COFFEE AND THEIR BRANDS

By

SIDHARTH RANE

PNR NO:2011

YEAR- 2013-2014

DON BOSCO INSTITUTE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY

YASHWANTRAO CHAVAN OPEN UNIVERSITY

ACKNOWLEDGEMENT

I would like to express my gratitude to my Lecturers, as well as our principal Annabelle ma’am. who

gave me the golden opportunity to do this wonderful synopsis on the topic, which also helped me in doing

a lot of Research and I discovered a lot of new things and enhanced my knowledge.

Secondly I would also like to thank my parents and friends who helped me a lot in completing this

synopsis within the limited time.

I am making this synopsis not only for marks but to also increase my knowledge.

THANKS AGAIN TO ALL WHO HELPED ME.

Table of content

INTRODUCTION:

• Coffee,  a tree, its seeds, and the beverage made from them. The coffee tree, a

small evergreen of the genus  Coffea, has smooth, ovate leaves and clusters of

fragrant white flowers that mature into deep red fruits about 1/2 in. (1.27 cm)

long. The fruit usually contains two seeds, the coffee beans.  C. arabica  yields the

highest-quality beans and provides the bulk of the world's coffee, including c.80%

of the coffee imported into the United States. The species is thought to be native

to Ethiopia, where it was known before A.D. 1000. Coffee's earliest human use

may have been as a food; a ball of the crushed fruit molded with fat was a

day's ration for certain African nomads. Later, wine was made from the fermented

husks and pulps. Coffee was known in 15th-century Arabia; from there it spread

to Egypt and Turkey, overcoming religious and political opposition to become

popular among Arabs. At first proscribed by Italian churchmen as a heathen's

drink, it was approved by Pope Clement VIII, and by the mid-17th cent. coffee

had reached most of Europe. Introduced in North America c.1668, coffee became a

favorite American beverage after the Boston Tea Party made tea unfashionable.

• Coffee owes its popularity in part to the stimulative effect of its caffeine constituent.

Caffeine, a bitter alkaloid, can also contribute to irritability, depression, diarrhea,

insomnia, and other disorders. Decaffeinated coffees, developed in the early 1900s,

account for c.18% of the U.S. market. For those without the time or the inclination to

brew their own, there are instant or soluble coffees, introduced in 1867, which account

for c.17% of U.S. coffee sales

•

Review of literature:

Coffee meaning:-

- A beverage made by percolation, infusion, or decoction from the roasted and ground

seeds of a coffee plant.

HISTORY OF COFFEE:-

- The history of coffee goes at least as far back as the thirteenth century with a

number of myths surrounding its first use. The original native population of

coffee could have come from Ethiopia, Sudan or Kenya, and it was cultivated by

Arabs from the 14th century.[1] The earliest credible evidence of either coffee

drinking or knowledge of the coffee tree appears in the middle of the fifteenth

century, in the Sufi monasteries of Yemen.[2] By the 16th century, it had reached

the rest of the Middle East, Persia, Turkey and northern Africa. Coffee then

spread to Balkans, Italy and to the rest of Europe, to Indonesia and then to the

Americas.[3

- The Coffee Bean & Tea Leaf was founded by Mona and Herbert Hyman in September

1963.[5] They opened the first store in the Los Angeles neighborhood of Brentwood. The

original location closed, although a new location opened in the same building on the

corner of San Vicente Boulevard and Barrington Avenue. The firm is affectionately

known as The Bean among long-time customers that include many Hollywood

celebrities, and was touted as a success model for the coffee and tea business in its early

days.

- In 1996, the Sassoons bought the franchise rights for Asia and in two years, opened 29

outlets (in Singapore and Malaysia) - almost as many as the Hymans had opened in the

US until then. Singapore entrepreneurs and brothers, Sunny and Victor Sassoon and

their long-time friend and business associate, Severin Wunderman, purchased the

company and took it global in 1998. In 2008 Mel Elias assumed the role of President

and CEO, after serving seven years as the Chief Operating Officer of the company.

Sunny Sassoon served as President and CEO from 1998 until 2008 and moved to the

Executive Chairman position in 2008.

Coffee bean storage

From Wikipedia, the free encyclopedia

Coffee bean storage is a broad term describing the packaging and preservation of coffee beans

throughout the process from harvesting to brewing. Although the term is applicable to many

phases of this process, it is typically applied to ideal home storage for maximum consumer

coffee enjoyment.

Contents

1 Green coffee

2 Roast coffee

3 Home storage

4 References

Green coffee

After the cherries are put through the pulper and the seeds have been soaked, they are set out to

sun-dry for a period of one week. The beans are periodically raked to ensure even drying. Once

dried, the beans will form a thin, paper-like shell called parchment. Once formed, the parchment

will increase the beans’ storage life considerably.[1] When the beans are ready, the parchment is

removed, and the beans are graded and sorted according size, weight and defects. The sorted

beans are then stored in 60 or 70 kg sacks called sisal bags that help the beans retain moisture for

a longer period of time.[2] The storage time cannot exceed one year for the beans to be considered

a current crop. If the green coffee remains in storage for longer than a year, it is considered old

crop, and is less valuable because of its drier state.[1]

Roast coffee

Once a coffee bean is roasted, it is either packaged immediately for sale, or ground and then

packaged for sale. Packages used are typically either an airtight plastic container or vacuum-

sealed wrapping, or a folded-over bag with a two-way air valve. Each type of package has its

own advantages. The airtight containers allow maximum freshness of the bean and prolong its

shelf life, whilst the valve allows carbon dioxide, and other gases to escape.

