Description of coffee and it types

1. COFFEE
M O H A M M A D M U H A I M I N U L
I S L A M
U N I V E R S I T Y O F D E B R E C E N

2. What is Coffee
 C O F F E E I S A B E V E R A G E T H AT ' S
B R E W E D W I T H V E R Y H O T O R B O I L I N G
W AT E R , A N D C O F F E E B E A N S W H I C H H AV E
A L R E A D Y B E E N R O A S T E D A N D G R O U N D .
C O F F E E B E A N S A R E S O U R C E D F R O M
C O F F E E P L A N T S , M E M B E R S O F T H E
B O T A N I C A L G E N U S C O F F E A
 A D R I N K M A D E F R O M T H E R O A S T E D A N D
G R O U N D S E E D S ( C O F F E E B E A N S ) O F A
T R O P I C A L P L A N T . 2 : T H E R O A S T E D S E E D S
O F T H E C O F F E E P L A N T W H E N W H O L E O R
G R O U N D .

3. History of Coffee
∙ The history of coffee goes back the thirteenth century.
∙ From Ethiopia, coffee was said to have spread to Egypt and Yemen. 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.
∙ By the 16th century, it had reached the rest of the Middle
East, Persia, Turkey, and northern Africa. Coffee then spread to Italy, and to the
rest of Europe, to Indonesia, and to the Americas

4. ∙ Coffee came to
England in the
mid-17th
century
∙ Coffee was first
introduced to
Europe in
Hungary when
the Turks
invaded
Hungary at the
Battle of
Mohács in 1526.

5. Types of
Coffee
Espresso Made by
forcing very hot water
under high pressure
through finely ground,
compacted coffee. This
process produces an
almost syrupy beverage
by extracting both solid
and dissolved
components.

6. Cafe Americano
Coffee prepared by adding
hot water to espresso,
giving a similar strength to
but different flavour from
regular drip coffee. The
strength of an Americano
varies with the number of
shots of espresso added

7. Café latte Italian
name for coffee
("cafe") with milk
("latte"). It is a coffee
beverage consisting
of strong or bold
coffee (sometimes
espresso) mixed with
scalded milk in
approximately a 1:1
ratio

8. Cappuccino
is a coffee-
based drink
prepared
with
espresso, hot
milk, and
steamed milk
foam.

9. Ingredients
of coffee
The main constituents of
coffee are caffeine, tannin,
fixed oil, carbohydrates, and
proteins.
It contains 2–3% caffeine, 3–
5% tannins, 13% proteins, and
10–15% fixed oils. In the
seeds, caffeine is present as a
salt of chlorogenic acid (CGA).

13. Quality Parameters of Coffee
The quality of a brew depends on the following
factors (in no particular order):
1. Time since coffee roasting (under 2 weeks)
2. Time since grinding the beans (under 2 hours)
3. Cleanliness with brewing equipment (descaled per
manufacturer guidelines)
4. Coffee bean quality (high grown Arabica)
5. Water quality (proper mineral content)

14. Coffee quality is important for professional coffee buyers to
determine the consistency, freshness and flavors of a crop.
FLAVOR ; the essence or overall perception of all of the other coffee
qualities including the body, aroma, acidity, sweetness/bitterness, and
aftertaste.
AROMA:is a good indicator of the overall freshness of the coffee
BITTERNESS: This primary coffee flavor sensation is often experienced
ACIDITY - The quality of coffee's acidity is often perceived as a sharp yet
somewhat pleasant aftertaste near the front of the mouth
SWEETNESS : provides a smoothness and mildness to the flavor
without any harsh or undesirable tastes

15. Reference
∙ https://espressocoffeeguide.com/quality-coffee/
∙ https://en.wikipedia.org/wiki/Coffee
∙ Https://www.ncausa.org/about-coffee/history-of-coffee
∙ https://www.britannica.com/topic/coffee
∙ https://www.slideshare.net/DineshkumarMandal/coffee-ppt-79357970

16. This Photo by Unknown Author is licensed under CC BY-SA