Coffee is produced through cultivation and processing. The major coffee producing countries are Brazil, Vietnam, and India. There are three main varieties of coffee - Arabica, Robusta, and Liberica. Coffee is harvested by handpicking ripe cherries. It is then processed through either the dry method of sun drying the whole cherry or the wet method of pulping, fermenting, and drying the bean. Proper harvesting and processing are required to produce high quality green coffee beans.
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the Coffea genus. From the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. The seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. Let's get overlook to this coffee from this presentation.
This document summarizes the process of coffee production from field to cup in 3 stages:
1) The coffee growing process on farms in Huila, Colombia from selection of beans to harvesting. This includes interviews with coffee pickers who earn $7 per day picking 90kg of cherries.
2) The post-harvest processing steps of pulping, fermenting, drying and threshing the beans to remove the skin.
3) The sorting and grading of beans by size, weight and color before being packed and exported or roasted to produce the flavorful coffee drunk around the world.
After being planted, coffee trees take 3-4 years to begin bearing fruit in the form of coffee cherries. Coffee cherries are harvested in one of two ways: strip picked, where all cherries are removed from the branch at once, or selectively picked, where only ripe cherries are individually picked by hand. There are two primary processing methods: dry processing, where fresh cherries are dried in the sun, and wet processing, where cherries are pulped to remove the skin and pulp. Processed coffee beans are then sorted, graded, packaged, and shipped worldwide for roasting. Roasting transforms green beans into the aromatic brown beans we purchase. Coffee is then ground to different degrees depending on the brewing
Coffee is prepared from roasted coffee beans. The coffee plant grows 6-20 feet high and bears white flowers that produce cherries containing two coffee beans. There are three main methods to process coffee beans: natural/dry, washed/wet, and honey. In natural processing, cherries are dried with the fruit still attached. In washed processing, the fruit is removed through water tanks before drying. Honey processing removes some but not all fruit before drying, resulting in stickier beans. The processing method affects the flavor of the final coffee.
Coffee has been consumed for centuries and originated in Ethiopia. It is a popular beverage worldwide due to its flavor and the stimulating effects of caffeine. There are different varieties of coffee plants with Arabica and Robusta being the most common. The production process involves harvesting coffee cherries, processing them, drying, roasting, grinding, extracting caffeine and flavors, drying the extract, packaging, and distribution. Each step impacts the final quality and taste of the coffee beverage.
Coffee processing involves harvesting ripe coffee cherries, removing the fruit pulp and mucilage, and drying the beans. There are two main processing methods - wet processing and dry processing. Wet processing involves pulping the cherries to remove the fruit, fermenting the beans to remove mucilage, and sun drying the beans. Dry processing involves sun drying the entire cherry after harvest and later hulling the dried beans to remove the outer layers. Proper processing is important to develop the flavor of the coffee beans before roasting and brewing.
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the Coffea genus. From the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. The seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. Let's get overlook to this coffee from this presentation.
This document summarizes the process of coffee production from field to cup in 3 stages:
1) The coffee growing process on farms in Huila, Colombia from selection of beans to harvesting. This includes interviews with coffee pickers who earn $7 per day picking 90kg of cherries.
2) The post-harvest processing steps of pulping, fermenting, drying and threshing the beans to remove the skin.
3) The sorting and grading of beans by size, weight and color before being packed and exported or roasted to produce the flavorful coffee drunk around the world.
After being planted, coffee trees take 3-4 years to begin bearing fruit in the form of coffee cherries. Coffee cherries are harvested in one of two ways: strip picked, where all cherries are removed from the branch at once, or selectively picked, where only ripe cherries are individually picked by hand. There are two primary processing methods: dry processing, where fresh cherries are dried in the sun, and wet processing, where cherries are pulped to remove the skin and pulp. Processed coffee beans are then sorted, graded, packaged, and shipped worldwide for roasting. Roasting transforms green beans into the aromatic brown beans we purchase. Coffee is then ground to different degrees depending on the brewing
Coffee is prepared from roasted coffee beans. The coffee plant grows 6-20 feet high and bears white flowers that produce cherries containing two coffee beans. There are three main methods to process coffee beans: natural/dry, washed/wet, and honey. In natural processing, cherries are dried with the fruit still attached. In washed processing, the fruit is removed through water tanks before drying. Honey processing removes some but not all fruit before drying, resulting in stickier beans. The processing method affects the flavor of the final coffee.
Coffee has been consumed for centuries and originated in Ethiopia. It is a popular beverage worldwide due to its flavor and the stimulating effects of caffeine. There are different varieties of coffee plants with Arabica and Robusta being the most common. The production process involves harvesting coffee cherries, processing them, drying, roasting, grinding, extracting caffeine and flavors, drying the extract, packaging, and distribution. Each step impacts the final quality and taste of the coffee beverage.
Coffee processing involves harvesting ripe coffee cherries, removing the fruit pulp and mucilage, and drying the beans. There are two main processing methods - wet processing and dry processing. Wet processing involves pulping the cherries to remove the fruit, fermenting the beans to remove mucilage, and sun drying the beans. Dry processing involves sun drying the entire cherry after harvest and later hulling the dried beans to remove the outer layers. Proper processing is important to develop the flavor of the coffee beans before roasting and brewing.