Home storage

Once bought, the method of storage used depends on the type coffee purchased. Green beans

store the best in cooled airtight containers, and can easily last in this state for a year without

losing flavor.[3] Roasted whole beans are best stored in airtight containers out of the light. The

best material choices for the container are ceramic, or opaque glass. Plastic and metal will alter

the flavor of the coffee bean.[3] In addition, for the first week of storage, containers should be

opened to vent out the carbon dioxide gas that will be produced by the roasted beans to prevent

the gas from changing the quality of the coffee.[3] Whole bean roasted coffee stored in this

manner will last for about two weeks. If the beans are frozen, however, the flavor can last for

around a month. Refrigeration alone will not achieve the same effect on the storage life of the

bean. Once beans are frozen, leaving them frozen until brewing best preserves the flavor of the

coffee. Frozen beans will grind the same as unfrozen beans, but refreezing beans alters the

quality of the coffee.[3] Coffee grounds are stored in airtight ceramic or glass containers, like

roasted beans. Due to increased total surface area of coffee grounds, the grounds go stale in days,

rather than weeks. In addition, freezing has no effect in increasing the storage life of coffee

grounds.[3]

Coffee bean storage

From Wikipedia, the free encyclopedia

Coffee bean storage is a broad term describing the packaging and preservation of coffee beans

throughout the process from harvesting to brewing. Although the term is applicable to many

phases of this process, it is typically applied to ideal home storage for maximum consumer

coffee enjoyment.

Contents

1 Green coffee

2 Roast coffee

3 Home storage

4 References

Green coffee

After the cherries are put through the pulper and the seeds have been soaked, they are set out to

sun-dry for a period of one week. The beans are periodically raked to ensure even drying. Once

dried, the beans will form a thin, paper-like shell called parchment. Once formed, the parchment

will increase the beans’ storage life considerably.[1] When the beans are ready, the parchment is

removed, and the beans are graded and sorted according size, weight and defects. The sorted

beans are then stored in 60 or 70 kg sacks called sisal bags that help the beans retain moisture for

a longer period of time.[2] The storage time cannot exceed one year for the beans to be considered

a current crop. If the green coffee remains in storage for longer than a year, it is considered old

crop, and is less valuable because of its drier state.[1]

Roast coffee

Once a coffee bean is roasted, it is either packaged immediately for sale, or ground and then

packaged for sale. Packages used are typically either an airtight plastic container or vacuum-

sealed wrapping, or a folded-over bag with a two-way air valve. Each type of package has its

own advantages. The airtight containers allow maximum freshness of the bean and prolong its

shelf life, whilst the valve allows carbon dioxide, and other gases to escape.

Home storage

Once bought, the method of storage used depends on the type coffee purchased. Green beans

store the best in cooled airtight containers, and can easily last in this state for a year without

losing flavor.[3] Roasted whole beans are best stored in airtight containers out of the light. The

best material choices for the container are ceramic, or opaque glass. Plastic and metal will alter

the flavor of the coffee bean.[3] In addition, for the first week of storage, containers should be

opened to vent out the carbon dioxide gas that will be produced by the roasted beans to prevent

the gas from changing the quality of the coffee.[3] Whole bean roasted coffee stored in this

manner will last for about two weeks. If the beans are frozen, however, the flavor can last for

around a month. Refrigeration alone will not achieve the same effect on the storage life of the

bean. Once beans are frozen, leaving them frozen until brewing best preserves the flavor of the

coffee. Frozen beans will grind the same as unfrozen beans, but refreezing beans alters the

quality of the coffee.[3] Coffee grounds are stored in airtight ceramic or glass containers, like

roasted beans. Due to increased total surface area of coffee grounds, the grounds go stale in days,

rather than weeks. In addition, freezing has no effect in increasing the storage life of coffee

grounds.[3]

Coffeemakers or coffee machines are cooking appliances used to brew coffee. While there are

many different types of coffeemakers using a number of different brewing principles, in the most

common devices, coffee grounds are placed in a paper or metal filter inside a funnel, which is set

over a glass or ceramic coffee pot, a cooking pot in the kettle family. Cold water is poured into a

separate chamber, which is then heated up to the boiling point, and directed into the funnel. This is

also called automatic drip-brew.

Brewing coffee through the ages

For hundreds of years, making a cup of coffee was a simple process. Roasted and ground coffee

beans were placed in a pot or pan, to which hot water was added, followed by attachment of a lid

to commence the infusion process. Pots were designed specifically for brewing coffee, all with

the purpose of trying to trap the coffee grounds before the coffee is poured. Typical designs

feature a pot with a flat expanded bottom to catch sinking grounds and a sharp pour spout that

traps the floating grinds. Other designs feature a wide bulge in the middle of the pot to catch

grounds when coffee is poured.

