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COFFEE UPDATED.

The document, compiled by Subhranshu Sahani, provides a comprehensive overview of coffee, including its origin, types of coffee plants, growing conditions, and the coffee production process from planting to brewing. It details the specific requirements for growing Arabica and Robusta varieties, the methods of harvesting, processing techniques, and the subsequent steps of drying, resting, milling, sorting, exportation, and roasting. Additionally, it highlights the importance of quality testing and the economic significance of coffee in global trade.

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COFFEE 3rd SEM/BHMCT Compiled by Subhranshu Sahani 11/21/2023 1
Origin of Coffee Compiled by Subhranshu Sahani 11/21/2023 2
Compiled by Subhranshu Sahani 11/21/2023 3
Compiled by Subhranshu Sahani 11/21/2023 4
Types of Coffee Plants Compiled by Subhranshu Sahani 11/21/2023 5
Compiled by Subhranshu Sahani 11/21/2023 6
Compiled by Subhranshu Sahani 11/21/2023 7
Bean belt or Coffee belt • Coffee plants grow within a defined area between the tropics of Cancer and Capricor n, termed the bean belt or coffee belt Compiled by Subhranshu Sahani 11/21/2023 8
Compiled by Subhranshu Sahani 11/21/2023 9
Etymology • The word coffee entered the English language in 1582 via the • Dutch koffie From • Turkish kahve From • Arabic qahwah Compiled by Subhranshu Sahani 11/21/2023 10
COFFEE PLANTATION Compiled by Subhranshu Sahani 11/21/2023 11
1. Planting Compiled by Subhranshu Sahani Seeds (unroasted coffee beans) are planted in shaded rows to protect them from too much exposure to the sun. Fresh seeds germinate about two and a half months after planting, but older seeds may take as long as six months Despite there being over 100 species of coffee plant, the world’s coffee is made up of just three species. The arabica species makes up 60 – 70 percent, 30 – 40 percent is made up of the robusta species, and less than two percent is from the liberica species. 11/21/2023 12
Cont.. Compiled by Subhranshu Sahani They are evergreen shrubs or trees that may grow 5 m (15 ft) tall when unpruned. The majority of the world’s coffee is grown within what is known as the coffee bean belt. The coffee belt is located between the Tropics of Cancer and Capricorn, spanning some 3200 miles (5100km) from north to south. 11/21/2023 13
Cont.. Compiled by Subhranshu Sahani For best results, coffee plants should ideally be planted in areas that are hilly with volcanic soil that is rich in nitrogen. Arabica grows more slowly and is more costly to produce; however, it produces a vastly superior cup of coffee. Coffee is planted at elevation because the temperature is cooler and more stable at altitude. The arabica variety has to be planted at higher altitudes than robusta, around 1000 – 2000m (3300 – 6600ft) above sea level. Ideal temperatures for arabica are between 15 to 25ºC (59 – 77ºF). 11/21/2023 14
Cont.. Compiled by Subhranshu Sahani Robusta is generally grown at lower altitudes, from 200 – 600m (650 – 2000ft), but it’s even able to grow at sea level. Because robusta is hardier than arabica, it prefers higher temperatures between 20 – 30ºC (68 – 86ºF). Arabica coffee needs an annual rainfall of 1500 – 2500mm (60 – 100in), and robusta needs 2000mm – 3000mm (80 – 120in). It’s important to have a distinct wet season for growing the coffee and a dry season for harvesting the coffee cherries.[ 11/21/2023 15
COFFEE BLOSSOMS Compiled by Subhranshu Sahani 11/21/2023 16
COFFEE CHERRY Compiled by Subhranshu Sahani 11/21/2023 17
COFFEE CHERRY Compiled by Subhranshu Sahani The flowers are followed by oval berries of about 1.5 cm (0.6 in). When immature, they are green, and they ripen to yellow, then crimson, before turning black on drying. Each berry usually contains two seeds, but 5–10% of the berries have only one; these are called peaberries. Arabica berries ripen in six to eight months, while robusta takes nine to eleven months 11/21/2023 18
2. Harvesting Compiled by Subhranshu Sahani When a coffee tree reaches maturity, it begins to bear fruit in clusters along its branches. The fruit is known as a coffee cherry due to its resemblance to normal cherries. The coffee cherry is initially green and turns to red, yellow or orange when it has matured and is ready for harvesting 11/21/2023 19