Production technology of Coffee in IndiaAlemlaImchen
Coffea spp is the second important commodity in the world trade after petroleum products. Commercial production of coffee comes from 2 species, viz. Coffea arabica and Coffea canephora popularly known as Arabica coffee and Robusta coffee respectively. The major coffee producing countries are Brazil, Vietnam. Indonesia, Colombia, Honduras, Ethiopia, Peru. India. Guatemala and Uganda (Anonymous, 2018). Coffee is a short day plant. In its native habitat, it is grown under the shade of tropical rain forest therefore, it is cultivated under shade to provide or imitate the similar microclimate as in its native place.
Introduction of Coffee in India dates back to 1600 A.D. It is said to have been introduced in the hills of Chikkamagaluru in Karnataka state by legendary pilgrim Baba Budan in the Chandradrona Parvatha by sowing seven seeds. The contribution of coffee in India’s gross domestic product (GDP) is about 0.05% percent in 2017-18 and the share of coffee sector in the country’s exports during 2017-18 was 0.43% (Babu et al., 2019). The traditional growing areas are in the states of Karnataka (67.7%), Kerala (23.3%) and Tamil Nadu (6.2%) and the non- traditional growing areas are Andhra Pradesh and Odisha with 3.7% production and the North east region (0.1%).
In India, coffee is commonly propagated by seeds. This method is easy to generate a large of plants. For raising nursery, seeds beds of 6m x 1m size raised 15cm from the ground level. Seeds are usually sown during December – January, at distance of 2.5-3.0 cm in regular rows and covered with thin layer of sieved soil. The beds are mulched with paddy straws and watered daily. The seedlings at ‘button or toppee’ stage (before opening of cotyledonary leaves) are transplanted into polybags. To protect young seedlings from eye-spot disease (Cercospora coffeicola) spray Captan or Dithane M (0.4%) (5g/l) or Captafol (0.3%) (3.75g/l) at 30 days interval.
Nursery care should take in selection of ideal land considering the altitude, aspect, rainfall, exposure to wind, shade tree etc. The optimum spacing for different coffee species/varieties is as follows :
Arabica: (tall varieties) 6’ x 6’, 7’ x 6’, 7’ x 7’
(semi dwarf varieties) 5’ x 5’
Robusta: 10’ x 10’, 8’ x 8’.
Soil enrichment:
Growing of leguminous green manure crops like Crotalaria, Tephrosia, cowpea, horse gram etc. in the initial years of planting may be adopted. Green manure crops should be sown during May-June and incorporated into soil before flowering.
Supressing weed growth:
In early stages of establishment of plantation, cultural practices like cover digging, scuffing, cover cropping with cowpea, horse gram etc. would be highly useful in supressing weed growth.
In established fields, integrated measures of weed control involving pre- monsoon weedicide spray, mid-monsoon slash weeding and post-monsoon weedicide spray will give satisfactory weed control.
Cover digging during the first year of planting (Oct.- Nov.).
The document discusses the history and production of coffee. It notes that coffee originated in Ethiopia and was first drank by a goat herder named Kaldi after his goats ate coffee berries. It was later cultivated in countries like Yemen and Turkey before arriving in Europe in the 1600s. There are two main species of coffee plants - Arabica and Robusta. Arabica tastes better but is harder to grow, while Robusta has more caffeine but inferior flavor. The document outlines the process of growing coffee from planting the seeds to harvesting the coffee cherries and processing the beans through either wet or dry methods before the beans are dried and packaged.
Coffee is grown from seeds that are planted and become coffee trees. After approximately three to four years, the trees will begin bearing fruit called coffee cherries. The cherries are harvested either by hand or machine. They are then processed, which usually involves removing the fruit pulp and drying the beans with only the parchment skin remaining. The dried beans are then ready for storage.
The document provides information on the sugar industry and the sugar manufacturing process. It discusses the history of sugar use dating back to ancient Persia and India. It then describes the key steps in manufacturing sugar from sugarcane or sugar beets including: harvesting, extraction of juice, clarification, evaporation, crystallization, separation of molasses, and drying. The byproducts of bagasse and molasses are also discussed along with ethanol production from molasses. Statistics on global sugar production and consumption are provided.
The production of instant coffee is a multi-step process that significantly affects its taste, aroma, and health benefits. It begins with laborers harvesting ripe coffee beans from plantations. The dried beans are then roasted, ground, mixed with hot water, frozen, ground again, dried in a vacuum, and bottled. While consuming instant coffee is simple, its entire production process from plantation to packaging is complex and carefully engineered.
This document provides information on sugar technology, specifically focusing on the production of sugar from sugarcane. It discusses the key steps involved which include: harvesting and transporting sugarcane, cane preparation, milling, juice treatment through clarification processes like defecation, evaporation, crystallization, centrifugation, drying and packaging to produce raw sugar. The clarification process aims to remove impurities and non-sugar components through methods like liming which uses lime and heat to coagulate suspended matter and aid in settling.