In France, in about 1710, the Infusion brewing process was introduced. This involved

submersing the ground coffee, usually enclosed in a linen bag, in hot water and letting it steep or

"infuse" until the desired strength brew was achieved. Nevertheless, throughout the 19th and

even the early 20th centuries, it was considered adequate to add ground coffee to hot water in a

pot or pan, boil it until it smelled right, and pour the brew into a cup.

There were lots of innovations from France in the late 18th century. With help from Jean

Baptiste de Belloy, the Archbishop of Paris, the idea that coffee should not be boiled gained

acceptance. The first modern method for making coffee using a coffee filter—drip brewing—is

more than 125 years old, and its design had changed little. The biggin, originating in France ca.

1780, was a two-level pot holding coffee in a cloth sock in an upper compartment into which

water was poured, to drain through holes in the bottom of the compartment into the coffee pot

below. Coffee was then dispensed from a spout on the side of the pot. The quality of the brewed

coffee depended on the size of the grounds - too course and the coffee was weak; too fine and the

water would not drip the filter. A major problem with this approach was that the taste of the cloth

filter - whether cotton, burlap or an old sock - transferred to the taste of the coffee. Around the

same time, a French inventor developed the "pumping percolator", in which boiling water in a

bottom chamber forces itself up a tube and then trickles (percolates) through the ground coffee

back into the bottom chamber. Among other French innovations, Count Rumford, an eccentric

American scientist residing in Paris, developed a French Drip Pot with an insulating water jacket

to keep the coffee hot. Also, the first metal filter was developed and patented by French inventor.

Product of the Polish company Pol-Ekspres (1930s)

Vacuum brewers

Main article: Vacuum coffee maker

Coffee decant poured in a bowl

Vacuum coffee brewer; a Bodum vacuum brewer in which the coffee is drawn back by pressure

differential.

Other coffee brewing devices became popular throughout the nineteenth century, including

various machines using the vacuum principle. The Napier Vacuum Machine, invented in 1840,

was an early example of this type. While generally too complex for everyday use, vacuum

devices were prized for producing a clear brew, and were popular up until the middle of the

twentieth century.

The principle of a vacuum brewer was to heat water in a lower vessel until expansion forced the

contents through a narrow tube into an upper vessel containing ground coffee. When the lower

vessel was empty and sufficient brewing time had elapsed, the heat was removed and the

resulting vacuum would draw the brewed coffee back through a strainer into the lower chamber,

from which it could be decanted. The Bauhaus interpretation of this device can be seen in

Gerhard Marcks’ Sintrax coffee maker of 1925.

An early variant technique, called a balance siphon, was to have the two chambers arranged side-

by-side on a sort of scale-like device, with a counterweight attached opposite the initial (or

heating) chamber. Once the near-boiling water was forced from the heating chamber into the

brewing one, the counterweight was activated, causing a spring-loaded snuffer to come down

over the flame, thus turning "off" the heat, and allowing the cooled water to return to the original

chamber. In this way, a sort of primitive 'automatic' brewing method was achieved.

On August 27, 1930, Inez H. Pierce of Chicago, Illinois filed patent for the first vacuum coffee

maker that truly automated the vacuum brewing process, while eliminating the need for a stove

top burner or liquid fuels.[1] An electrically heated stove was incorporated into the design of the

vacuum brewer. Water was heated in a recessed well, which reduced wait times and forced the

hottest water into the reaction chamber. Once the process was complete, a thermostat using bi-

metallic expansion principles shut off heat to the unit at the appropriate time. Pierce’s invention

was the first truly "automatic" vacuum coffee brewer, and was later incorporated in the

Farberware Coffee Robot.

Pierce’s design was later improved by U.S. appliance engineers Ivar Jepson, Ludvik Koci, and

Eric Bylund of Sunbeam in the late 1930s. They altered the heating chamber and eliminated the

recessed well which was hard to clean. they also made several improvements to the filtering

mechanism. Their improved design of plated metals, styled by industrial designer Alfonso

Iannelli, became the famous Sunbeam Coffeemaster line of automated vacuum coffee makers

(Models C-20, C-30, C40, and C-50). The Coffeemaster vacuum brewer was sold in large

numbers in the United States during the years immediately following World War I.

Percolators

Main article: Coffee percolator

Electric percolator

Percolators began to be developed from the mid-nineteenth century. In the United States, James

Nason of Massachusetts patented an early percolator design in 1865. An Illinois farmer named

Hanson Goodrich is generally credited with patenting the modern percolator. Goodrich's patent

was granted on August 16, 1889, and his patent description varies little from the stovetop

percolators sold today. With the percolator design, water is heated in a boiling pot with a

removable lid, until the heated water is forced through a metal tube into a brew basket containing

coffee. The extracted liquid drains from the brew basket, where it drips back into the pot. This

process is continually repeated during the brewing cycle until the liquid passing repeatedly

through the grounds is sufficiently steeped. A clear sight chamber in the form of a transparent

knob on the lid of the percolator enables the user to judge when the coffee has reached the proper

color and strength.

