Republic of the Philippines

ASIAN DEVELOPMENT FOUNDATION COLLEGE

P. Burgos St., Tacloban City
Liberal Arts Department
College of Hospitality, Culinary, and Tourism Management
1st Semester, AY 2023-2024

ENTREP TRACK 1
Barista, Coffee Shop Operation, and Management

CHAPTER 2
From Tree…to Cup…

LESSON 2.1
PLANTING COFFEE

Seeds for coffee plants are sown in designated places or nurseries, such as greenhouses. The seedlings are
prepared for planting after six months. Trees can produce fruit for three to five years after they are planted, and they
can continue to do so for approximately 25 years. The vines first bear white, jasmine-scented blooms, which are followed
shortly by tiny green cherries that eventually become red as they ripen.

Coffee cherries ripen at different times, therefore they must be plucked by hand. As ripe and unripe cherries may
be present in the harvest, "stripping" the entire cherry stem is not advised. A single coffee bush produces roughly 3
kilograms of cherries, which are processed into "green beans" and yield about one kilogram of green beans per tree.
However, the typical yield of coffee grown organically would be roughly one kilogram of green beans per tree. It will yield
roughly 100 cups of coffee.

To ensure the sustainability of the coffee supply, it would be wise to plant ten to twelve trees annually, assuming
an average person drinks three cups of coffee each day, or 1,000 cups annually.

LESSON 2.2
HARVESTING COFFEE

Two (2) Ways to Harvest Coffee: MANUAL and MECHANICAL

In MANUAL HARVESTING or Handpicking, only mature and ripe cherries are plucked.
MECHANICAL HARVESTING, is employed on level land and only when there is uniform maturity of cherries.

Coffee is harvested in different locations of the Philippines at different times of the year. Harvest season used to
occur in October and November in Mindanao and December and January in Benguet (in the north). The harvest season
in Cavite would last from January to March. These harvest seasons have been gradually shifted by one to two months
due to recent climatic changes.

Harvest season was when the streets were crowded with coffee cherries that looked like black stones stretched
out on mats as they dried along the sides of the roads. The coffee is packed away in the event of a downpour or rain and
rearranged as soon as the sun comes out. The process is repeated every few weeks until the coffee is sufficiently "DRY"
to have a moisture content of 12%. Millers will never purchase coffee as long as it is still "WET". Prior to being sold as
green beans to coffee purchasers, coffee that has undergone the "WET" processing technique must still be dried.
 LESSON 2.3
PROCESSING THE CHERRIES

The method used to separate the bean from its outer skins is called PROCESSING.
Two (2) Ways of Processing Coffee Cherries: WET (or Washed) and DRY (or Natural)

In DRY PROCESSING, coffee cherries are dried in the sun by being spread out on patios, basketball courts, even
the sides of roads; the coffee cherries are ready to be milled when they give a "click" when shaken, which can take several
weeks, depending on how many hours of sunlight they receive.

In WET PROCESSING, coffee cherries are placed in large vats filled with water to undergo a fermentation process.
The soaking method allows the cherry mucilage to loosen from the beans. After this, the beans are sun-or machine-
dried to a moisture level about 12 percent.

DIFFERENCE BETWEEN WET and DRY PROCESSING:

WET-PROCESSED BEANS DRY-PROCESSED BEANS

Blue/Green to Gray/Green Greenish to Brownish in Color
Clean Flavor Heavier Body
Lack Undesirable Elements/Minerals Can develop Off-Tastes
Greater Acidity
More Expensive

LESSON 2.4
DRYING, MILLING, and POLISHING

This is the last step before the beans are sold.

If the coffee cherries were processed in a dry manner, milling is required to remove the husk or outer layer.
"Curing" the beans is the term for this procedure.

If the coffee cherries underwent the wet process, the beans still covered with a thin layer of parchment, must
also be given the chance to dry properly to be able to keep coffee in a stable condition. When the parchment dries, the
coffee can be kept as " parchment coffee" and stored for a year or more.

When the coffee is ready to be exported or sold, it is "hulled" to get rid of the parchment and polished to make
the beans look lustrous.

LESSON 2.5
ROASTING COFFEE

Before coffee can be brewed, it must be roasted. Roasting gives coffee its distinct flavor by allowing the sugars
within the bean to mature. Flavors, oils, and acids develop during roasting. This explains why different coffee varieties
have distinct flavors based on roast level.

Coffee is tumbled under hot air machines called roasters, which can reach 500 degrees Fahrenheit. For every
batch of about ten kg of coffee, the process might only take fifteen minutes. A "master roaster" must have years of
experience working with various coffee varieties and understanding how each one develops under various conditions.
IMPORTANT FACTORS BEFORE ROASTING A COFFEE:

- BEANS MUST BE GRADED; they should be whole beans with no broken ones.
- BEANS MUST BE OF THE SAME VARIETY when roasted as one batch.
- BROKEN BEANS WILL BURN FASTER than whole beans and may give the batch a burnt flavor.

DEGREES OF ROASTING:

-LIGHT. Alternatively referred to as a "Cinnamon Roast," this coffee is the color of cinnamon bark and contains no oil on
the surface. Some producers light-roasted their coffee or incorporate it into their blends in order to add bulk and save
money. The shorter the coffee's roasting time, the less weight is removed and the higher the yield.
Because this roast has a low body content and a high chlorogenic acid content, specialty stores hardly ever use
this roast.

-MEDIUM. Also referred to as "City Roast". When the dirt begins to bead, the beans are fully grown and have no oil on the
surface.

-ITALIAN OR DARK. The beans take on an even brown hue, bordering on bittersweet chocolate, as they become partially
coated in oil droplets.

-FRENCH. If a roaster is not careful, the deepest roast may occasionally produce overcarbonized beans. Despite not being
a popular beverage in France, "French Roast" coffee has retained its moniker to set it apart from Italian Roasts, which are
primarily used to make espresso.

***It is significant to remember that roasting causes coffee beans to lose weight, or moisture. This explains why
200 grams of coffee from a dark roast will require more beans, and 200 grams from a medium roast will require less beans.

REVIEW QUIZ FOR MIDTERMS 2023-2024 (25items)

FILL IN THE BLANKS:

1. Coffee in the provinces is prepared by___.
2. Coffee drinking has been the norm in the Philippines because ___.
3. In the Philippine provinces, coffee is ___.
4. Peaberries are separated and sold at a higher price because___.
5. ___beans develop when one bean develops around the other making the shape concave on one side and curved
on the other instead of flat in the middle.
TRUE OR FALSE:
6. It only takes about six months for coffee trees to bear fruit.
7. Germany is the second largest consumer of coffee.
8. Buna is the term for coffee in Ethiopia.
9. Light Roast is also known as Cinnamon Roast.
10. There are three phases that coffee beans will undergo before selling; Drying, Milling & Polishing.
ENUMERATE:
11. Top Five Coffee-Producing Countries (5)
12. Coffee-growing Areas in Luzon (7)
13. Important Factors before Roasting (3)

Prepared by:

Ma. Babette Jeds T. Llorada-Castil, MM