The document summarizes the coffee cultivation process on the La Minita Estate in Costa Rica. The estate grows several coffee varieties at elevations between 3,900-5,400 feet in the Tarrazu region. The cultivation process involves 8 steps: planting, harvesting, sorting, de-pulping, fermentation, drying, hulling, and inspection before export. Great care is taken during fermentation and drying to ensure optimal flavor development.
COCOA: Harvesting, Post Harvest Management & Its products.
Use in chocolate manufacturing.
Highlighting all necessary steps in transformation of Cocoa from beans to chocolate you desire.
This document provides an overview of a seminar on physico-chemical changes during the roasting of coffee beans. It includes sections on coffee plant selection and harvesting, processing methods, roasting techniques, and changes that occur during roasting. Many physical and chemical reactions take place as the beans are heated, including breakdown of carbohydrates, Maillard reactions, and changes to proteins, lipids, and acids. The composition of roasted coffee includes carbohydrates, lipids, proteins, caffeine, and other components. Decaffeination methods are also summarized.
Coffee has a long history dating back to Ethiopia in the 9th century. It is processed from coffee cherries that are harvested, with the beans then undergoing drying and roasting. There are two main species of coffee, Arabica and Robusta, which differ in taste, caffeine content, and growing conditions. To make coffee, beans are roasted, ground, brewed with water using various methods like drip, French press or espresso, and served as beverages such as lattes, cappuccinos and americanos. Drinking coffee can provide health benefits when consumed in moderation.
Cassava is a tropical root crop grown for its starchy tuberous root and is one of the most important crops globally. It can be grown in poor soils and withstand drought. There are two main varieties - bitter and sweet. Bitter cassava contains cyanogenic glycosides that are toxic and must be removed through processing before consumption. Cassava is used for human food, animal feed, starch extraction and other industrial applications. Processing of cassava produces wastewater and solid residues that require proper management to reduce environmental impacts.
The document provides a report on findings and recommendations from a consultation at Genius Coffee in Myanmar. Some key findings include:
- Wet and dry fermentation experiments showed 24h and 12-32h fermentation times produced good results.
- Honey processing worked best when allowing some mucilage degradation.
- Improvements were recommended for the processing center, drying area, sorting processes and storage.
- Roasting was found to work best for short durations to maintain brightness and acidity.
- Organic farming techniques and pest control methods were discussed.
- Coffee shops were evaluated and recommendations made to improve consistency.
From Bean to Mug: The Coffee Process by Barry FischettoBarry Fischetto
Do you ever look down at your cup of coffee in the morning and wonder how exactly it made its way from the ground to your mug? Well, now you have, so check out Barry Fischetto's presentation on that exact process.
There are four main varieties of cocoa beans - Criollo, Forastero, Trinitario, and Arriba/Nacional. Forastero is the most widely grown, comprising 80% of the world's cocoa crop, while Criollo accounts for just 1% due to its delicate trees. Cocoa trees are grown in tropical areas between 20 degrees north and south of the equator, with Ivory Coast, Ghana, Indonesia, Brazil and Nigeria being leading producers. The multi-step process of making chocolate from cocoa beans involves harvesting, fermentation, drying, roasting, shelling, grinding, mixing, conching, tempering, molding, cooling and packaging.
Coffee processing involves several steps from harvesting coffee cherries to producing roasted coffee beans ready for brewing. The coffee cherries are harvested, processed to remove the outer fruit and pulp through methods like wet processing or dry processing, then the beans are fermented and washed. The cleaned beans are then dried, sorted, and packaged before being exported and roasted to produce coffee drinks.
Coffee preparation involves four basic steps: roasting raw coffee beans, grinding the roasted beans, brewing the ground coffee by mixing with hot water, and separating the liquid coffee from the used grounds. Roasting transforms the beans and impacts flavor. Grinding facilitates brewing and fineness affects extraction. Common methods are burr grinding, which crushes beans with little heat, and blade grinding. Ground coffee deteriorates faster than beans due to greater surface area exposure.
Coffee- The Beautiful Journey from Seed to Cup.pptxAmranHossain27
Coffee traces its origins to Ethiopia. It spread from Africa to the Arabian Peninsula in the 15th century and then to Europe in the 17th century. There are two main species of coffee - Arabica and Robusta. The process of getting coffee from seed to cup involves growing the coffee plant, harvesting the cherries, processing the cherries, drying and milling the beans, exporting, tasting, roasting, grinding, and brewing. Each step is important for producing high quality coffee.
Coffee originated in Ethiopia and was first brought to Malaysia in 1779. There are three main commercialized coffee species: Coffea arabica, Coffea canephora (robusta), and Coffea liberica. Arabica is well suited to higher elevations while robusta and liberica tolerate lower elevations and more rainfall. Proper land preparation, planting, pruning, pest and disease management, harvesting, and processing are required to produce high quality coffee beans.