Domestic electrification simplified the operation of percolators by providing for a self-contained,

electrically powered heating element that removed the need to use a stovetop burner. A critical

element in the success of the electric coffee maker was the creation of safe and secure fuses and

heating elements. In an article in House Furnishing Review, May 1915, Lewis Stephenson of

Landers, Frary and Clark described a modular safety plug being used in his company’s Universal

appliances, and the advent of numerous patents and innovations in temperature control and

circuit breakers provided for the success of many new percolator and vacuum models. While

early percolators had utilized all-glass construction (prized for maintaining purity of flavor),

most percolators made from the 1930s were constructed of metal, especially aluminum and

nickel-plated copper.

The method for making coffee in a percolator had barely changed since its introduction in the

early part of the 20th century. However, in 1970 General Foods Corporation introduced Max

Pax, the first commercially available "ground coffee filter rings”. The Max Pax filters were

named so as to compliment General Foods' Maxwell House coffee brand. The Max Pax coffee

filter rings were designed for use in percolators, and each ring contained a pre-measured amount

of coffee grounds that were sealed in a self-contained paper filter. The sealed rings resembled the

shape of a doughnut, and the small hole in the middle of the ring enabled the coffee filter ring to

be placed in the metal percolator basket around the protruding convection (percolator) tube.

Prior to the introduction of pre-measured self-contained ground coffee filter rings; fresh coffee

grounds were measured out in scoopfuls and placed into the metal percolator basket. This

process enabled small amounts of coffee grounds to leak into the fresh coffee. Additionally, the

process left wet grounds in the percolator basket, which were very tedious to clean. The benefit

of the Max Pax coffee filter rings was two-fold: First, because the amount of coffee contained in

the rings was pre-measured, it negated the need to measure each scoop and then place it in the

metal percolator basket. Second, the filter paper was strong enough to hold all the coffee grounds

within the sealed paper. After use, the coffee filter ring could be easily removed from the basket

and discarded. This saved the consumer from the tedious task of cleaning out the remaining wet

coffee grounds from the percolator basket.

With the introduction of the electric drip coffee maker for the home in the early 1970s, the

popularity of percolators plummeted, and so did the market for the self-contained ground coffee

filters. In 1976, General Foods discontinued the manufacture of Max Pax, and by the end of the

decade, even generic ground coffee filter rings were no longer available on U.S. supermarket

shelves.

Moka pot

Main article: Moka pot

The moka pot is a stove-top coffee maker which produces coffee by passing hot water

pressurized by steam through ground coffee. It was first patented by inventor Luigi De Ponti for

Alfonso Bialetti in 1933. Bialetti Industrie continues to produce the same model under the name

"Moka Express".

The moka pot is most commonly used in Europe and in Latin America. It has become an iconic

design, displayed in modern industrial art and design museums such as the Wolfsonian- FIU,

Museum of Modern Art, the Cooper–Hewitt, National Design Museum, the Design Museum, and

the London Science Museum. Moka pots come in different sizes, from one to eighteen 50 ml

cups.The original design and many current models are made from aluminium with bakelite

handles.

Electric drip coffeemakers

Main article: Drip brew

Coffee is a brownish color that is a representation of the color of an unroasted coffee bean.

Different types of coffee beans have different colors when unroasted--the color coffee represents

an average.

The first recorded use of coffee as a color name in English was in 1695.[

Variations of coffee

Café au Lait

Coffee with milk (a latte)

The color displayed at right is café au lait, also known as coffee and milk or latte. This is a

representation of the color of coffee mixed with milk, which when prepared commercially by a

barista in a coffee shop is known as a latte.

The first recorded use of cafe au lait as a color name in English was in 1839.[5]

The source of the color "cafe au lait" displayed above right is the ISCC-NBS Color List (see

Page C, cafe au lait, color sample #57).[6]

Café Noir

A cup of black coffee

The color displayed at right is café noir, also known as black coffee. It is a representation of the

color of brewed black coffee.

The first recorded use of cafe noir as a color name in English was in 1928.[8]

The source of the color "cafe noir" displayed at right is the ISCC-NBS Color List (see Page C,

cafe noir, color sample #81).[9]

The Coffee Bean & Tea Leaf (sometimes shortened to simply "The Coffee Bean" or "Coffee Bean") is an

American coffee chain, owned and operated by International Coffee & Tea, LLC, which has its corporate

headquarters in Los Angeles, California.[2] The first outlet opened in September 1963. The chain has over

900 outlets in 23 countries.[3] Within the United States, The Coffee Bean & Tea Leaf has locations in San

Francisco, Phoenix, Las Vegas, Honolulu, Texas, Alabama, Miami, Detroit, New York City, the Twin Cities

and Washington, D.C.. The majority of locations are in Southern California, including Los Angeles, San

Diego, Santa Barbara and Ventura. Many locations outside of California are franchises, such as Hawaii.

