The document provides an overview of coffee, including its history, cultivation, processing, and production. Coffee, consumed worldwide with over 400 billion cups annually, has roots tracing back to 575 in Yemen and was introduced to Europe in 1615. Major coffee species include Coffea arabica and Coffea canephora, with Brazil being the leading coffee exporter.

1. Coffee

2. Contents
• Introduction
• History
• Coffee plant
• Coffee beans processing
• Chemical constituents
• Brewing of coffee
• World production and exportation
• Question/answers session

3. Introduction
• Coffee –Most consumed beverages
• Second largest traded -After petroleum.
• Most consumed drink in the world
(more than 400 billion cups yearly).

4. History
• Coffee -over 1,000 years
• Arabia -coffee culture propagation.
• Ancient manuscripts culture of coffee date
from 575 in Yemen
• Persia, the first coffee beans -toasted -drink
• Coffee began-Europe in 1615.
• Dutchmen -The first seedlings -cultivated
botanical garden of Amsterdam.
• Definitive part of the habits of the Europeans.

5. History
• Frenchmen were given a plant of coffee by the
major of Amsterdam.
• Start cultivate in the islands of Sandwich and
Bourbon
• With the Dutch and French experiences, the
coffee cultivation was taken to other European
colonies.
• The European market growth-African countries
and
• Africa-Arabs secret expansion

6. Coffee Plant
• The coffee tree or shrub -family Rubiaceae.
• Coffee-plant Coffea L.(70 species)
• Commercially explored worldwide:
1. Coffea arabica (Arabica)- noblest of all coffee
plants and providing 75% of world’s
production- high altitudes
2. Coffea canephora (Robusta), considered to
be more acid but more resistant to plagues,
and provides 25% of world’s production-low
altitudes

7. Coffee beans processing
• Coffee cherries-raw fruit of the coffee plant
• Two coffee beans covered by a thin parchment
like hull and further surrounded by pulp
• These cherries -harvested after 5 years of
coffee trees plantation
• fruit turns red
• The processing of coffee starts -conversion of
coffee cherries into green coffee beans
• Done by the removal of both the pulp and hull
using either a wet or dry method.

9. Coffee beans processing
• Roasting - (flavors, aromas, and color) are
developed.
• Affect the quality of the coffee and the
excellence of the coffee beverage
• Instant coffee, an additional step of extraction
follows the roasting and grinding operations.
• The soluble solids and volatile compounds
that provide aroma and flavor are extracted
from the coffee beans using water

11. Coffee brewing
• Coffee Beans Brewing “Coffee” is the
designation of the drink prepared by
extraction, in boiling water, of the soluble
material from roasted coffee grounds.
• There are many different coffee brewing
methods in the world.
• Coffee beverage can be prepared, for
example, by filtration–percolation method.

12. Coffee brewing
• Where ground coffee is placed on a specific
support grid (filter paper, muslin, perforated
plastic filter, sintered glass, etc
• Coffee is extracted -dripping or spraying with hot
water, i.e., by slow gravity percolation
• Most coffee machines (Espresso machine)
• Coffee is extracted using superheated water
(90±5 °C), and filtration is accelerated by steam at
a pressure of 7–9 bar for a short time (30±5 s)

13. Coffee World Production and
Exportation
• Grown more than 100% from 1950 to 1960
• The ten largest coffee produced- 80% of the
world production.
• South America around 43%, Asia with 24%,
Central America 18%, and Africa with 16%.
• Brazil, Vietnam, Colombia, and Indonesia.
• 2007- 124,636 million bags of 60 kg consumed
• 90.0 million bags of 60 kg per year, with Brazil
leading exportations with a share of 28% of
this market