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Similar to 1587535242Unit III Processing of coffee.pdf
Production technology of Coffee in IndiaAlemlaImchen
Coffea spp is the second important commodity in the world trade after petroleum products. Commercial production of coffee comes from 2 species, viz. Coffea arabica and Coffea canephora popularly known as Arabica coffee and Robusta coffee respectively. The major coffee producing countries are Brazil, Vietnam. Indonesia, Colombia, Honduras, Ethiopia, Peru. India. Guatemala and Uganda (Anonymous, 2018). Coffee is a short day plant. In its native habitat, it is grown under the shade of tropical rain forest therefore, it is cultivated under shade to provide or imitate the similar microclimate as in its native place.
Introduction of Coffee in India dates back to 1600 A.D. It is said to have been introduced in the hills of Chikkamagaluru in Karnataka state by legendary pilgrim Baba Budan in the Chandradrona Parvatha by sowing seven seeds. The contribution of coffee in India’s gross domestic product (GDP) is about 0.05% percent in 2017-18 and the share of coffee sector in the country’s exports during 2017-18 was 0.43% (Babu et al., 2019). The traditional growing areas are in the states of Karnataka (67.7%), Kerala (23.3%) and Tamil Nadu (6.2%) and the non- traditional growing areas are Andhra Pradesh and Odisha with 3.7% production and the North east region (0.1%).
In India, coffee is commonly propagated by seeds. This method is easy to generate a large of plants. For raising nursery, seeds beds of 6m x 1m size raised 15cm from the ground level. Seeds are usually sown during December – January, at distance of 2.5-3.0 cm in regular rows and covered with thin layer of sieved soil. The beds are mulched with paddy straws and watered daily. The seedlings at ‘button or toppee’ stage (before opening of cotyledonary leaves) are transplanted into polybags. To protect young seedlings from eye-spot disease (Cercospora coffeicola) spray Captan or Dithane M (0.4%) (5g/l) or Captafol (0.3%) (3.75g/l) at 30 days interval.
Nursery care should take in selection of ideal land considering the altitude, aspect, rainfall, exposure to wind, shade tree etc. The optimum spacing for different coffee species/varieties is as follows :
Arabica: (tall varieties) 6’ x 6’, 7’ x 6’, 7’ x 7’
(semi dwarf varieties) 5’ x 5’
Robusta: 10’ x 10’, 8’ x 8’.
Soil enrichment:
Growing of leguminous green manure crops like Crotalaria, Tephrosia, cowpea, horse gram etc. in the initial years of planting may be adopted. Green manure crops should be sown during May-June and incorporated into soil before flowering.
Supressing weed growth:
In early stages of establishment of plantation, cultural practices like cover digging, scuffing, cover cropping with cowpea, horse gram etc. would be highly useful in supressing weed growth.
In established fields, integrated measures of weed control involving pre- monsoon weedicide spray, mid-monsoon slash weeding and post-monsoon weedicide spray will give satisfactory weed control.
Cover digging during the first year of planting (Oct.- Nov.).
The document discusses the history and production of coffee. It notes that coffee originated in Ethiopia and was first drank by a goat herder named Kaldi after his goats ate coffee berries. It was later cultivated in countries like Yemen and Turkey before arriving in Europe in the 1600s. There are two main species of coffee plants - Arabica and Robusta. Arabica tastes better but is harder to grow, while Robusta has more caffeine but inferior flavor. The document outlines the process of growing coffee from planting the seeds to harvesting the coffee cherries and processing the beans through either wet or dry methods before the beans are dried and packaged.
Coffee is grown from seeds that are planted and become coffee trees. After approximately three to four years, the trees will begin bearing fruit called coffee cherries. The cherries are harvested either by hand or machine. They are then processed, which usually involves removing the fruit pulp and drying the beans with only the parchment skin remaining. The dried beans are then ready for storage.
The document provides information on the sugar industry and the sugar manufacturing process. It discusses the history of sugar use dating back to ancient Persia and India. It then describes the key steps in manufacturing sugar from sugarcane or sugar beets including: harvesting, extraction of juice, clarification, evaporation, crystallization, separation of molasses, and drying. The byproducts of bagasse and molasses are also discussed along with ethanol production from molasses. Statistics on global sugar production and consumption are provided.
The production of instant coffee is a multi-step process that significantly affects its taste, aroma, and health benefits. It begins with laborers harvesting ripe coffee beans from plantations. The dried beans are then roasted, ground, mixed with hot water, frozen, ground again, dried in a vacuum, and bottled. While consuming instant coffee is simple, its entire production process from plantation to packaging is complex and carefully engineered.
This document provides information on sugar technology, specifically focusing on the production of sugar from sugarcane. It discusses the key steps involved which include: harvesting and transporting sugarcane, cane preparation, milling, juice treatment through clarification processes like defecation, evaporation, crystallization, centrifugation, drying and packaging to produce raw sugar. The clarification process aims to remove impurities and non-sugar components through methods like liming which uses lime and heat to coagulate suspended matter and aid in settling.
The document summarizes the coffee cultivation process on the La Minita Estate in Costa Rica. The estate grows several coffee varieties at elevations between 3,900-5,400 feet in the Tarrazu region. The cultivation process involves 8 steps: planting, harvesting, sorting, de-pulping, fermentation, drying, hulling, and inspection before export. Great care is taken during fermentation and drying to ensure optimal flavor development.
