Kim Eun Jung

Major in Hotel Management

 COFFEE BELT

* COFFEE BELT : A region between 25° north and south latitudes

Coffee Trees in Bloom
Flower: White, jasmine scent, 5 petals
Coffee cherry

미성숙 체리(Unripe) 익은 체리(Ripe)

과성숙 체리(Over -ripe) 마른 체리(Dry)

Structure of coffee beans

Green

Structure Characteristic

Outer Skin The outer layer of cherry

Pulp About 2mm thick mucilage and pulp contained in the mesophyll
of the coffee fruit

Parchment The hard shell attached to the silver skin (inner skin)

Silver skin A thin film attached to green beans

Green bean unprocessed bean

Split Coffee Berries

12
Types of coffee beans

Flat Bean

There are two green beans in one cherry, and one

side is flat, so it is called a flat bean

Triangular Bean

There are three green beans in one cherry

Peaberry

There is only one green bean in one cherry

Coffea species

Coffea Arabica
It originated from the forests of the mountains of East Africa, and it is mainly cultivate
d in the subtropical highlands (1,000~2,000m), so the cultivation conditions are more
difficult than that of Robusta and it is vulnerable to diseases. It has excellent aroma an
d taste and low caffeine content than Robusta.

Coffea Canephora
Also called 'Robusta', it originated in Congo. It grows well in the lowlands of tropical
regions with high humidity and is resistant to diseases, so cultivation conditions are n
ot difficult. It has no odor, a strong bitter taste, and a high caffeine content. (used for
instant manufacturing)

Coffea Liberica

Liberica is included as one of the three major species, but the tree is tall (5-10m), so it
only grows naturally and is not cultivated.
Two types of
coffee
 ◆ Arabica vs Robusta
Coffea Arabica Coffea Canephora

Native Ethiopia Congo

Registration year 1753 1895

Blossom to harvest 6-9 months 9-11months

No. of chromosome 44 22

Yearly production(per ha) 1500-3000kg 2300-4000kg

Ideal temperature 15°C-24°C 24°C-30°C

Ideal altitude 1,000-2,000m 700m 이하

Ideal annual rainfall 1,500-2,000mm 2,000-3,000mm

Leaf and fungal diseases Easily affected Resistant

Amount of caffeine 0.8-1.4%(1.4%) 1.7-4.0%(2.2%)

Major producing countries Brazil, Colombia, Costa Rica, Kenya Vietnam, Brazil, Indonesia, India

Used for Single, blend coffee Blend, instant coffee

Total production 60-70% 30-40%

Harvesting
the
cherries
Harvesting
the
cherries
Mechanical Harvesting.
Harvesting the cherries

Hand picking(selective picking)

Picking only ripe cherries, for use in areas where flowering occurs year-round,
Wet method coffee production areas.
Characteristics: It is possible to produce coffee with uniform quality, but labor cost
burden due to multiple harvests and difficulty in procurement of skilled labor.

Stripping picking
A method of plucking all the cherries from the tree
Used in dry coffee producing areas
Characteristics: This method can reduce the cost of harvesting as a temporary harve
st, but unripe or overripe cherries are mixed, resulting in inconsistent quality,
difficult to determine when to harvest, and damage to trees

Machine Harvest
Harvesting as a traditional brushed machine passes through trees
Used in Brazil and Hawaii
Characteristics: Labor force is greatly reduced and a large amount
of harvest can be achieved at a time. In addition, as harvesting is
carried out by machine, it may damage trees and it is difficult to
select and harvest.
Harvest by
animals
• Kopi luwak is a coffee that
consists of partially digested coffee
cherries, which have been eaten and
defecated by the Asian palm civet. It
is also called civet coffee. The
cherries are fermented as they pass
through a civet's intestines, and
after being defecated with other
fecal matter, they are collected.
• Kopi luwak is produced mainly on
the Indonesian islands of Sumatra,
Java, Bali, Sulawesi, and in East
Timor.
(Wet method, Wet process, Washed process)
Washed or Wet Process
Harvest&Separation→Washing→Pulping
→Fermentation→Washing→Drying

