Introduction To Coffee PDF

INTRODUCTION TO COFFEE Prepared By: Mark Joseph Cruz HISTORY OF COFFEE The Coffee was discovered in Ethiopia around 850 CE by the Goat Herder named Kaldi. Kaldi saw that one of his goat became energetic and dancing around after eating a mysterious bright red cherry from a...

INTRODUCTION TO COFFEE Prepared By: Mark Joseph Cruz HISTORY OF COFFEE The Coffee was discovered in Ethiopia around 850 CE by the Goat Herder named Kaldi. Kaldi saw that one of his goat became energetic and dancing around after eating a mysterious bright red cherry from a certain tree He was curious and tried for himself and noticed that it has the same effect to him. He reported his findings to the abbot of the local monastery. HISTORY OF COFFEE At first, the abbot is having doubt of the mysterious fruit and thought that this was the work of the devil and threw the berries to the fire. In doing so, a beautiful, heavenly aroma was released, and the berries were quickly raked from the fire and crushed into embers. realizing their mistake, the berries were then placed into a jug and covered with hot water for preservation. HISTORY OF COFFEE The monks then went on to drink this lovely new concoction, only to realize it helped them stay awake during nightly devotions and prayers. 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 GROWING REGION COFFEE GROWING REGION The major coffee producing regions fall into a band around the equator, an imaginary line named The Coffee Belt. Between the tropic of Cancer and the tropic of Capricorn wrapping from Africa to Asia, these countries provides most of the coffee we drink every day. The Three primary coffee growing regions are Latin America, Africa Arabia, and Asia Pacific Each of these regions produces a distinct and unique flavor of coffee COFFEE GROWING REGION The major coffee producing regions fall into a band around the equator, an imaginary line named The Coffee Belt. Between the tropic of Cancer and the tropic of Capricorn wrapping from Africa to Asia, these countries provides most of the coffee we drink every day. The Three primary coffee growing regions are Latin America, Africa Arabia, and Asia Pacific Each of these regions produces a distinct and unique flavor of coffee COFFEE GROWING REGION: LATIN AMERICA Countries: Colombia, Brazil, Nicaragua, Ecuador, Guatemala Flavour Profile: Latin American coffees tend to be clean, familiar, and friendly, with flavors reminiscent of nuts or cocoa. COFFEE GROWING REGION: ASIA PACIFIC Countries: Indonesia, Vietnam, India, China, Papua New Guinea, Laos, Thailand, Malaysia, Philippines Flavour Profile: Tend to be bold and assertive, full-bodied with earthy and herbal flavors. COFFEE GROWING REGION: AFRICA ARABIA Countries: Ethiopia, Tanzania, Kenya, Uganda, Côte d'Ivoire Flavour Profile: extraordinary and enticing, with floral aromas and flavors of berries and citrus. COFFEE BEAN VARIETIES (SPECIES) LIBERICA Native to Western and central Africa Known for its floral aroma and smoky bold flavour profile Makes up only 2% of the world’s coffee supply Often mixed with others and is rarely sold on its own Gained popularity among many Southeast Asian coffee producers after a fungal infection, known as coffee rust Liberica beans grow is much larger than that of Arabica or Robusta The plant is tolerant of hot and humid climates The plant is usually grown in Malaysia and the Philippines. EXCELSA The Excelsa plant is grown primarily in Southeast Asia Only represents a small fraction of the world’s overall coffee production The bean creates a unique flavour profile that boasts a fruitier flavour than most, they are lighter in caffeine too. Combination of light roast traits such as having fruity flavours. These beans tend to be predominantly found in blends to add depth to the flavour TYPICA One of the oldest coffee varieties Dominated coffee production in Central and South America during the 19th century and the first half of the 20th century. High susceptibility to coffee diseases and its low yield Not cultivated it much today When grown in prime conditions, Typica is complex, floral, fruity and sweet Bourbon Another oldest coffee varieties Native to Ethiopia, and was brought to the island of Bourbon (now called La Réunion) in the early 1700s by way of Yemen. Bourbon is a popular variety because it has the potential for very good cup quality, especially when grown at high altitude. The parent or grandparent of several other common varieties, including