COCOA: Harvesting, Post Harvest Management & Its products.
Use in chocolate manufacturing.
Highlighting all necessary steps in transformation of Cocoa from beans to chocolate you desire.
This document provides an overview of a seminar on physico-chemical changes during the roasting of coffee beans. It includes sections on coffee plant selection and harvesting, processing methods, roasting techniques, and changes that occur during roasting. Many physical and chemical reactions take place as the beans are heated, including breakdown of carbohydrates, Maillard reactions, and changes to proteins, lipids, and acids. The composition of roasted coffee includes carbohydrates, lipids, proteins, caffeine, and other components. Decaffeination methods are also summarized.
Coffee has a long history dating back to Ethiopia in the 9th century. It is processed from coffee cherries that are harvested, with the beans then undergoing drying and roasting. There are two main species of coffee, Arabica and Robusta, which differ in taste, caffeine content, and growing conditions. To make coffee, beans are roasted, ground, brewed with water using various methods like drip, French press or espresso, and served as beverages such as lattes, cappuccinos and americanos. Drinking coffee can provide health benefits when consumed in moderation.
Cassava is a tropical root crop grown for its starchy tuberous root and is one of the most important crops globally. It can be grown in poor soils and withstand drought. There are two main varieties - bitter and sweet. Bitter cassava contains cyanogenic glycosides that are toxic and must be removed through processing before consumption. Cassava is used for human food, animal feed, starch extraction and other industrial applications. Processing of cassava produces wastewater and solid residues that require proper management to reduce environmental impacts.
The document provides a report on findings and recommendations from a consultation at Genius Coffee in Myanmar. Some key findings include:
- Wet and dry fermentation experiments showed 24h and 12-32h fermentation times produced good results.
- Honey processing worked best when allowing some mucilage degradation.
- Improvements were recommended for the processing center, drying area, sorting processes and storage.
- Roasting was found to work best for short durations to maintain brightness and acidity.
- Organic farming techniques and pest control methods were discussed.
- Coffee shops were evaluated and recommendations made to improve consistency.
From Bean to Mug: The Coffee Process by Barry FischettoBarry Fischetto
Do you ever look down at your cup of coffee in the morning and wonder how exactly it made its way from the ground to your mug? Well, now you have, so check out Barry Fischetto's presentation on that exact process.
There are four main varieties of cocoa beans - Criollo, Forastero, Trinitario, and Arriba/Nacional. Forastero is the most widely grown, comprising 80% of the world's cocoa crop, while Criollo accounts for just 1% due to its delicate trees. Cocoa trees are grown in tropical areas between 20 degrees north and south of the equator, with Ivory Coast, Ghana, Indonesia, Brazil and Nigeria being leading producers. The multi-step process of making chocolate from cocoa beans involves harvesting, fermentation, drying, roasting, shelling, grinding, mixing, conching, tempering, molding, cooling and packaging.
Coffee processing involves several steps from harvesting coffee cherries to producing roasted coffee beans ready for brewing. The coffee cherries are harvested, processed to remove the outer fruit and pulp through methods like wet processing or dry processing, then the beans are fermented and washed. The cleaned beans are then dried, sorted, and packaged before being exported and roasted to produce coffee drinks.
Coffee preparation involves four basic steps: roasting raw coffee beans, grinding the roasted beans, brewing the ground coffee by mixing with hot water, and separating the liquid coffee from the used grounds. Roasting transforms the beans and impacts flavor. Grinding facilitates brewing and fineness affects extraction. Common methods are burr grinding, which crushes beans with little heat, and blade grinding. Ground coffee deteriorates faster than beans due to greater surface area exposure.
Coffee- The Beautiful Journey from Seed to Cup.pptxAmranHossain27
Coffee traces its origins to Ethiopia. It spread from Africa to the Arabian Peninsula in the 15th century and then to Europe in the 17th century. There are two main species of coffee - Arabica and Robusta. The process of getting coffee from seed to cup involves growing the coffee plant, harvesting the cherries, processing the cherries, drying and milling the beans, exporting, tasting, roasting, grinding, and brewing. Each step is important for producing high quality coffee.
Coffee originated in Ethiopia and was first brought to Malaysia in 1779. There are three main commercialized coffee species: Coffea arabica, Coffea canephora (robusta), and Coffea liberica. Arabica is well suited to higher elevations while robusta and liberica tolerate lower elevations and more rainfall. Proper land preparation, planting, pruning, pest and disease management, harvesting, and processing are required to produce high quality coffee beans.
Similar to 1587535242Unit III Processing of coffee.pdf (20)
1. 1
PROCESSING OF COFFEE
INTRODUCTION
Everyday’s life begins with a cup of Coffee is defined as a beverage made by percolation
method or collecting decoction from the roasted and powdered seeds of coffee. Coffee was first
known to be used in 15th century in Ethiopia and widely liked and consumed commodity all over
the world. The leaves, which also contain caffeine, were munched at first. At some point, the
fruits were used for coffee making. “Coffee brewing” was first introduced by the Arabs, thereby
deriving its name from Arabic. Coffee is presently cultivated in numerous countries thereby
providing employment to a large population in the world. Coffee ranges from black, light to dark
brown, white, beige and can be consumed in hot or cold condition.