COFFEE CHERRY RIPENING STAGES Compiled by Subhranshu Sahani 11/21/2023 20
COFFEE CHERRY ANATOMY Compiled by Subhranshu Sahani 11/21/2023 21
COFFEE BEAN HARVESTING Compiled by Subhranshu Sahani 11/21/2023 22
COFFEE CHERRY HARVESTING Compiled by Subhranshu Sahani 11/21/2023 23
Cont.. Compiled by Subhranshu Sahani The first harvest of a coffee plant is usually around five years after planting. Coffee is usually harvested only once a year during the dry season; however, some countries do produce a second Coffee is picked mostly by hand or with the aid of a mechanical stripper. In some lands, machines are used to harvest the coffee cherries. 11/21/2023 24
Selective picking by hand • Although picking coffee cherries one- by-one by hand is very labour intensive, it produces the best quality coffees. • Pickers go out into the farms with baskets hung around their waists, ideally looking to pick only the ripest coffee cherries. • Strip harvesting is one manual alternative to picking cherries one- by-one. Firstly, the picker will lay canvas below the coffee plant, and then the picker will then grab onto one of the branches of the coffee plant and pull downwards, stripping all of the cherries in one go. Compiled by Subhranshu Sahani 11/21/2023 25
3. Processing Compiled by Subhranshu Sahani Coffee is processed in one of three ways: Washed-processed, also known as the wet process. Naturally-processed, also known as the dry process. Honey-processed, also known as the semi- washed process. As the wording suggests, the wet process requires the use of water whereas the dry process does not. Semi-washed is a hybrid of the two methods, requiring water but in lesser amounts. 11/21/2023 26
Cont.. Compiled by Subhranshu Sahani The processing method that is chosen depends on factors such as the farmers’ financial situation, the year’s rainfall and humidity levels, and if there is access to clean, running water. As such, many African coffees are naturally-processed (dry-processed) due to a shortage of water. In the specialty industry, washed coffees are the most highly prized as they reflect more the terroir of the coffee. Washed coffees also display more acidity, something which is also an indicator of good coffee. Natural-processed coffees tend to be sweeter and heavier with funkier berry-fruit flavours, often described as having a boozy, wine-like quality. 11/21/2023 27
Washed process (wet process) Compiled by Subhranshu Sahani Processing the coffee needs to take place the same day as harvesting. The coffee cherries are sent to have the outer fruit skin removed typically within eight to 12 hours of harvesting. The removal of the outer fruit layer is known as depulping. 11/21/2023 28
Compiled by Subhranshu Sahani 11/21/2023 29
Depulping Compiled by Subhranshu Sahani The aim of the depulping process is to remove the outer skin and pulp (mesocarp) of the coffee cherry, extracting the coffee beans housed inside the cherry Depulping is carried out either by the use of a depulping machine or by leaving the cherries to soak in water for one to two days, whereby the natural chemical process that takes place pulls the pulp flesh away from the beans 11/21/2023 30
WET PROCESSING Compiled by Subhranshu Sahani 11/21/2023 31
WET PROCESSING Compiled by Subhranshu Sahani 11/21/2023 32
PULPING Compiled by Subhranshu Sahani 11/21/2023 33
Cont.. • The latter method of soaking the beans is known as the fully washed process whereas the use of a mechanical depulper is only known as the washed process. Depulping machines are either motorized or manually operated. • The beans now go onto vibrating screens that separate them from any unpulped or inadequately pulped cherries. • From the screens, the separated beans pass through water-washing channels where a further flotation separation takes place before they are sent to the next stage of fermentation Compiled by Subhranshu Sahani 11/21/2023 34
Fermentation Compiled by Subhranshu Sahani The mucilage that covers the outside of the coffee beans now needs to be removed by way of fermentation. Fermentation creates an environment of enzymatic activity that breaks down the mucilage, softening it so that it can more easily be removed later through washing. The fermentation process is a delicate operation, requiring constant monitoring to ensure that the coffee is not negatively affected by over- fermentation. 11/21/2023 35