Caturra, Catuai and Mundo Novo. Susceptible to common coffee plant diseases, and has a medium to low yield. Geisha The coffee world’s sweetheart This coffee variety is the dream of specialty coffee consumers Ethiopian landrace that was brought to the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica in the 1950s. Has a moderate resistance to leaf rust known to have a light, tea-like body with notes of jasmine or stone fruit. Arabica Only grows more than 600 meters above sea level on the mountain tops and tropical environments Contributes 60% of coffee production. Less resistance to pests and drought Less hard coffee bean Has more refined flavor. Relatively low yield, requires more attention. Higher prices on the market Robusta Represents 43% of global coffee production. Does not need a high elevation for it to grow. Only produces a harder fruit Not as susceptible to pesky insects. Resist more adverse conditions and needs less attention High percentage of caffein Is doubtless a less valuable variety More bitter and full bodied. Easier to cultivate and it adapts to more intensive forms of agriculture. Anatomy of a Coffee Cherry The coffee cherry’s outer skin is called the exocarp. Beneath it is the mesocarp, a thin layer of pulp, followed by a slimy layer called the parenchyma. The beans themselves are covered in a paper-like envelope named the endocarp, more commonly referred to as the parchment.  The life cycle of your coffee beans is divided Coffee bean Life Cycle into six different stages: 1. Sapling, 2. Flower, 3. Green Cherry, 4. Ripe Cherry, 5. Harvesting 6. Processed Bean, and 7. Roasted Bean. Coffee bean Life Cycle 1. SAPLING Once the seed is planted and the seedling matures into a sapling, it is nurtured for approximately one year in nurseries to receive ample sunlight and climate protection before being transplanted to the main farm 2. FLOWER Coffee is a self-pollinating plant which is produced from a magnificent display of honeysuckle-like blooms. Each year (depending on coffee origin) millions of flowers bloom for a few days, just after the area’s initial heavy rains; then, the flowers whither and fall off the trees. The flowering is a critical part of the growing cycle since a node will form where each flower bloomed. From each of these nodes a single coffee cherry, which contains the precious coffee beans that we enjoy each day, will form. Coffee bean Life Cycle 3. GREEN COFFEE CHERRY developed from each node left by the fallen flower, grow for six to eleven months, depending on the length of the country’s rainy season. the green cherries are nourished and nurtured typically by four to six hours of rainfall each day. 4. RIPE COFFEE CHERRY With the end of the rainy season, comes the ripening of the coffee cherries. The large green cherries will turn either yellow or red, depending on the varietal, and fill with the sweet mucilage (pulp) that surrounds the seed. the ripening process is slow and unsteady. Not all cherries ripen at the same time. Coffee bean Life Cycle 5. HARVESTING In most countries, the crop is picked by hand depending labor-intensive and difficult process, though in places like Brazil where the landscape is relatively flat and the coffee fields immense, the process has been mechanized. Whether by hand or by machine, all coffee is harvested in one of two ways: Strip Picked & Selectively Picked 6. PROCESSED BEAN taken to be processed in a mill where they are selected, sorted, peeled, washed and dried. The processing of the coffee cherry is just as important as the picking and maybe more tedious. No matter what the processing method is used, the Arabica coffee beans go through final cleaning, another sorting and are graded (based on size, color, absence of defects, cup quality, etc.) Coffee bean Life Cycle 7. ROASTED BEAN Roasting is what unlocks the flavor of your beans. (We immediately start thinking of these beans as yours. Being a young coffee roasting company we know who you are. As we grow, we will work to ensure that this attitude never changes.) 