The document summarizes the history and production process of coffee. It details that coffee was first discovered in Ethiopia in 850 AD when a goat herder noticed his goats became lively after eating coffee berries. It then traces the spread of coffee to Arabia, Turkey, Europe and the establishment of early coffee shops. The document also outlines the various steps of coffee production from growing the coffee tree to harvesting, processing, exporting and brewing methods like espresso and cappuccino.

1. CoffeeCoffee
http://www.telusplanet.net/public/coffee/history.htm

2. CoffeeCoffee
• Essential to brewing a great cup ofEssential to brewing a great cup of
coffee are the following important stepscoffee are the following important steps
• Clean fresh waterClean fresh water
• Clean equipmentClean equipment
• Coffee grind adapted to equipmentCoffee grind adapted to equipment
• SkillsSkills
• Vacuum pack storageVacuum pack storage

3. CoffeeCoffee
HistoryHistory
1.1. Year 850Year 850
2.2. EthiopiaEthiopia
3.3. Goat herderGoat herder

4. CoffeeCoffee
HistoryHistory
1.1. 15th century15th century
2.2. First coffee tree inFirst coffee tree in
Arabian peninsulaArabian peninsula
(Yemen)(Yemen)
3.3. First coffee shop inFirst coffee shop in
Constantinople (1450)Constantinople (1450)

5. CoffeeCoffee
HistoryHistory
1.1. 17th century17th century
2.2. First exportation towardsFirst exportation towards
India and then JavaIndia and then Java
3.3. First coffee shop in Italy,First coffee shop in Italy,
England (Edward Lloyd’sEngland (Edward Lloyd’s
coffee house (TIPS)),coffee house (TIPS)),
France (le prokop), AustriaFrance (le prokop), Austria

6. CoffeeCoffee
HistoryHistory
1.1. Year 1713 in ParisYear 1713 in Paris
2.2. King Louis XIV receives as aKing Louis XIV receives as a
present from the Mayor ofpresent from the Mayor of
Amsterdam seedlings ofAmsterdam seedlings of
coffee trees.coffee trees.
3.3. ““Jardin des Plantes”Jardin des Plantes” (Botanical garden)(Botanical garden)
in Parisin Paris

7. CoffeeCoffee
HistoryHistory
1.1. Year 1723Year 1723
2.2. French Naval OfficerFrench Naval Officer
takes seedling totakes seedling to
MartiniqueMartinique
3.3. Ideal terroirIdeal terroir

8. CoffeCoffe
HistoryHistory
1.1. Year 1727Year 1727
2.2. Ideal terroirIdeal terroir
3.3. Colonel Francisco de Melo Palheta arbitrateColonel Francisco de Melo Palheta arbitrate
dispute between French and Dutchdispute between French and Dutch
Colonies. Resolve dispute and has a secretColonies. Resolve dispute and has a secret
liaison with the wife of French Gov. The wifeliaison with the wife of French Gov. The wife
leave the governor with seeds and cuttingsleave the governor with seeds and cuttings
hidden in a bunch of flowers.hidden in a bunch of flowers.

9. CoffeeCoffee
• Main producers around the worldMain producers around the world (60kg bags)(60kg bags)
1.1. Latin AmericaLatin America 63%63% (Brasil, Colombia, Mexico, Guatemala)(Brasil, Colombia, Mexico, Guatemala)
2.2. AfricaAfrica 13%13% (Ethiopia, Ivory Coast, Uganda)(Ethiopia, Ivory Coast, Uganda)
3.3. Asia / PacificAsia / Pacific 24 %24 % (Vietnam, Indonesia, India)(Vietnam, Indonesia, India)
Source: La revue du Café O2/2004 stats. 2003Source: La revue du Café O2/2004 stats. 2003

10. CoffeeCoffee
• Main consumers around the worldMain consumers around the world
 per person per year source pro café switzerlandper person per year source pro café switzerland
1.1. FinlandFinland 13 kgs13 kgs
2.2. SwedenSweden 12 kgs12 kgs
3.3. DenmarkDenmark 11 kgs11 kgs
4.4. SwitzerlandSwitzerland 8 kgs8 kgs
5.5. GermanyGermany 8 kgs8 kgs
6.6. FranceFrance 6 kgs6 kgs
7.7. USAUSA 4,5 kgs4,5 kgs
8.8. Italy, Spain, Japan, UKItaly, Spain, Japan, UK

11. http://www.chemsoc.org/exemplarchem/entries/2003/loughborough_coffee/images/52.jpgOIL 16%
OIL 10%
CAFFEINE
0,9% – 1,4%
CAFFEINE
1,8% – 4,0%
•ArabicaArabica
• South AmericaSouth America
• Larger beansLarger beans
• Less caffeineLess caffeine
• Smaller plantationsSmaller plantations
• Higher qualitiesHigher qualities
•RobustaRobusta
• AfricaAfrica
• Softer beanSofter bean
• Less flavourLess flavour
• More caffeineMore caffeine

12. CoffeeCoffee
• Seeds known asSeeds known as
pergamino planted inpergamino planted in
nurseriesnurseries
• 5 to 6 weeks5 to 6 weeks
germinationgermination
• 4 to 6 months4 to 6 months
seedlings are movedseedlings are moved
to plantationto plantation

13. CoffeeCoffee
• Coffee will grow best in hot and humidCoffee will grow best in hot and humid
climateclimate
• Coffee trees produce berries for about 60Coffee trees produce berries for about 60
yearsyears
• Peak time is between 5 and 20 yearsPeak time is between 5 and 20 years

14. http://www.bsu.edu/web/australiacenter/Fall2003/images/0828/083b-coffee_tree.JPG

15. CoffeeCoffee
from
cherries to
cups……

16. CoffeeCoffee
•Harvesting the cherriesHarvesting the cherries
• Selective or strip pickingSelective or strip picking
• On average a good picker between 50 toOn average a good picker between 50 to
100 Kgs of beans per day.100 Kgs of beans per day.

