WINE BEVERAGE AND MIXOLOGY

1. “COFFEE 101”
From bean to brew

2. INTRODUCTION
In history, legend says that the most well-known story comes from Ethiopia and involves
a goat herder named Kaldi around the 9th century.
The legend claims Kaldi noticed his goats acting unusually energetic after eating berries
from a specific tree.
Curious, Kaldi tried the berries himself and experienced similar invigorating effects.
He then shared his discovery with the monks at a nearby monastery, who experimented
with brewing a drink from the berries and found it helped them stay alert during long
prayer sessions.

3. INTRODUCTION
While the Kaldi story is charming, historical evidence suggests coffee originated in the
Ethiopian highlands much earlier, possibly as far back as the 1st millennium BC.
Coffee beans were likely first consumed directly by people, chewed for their stimulating
effects.
Over time, the practice of brewing the beans into a beverage developed.
By the 15th century, coffee cultivation and trade had flourished in Yemen, and from
there, it spread across the globe.
So, while the exact details remain a bit fuzzy, the evidence points to Ethiopia as the
birthplace of coffee, with both legend and history playing a role in its discovery and
eventual global popularity.

4. The Science Behind Coffee: The Role of
Caffeine and Other Compounds
1. Caffeine
Caffeine is the most well-known and psychoactive compound in coffee,
responsible for its stimulatory effects. It acts by blocking adenosine receptors in the
brain, preventing the feeling of drowsiness and promoting alertness.
The amount of caffeine in a cup of coffee can vary depending on several
factors, including the type of bean, roast level, and brewing method. On average, a cup
of coffee contains 75-100mg of caffeine.

5. The Science Behind Coffee: The Role of
Caffeine and Other Compounds
2. Other Bioactive Compounds
While caffeine takes the spotlight, coffee boasts a rich composition of other bioactive
compounds, contributing to its taste, aroma, and potential health benefits.
Chlorogenic Acids: These are the most abundant phenolic compounds in coffee, contributing
to its acidity and bitterness. They also hold potential antioxidant and anti-inflammatory
properties.
Trigonalids: These include theobromine and theophylline, which contribute to the chocolatey
and slightly bitter taste of coffee. Theobromine also has mild stimulant effects, though less
pronounced than caffeine.
Melanoidins: Formed during roasting, these compounds contribute to the brown color, body,
and aroma of coffee. They also have potential antioxidant and prebiotic properties.

6. Types of Coffee Beans: Arabica vs. Robusta and
Beyond
1. Arabica (Coffea arabica)
The King of Coffee, Comprising 60-70% of global coffee production, Arabica is the most widely
consumed and generally considered the premium bean.
Flavor Profile: Renowned for its smoother, sweeter, and more complex flavor with notes of fruit,
chocolate, and sugar.
Growing Conditions: Requires high altitudes, specific temperatures, and ample rainfall, making it more
delicate and susceptible to disease.
2. Robusta (Coffea canephora)
The Tough Bean: Robusta accounts for around 20-30% of global coffee production and thrives in harsher
conditions with lower altitudes and higher temperatures.
Flavor Profile: Known for its stronger, harsher, and more bitter taste, often described as having notes of
rubber and peanuts.
Caffeine Content: Packs a punch, containing almost twice the amount of caffeine as Arabica.

7. Types of Coffee Beans: Arabica vs. Robusta and
Beyond
3. Liberica (Coffea liberica)
The Rarity: Making up less than 1% of global production, Liberica beans are known for their
unique and smoky flavor with woody and floral notes.
Growing Conditions: Thrives in lower altitudes compared to Arabica but is susceptible to disease.
Availability: Due to its rarity and specific taste profile, Liberica can be challenging to find outside
specialty coffee shops.
4. Excelsa (Coffea liberica var. dewevrei)
A Subspecies of Liberica: Often considered a sub-variety of Liberica, Excelsa beans share some
similarities but are known for a fruitier and slightly acidic taste compared to the smokiness of
Liberica.
Availability: Similar to Liberica, Excelsa beans are scarce and primarily found in specialty coffee
shops or specific regions like Southeast Asia.