Singapore entrepreneurs Sunny and Victor Sassoon have opened locations throughout Southeast Asia

and many other parts of the world since buying the company in 1998.

TYPES OF COFFEE :-

NAME

CAPPUCCINO : - Cappuccino is a coffee-based drink prepared with espresso, hot milk,

and steamed milk foam. A cappuccino differs from a caffè latte in that it is prepared with much less

steamed or textured milk than the caffè latte with the total of espresso and milk/foam making up

between approximately 150 and 180 millilitres (5 and 6 US fluid ounces). A cappuccino usually

exceeds the height of the cup, making the foam visible above the side of the cup. A cappuccino is

traditionally served in a porcelain cup, which has far better heat retention characteristics than glass

or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the

liquid, allowing it to stay hotter longer.

ESPRESSO :- Espresso is a concentrated beverage brewed by forcing a small amount of nearly

boiling water — about 86 to 95 °C (187 to 203 °F)[8] — under pressure through finely ground coffee

beans. Espresso often has a thicker consistency than coffee brewed by other methods, a higher

concentration of suspended and dissolved solids, and crema (meaning cream, but being a reference

to the foam with a creamy texture that forms as a result of the pressure). As a result of the

pressurized brewing process the flavours and chemicals in a typical cup of coffee are very

concentrated. Espresso is the base for other drinks, such as a latte, cappuccino, macchiato,mocha,

or americano. Espresso has more caffeine per unit volume than most beverages, but the usual

serving size is smaller—a typical 60 mL (2 US fluid ounce) of espresso has 80 to 150 mg of caffeine,

little less than the 95 to 200 mg of a standard 240 mL (8 US fluid ounces) cup of drip-brewed coffee.

[9]

ESPRESSINO :- An espressino is made from espresso, steamed milk, and cocoa powder, similar

to the Marocchino

CAFÉ TOUBA :- Café Touba is the spiritual beverage of Senegal, named for the holy city

of Touba. During the roasting process, the coffee beans are mixed with grains of selim, and

sometimes other spices, and ground into powder after roasting. The drink is prepared using a filter,

similar to plain coffee. Sugar is often added before drinking.

COFFEE MILK :- A coffee milk is a drink similar to chocolate milk; however, instead of chocolate

syrup, coffee syrup is used. It is the official state drink of Rhode Island in the United States.

CAFÉ ZORRO :- A Cafe Zorro is a double espresso, or doppio, added to hot water with a 1:1

ratio.[

CAFÉ BOMBON: - Cafe Bombon was made popular in Valencia, Spain, and spread gradually to

the rest of the country. It might have been re-created and modified to suit European tastebuds as in

many parts of Asia such as Malaysia, Thailand and Singapore the same recipe for coffee which is

called "Kopi Susu Panas" (Malaysia) or "Gafeh Rorn" [lit: hot coffee] (Thailand) has already been

around for decades and is very popular in "mamak" stalls and "kopitiams" in Malaysia. A café

bombón, however uses espresso served with sweetened condensed milk in a 1:1 ratio whereas the

Asian version uses ground coffee and sweetened condensed milk at the same ratio. For café

bombón, the condensed milk is added to the espresso. For visual effect, a glass is used, and the

condensed milk is added slowly to sink underneath the coffee and create two separate bands of

contrasting colour – though these layers are customarily stirred together before consumption. Some

establishments merely serve an espresso with a sachet of condensed milk for patrons to make

themselves.

COFFE AMERICANO :- Caffè Americano or simply Americano (the name is also spelled with

varying capitalization and use of diacritics: e.g. Café Americano, Cafe Americano, etc.) is a style of

coffee prepared by adding hot water to espresso, giving a similar strength to but different flavor from

regular drip coffee. The drink consists of a single or double-shot of espresso combined with between

1 and 16 fluid ounces (30 - 470ml) of hot water. The strength of an Americano varies with the

number of shots of espresso added. In the United States, "Americano" is used broadly to mean

combining hot water and espresso in either order, but in a narrower definition it refers to adding

water to espresso (espresso on the bottom), while adding espresso to water (espresso on the top) is

instead referred to as a long black.

FROZEN COFFEE DRINK :- A frozen coffee drink is a blended iced coffee beverage sold under

various names.

CAFFE CREMA:- Caffè crema (Italian: cream coffee) refers to two different coffee drinks:[2]

An old name for espresso (1940s and 50s).

A long espresso drink primarily served in Switzerland and Austria and northern Italy (1980s onwards),

along the Italian/ Swiss and Italian/ Austrian border.[3]

As a colorful term it generally means "espresso", while in technical discussions, referring to the long drink,

it may more narrowly be referred to as Swiss caffè crema.

Variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is French, while "caffè"

and "crema" are Italian, thus "café crema" mixes French and Italian.

The Manufacturing

Process

Drying and husking the cherries

1 First, the coffee cherries must be harvested, a process that is still done manually. Next, the

cherries are dried and husked using one of two methods. The dry method is an older, primitive,

and labor-intensive process of distributing the cherries in the sun, raking them several times a

day, and allowing them to dry. When they have dried to the point at which they contain only 12

percent water, the beans' husks become shriveled. At this stage they are hulled, either by hand

or by a machine.

