Beverage Report- Coffee
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Transcript of Beverage Report- Coffee
COFFEE
COFFEE Definition, Composition, Varieties, Production
What is Coffee?
What is Coffee?
Composition
CompositionCaffeine
defense mechanism for thousands of yearssurvives roasting process
Trigonellinedevelopment of important flavors during roastingdecomposes as temperature approaches 320 F 60% is broken down (carbon dioxide, water, pyridines)
CompositionLipids
arabica (60%) > robusta
Carbohydrates
50% dry weight composition
Proteinsforms secondary compounds during roasting processmaillard reaction
CompositionAliphatic acid
2 dozens (acetic, citric, lactic, malic & pyruvic)
Chlorogenic acids
most abundant polyphenols in coffee
pest & disease resistance
formation of pigments, taste and flavor of coffee beans
Three Major Varieties of CoffeeRobusta
grows best in altitudes that are below 2,000 feet above sea level
Arabica
grows best in altitudes beyond 3,000 feet above sea level
Blended(Varieties of Coffee, n.d.)
Other Types of CoffeeAmerican (regular) Toast
French Toast and Dark French Toast
Italian Roast
European Roast
Viennese Roast
Instant Coffee
Freeze-dried Coffee
Decaffeinated Coffee(Filippone, 2006)
Coffee ProductionGrowing
HarvestingStrip PickedSelectively Picked
ProcessingDry ProcessingWet Processing
Milling
Roasting
Grinding
BrewingNational Coffee Association, USA
ProductionGrowing
takes 3 to 4 years
Harvesting
the fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested2 ways of harvesting:Strip PickedSelectively Picked
National Coffee Association, USA
HarvestingStrip Picked
all of the cherries are stripped off of the branch at one time
can either be done by machine or by hand
Selectively Picked
only the ripe cherries are harvested and picked individually by hand
labor intensive and more costly
used primarily to harvest the finer arabica beansNational Coffee Association, USA
ProductionProcessing
must begin as quickly as possible to prevent spoilage
2 methods:Dry MethodWet Method
National Coffee Association, USA
ProcessingThe Dry Method the age-old method of processing coffee and is still used in many countries where water resources are limited
When the moisture content of the cherries drops to 11 percent, the dried cherries are moved to warehouses where they are stored.
National Coffee Association, USA
ProcessingThe Wet Method
the pulp is removed from the coffee cherry after harvesting and the bean is dried with only the parchment skin left onThe freshly harvested cherries are passed through a pulping machine where the skin and pulp is separated from the bean.The pulp is washed away with water, usually to be dried and used as mulch.The beans are separated by weight as they are conveyed through water channels, the lighter beans floating to the top, while the heavier, ripe beans sink to the bottom.
National Coffee Association, USA
ProcessingThe Wet Method
4. They are passed through a series of rotating drums which separate them by size.5. The beans are transported to large, water-filled fermentation tanks to remove the slick layer of mucilage (called the parenchyma) that is still attached to the parchment; while resting in the tanks, naturally occurring enzymes will cause this layer to dissolve.6. When fermentation is complete the beans are rinsed by being sent through additional water channels. They are then ready for drying*.National Coffee Association, USA
Production*Drying
the pulped and fermented beans are dried to approximately 11 percent moisture to properly prepare them for storageNational Coffee Association, USA
ProductionMilling
Hulling
removes the entire dried husk -- the exocarp, mesocarp & endocarp -- of the dried cherries.
Polishing
any silver skin that remains on the beans after hulling is removed in a polishing machine
Grading & Sorting
the coffee beans are sorted by size and weightand evaluated for color flaws or otherImperfections before exported
National Coffee Association, USA
ProductionRoasting
beans are kept moving throughout the entire process to keep them from burning and when they reach an internal temperature of about 400 degrees, they begin to turn brown and the caffeol, or oil, locked inside the beans begins to emerge
National Coffee Association, USA
ProductionGrinding and Brewing
The objective of a proper grind is to get the most flavor in a cup of coffee. How coarse or fine the coffee is ground depends on the method by which the coffee is to be brewed. Generally, the finer the grind the more quickly the coffee should be prepared.
National Coffee Association, USA
~END~
ReferencesFilippone, P. T. (2006). Coffee Types. Retrieved from About Food: http://homecooking.about.com/od/beveragerecipes/a/coffeetypes.htmMoncel, B. (n.d.). Coffee Primer. Retrieved from About Food: http://foodreference.about.com/od/bar_beverage/a/Coffee-Primer.htmThe Science of Coffee. (2012) Retrieved from Black River Roasters: http://www.blackriverroasters.com/the-science-of-coffee/Varieties of Coffee. (n.d.). Retrieved from DeLonghi: http://www.seriousaboutcoffee.com/varieties-coffeeHow Coffee Works. (n.d.). Retrieved from http://glantz.net/blog/how-coffee-works#sthash.sMktT6q4.pqDKuGXJ.dpbsNational Coffee Association, USA. Ten Steps to Coffee. Retrieved from http://www.ncausa.org/i4a/pages/index.cfm?pageid=69
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