Compiled by Subhranshu Sahani 11/21/2023 36
Cont.. Compiled by Subhranshu Sahani The depulped beans are sent to fermentation tanks where they are fermented either aerobically (with oxygen) or anaerobically (without oxygen). Aerobic processing is most common, and the process takes between 12 – 36 hours to complete, depending on the temperature, thickness of the mucilage layer and concentration of the enzymes. The process is quicker and less costly than anaerobic processing, but over-fermentation is of greater risk. Anaerobic fermentation takes 96 hours or longer to complete. The tanks are depleted of oxygen either through a one-way valve or by submerging the beans in water. 11/21/2023 37
Natural process (dry process) Compiled by Subhranshu Sahani The natural process, also known as the dry process, is the oldest type of processing for coffee. The outer skin and pulp of the cherries are not removed from the beans as with the washed process. Instead, the whole cherries are left intact to dry and ferment together with the beans inside. This is the same process that’s used for turning grapes into raisins. 11/21/2023 38
Cont.. Compiled by Subhranshu Sahani Naturally-processed coffee is the simplest form of processing and the least labour intensive. Despite the process not requiring as many steps as with the washed process, the farmer still needs to ensure that the coffee cherries are handled with care so that they do not spoil. The natural process is used in regions where there is low rainfall, low humidity and where access to fresh water is scarce. Unlike most other Latin American countries, 90 percent of Brazilian coffee is naturally processed 11/21/2023 39
Honey process (semi- washed process) • Sitting somewhere between washed and natural coffee is the semi- washed process, better known as the honey process. The process is becoming increasingly popular in Central American countries such as Costa Rica and El Salvador. Compiled by Subhranshu Sahani 11/21/2023 40
4. Drying • Following the processing of the coffee beans, they have to be dried. • After the coffee has been processed, it has a moisture content of around 45 – 60 percent. • This needs to be lowered to between 10 – 12 percent to avoid spoilage caused by mould forming amongst the moist beans Compiled by Subhranshu Sahani 11/21/2023 41
Compiled by Subhranshu Sahani 11/21/2023 42
Cont.. • A study carried out in Kenya reported that there are six stages to drying coffee. • Skin drying. Moisture 55 – 45 percent. • White Stage drying. Moisture 44 – 33 percent. • Soft Black stage. Moisture 32 – 22 percent. • Medium Black Stage. Moisture 21 – 16 percent. • Hard Black Stage. Moisture 15 – 12 percent. • Fully dry coffee and conditioning. Moisture 11 – 10 percent. Compiled by Subhranshu Sahani 11/21/2023 43
Compiled by Subhranshu Sahani 11/21/2023 44
Cont.. Compiled by Subhranshu Sahani Coffee beans can either be dried in the sun or by machine. In most cases, the coffee beans are dried in the sun until they reach a moisture content between 11 – 12 percent. Once they reach this stage, the beans are transferred to mechanical driers to bring the content down to 10 percent. 11/21/2023 45
Cont.. Compiled by Subhranshu Sahani There are three main methods used to dry the cherries, which are patios, raised beds or mechanical dryers. Drying entirely by machine is usually only carried out when space is at a premium or the humidity is too high for the beans to dry. 11/21/2023 46
5. Resting Compiled by Subhranshu Sahani The coffee beans now need to go through a resting period, known as reposa, before the parchment layer is removed. Depending on the storage method used, the parchment coffee can be in reposa upwards of 90 days. Resting the coffee this way improves its overall shelf life. For correct storage, the coffee needs to be in an environment that has limited light exposure, a stable temperature and proper ventilation. Coffee that is exposed to hot, humid air through improper storage will either not stabilize properly or will begin to reabsorb moisture. 11/21/2023 47