8. Processing Methods: Wet vs. Dry Processing
1. Wet Processing (washed process)
The Watery Way: This method involves removing the pulp surrounding the coffee bean using
water after picking the ripe cherries.
Steps:
Cherries are pulped mechanically or by fermentation, which breaks down the fruit flesh.
The remaining beans, covered in a slimy mucilage layer, are then fermented in tanks for 12-48
hours. This step allows natural enzymes to further break down the mucilage, contributing to a
cleaner and brighter cup.
Finally, the beans are washed thoroughly and sun-dried on raised beds until they reach the desired
moisture level (around 10-12%).
Flavor Profile: Wet processing generally yields coffee with a cleaner, brighter, and more acidic taste,
often highlighting the inherent fruit notes of the beans

9. Processing Methods: Wet vs. Dry Processing
2. Dry Processing (Natural process)
The Sun-Kissed Method: This traditional method relies solely on sunlight to dry the coffee
cherries after picking.
Steps:
Ripe cherries are spread on drying surfaces like mats or patios and turned regularly to
ensure even drying.
The entire cherry, including the pulp and mucilage, dries together under the sun for 2-4
weeks until the moisture content reaches the desired level.
The dried cherries are then hulled to remove the outer layers, revealing the coffee beans.
Flavor Profile: Dry processing typically results in coffee with a fuller body, earthier flavor,
and sweeter notes due to the natural sugars caramelizing in the sun

10. Different Roast Levels and their Impact on
Flavor
1. Light Roast:
Characteristics: Roasted just past the first crack (a popping sound during roasting),
resulting in light brown beans with a dry and matte surface.
Flavor Profile
Acidity: The most prominent feature, highlighting the bright, citrusy, and floral notes
inherent to the coffee bean origin.
Body: Lighter on the palate, with a slightly tea-like quality.
Bitterness: Minimal due to shorter roasting time and less breakdown of natural sugars.
Example: Ethiopian Yirgacheffe coffees are often lightly roasted to showcase their
delicate floral and citrus notes.

11. Different Roast Levels and their Impact on
Flavor
2. Medium Roast:
Characteristics: Roasted to just before the second crack, producing a medium brown
color and a slightly shiny surface.
Flavor Profile:
Acidity: Well-balanced, offering a pleasing interplay between the bean's inherent acidity
and the sweetness developed during roasting.
Body: Fuller than light roasts, with a smooth and creamy mouthfeel.
Bitterness: More pronounced than light roasts, but not overwhelming.
Example: Many popular coffee blends use a medium roast to achieve a balanced and
versatile flavor profile.

12. Different Roast Levels and their Impact on
Flavor
3. Dark Roast:
Characteristics: Roasted beyond the second crack, resulting in dark brown or even black
beans with a shiny and oily surface.
Flavor Profile:
Acidity: Low, as the longer roasting time breaks down some of the acidic compounds in
the beans.
Body: Fullest and heaviest among the roasts, with a bold and intense mouthfeel.
Bitterness: Most prominent, with notes of dark chocolate, smoke, and caramel due to the
caramelization of natural sugars and the breakdown of some flavor compounds.
Example: French roasts are dark roasts known for their robust, smoky flavor and bold
presence.

13. How roasting affects caffeine content and
acidity
1. Caffeine Content:
Minimal Impact: Contrary to popular belief, roasting does not significantly impact the overall caffeine
content in coffee beans.
Reasoning: Caffeine is a stable compound that withstands the heat applied during roasting.
Variations: However, the perception of caffeine content might change with different roast levels.
Darker roasts often have a fuller body and stronger flavor, potentially masking the perceived bitterness
of caffeine, making them taste less "caffeine-heavy" compared to lighter roasts.
2. Acidity:
Significant Decrease: Roasting has a marked effect on coffee's acidity.
Chemical Breakdown: As the roast level increases, the heat breaks down chlorogenic acids, the main
contributors to coffee's acidity.
Impact on Flavor: This breakdown leads to a decrease in perceived acidity in darker roasts, resulting in
a smoother and less tart taste.

14. How roasting affects caffeine content and
acidity
Additional Information:
While the overall caffeine content remains similar across roast levels, the extraction rate
during brewing can slightly differ. Lighter roasts may have a higher extraction rate due
to their less dense structure, potentially resulting in a slightly higher caffeine content
per brewed cup.
The decrease in acidity with darker roasts doesn't necessarily translate to a less acidic
beverage. Roasting also generates melanoidins, which can contribute a slightly bitter
taste to coffee, potentially masking the perceived acidity in darker roasts.

15. BREWING METHODS
1. Drip Coffee:
Uses an automatic coffee maker with a filter and a carafe. Hot water is showered over the
grounds, extracting the coffee and dripping it into the carafe below.
Characteristics: Simple, convenient, and produces a clean, well-balanced cup with a
medium body.
2. French Press:
Involves steeping coarsely ground coffee in hot water within a carafe for several minutes.
A plunger with a fine mesh filter is then used to separate the coffee grounds from the
brewed liquid.
Characteristics: Produces a full-bodied cup with a rich flavor and a slight sediment due
to the lack of paper filtration.