- A method of removing the pulp, fermenting / agin

g, and drying (dry until the moisture content is 10~
12%)
- How to remove foreign substances from harvested
cherries: Put in a collection tank to remove soil, etc.,
and use water
- Remove 0.5mm of mucilage by soaking it in a
fermentation tank for 12 to 36 hours (fermentation)
- Fermentation with water: to obtain green beans of
uniform quality
- Colombia, Kenya, Tanzania, Guatemala, Costa Rica,
etc.
(high-end coffee producing regions)
 Washed or Wet Process
② Remove debris from harvested cherries and wash with water.

① Harvesting ripe cherries.

③ Pulp the washed coffe
e..

⑤ Dry in parchment state after removi ④ Removes pulped

ng mucilage mucilage.
 (Dry method, Dry process, Natural process)

Harvest & Separation →Washing → Drying

 Natural or Dry Process

Harvest & Separation →Washing → Drying

- The harvested cherries are dried without a separate process (dry until the moisture content is 10~13%)
- How to remove foreign substances from harvested cherries: winnowing, sieving, water
- Good body and complex coffee aroma※ The reason is? Because the fruit is dried in the presence of the
pulp,
the various flavors and aromas of the pulp are permeated into the green beans
- Used in Indonesia, Ethiopia, Brazil, Yemen, etc.
※ Most of the methods are used in areas with insufficient water or sunny areas.
3. Semi washed(Pulped Natural)
Harvest & Separation→Washing →Pulping→Drying

. In this process, farmers remove the outer skin from the cherries
mechanically, using pulping machines.

. The coffee beans, still coated with mucilage, are then stored for
up to a day.

. Following this within period, the mucilage is washed off and the
parchment coffee is dried in the sun.
 Processing of coffee

Characteristics of taste according to coffee processing method

자연건조식 펄프드네추럴 수세식

(Natural) (Pulped Natural) (Washed)

산미
(Acidity)

단맛
(Sweetness)

바디
(body)
Processing of coffee- Drying

◆ Drying

◇ 햇볕 건조(Sun drying, Natural drying)

- 파티오(Patio, Drying ground)

- 테이블 건조대(Table, Drying rack)

- 온실 건조(Plastic shed)

◇ 기계 건조(Mechanical or Artificial
drying Natural drying)

- Mainly used for wet method

◆ 프리클리닝 Pre-cleaning
◆ 돌 제거 Destoning
◆ 탈곡 Milling
Hulling(parchment) /Husking / Polishing

◆ 선별 Sorting and Grading

Size / Density / Color / Moisture
content
돌 제거기(Destoner) 탈곡기(huller)

밀도분류기(Densimetric table) 핸드 소팅(Hand sorting) 색깔 분류기(Color sorter)

Processing of coffee

All processes from harvest to shipment of green beans

Harvest Washing pulping Fermen Dry Hulling Sorting Burlap Bag Grading Storage Trade Shipment
-tation

과 발 벌 등 창
수 세 육 효 건 탈 선 랍 급 고 거 출
제 백 표 저
숙

/
확 척 거 성 조 곡 별 시 장 래 하

Wet Process
 Kim Eun Jung
Major in Hotel Management
How to grade green beans
1. Classification by size of green beans
2. Classification by defective coffee beans
3. Classification according to coffee production
altitude
4. SCAA (Specialty Coffee Association of America)
Classification Method
How to grade
green beans
1. Classification by size of
green beans
• Screener: Screen size 1=
about 0.4mm (e.g. Screen
No. 18 = about 7mm)
• Sorting 300g of green
coffee beans, and screening
through a screener.
• Countries belonging to the
Colombian Mild Arabicas
group, such as Colombia,
Tanzania, Kenya, and Hawaii
41
 How to grade green beans
1. Classification by size of green beans
• Screener: Screen size 1= about 0.4mm (e.g. Screen No. 18 = about
7mm)
• Sorting 300g of green coffee through a screen through screening
• Countries belonging to the Colombian Mild Arabicas group, such
as Colombia, Tanzania, Kenya, and Hawaii
Country Grade Criteria(1Screen = 0.4㎜)