1. PRODUCTION
The world coffee demand and supply depends on the prices on the world market. Next to
oil, coffee stands second in world trade. Coffee is cultivated in 60 different countries. Brazil is
the leading producer of coffee in the world. Brazil has produced more than 40 percent of that
total global coffee production. Vietnam’s production is forecast at a record up to 13 percent.
India stands sixth in global coffee production of 3 percent.
Fig.1. Major coffee producers of the world
Karnataka is the leading producer of coffee in India accounting to 53 percent followed by
Kerala 28 percent and Tamil Nadu 11percent. In India coffee, coffee is grown in shade for purest
varieties.
2. 2
2 Varieties:
Among the nearly 60 varieties of coffee, Arabica, Robusta and Liberica are three major varieties
grown worldwide.
2.1 Arabica (Coffea arabica)
The Arabica variety coffee is highly demanded due to its superior flavour and aroma.
Arabica is grown in low temperature climatic conditions at nearly 15-20°C. Coffea arabica
contributes to about 90% of world's trade in coffee.
2.2 Robusta (Coffea canephora)
Robusta varieties are grown in hot climates more than 20°C. Owing to their higher
soluble solid content they are much preferred for instant coffee production.
2.3 Liberica (Coffea liberica)
These varieties of trees grow in both extreme climates. This yields bitter tasting coffee.
(http://www.futuresindustry.org)
Fig.2. World coffee production by variety
Arabica, the mild aromatic coffee makes up more than 60 percent of total world coffee
production, whereas Coffea canephora contributes to 9 percent and C. liberica represents
1percent only.
3. Harvesting & Processing:
Coffee belongs to the Rubiaceous family. The coffee tree is a shrub, with a total life of
about 70 years, yielding commercial profitability from the fifth year.
3. 3
FIG. 3 THE COFFEE TREE FIG.4 THE COFFEE CHERRY
3.1 The cherry
The coffee fruit is termed as “The cherry”. Cherry ripening takes several months with
subsequent color change in every stage. The cherries take several months to ripen, turning yellow
to red and finally black. The harvest index for the cherries is when they turn reddish in color. The
exocarp is the outer red skin within which the pulpy mesocarp is present followed by the
endocarp, beneath which the two beans are present with the flat surfaces facing each other. The
seed coat termed as “silver skin” is another thinner membrane that covers the seed coat. Usually
there are two coffee beans and rarely one berry termed as pea berry is present. After 8 to 9
months of the flowering stage, the berries are ready for picking. A vital part in harvesting is to
pick only the red and firm ripe berries. The over-ripened garnet-red, violet or black results in the
final product an unpleasant flavor and taste.
Fig.5. The coffee cherry
3.2 Harvesting
3.2.1. Four methods of coffee picking are practiced throughout the world:
Stripping is a manual method where the entire branch contents are stripped and then
separating the ripe cherries alone. This method produces poor results.
4. 4
The second method employs a comb that is easily flexible causing only the ripe cherries
to fall down.
Third method is the mechanical method which makes use of mechanical vibrators that are
rigidly clamped to the tree,that gives a vibration to make the ripe fruit to separate and is
thus collected.
The widely followed method all over the world is the handpicking method. This is the
most expensive method due to the intensive labor, but results in good quality coffee.
3.3. Coffee Cherry Processing
The removed coffee beans are subjected to drying before they are roasted. Generally, the
two methods that are practiced in drying of coffee beans are the dry and the wet method. Green
coffee is the term referring to unroasted coffee beans.
Fig.6. Ripe coffee cherry
3.3.1. Dry Method
The dry method is the age old and simple method practiced in coffee processing, which
requires little machinery. The undried coffee cherry is dried in this method and depends on
various factors like plantation size and quality of the product. The processing steps involved in
dry method of coffee processing are cleaning, drying and hulling, as described below.
3.3.1.1 Cleaning
The harvested cherries are subjected to sorting and cleaning, for the separation of
dockage. Winnowing could be done manually. The ripe cherries are separated by applying the
flotation technique in flowing water.
3.3.1.2. Drying
The coffee cherries are sun dried on waist height wire mesh tables. During drying, they
are turned to ensure uniform drying for 4 weeks to the optimum 11% moisture content. Machine
drying is used on larger plantations to speed up the process with preliminary sun drying for a few
5. 5
days. The final quality of coffee greatly depends on the drying operation. Improperly dried beans
are prone to rapid deterioration due to fungal and bacterial infestation.
3.3.1.3 Hulling
After drying the cherries are kept in bulk in storage silos or in jute bags until they are
subjected to hulling to separate the outer layers.
The dry method of coffee processing is majorly used for the Arabica coffee variety
3.3.2. Wet Method
The wet method uses washing equipments and water. This method yields better qualities
coffee beans rendering a high quality green coffee. Similar to the dry method the first step of
sorting and cleaning of the coffee is done by subjecting the cherries to washing in flowing water
followed by screen separation.
3.4 Pulping
Pulping is the process of removing the outer skin called as the exocarp from the white fleshy
pulp termed as mesocarp that separates the pulp and beans from the sorted and cleaned cherries.
