Coffee

Knowledge
The coffee is the second most traded commodity
after the oil
History
The

history of the coffee is long and dated

back to the 6-7 century. There are many

stories about how and who discovered

it. The most famous one is about an

Ethiopian

goatherder named Kaldi, who

discovered

coffee when he noticed how excited

his goats became after eating the red

berries from a coffee plant

Coffee
The earliest credible evidence of either

coffee drinking or knowledge of the coffee tree appears in the

history
middle of the

15th century, in Yemen in southern Arabia. It was in Yemen where

the coffee beans

were first roasted and brewed as they are today. In

city of Moka the coffee was kept like a treasure. However, they was

not able to

keep it long. From Mocha, coffee spread to Egypt and North

Africa, and by the 16th century, it had reached the rest of the

Middle East,

Persia and Turkey. From the Muslim world, coffee drinking spread to

Italy, then

to the rest of Europe, and coffee plants were transported by the

Dutch to the

East Indies and to the Americas.

 Coffee
structure

Coffee plants grow within a defined area between the tropics of Cancer and Capricorn,

termed the bean belt or coffee belt.

The beans we use today to make coffee are seeds of a fruit.

The coffee plant produce coffee cherries and the beans are the seed inside.

The structure of a coffee cherry can be compared to grape.

The parts of the coffee cherry are:

Outer skin Pulp Pectin Layer(mucilage)

Parchment Silver Skin Green coffee bean

Types
of Coffee
There are 124 different species of coffee plants

but only 2 of them are used for production of coffee beans

Coffea Arabica (Arabica) - This species makes up about 60%-70% of the world market for

coffee beans. Arabica being grown on steep terrain makes mechanical harvesting

impossible. The hand picking ensures a better quality of selection.

The Arabica beans are bigger, oval and with dark green color. The middle cut is curved

(S-form). Grows at an altitude of 900 -2000m. The plant is more delicate and with lower

resistance to pesticides and diseases. It contains between 0.8% - 1.4% caffeine. It is sweeter

(8% sugar) and with more lipids (13%-17%). Arabica beans taste sweeter, with more herbal,

fruity notes
Types
of Coffee
There are 124 different species of coffee plants

but only 2 of them are used for production of coffee beans

Coffea canephora (known as Robusta) makes 30% - 40% of the world market.

The beans are smaller with circular form and straight cut. This plant grows at a lower altitude

from 0 to 700m and is more resistible to pesticides and diseases.

Caffeine – 1.7% -2.5%, sugar 5%, Lipids – 7%-11%.

The Robusta is more used for preparation of instant coffee. Since they have less oils and less

sugar, they often have more natural, earthy, heavier flavors

Coffee
processing
methods
The coffee Processing method is the second

most important factor after the roasting on building the final cup profile

Natural - Natural Processing is when

coffee beans are dried within the coffee “cherry”. The basic approach is to harvest ripe

coffee cherries, then spread them out on a concrete patio and let them dry slowly,

covering with tarps to block the sun and delay drying if necessary, for 2-3

weeks or more. When the fermenting fruit has imparted just the right

amount of bright citrus and berry notes, then farmers use machines called

“pulpers” or “hullers” to mechanically remove the fruit. The final step is to give beans a little

rinse, they get graded and bagged for shipping

 Coffee
processing
methods
The coffee Processing method is the second

most important factor after the roasting on building the final cup profile

Washed - The washed process is widely used across Latin America and parts of East Africa and requires

both the cherry and mucilage surrounding the parchment to be removed with the use of

friction, fermentation and water. Once the ripe cherries have been picked, they are delivered to a wet mill

where they are loaded into a depulping machine, which forces the beans out of the cherry. At this stage,

the beans are contained within the pulp of the cherry, also known as the mucilage. This sticky mucilage is

composed of natural sugars and alcohols and contributes massively to the

sweetness, acidity and overall flavor profile of the coffee. After that the beans are put into fermentation

tanks for around 12-24 hours dependent on temperature .Next step is the beans to be washed. This can

either happen in tanks of clean water or in channels. At this point they are taken to drying bed, or tables

and they are lefted there for a period of 10-22 days. This method brings bright and clean flavor in the

coffee taste
 Coffee
processing
methods
The coffee Processing method is the second

most important factor after the roasting on building the final cup profile

Semi washed - In this process the coffee is picked,

depulped (usually on the individual small holding) and then partly sun dried until

the moisture content of the beans reaches 30%-35%.

This process is most commonly associated with producing countries in Indonesia.

Indonesian beans (and particularly Sumatran beans) are often associated with woody, earthy or spicy

flavors which are thought to be a result of this unique process