Supremo Screen Size 17 or higher

Colombia
Excelso Screen Size 14~16

AA Screen Size 18
Kenya
AB Screen Size 15~16

AA Screen Size 18 or higher

Tanzania
A Screen Size 17~18

Kona Extra Fancy Screen Size 19

Hawaii
Kona Fancy Screen Size 18

Screener Criteria(1Screen = 0.4㎜)

42
How to grade green beans
2. Classification by defective coffee beans
. Take 300g of green beans, find defects and classify them
. Countries that mainly produce natural processed coffee, such as Brazil, Indonesia,
Ethiopia, Cuba, and Paraguay

Defects criteria (Green

Country Grade
beans 300g)

Ethiopia Grade 1~Grade 8 3~340

Brazil No 2~No 6 4~86

Indonesia Grade 1~Grade 6 11~225

Cuba Grade 1~Grade 9 0~360

 How to grade green beans
Types of defective green beans

Type Cause Type Cause

.Incorrect threshing of natural coffee . Temperature and humidity at which

mold can grow
Hull/husk Fungus Damage

. fermentation by late harvest and . insect attack

contact with soil

Black bean Insect Damage

. Overripe cherries or cherries that . Improper storage or drying

have fallen to the ground
. Contaminated water use during
Sour bean processing Floater

. Wet processing - bad pulping

process . Incomplete threshing
. Dry processing - bad threshing
Dry cherry/Pod Parchment
How to grade green beans
3. Classification according to coffee production
altitude

. The higher the production altitude, the better the

taste and aroma, so the grade is higher than that of
the lowlands.
. Countries belonging to the Other Mild Arabicas
group such as Guatemala, Costa Rica, Mexico,
Honduras, and Nicaragua
 How to grade green beans
3. Classification according to coffee production altitude
. The higher the production altitude, the better the taste and aroma, so the grade is
higher than that of the lowlands.
. Countries belonging to the Other Mild Arabicas group such as Guatemala, Costa Rica,
Mexico, Honduras, and Nicaragua
Country Grade Altitude(m)

Strictly Hard Bean(SHB) Above 1,400m above sea level

Guatemala
Hard Bean(HB) 1,200-1,400m above sea level

Strictly Hard Bean(SHB) 1,200m~1,650m above sea level

Costa Rica
Good Hard Bean(GHB) 1,000-1,250m above sea level

Strictly High Grown(SHG) Above 1,700m above sea level

Mexico
High Grown(HG) 1,000-1,600m above sea level

Strictly High Grown(SHG) 1,500-2,000m above sea level

Honduras
High Grown(HG) 1,000-1,500m above sea level

Strictly High Grown(SHG) 1,500-2,000m above sea level

Nicaragua
High Grown(HG) 1,300-1,500m above sea level
How to grade green beans
4. SCAA (Specialty Coffee Association of America)
Classification Method

. Mainly classified based on the size of green

beans, defective beans, moisture contents, and
cup test (based on 350g)
. A cup test score of 80 or higher is classified as
a Specialty
How to grade green beans
4. SCAA (Specialty Coffee Association of America)
Classification Method

The Types Of Coffee Grades

Grade 1: Specialty Grade
Grade 2: Premium Grade
Grade 3: Exchange Grade
Grade 4: Standard Grade
Grade 5: Off Grade
How to grade green beans
4. SCAA (Specialty Coffee Association of America)
Classification Method
The Types Of Coffee Grades
Grade 1: Specialty Grade
- No primary defects.
- Fewer than three full defects.
- Less than 5 percent of the coffee beans can be either above or
below a certain screen size.
- Specialty coffee beans have to have a distinct attribute in their
aroma, acidity, or taste.
- No cup faults or taints.
How to grade green beans
4. SCAA (Specialty Coffee Association of America)
Classification Method
The Types Of Coffee Grades
Grade 2: Premium Grade
- Just beneath specialty-grade coffee beans.
- Have three Quakers in the batch.
- Allowed to have up to 8 defects.