2 In employing the wet method, the hulls are removed before the beans have dried. Although

the fruit is initially processed in a pulping machine that removes most of the material

surrounding the beans, some of this glutinous covering remains after pulping. This residue is

removed by letting the beans ferment in tanks, where their natural enzymes digest the gluey

substance over a period of 18 to 36 hours. Upon removal from the fermenting tank, the beans

are washed, dried by exposure to hot air, and put into large mechanical stirrers called hullers.

There, the beans' last parchment covering, the pergamino, crumbles and falls away easily. The

huller then polishes the bean to a clean, glossy finish.

Coffee preparation

Coffee preparation is the process of turning coffee beans into a beverage. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps; raw coffee beans must be roasted, the roasted coffee beans must then be ground, the ground coffee must then be mixed with hot water for a certain time (brewed), and finally the liquid coffee must be separated from the used grounds.

Coffee is usually brewed immediately before drinking. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground. Coffee is often vacuum packed to prevent oxidation and lengthen its shelf life.

Different method of making coffee

RoastingMain article: Coffee roasting

Roasting coffee transforms the chemical and physical properties of green coffee beans. Roasting green coffee beans removes its chlorogenic acid content[1][not in citation given] a natural phenol that is not found in the roasted coffee product.

When roasted, the green coffee bean expands to nearly double its original size, changing in color and density. As the bean absorbs heat, its color shifts to yellow, then to a light "cinnamon" brown, and then to a rich dark brown color. During roasting, oils appear on the surface of the bean. The roast will continue to darken until it is removed from the heat source.

Coffee can be roasted with ordinary kitchen equipment (frying pan, grill, oven, popcorn popper) or by specialised appliances. A coffee roaster is a special pan or apparatus suitable to heat up and roast green coffee beans.

Grinding

An old-fashioned manual burr-mill coffee grinder

The whole coffee beans are ground, also known as milling, to facilitate the brewing process.

The fineness of grind strongly affects brewing, and must be matched to the brewing method for best results. Brewing methods which expose coffee grounds to heated water for longer require a coarser grind than faster brewing methods. Beans which are too finely ground for the brewing method in which they are used will expose too much surface area to the heated water and

produce a bitter, harsh, "over-extracted" taste. At the other extreme, an overly coarse grind will produce weak coffee unless more is used. Due to the importance of fineness, uniformly ground coffee is better than a mixture of sizes.

If a brewing method is used in which the time of exposure of the ground coffee to the heated water is adjustable, then a short brewing time can be used for finely ground coffee. This produces coffee of equal flavor yet uses less ground coffee. A blade grinder does not cause frictional heat buildup in the ground coffee unless used to grind very large amounts as in a commercial operation. A fine grind allows the most efficient extraction but coffee ground too finely will slow down filtration or screening.

Burr-grinding

A burr grinder interior .Burr mills use two revolving abrasive elements, such as wheels or conical grinding elements, between which the coffee beans are crushed or "torn" with little frictional heating. The process of squeezing and crushing of the beans releases the coffee's oils, which are then more easily extracted during the infusion process with hot water, making the coffee taste richer and smoother.

Both manually and electrically powered mills are available. These mills grind the coffee to a fairly uniform size determined by the separation of the two abrasive surfaces between which the coffee is ground; the uniform grind produces a more even extraction when brewed, without excessively fine particles that clog filters.

Chopping

A blade or propeller grinder

Coffee beans can be chopped by using blades rotating at high speed (20,000 to 30,000 rpm), either in a blade grinder designed specifically for coffee and spices, or in a general use home blender. Devices of this sort are cheaper than burr grinders, but the grind is not uniform and will produce particles of widely varying sizes, while ideally all particles should have the same size, appropriate for the method of brewing. The ground coffee is also warmed by friction. But any heating effect is negligible if grinding only enough beans for a few cups of coffee by this method because the process is over in less than ten seconds.

Blade grinders create “coffee dust” that can clog up sieves in espresso machines and French presses, and are best suited for drip coffee makers. They are not recommended for grinding coffee for use with pump espresso machines.

Pounding

Arabic coffee and Turkish coffee require that the grounds be almost powdery in fineness, finer than can be achieved by most burr grinders. Pounding the beans with a mortar and pestle can pulverize the coffee finely enough.

Roller grinding

In a roller grinder, the beans are ground between pairs of corrugated rollers. A roller grinder produces a more even grind size distribution and heats the ground coffee less than other grinding methods. However, due to their size and cost, roller grinders are used exclusively by commercial and industrial scale coffee producers.

Water-cooled roller grinders are used for high production rates as well as for fine grinds such as Turkish and espresso.

Brewing

In percolation, the water passes through the coffee grounds, gaining soluble compounds to form coffee. Insoluble compounds remain within the coffee filter.

Coffee can be brewed in several different ways, but these methods fall into four main groups depending on how the water is introduced to the coffee grounds: decoction (through boiling), infusion (through steeping), gravitational feed (used with percolators and in drip brewing), or pressurized percolation (as with espresso).