This is carried out immediately after harvesting to prevent quality deterioration in the final
product. The pulping machine separates the flesh and the skin of the fruit from the beans, by
rubbing the surface of the coffee cherry between two plates.
3.4.1 Types of Pulpers
The two types of pulpers widely used are:
Drum pulpers and
Disc pulpers
3.4.1.1. Drum pulpers
This consists of a rotating drum with a slotted surface and a plate that is movable between
which the coffee cherries are pulped to remove the pulp and the beans separated. This can be
operated manually or by attaching to a motor.
Fig.7. Drum pulper
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3.4.1.2. Disc pulpers
A rough surface disc is used to remove the pulp from the cherries. Further separation is
done in vibrating screens that separate the unpulped or imperfectly pulped cherries. The pulped
beans are further passed in water troughs for a separation. In order to remove any adhering sticky
residual pulp that may invade microbes, the wet and pulped beans are stored in tanks meant for
fermentation to break down the mucilage by enzymes and further washing in 2 to 3 days,
determined by factors like temperature, thickness of skin and enzymes. When the end of the
fermentation is reached the beans is free of its slithery nature and attains a rough texture.
3.5. Final Washing
The coffee beans are subjected to complete washing after fermentation. The wet coffee
comprises of nearly 57% moisture at this stage.
3.6. Drying
The drying of coffee beans should be done slowly to nearly 10% moisture content to
prevent cracking. Immediate drying prevents off flavors in coffee. The beans are dried to
decrease the moisture to an optimum of 11 percent, by the following methods
Sun drying
Mechanical drying
Combination of both methods
3.6.1. Sun drying
Vast areas made of cement and bricks or on tables made of netted wire in depth of 2 to 10
cm, and turned uniformly for drying. It is continued for 8 to 10 days depending on the climatic
conditions.
3.6.2. Mechanical drying
Hot-air driers are used under controlled conditions to hasten the drying process to obtain
good and easy drying to yield best quality of coffee. This wet-processed coffee termed as
parchment coffee is stored or passes on to hulling. The dried cherry from the dry process or the
parchment coffee from the wet process is allowed to rest for 8 hours in a ventilated area. It is
then hulled to separate the pericarp, by a pestle and mortar or in a motorized huller. The
mechanically operated hullers comprise a steel screw with an increasing pitch towards the outlet
which removes the pericarp.
3.8 Cleaning
Winnowing is the removal of the hull from the coffee bean. The hulled coffee is then
passed through a sequence of operations like cleaning, screening, sorting and grading. Electronic
sorting machines are utilized for the separation of the broken and damaged beans and stored in
jute bags in a cool and dry area.
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3.9 Grading
Cured coffee is graded according to color, odour, size, shape and density.
Color grading: Black, greyish beans, foxy red beans, white, opalescent, and glassy
beans, blotchy or spotted beans are rejected in a colour sorter.
Based on aroma, coffee beans termed “stinkers” that release a putrid odour and also
rancid or acid beans, musty beans and rio flavoured beans are removed since they
produce undrinkable coffee.
Other abnormalities including droughted beans, broken and crushed beans, pitted
beans, elephant beans and other foreign matter and debris are eliminated in the
grading process.
The different grades of coffee are:
Pea berry which are oval shaped beans
or A grade beans that are first size in flats- bold, heavy and well formed
B Grade rendering slightly smaller than O or A
C Grade that are slightly smaller than B and
Triage Grade having pale, discoloured, black spotted beans.
4. Processed coffee products
The commercially processed coffee products are:
Coffee powder
Instant coffee
Decaffeinated coffee
4.1. Coffee powder
4.1.1. Roasting
Roasting plays a significant role in the final flavor of coffee. Roasting is a time
temperature dependant process which is assessed visually, when a thin white line existing on
either sides of the bean turns brown. Coffee beans are roasted in a saucepan in sand at 200
degrees with continuous stirring. Mechanical roasters are also employed for bulk production.
4.1.2. Grinding
Manual grinders and motorized mechanical grinders are the two types of grinders that are
employed in the production of coffee powder.
4.1.3. Manual grinders
Manual grinding mills that were used to grind coffee are replaced by a treadle with two
wheels or a cycle that is attached to the grinding wheel, on which a person sits and grinds to
produce nearly 30kg per day. A series of these grinders may be used to grind up to 100kg/day.
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4.1.4. Motorised grinder
Motorised grinding mills are applicable for large scale manufacturing. Plates in
horizontal or vertical directions or hammer mills with adjusted mill opening according to the
desired fineness of the end product are suitable for grinding coffee. The ground coffee is packed
and stored in a dry, cool place.
A study on the influence of roasting and brewing methods on anti nutritional diterpenes,
in coffee brew by analyzing for cafestol and kahweol profiles by using HPLC. This study
revealed that roasting temperatures and roasting times had significant influence on diterpenes
profiles in roasted beans.