※ Quaker beans are not ripe enough when roasting, so

they are distinguished from other beans in color.
How to grade green beans
4. SCAA (Specialty Coffee Association of America)
Classification Method
The Types Of Coffee Grades
Grade 3: Exchange Grade
- 50% of the batch fall above the screen size.
- 5 - 15% of the beans could fall beneath the screen size.
- 9 - 23% defects are permissible.
- Maximum of five Quakers.
How to grade green beans
4. SCAA (Specialty Coffee Association of America)
Classification Method
The Types Of Coffee Grades
Grade 4: Standard Grade

There may be 86 full defects in a standard-grade coffee

beans of 300 grams
How to grade green beans
4. SCAA (Specialty Coffee Association of America)
Classification Method
The Types Of Coffee Grades
Grade 5: Off Grade

- The coffee beans do not fall into any of the criteria

listed above.
- More than 86 full defects in a 300-gram bag.
- A process of applying heat to green coffee beans to expand the tissue and
cause chemical changes to maximize the unique aroma and taste of green
beans and create new aromas and flavors.
- When the sugar contained in green beans is heated to a high temperature, it
becomes whole beans with brown color and original taste and aroma due to
sugar browning.
Roasting machine: Hot air is propelled by blower into roasting metal cylinder containing the coffee,
it ensures even roasting.
The 4 Types of Coffee Roasts
The 4 Types of Coffee Roasts
1.Light Coffee Roasts
Common Names: New England, Half-City, Cinnamon

During the roasting process, the coffee beans crack once they reach an internal temperature
of about 400°F. Generally speaking, light-roast coffee beans are those that have not yet
reached their "first crack." Because the beans are not roasted for very long, a cup of coffee
made from a light roast would have more fruity, floral, and acidic flavor notes. Light-roast
coffees are often referred to in stores as "Half City Roast" or "New England Roast."

Color: Light brown

Oil On Surface?: No
Taste: Toasted grain with pronounced acidity
Amount Of Caffeine: High
Internal Temperature of Beans at Roasting Peak:
Approximate 400°F
The 4 Types of Coffee Roasts
2.Medium Coffee Roasts
Common Names: City, Regular, American

Medium-roast coffees are generally those that have been roasted between the first crack, at
an internal temperature of about 400°F, to before the second crack, or an internal
temperature of 428°F. A cup of coffee made from a medium roast would exhibit a smoother,
more balanced flavor with a mildly intensified degree of bitterness when compared to a light-
roast coffee. Medium-roast coffees can often be referred to as "City Roast" or "Breakfast
Roast.“

Color: Brown
Oil On Surface?: No
Taste: Balanced flavor, aroma, and acidity
Amount Of Caffeine: Medium
Internal Temperature of Beans at Roasting Peak:
Approximate 420°F
The 4 Types of Coffee Roasts
3.Medium-Dark Coffee Roasts
Common Names: Viennese, Continental, Full City, Light French, Light Espresso

Beans roasted to medium-dark reach an internal temperature of 437°F – 446°F. This is during
or just after the second crack. This roast will also start showing the oils on the beans’ surface
because the temperatures are high enough.
These roasts have a richer, fuller flavor, more body, and less acidity. Vienna Roast and Full-City
Roast are some examples of a medium-dark roast coffee blend.
Color: Dark Brown
Oil On Surface?: Some
Taste: Heavy, full-body flavor with a small taste of spice
Amount Of Caffeine: Low
Internal Temperature of Beans at Roasting Peak:
Approximate 445°F
The 4 Types of Coffee Roasts
4.Dark Coffee Roasts
Common Names: French, Espresso, Turkish, Italian, Dark French, Heavy

Dark-roast coffees are roasted past the second crack, to an internal temperature of roughly
464°F, which is about as far as you can go without ruining a coffee bean. One quality worth
noting is that dark-roast beans have an oily shine to them as a result of the roasting process,
which pulls oils from inside the coffee bean to the outside. A cup of coffee made from a dark
roast would exhibit smoky, bitter, and burnt flavors. Dark-roast coffees are often referred to in
stores as “French Roast” or "Italian Roast.“

