3. AAllll uu wwaanntt ttoo kknnooww
aabboouutt ccooffffeeee
•Coffee is a popular beverage
prepared from the roasted seeds of
evergreen shrub of genus coffea
•It is grown mainly for seed
•The seeds are roasted and ground
into powder which when soaked into
boiling water to yield stimulating
beverage
•It belongs to the family Rubiaceae
•It is considered native of Abyssinia
•Coffee is slightly acidic PH (5.0-5.1)
and has a stimulating effect on human
because of its caffeine content
4. HHIISSTTOORRYY
The history of coffee goes back at least as far as
back as the thirteenth century
The coffee was first thought to came from Ethiopia
But it was first cultivated by Arabs from the 14th
century
The coffee drinking or knowledge of the coffee tree
appears in the middle of 15th century
By the 16th century it has reached the rest of the
middle east, Persia, Turkey and Northern Africa
11. Humid climate and well
distributed rainfall and
temperature between 12
degree to 36 degree are
quite suitable for the
cultivation of this crop
12. •Coffee species grows well in
deep, friable, porous,
moisture retentive and
slightly acid rich in organic
matter
•Sandy loam and clay loam
soils are most suitable for
this crop
13. All coffee plants are
classified in the large family
Rubiaceae. They are
evergreen shrubs or small
trees that may grow 5 m
(15 ft) tall
The leaves are dark green
and glossy, usually 10–
15 cm (4–6 in) long and
6 cm (2.4 in) wide, simple,
entire, and opposite.
Petioles of opposite leaves
fuse at base to form
interpetiolar stipules,
characteristic of Rubiaceae.
14. The flowers are axillary,
and clusters of fragrant
white flowers bloom
simultaneously.
Gynoecium consists of
inferior ovary, also
characteristic of Rubiaceae
Flowers followed by oval
berries of about 1.5 cm
Coffee plant blooms with
white flower which lasts
about 3-4 days before they
mature into seeds
15. Each berry usually contains
two seeds, but 5–10% of the
berries have only one; these
are called ppeeaabbeerrrriieess
Arabica berries ripen in six to
eight months, while robusta
take nine to eleven months
Coffee liberica are
self incompatible and require
outcrossing
16. •The traditional method of
planting coffee is to place
20 seeds in each hole at
the beginning of the rraaiinnyy
sseeaassoonn
•TThhee sseeeeddss aarree ssoowwnn iinn iinn
tthhee mmoonntthh ooff DDeecceemmbbeerr oorr
JJaannuuaarryy aatt aa ddiissttaannccee ooff
11..55--22..55ccmm ffrroomm oonnee
aannootthheerr iinn rreegguullaarr rroowwss
aanndd tthhee sseeeeddss aarree ccoovveerreedd
wwiitthh ffiinnee llaayyeerr ooff ssooiill
17. Regular watering in the seed bed
should be done
The seedlings of 5cm tall are
transplanted in secondary nursery
bed or individually in nursery
basket of bags or bags filled with
well manured soil during March-
May month
The seedlings of 16-18 months old
are transplanted in the field during
June- September
Coffee plants are often
intercropped with food crops such
as corn , beans and rice
24. PPRROOCCEESSSSIINNGG MMEETTHHOODD
CCooffffeeee iiss pprroocceesssseedd bbyy ttwwoo ddiiffffeerreenntt
mmeetthhooddss aass ffoolllloowwss::
11..DDRRYY MMEETTHHOODD : In this method berries are
spread evenly on a concrete floor with a
thickness of 8.0cm and exposed to sun
2. they are constantly stirred so that they are
dried uniformly
3. The dried skin and pulp of the berries are
cleaned off by peeling machine or by any
mechanical means
29. BBRREEWWIINNGG
Coffee seeds must
be ground and brewed to
create a beverage.
The criteria for
choosing a method
include flavour and
economy
Coffee may be
brewed by several
methods: boiled,
steeped, or pressurized.
30. MMEETTHHOODD OOFF AACCTTIIOONN
Skeletal structure
of caffeine
molecule
It is used as a non alcoholic
beverage
Caffeine stimulates central
nervous system
It enhances the action of many
pain killers
It increases alertness and reduce
drowsiness
The waste products , pulp and
parchment are used as a manures,
fuel etc.
33. BBAARRIISSTTAA
Barista is a contemporary term
for a person who makes coffee
beverages, often a coffeehouse
employee.
Highly skilled baristas may be
trained in numerous methods of
brewing, and may be
knowledgeable about or involved
in the production of coffee at
every stage, from seed to cup.
A barista at work in a North
American coffeehouse
40. PPOOPPUULLAARRIITTYY
Coffee bars have gained in
popularity with other chains such as
Barista, Cafe Coffee Day is the
country's largest coffee bar chain.
In the Indian home, coffee
consumption is greater in south India
than elsewhere
Indian coffee has a good reputation
in Europe for its less acidic and
sweetness of character and thus
widely used in Espresso Coffee,
though Americans prefer African and
South American coffee, which is a
more acidic and brighter variety