4.2. Instant coffee
Untreated bean roasting
Separation, filtration and aroma recovery of coffee extract
Concentration by evaporation
Spray drying
Agglomeration and granulation
Freeze drying
Fig. Preparation of instant coffee
The extraction of soluble coffee solids and volatile compounds from roasted and ground
coffee powder, followed by drying into a powder or granules is done for Instant coffee
production.
4.2.1. Pre stripping
Over 700 volatile compounds are separated for the manufacture of dissoluble coffee
solids, by passing high pressure steam through a layer of ground coffee powder. The condensate
with the extracts with volatile compounds and steam are condensed by using a condenser.
4.2.2. Extraction of coffee solids
Water is used as the solvent to extract the coffee solids. Extraction is proceeded at a
temperature of 175ºC.
There are three methods of extraction commonly practiced.
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4.2.3. Percolation calandrias
This is the most commonly used method of coffee solid extraction where the roast and ground
coffee is contained in a continuous series of 5-8 vessels at 170ºC to 175ºC.After the complete
extraction of soluble coffee solids by passing hot water in each vessel, the emptied vessel is
replaced with a new vessel until the solution reaches 15-25% w/w solubles.
4.2.4. Countercurrent system
This system comprises of an inclined cylindrical vessel into which coffee is fed continuously into
the bottom and is moved upwards and downwards by two helical screws with a speed of 10-22
revolutions per hour. From the inlet at the top hot water is passed from the top and the outlet is at
the bottom from which extracted solids are received at the bottom, at a vessel pressure of 180ºC.
4.2.5. Slurry extraction
Centrifugation technique is used to separate the coffee and water after agitation in a tank.
4.2.6. Drying
The three different methods of drying the slurry are by using spray drier or a freeze drier
or a drum drier.
4.2.6.1. Spray drying
The concentrated coffee solutions are uniformly 'atomised' in a centrifugal atomizer, to
form droplets of 10-200 micrometers diameter at a temperature of 150-300ºC.This is done in a
large drying chamber, by spraying the liquid in hot air in the middle of a rotating bowl,
producing droplets with diameters of 50-60 micrometers that are dried very rapidly within 10
seconds. A screw conveyor is used to remove the dry powder. These type of driers are very
costly due to the high energy costs.
4.2.6.2. Freeze drying
Freeze drying follows the principle of sublimation. The material is subjected to a pressure
of 610 Pa and heated to cause sublimation. A vacuum pump is used to remove the vapour and it
is made to condense on refrigeration coils. The final drying is the step of evaporative drying at a
very low pressure. Coffee is to be frozen as foam by bubbling gas in the liquid. This is a very
expensive method.
4.2.6.3. Drum drying
This is a rarely employed method in which the liquid extracts that are being dried come
into direct contact with a heated cylindrical surface.
4.3. Decaffeinated coffee
Though coffee renders a stimulating effect a part of the population also prefer
decaffeinated coffee. The steps in preparation of this type of coffee are:
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Decaffeination or simply decaf is the removal of caffeine from coffee beans;
Decaffeinated coffee contains approximately 1–20% of the original caffeine content. Unroasted
beans are encountered with steam and dipped with a solvent that completely extracts the caffeine
while leaving other constituents largely unaffected. The process is continued for sevaral times till
nearly 97% of caffeine is separated according to the International Standard. Over 400 volatile
components present in coffee and it is difficult to remove the caffeine alone without affecting
other components to give decaffeinated coffee with good flavour.
5. Packaging
Packaging of coffee is done in polypropylene packages to prevent the loss of aromatic
components of coffee.
6. Storage
A modern method of storage like Modified Atmospheric Storage may be recommended
for storage. Generally storage at low temperature and low humidity in a clean environment is
suitable. The recommended storage area for coffee is a shady, dry place.
7. Analyzing the Research and Development in Coffee:
According to the U.S. Specialty Coffee Consumption Report 2014, Annual Drinking
Trends Study, the key takeaways in current coffee consumption trend worldwide are reported as:
Consumers prefer more and better tasting coffee worldwide;
The market share of specialty cups exceeds non-specialty coffee over 51%
Overall trending suggests sustained momentum for specialty coffee growth in the
last five years giving rise to a growing trend;
There is a Notable weekly consumption shift towards specialty varieties than the
traditional varieties of coffee.
Although multiple and fancy blends of coffee are constantly being introduced in the
market there are still a plethora of unexplored varieties to come in the future.
8. Summary
1. Brazil is the leading producer of coffee in the world and in India Karnataka stands first in
the production of coffee.
2. The worldwide varieties of coffee are Arabica, Robusta and Liberica.
3. Ripened red cherries are harvested by stripping, mechanical harvesting, combing and
hand picking.
4. The pulping operation includes a dry method and wet method where sun drying is widely
practiced in dry method and in wet method washed cherries are fermented and dried to
give parchment coffee.
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5. Cleaning, hulling and grading steps entirely denoted as curing of coffee is done and this
is packed in jute bags or transported for further processing.
6. The major products from coffee are ground coffee, instant coffee and decaffeinated
coffee among which Instant coffee is widely preferred.
7. The U.S. Specialty Coffee Consumption Report 2014 states that the market share for
specialty coffee is at a higher growth rate and consumption pattern has made a
tremendous shift towards specialty coffee.