17. CoffeeCoffee
• Harvesting timeHarvesting time

18. CoffeeCoffee
• Composition of theComposition of the
cherry coffee beancherry coffee bean

19. CoffeeCoffee
•Processing the cherriesProcessing the cherries
• Dry methodDry method
• Wet methodWet method

20. CoffeeCoffee
• The dry method.The dry method.
• Simplest and cheapest methodSimplest and cheapest method
• Cherries spread on floor in sunlightCherries spread on floor in sunlight
• Cherries raked regularlyCherries raked regularly
• After 10 days level of moisture has fallenAfter 10 days level of moisture has fallen
• Outer shell has become brittleOuter shell has become brittle
• Beans are released and stored in silos.Beans are released and stored in silos.

21. CoffeeCoffee
• Wet methodWet method
• Beans are processedBeans are processed
through the pulpingthrough the pulping
machine.machine.

22. CoffeeCoffee
• The wet method.The wet method.
• Sticky substance inSticky substance in
fermentation for 12 tofermentation for 12 to
48 hours48 hours

23. CoffeeCoffee
• The wet method.The wet method.
• Pulp of cherriesPulp of cherries
becomes soft andbecomes soft and
pebblypebbly
• Beans are releasedBeans are released

24. CoffeeCoffee
•Wet methodWet method
•Drying the beansDrying the beans
7 to 15 days in the sun7 to 15 days in the sun
24 to 48 hours in warm ovens24 to 48 hours in warm ovens

25. CoffeeCoffee
• HullingHulling
For wet method onlyFor wet method only
Removing the dryRemoving the dry
parchment skinparchment skin

26. CoffeeCoffee
•PolishingPolishing
Optional process to remove any silverOptional process to remove any silver
skin. Polished beans are consideredskin. Polished beans are considered
superior.superior.

27. CoffeeCoffee
•Grading and sortingGrading and sorting
Graded first by size, than by densityGraded first by size, than by density
Best coffee SHB (Strictly Hard Bean)Best coffee SHB (Strictly Hard Bean)
Beans produced at 4000 feet minimumBeans produced at 4000 feet minimum

28. CoffeeCoffee
• Step 7Step 7
• Cupping or tastingCupping or tasting
Appearance ofAppearance of
green beansgreen beans
Roasting in smallRoasting in small
laboratorylaboratory
Infusion of grindInfusion of grind
coffee beanscoffee beans
Nose the brewNose the brew
Chew the brewChew the brew
Spitting outSpitting out

29. CoffeeCoffee
•Exporting the beansExporting the beans
Always green coffeeAlways green coffee
Average 7 million tons per yearAverage 7 million tons per year

30. CoffeeCoffee

31. CoffeeCoffee
• Roasting CoffeeRoasting Coffee
– Green coffee beansGreen coffee beans
between 200° andbetween 200° and
580° for maximum 7580° for maximum 7
minutesminutes
– Beans always onBeans always on
movement to preventmovement to prevent
burningburning
– Coffee oil starts toCoffee oil starts to
burn and producesburn and produces
flavour and aromasflavour and aromas

32. http://images.google.ch/imgres?imgurl=www.sweetmarias.com/roasted-
pics/roasted.green.jpg&imgrefurl=http://www.sweetmarias.com/roasted.pict-
guide.html&h=450&w=600&sz=82&tbnid=UCcVc5EGLWEJ:&tbnh=99&tbnw=132&prev=/images%3Fq%3Dgreen%2Bcoffee%2Bbean%26hl
%3Den%26lr%3D%26ie%3DUTF-8%26oe%3DUTF-8
CAFÉ VERT 200° 300° light brown 355° first crack
400° City roast 425° Full city roast 445° full city
roast +
465° Vienna roast
510° Full
French
Roast
530° Spanish
Roast

33. http://images.google.ch/imgres?
imgurl=www.aumoka.ch/images/sortie.jpg&imgrefurl=http://www.aumoka.ch/torrefaction4.html&h=300&w=
300&sz=13&tbnid=hsobX7qNHvAJ:&tbnh=111&tbnw=111&prev=/images%3Fq%3DTORREFACTION
%26start%3D20%26hl%3Den%26lr%3D%26ie%3DUTF-8%26oe%3DUTF-8%26sa%3DN

34. CoffeeCoffee
• Grinding CoffeeGrinding Coffee
– To maximise flavoursTo maximise flavours
– Infusing ground beans in hot waterInfusing ground beans in hot water
– The faster the infusion, the finer the grind.The faster the infusion, the finer the grind.

36. DecaffeinatedDecaffeinated
Caffeine = stimulant
Green coffee beans soaked in different
Baths of methyl alcohol
Dryiing
Roasting
http://coffeefaq.com/caffaq.html

37. Instant coffeeInstant coffee
• pulverisationpulverisation • lyophilisationlyophilisation

38. expressoexpresso
7 / 7 method
Water 87° between 90°c
Pressure of the machine : 9 atmospheres
Infusion time = 25 seconds (2 cups)

39. CappuccinoCappuccino
http://www.havana-club-bar.ch/images/cappuccino%202.2.jpg
Equal quantity
Expresso
Hot full fat milk
Milk foam

40. Irish coffeeIrish coffee
http://www.irish.rank.pl/img/const/pict_01.jpg