Color: Black
Oil On Surface?: Yes
Taste: Bitter, smoky, or burnt taste
Amount Of Caffeine: Very Low
Internal Temperature of Beans at Roasting Peak:
Approximate 475°F
 Kim Eun Jung
Major in Hotel Management
- A coffee blend is a mixture of two or more different origin
coffee beans that are mixed together.
- The idea behind blends is to take the best qualities from
different origins to create a smooth, well-balanced tasting
coffee.
Purpose of Blending
◇ Creation of new taste and fragrance
- Creation of new flavors and scents that could not be
found in single origin
◇ Creation of differentiated coffee
- Differentiation by developing distinctive coffee
ex)House Blend, Special Blend, Signature Blend
◇ Cost reduction and quality stabilization
- By mixing low-cost coffee, each disadvantage is
compensated and production cost is adjusted
Pre and
Post
Blending
Pre-roast blending/Blending Before Roasting
• A method of mixing green coffee beans according to the pre-determined blending
ratio before roasting
• Advantages: The blended coffee is uniform in color and the inventory load is low.
• Disadvantages: When there are many differences in the characteristics of coffee,
it is difficult to apply and it is difficult to determine the degree of roasting.

Post-roast blending/Blending After Roasting

• A method of blending after roasting each coffee
(to maximize the characteristics of coffee)
• Advantages: Unleash the characteristics of your coffee.
• Disadvantages: Inventory may occur for each type of coffee, and the color of the
blended coffee is uneven due to different roasting levels.
Grind Size Appearance Brew Methods

Extra coarse peppercorns cold brew

French press, percolator, coffee

Coarse sea salt
cupping

Medium coarse rough sand Chemex, Clever dripper

Drip coffee maker, flat-bottom

Medium sand
pour over

Hario V60, AeroPress (2-3 minu

Medium fine granulated sugar
te brew), siphon

Espresso, moka pot, AeroPress

Fine table salt
(one minute brew)

Extra fine powdered sugar Turkish coffee (ibrik)

•Under-extracted = coffee tastes sour, acidic, or salty = too coarse
•Over-extracted = coffee tastes bitter, burnt, or thick = too fine
 Coffee flavor evaluation

∙ Sensory evaluation of coffee

- Gustation
- Olfaction
- Mouthfeel
「 Coffee flavor evaluation 」 Gustation
◆ Gustation
The process of simultaneously feeling sweet, sour, salty, and bitter
taste through taste buds on the tongue and distinguishing the
intensity

※ basic taste of coffee 쓴맛(Bitter)

◇ 단맛(Sweet) 신맛 신맛
(Sour) (Sour)

◇ 짠맛(Salty)

◇ 신맛(Sour) 짠맛(Salt))

단맛(Sweet)
◇ 쓴맛(Bitter)
「Coffee flavor evaluation 」 Olfaction
Olfaction: the process of recognizing scent by sensory receptors in the mucous membrane of
the nose due to the release of vapors when extracting using hot water and fragrance
components released in a gaseous state when pulverized.
◆ Bouquet
◇ Fragrance(Dry aroma)
ground coffee aroma,
gaseous scent

◇ Aroma (Cup aroma)

Aroma emanating from the surface
of coffee in contact with water,
the aroma of extracted coffee
◇ Nose
The scent you feel when you
drink it
◇ Aftertaste
The scent that remains in the
mouth after drinking
「Coffee flavor evaluation 」 Mouthfeel
◆ Mouthfeel
A process in which the lipid and fibrous particles of coffee, which are
ingredients that neither gase nor dissolve in water, remain in the mouth
and form a feeling of touch, making them greasy or viscous.

◇ Body
Concentration of texture felt in the mouth when drinking coffee/ Mouthfeel

◇ Expression terms

Expression terms

Oil content Buttery>Creamy>Smooth>Watery

Solid Thick>Heavy>Light>Thin
components
 Kim Eun Jung
Major in Hotel Management