Brewed coffee, if kept hot, will deteriorate rapidly in flavor, and reheating such coffee tends to give it a "muddy" flavor, as some compounds that impart flavor to coffee are destroyed if this is done. Even at room temperature, deterioration will occur; however, if kept in an oxygen-free environment it can last almost indefinitely at room temperature, and sealed containers of brewed coffee are sometimes commercially available in food stores in America or Europe, with refrigerated bottled coffee drinks being commonly available at convenience stores and grocery stores in the United States. Canned coffee is particularly popular in Japan and South Korea.

Electronic coffee makers boil the water and brew the infusion with little human assistance and sometimes according to a timer. Some such devices also grind the beans automatically before brewing.

Boiling

Boiling was the main method used for brewing coffee until the 1930s[3] and is still used in some Nordic and Middle Eastern countries.[4] The aromatic oils in coffee are released at 96 °C (205 °F), which is just below boiling, while the bitter acids are released when the water has reached boiling point.[5]

The simplest method is to put the ground coffee in a cup, pour hot water over it and let cool while the grounds sink to the bottom. This is a traditional method for making a cup of coffee that is still used in parts of Indonesia. This method, known as "mud coffee" in the Middle East owing to an extremely fine grind that results in a mud-like sludge at the bottom of the cup, allows for extremely simple preparation, but drinkers then have to be careful if they want to avoid drinking grounds either from this layer or floating at the surface of the coffee, which can be avoided by

dribbling cold water onto the "floaters" from the back of a spoon. If the coffee beans are not ground finely enough, the grounds do not sink.

"Cowboy coffee" is made by heating coarse grounds with water in a pot, letting the grounds settle and pouring off the liquid to drink, sometimes filtering it to remove fine grounds. While the name suggests that this method was used by cowboys, presumably on the trail around a campfire, it is used by others; some people prefer this method.

The above methods are sometimes used with hot milk instead of water.

Turkish coffee (aka Arabic coffee, etc.), a very early method of making coffee, is used in the Middle East, North Africa, East Africa, Turkey, Greece, the Balkans, and Russia. Very finely ground coffee, optionally sugar, and water are placed in a narrow-topped pot, called an cezve (Turkish), kanaka (Egyptian), briki (Greek), džezva (Štokavian) or turka (Russian) and brought to the boil then immediately removed from the heat. It may be very briefly brought to the boil two or three times. Turkish coffee is sometimes flavored with cardamom, particularly in Arab countries. The resulting strong coffee, with foam on the top and a thick layer of grounds at the bottom, is drunk from small cups. The pot is sometimes referred to as an ibrik in the West, in the mistaken belief that it is the Turkish language name for the pot.[6]

Steeping

A cafetière, or French press, is a tall, narrow cylinder with a plunger that includes a metal or nylon mesh filter. The grounds are placed in the cylinder, and boiling water is then poured into it. The coffee and hot water are left in the cylinder for a few minutes (typically 4–7 minutes) and the plunger is pushed down, leaving the filter immediately above the grounds, allowing the coffee to be poured out while the filter retains the grounds. Depending on the type of filter, it is important to pay attention to the grind of the coffee beans, though a rather coarse grind is almost always called for.[7] A plain glass cylinder may be used, or a vacuum flask arrangement to keep the coffee hot; this is not to be confused with a vacuum brewer—see below.

A recent variation of the French press is the SoftBrew method. The grounds are placed in the cylindrical filter, which is then placed inside the pot, and very hot to boiling water is then poured into it. After waiting a few minutes, the coffee can then be poured out, with the grounds staying inside the metal filter.

Coffee bags are less often used than tea bags. They are simply disposable bags containing coffee; the grounds do not exit the bag as it mixes with the water, so no extra filtering is required.

Malaysian and some Caribbean and South American styles of coffee are often brewed using a "sock," which is actually a simple muslin bag, shaped like a filter, into which coffee is loaded, then steeped in hot water. This method is especially suitable for use with local-brew coffees in Malaysia, primarily of the varieties Robusta and Liberica which are often strong-flavored, allowing the ground coffee in the sock to be reused.

A vacuum brewer consists of two chambers: a pot below, atop which is set a bowl or funnel with its siphon descending nearly to the bottom of the pot. The bottom of the bowl is blocked by a filter of glass, cloth or plastic, and the bowl and pot are joined by a gasket that forms a tight seal. Water is placed in the pot, the coffee grounds are placed in the bowl, and the whole apparatus is set over a burner. As the water heats, it is forced by the increasing vapor pressure up the siphon and into the bowl where it mixes with the grounds. When all the water possible has been forced into the bowl the infusion is allowed to sit for some time before the brewer is removed from the heat. As the water vapor in the lower pot cools, it contracts, forming a partial vacuum and drawing the coffee down through the filter.