16. BREWING METHODS
3. Pour-Over:
Requires a filter cone and a carafe (or simply a mug). Hot water is slowly and manually
poured over the coffee grounds in a controlled manner, allowing for precise extraction.
Characteristics: Offers greater control over brewing variables, leading to a cleaner cup
with nuanced flavors and a lighter body.
4. Espresso:
Uses an espresso machine that forces pressurized hot water through finely ground coffee
to produce a concentrated shot.
Characteristics: Creates a strong, concentrated coffee extract with a thick crema (foam)
on top. Often used as a base for milk-based coffee drinks.

17. BREWING METHODS
5. Cold Brew:
Involves steeping coarsely ground coffee in cold water for an extended period (12-24
hours). The concentrate is then diluted with water or milk before serving.
Characteristics: Produces a smooth, less acidic coffee with a naturally sweet flavor.
Often enjoyed iced or over ice.

18. Key factors for good brewing
1. Grind Size:
Matching Grind to Method: Different brewing methods require specific grind sizes for optimal extraction .
Finer grinds: Used for methods with longer contact time, like Turkish coffee and espresso, as they offer
more surface area for water to extract flavor .
Medium grinds: Suitable for methods like drip coffee and French press, offering a balance between surface
area and extraction time.
Coarser grinds: Ideal for methods with shorter contact time, like cold brew and pour-over, as they prevent
over-extraction and bitterness .
Impact on Extraction: Choosing the correct grind size ensures proper water flow through the coffee
grounds.
Too fine: Can lead to over-extraction, resulting in a bitter and astringent cup.
Too coarse: May result in under-extraction, leaving the coffee weak and sour.

19. Key factors for good brewing
2. Water Temperature:
Ideal Range: Aim for water temperature between 195°F and 205°F (90°C and 96°C) for
optimal extraction.
Reasoning: This range allows for efficient extraction of desirable coffee flavors without
burning the grounds, which can lead to bitterness.
Impact on Extraction: Using water outside the ideal range can affect the taste:
Water too hot: Can over-extract the coffee, leading to bitterness and harshness.
Water too cold: May result in under-extraction, leaving the coffee weak and lacking
flavor.

20. Key factors for good brewing
3. Water-to-Coffee Ratio:
The "Golden Ratio": A common starting point is the 1:16 ratio, which means 1 gram of
coffee for every 16 grams of water (approximately 1 tablespoon of coffee for every 6
ounces of water).
Importance of Experimentation: This ratio can be adjusted based on personal
preference and brewing method.
Stronger coffee: Use a higher coffee-to-water ratio.
Weaker coffee: Use a lower coffee-to-water ratio.
Impact on Strength and Flavor: The ratio directly affects the strength and flavor
concentration of the final coffee. Too strong a ratio can lead to bitterness, while too
weak can result in a watery and underdeveloped cup.

21. Understanding coffee terminology: latte,
cappuccino, Americano
Espresso-Based Drinks:
Espresso: The foundation for many coffee drinks, espresso is a strong, concentrated
coffee brewed by forcing hot water through finely ground coffee under high pressure. It
has a thick crema (foam) on top and a rich, intense flavor.
Latte: A combination of espresso, steamed milk, and a thin layer of milk foam. It has a
smooth, creamy texture and a milder coffee flavor compared to espresso.
Cappuccino: Similar to a latte, but with equal parts espresso, steamed milk, and milk
foam. It has a slightly stronger coffee flavor and a thicker, frothier texture than a latte.

22. Understanding coffee terminology: latte,
cappuccino, Americano
Mocha: A latte flavored with chocolate syrup or cocoa powder. It has a sweet, chocolatey
taste with a coffee undertone.
Macchiato: A small espresso drink with a dollop of milk foam on top. It has a strong
coffee flavor with a hint of sweetness from the milk foam.
Americano: Hot water added to espresso, resulting in a weaker and less intense coffee
beverage compared to straight espresso. Often preferred by those who find espresso too
strong.

23. Understanding coffee terminology: latte,
cappuccino, Americano
Coffee with Milk Variations:
Café au Lait: Strong brewed coffee combined with steamed or scalded milk. It has a
milky and slightly sweet taste with a balanced coffee flavor.
Flat White: Similar to a latte but with less milk and a microfoam texture, resulting in a
denser and smoother drink.
Other Coffee Terms:
Drip Coffee: Coffee brewed by pouring hot water over coffee grounds in a filter,
resulting in a classic and clean-tasting cup.
Cold Brew: Coffee brewed with cold water for an extended period, resulting in a
smooth, less acidic, and naturally sweet coffee beverage.

24. Coffee 101 by Epicurious
https://www.youtube.com/playlist?list=PLz3-p2q6vFYUx63W4QllmPPLYgxdd847x