3 PROCESSING METHOD There are three processing techniques used by coffee farmers: wet-processing, dry-processing and semi-dry processing. Wet-process (washed coffee) the skin and pulp are removed before the fruit is dried. This process requires specific machinery and a substantial amount of water. The coffee cherries are immersed in water. Bad or unripe fruit will float and the good, ripe fruit will sink. The coffee beans are then dried by the sun on tables or on patios. The beans are carefully circulated and raked to avoid mildewing or any tainting of the beans’ flavors. Before being bagged for shipment, the outermost parchment skin of the bean that remains is hulled. Dry process (unwashed or natural coffee) The entire cherry is first cleaned and then placed in the sun to dry on tables or in thin layers on patios. the beans are circulated and carefully raked to avoid mildew and to ensure that the beans dry evenly. The beans are watched closely because overdrying can cause the beans to become dry and brittle, making them break easily in the final hulling operation. And underdrying can be detrimental too. Semi-dry process Hybrid process of the two methods previously explained, the outer skin of the coffee cherries are removed mechanically. The coffee beans, still coated with pulp, are stored for up to a day. Then the pulp is washed off, leaving the thin parchment skin on the bean and the parchment coffee is partially dried in the sun. This process is also called wet-hulled or semi-washed process. Coffee Bean Roast Types BLONDE MEDIUM DARK Blonde Light brown in color and have a mild acid flavor. Because of its low roast time and temperature, the internal oils aren't extracted and the bean retains its naturally high caffeine levels. Color: Light brown Oil on Surface: No Flavor Profile: Toasted grain with pronounced acidity Amount of Caffeine per Scoop: High Internal Temperature Of Beans At Roasting Peak: Approx. 400°F Alternative Names: Light City, Half City, Cinnamon Medium Roast Considered one of the more approachable coffee styles because of its slightly sweet, slightly acidic, well-balanced flavor. The beans are roasted to 420 degrees Fahrenheit and removed from the heat just after the "first crack" but before the second. This non-oily roast is preferred in the United States, often earning it the name of "American roast". Color: Brown Oil on Surface: No Flavor Profile: Balanced flavor, aroma, and acidity Amount of Caffeine per Scoop: Medium Internal Temperature Of Beans At Roasting Peak: Approx. 420°F Alternative Names: Regular Roast, Breakfast Roast, American Roast, City Roast Dark Roast heated to approximately 475 degrees Fahrenheit until the beans are nearly black. They are quite oily and have a bold smoky and bitter flavor caused by the Maillard reaction. The strong flavor of this roast is excellent for espresso-type coffee drinks without the full intensity of caffeine that espresso typically delivers. It is also used for making cold brew coffees as a robust morning pick-me-up. Color: Black Oil on Surface: Yes Flavor Profile: Bitter, smoky, or burnt taste Amount of Caffeine per Scoop: Very low Internal Temperature Of Beans At Roasting Peak: Approx. 475°F Alternative Names: Continental Roast, French Roast, Italian Roast, Espresso Roast references https://www.nescafe.com/in/understanding-coffee/coffee-history https://www.coffeeness.de/en/coffee-varieties/ https://firebatcoffee.com/processing-methods-of-coffee-natural-washed-and-honey/ https://boginenicoffee.com/Site/process https://fosterhobbs.com/blogs/news/19125727-the-life-cycle-of-your-fresh-coffee-b eans-a-look-at-what-it-takes-to-grow-them#:~:text=For%20the%20sake%20of%20 simplicity,Processed%20Bean%2C%20and%20Roasted%20Bean. https://www.webstaurantstore.com/guide/657/types-of-coffee-roasts.html?srsltid=A fmBOoq15-dgA5hb_GlSOoPaHoRsVZlEF6yKXm-jTtlyY9AQdQF8Cg81 https://www.youtube.com/watch?v=0hoscN7xXn8&t=19s QUIZ no. 1 1. When was the coffee cherry discovered? 2. What is the occupation of Kaldi? 3. What is the imaginary line called that marks the major coffee-producing regions 4. Which region is known for producing coffee with floral aromas and flavors of berries and citrus? 5. What percentage of the world's coffee supply is made up by the Liberica variety? 6. What is the scientific name of the outer skin of the coffee cherry? 7. Which stage in the coffee bean life cycle follows the flower stage 8. Which of the processing method produces a more acidic coffee? 9. The beans themselves are covered in a paper-like envelope 10. In Wash processing method, how do you differentiate the good fruit from the bad? 11. Which roast type has little to no oil extracted? 12. Which coffee variety only cultivated in a high elevation 13. One of the oldest coffee variety and has not much been cultivated today. 14. Which part of the coffee cherry do we need to pop in the processing method 15. Which of the roast type has a full bodied coffee?