Filtration methods

Single serve Vietnamese drip filter

Drip brew coffee, also known as filtered or American coffee, is made by letting hot water drip onto coffee grounds held in a coffee filter surrounded by a filter holder or brew basket. Drip brew makers can be simple filter holder types manually filled with hot water, or they can use automated systems as found in the popular electric drip coffee-maker. Strength varies according to the ratio of water to coffee and the fineness of the grind, but is typically weaker than espresso, though the final product contains more caffeine. By convention, regular coffee brewed by this method is served by some restaurants in a brown or black pot (or a pot with a brown or black handle), while decaffeinated coffee is served in an orange pot (or a pot with an orange handle).

A variation is the traditional Neapolitan flip coffee pot, or Napoletana, a drip brew coffee maker for the stovetop. It consists of a bottom section filled with water, a middle filter section, and an upside-down pot placed on the top. When the water boils, the coffee maker is flipped over to let the water filter through the coffee grounds.

The common electric percolator, which was in almost universal use in the United States prior to the 1970s, and is still popular in some households today, differs from the pressure percolator described above. It uses the pressure of the boiling water to force it to a chamber above the grounds, but relies on gravity to pass the water down through the grounds, where it then repeats the process until shut off by an internal timer. Some coffee aficionados hold the coffee produced in low esteem because of this multiple-pass process. Others prefer gravity percolation and claim it delivers a richer cup of coffee in comparison to drip brewing.

Indian filter coffee uses an apparatus typically made of stainless steel. There are two cylindrical compartments, one sitting on top of the other. The upper compartment has tiny holes (less than ~0.5 mm). And then there is the pierced pressing disc with a stem handle, and a covering lid. The finely ground coffee with 15–20% chicory is placed in the upper compartment, the pierced pressing disc is used to cover the ground coffee, and hot water is poured on top of this disk. Unlike the regular drip brew, the coffee does not start pouring down immediately. This is because of the chicory, which holds on to the water longer than just the ground coffee beans can. This causes the beverage to be much more potent than the American drip variety. 2–3 teaspoonfuls of this decoction is added to a 100–150 ml milk. Sugar is then sometimes added by individual preference.

Another variation is cold brew coffee, sometimes known as "cold press." Cold water is poured over coffee grounds and allowed to steep for eight to twenty-four hours. The coffee is then filtered, usually through a very thick filter, removing all particles. This process produces a very strong concentrate which can be stored in a refrigerated, airtight container for up to eight weeks. The coffee can then be prepared for drinking by adding hot water to the concentrate at a water-to-concentrate ratio of approximately 3:1, but can be adjusted to the drinker's preference. The coffee prepared by this method is very low in acidity with a smooth taste, and is often preferred by those with sensitive stomachs. Others, however, feel this method strips coffee of its bold flavor and character. Thus, this method is not common, and there are few appliances designed for it.

The amount of coffee used affects both the strength and the flavor of the brew in a typical drip-brewing filtration-based coffee maker. The softer flavors come out of the coffee first and the more bitter flavors only after some time, so a large brew will tend to be both stronger and more bitter. This can be modified by stopping the filtration after a planned time and then adding hot water to the brew instead of waiting for all the water to pass through the grounds.

In addition to the "cold press", there is a method called "Cold Drip Coffee". Also known as "Dutch Ice Coffee" (and very popular in Japan), instead of steeping, this method very slowly drips cold water into the grounds, which then very slowly pass through a filter. Unlike the cold press (which functions similar to a French Press) which takes eight to twenty-four hours, a Cold Drip process only takes about two hours, with taste and consistency results similar to that of a cold press.

Pressure

A variation on the moka pot with the upper section formed as a coffee fountain

Espresso is made by forcing hot water at 91–95 °C (195–204 °F) under a pressure of between eight and eighteen bars (800–1800 kPa, 116–261 psi), through a lightly packed matrix, called a "puck," of finely ground coffee. The 30–60 cc (1–2 oz.) beverage is served in demitasse cups; sugar is often added. It is consumed during the day at cafes and from street vendors, or after an evening meal. It is the basis for many coffee drinks. It is one of the most concentrated forms of coffee regularly consumed, with a distinctive flavor provided by crema, a layer of flavorful emulsified oils in the form of a colloidal foam floating on the surface, which is produced by the high pressure. Espresso is more viscous than other forms of brewed coffee.

The moka pot, also known as the "Italian coffeepot" or the "caffettiera," is a three-chamber design which boils water in the lower section. The generated steam pressure, about one bar (100 kPa, 14.5 psi), forces the boiling water up through coffee grounds held in the middle section, separated by a filter mesh from the top section. The resultant coffee (almost espresso strength, but without the crema) is collected in the top section. Moka pots usually sit directly on a stovetop heater or burner. Some models have a transparent glass or plastic top.

Single-serving coffee machines force hot water under low pressure through a coffee pod composed of finely ground coffee sealed between two layers of filter paper or through a proprietary capsule containing ground coffee. Examples include the pod-based Senseo and Home Café systems and the proprietary Tassimo and Keurig K-Cup systems.

The AeroPress is another recent invention, which is a mechanical, non-electronic device where pressure is simply exerted by the user manually pressing a piston down with their hand, forcing medium-temperature water through coffee grounds in about 30 seconds (into a single cup.) This method produces a smoother beverage than espresso, falling somewhere between the flavor of a moka pot and a French Press.