part of the tongue when a coffee is first tasted. Nutty: A taste that refers to the aroma of roasted nuts, usually associated with distinguishing terms such as walnut-like.  VOCABULARY OF TASTING TERMS P–R Papery: A term used to describe a light roasted coffee that lacks the darker brews unique toasted flavour. Past-Crop: Coffees that possess a distinct woody flavour, partnered with the absence of acidity. Usually found in green coffees held in storage for more than a year. Quakery: A taste defect that lends brewed coffee a distinguishing peanutty flavour. This is caused when unripe, green coffee cherries are including in a harvest. After roasting, the beans remain pale in colour and visibly undeveloped. Also refers to a bad bean that can spoil a crop. Rancid: A very bitter or offending flavour, used as a very negative characteristic.  VOCABULARY OF TASTING TERMS Rioy: Coffees that have a distinct medicinal flavour; or having a grainy, starchy feeling in the mouth. Rough: Creates a parched or thirsty feeling on the tongue or throat, occurs often with coffees that are too sharp or salty. Rubbery: A harsh, burnt-rubber taste often found in robusta coffees, caused by allowing the coffee fruit to begin drying on the shrub.  VOCABULARY OF TASTING TERMS S–Z Scorched: A defect in both taste and appearance, it occurs when beans are heated excessively during the roasting process. Marked by the flat surfaces of a bean being charred, coffee brewed from these beans imprints an unpleasant, smoky-burnt aftertaste. Soft: Used to describe coffees that are low in acidity, such as the Indonesian varieties. Sometimes also called mellow or sweet. Also used to describe a coffee that does not affect the tongue in any noticeable manner. Sour: Occurring most often in lightly roasted coffees, it is a taste sensation mostly felt on the posterior sides of the tongue. Spicy: A fragrance or taste that is similar to a particular spice; such as pepper, cardamom, or cedar. An attractive zestfulness that reminds one of sweet or  VOCABULARY OF TASTING TERMS Stale: Describes coffee that was roasted from beans that were stored too long. Stinker: That one bad coffee bean that can ruin the taste of an entire brew or batch. Strawy: Tasting of hay or straw, usually the result of green beans that have been stored too long. Strong: An overarching term that applies to coffees that possess a powerful presence of taste and odour, in relative proportion to the soluble solids to water in a given brew. Sweet: A general term applied to coffees that are smooth and palatable. Taint: An unexpected, most often negative taste.  VOCABULARY OF TASTING TERMS Tannic: Used to describe coffees with too much tannic acid, resulting in puckering and a stinging sensation on the tongue. Thin: Lacking in flavour, body or acidity. Can be due to the beans themselves or the manner in which they were brewed. Toasty: Possessing an attractive flavour and aroma similar to toast, found in well-roasted coffees. Wild: A term used to encapsulate extreme flavour attributes. It can be a strong taint, or a positive characteristic. Wild can also denote odd, racy, or even gamy nuances of taste and fragrance. Winy: Used to describe coffees that share desirable attributes of red wine, such as heady or intoxicating. Woody: Used to describe past-crop coffees that taste of wood. When less severe, is also referred to as Strawy.  THANK YOU Body ex. Non fat, whole milk, heavy cream Acidity Banana to Orange