6. Milling Compiled by Subhranshu Sahani THE FIRST STEP IN THE MILLING PROCESS IS KNOWN AS HULLING. THE HULLING PROCESS IS CARRIED OUT TO REMOVE THE PARCHMENT LAYER THAT COATS THE COFFEE BEANS. THE PROCESS ALSO REMOVES SOME OF THE SILVER SKIN LAYER BENEATH THE PARCHMENT, TOO. THE HULLING MACHINE USES FRICTION TO REMOVE THE LAYERS, BUT GREAT CARE NEEDS TO BE TAKEN SO AS NOT TO GENERATE TOO MUCH HEAT AS IT NEGATIVELY IMPACTS THE QUALITY OF THE COFFEE BEANS. 11/21/2023 48
Compiled by Subhranshu Sahani 11/21/2023 49
• Now that the coffee beans have had their parchment layer removed, the only layer left surrounding the coffee beans is the silver skin. As not all of the silver skin that coats the coffee beans is entirely removed through hulling, some plantations send the coffee beans to have it removed in a process known as polishing. • Polishing improves the appearance of the green coffee beans and also eliminates the chaff that separates from the beans during roasting Cont.. Compiled by Subhranshu Sahani 11/21/2023 50
7. Grading and sorting • Green coffee is sorted to remove visual defects, foreign matter and to sort the coffee beans into uniform sizes. There are several methods used to sort green coffee: colour sorting (manual or electronic) and by screen size and weight. • Sorting by colour • Sorting by size and weight Compiled by Subhranshu Sahani 11/21/2023 51
8. Exportation Compiled by Subhranshu Sahani The raw, green coffee beans are now bulk-shipped inside plastic-lined containers or loaded into the containers in either jute or sisal bags. Coffee is the second most traded commodity in the world after oil, and the coffee exportation business is worth more than $20 billion. A whopping 25 million people rely on the coffee industry to make their living 11/21/2023 52
9. Quality testing Compiled by Subhranshu Sahani The green coffee is now tasted and evaluated in a process known as coffee cupping. The cupping process is carried out in order to test and assess the coffee for its quality. 11/21/2023 53
10. Roasting • The process of roasting coffee is carried out in order to turn the green coffee beans that have a distinct earthy and straw-like aroma into the aromatic brown coffee beans that we all love. Compiled by Subhranshu Sahani 11/21/2023 54
Compiled by Subhranshu Sahani 11/21/2023 55
Cont.. • The process is carried out in dedicated coffee roasting machines, which have the capacity to roast batches weighing anywhere from 1kg (2lbs) to more than 100kg (200lbs) at a time. • Before roasting large batches, coffee roasters evaluate the beans by roasting smaller quantities, known as sample roasts. After each roast, the roaster will also cup the coffee to test the quality. Compiled by Subhranshu Sahani 11/21/2023 56
Cont.. • Cupping is also necessary for creating consistent coffee blends. Coffee blends need to remain consistent so that the public can enjoy the same taste year after year. • Many coffee roasters produce two different types of roast depending on whether the beans are intended for espresso preparation or filter brew preparation. Some roasters produce what’s known as an omni-roast, a type of roast profile that can be used for both espresso and filter coffees. Compiled by Subhranshu Sahani 11/21/2023 57
Compiled by Subhranshu Sahani 11/21/2023 58
11. Grinding and brewing • Approximately 35 percent of the mass of a coffee bean is soluble in water. • Grinding whole bean coffee is necessary so that the water can more quickly extract the flavours. • Grind size quality is extremely important when preparing coffee, so it’s important to invest in a good quality coffee grinder. Compiled by Subhranshu Sahani 11/21/2023 59
Compiled by Subhranshu Sahani 11/21/2023 60
Cont.. Compiled by Subhranshu Sahani The size of the grind depends on the type of brewing method that is being used. The length of time that the water is in contact with the coffee goes towards determining the grind size, too. As such, a very fine grind is used for espresso as brewing is completed within around 30 seconds. At the coarser end is a grind size such as that used for French press, where the water is in contact with the ground coffee anywhere from four to 15 minutes 11/21/2023 61
Cont.. Compiled by Subhranshu Sahani Just as how cooking techniques such as frying, boiling, baking and poaching can all influence how a particular ingredient tastes, so the same is true with coffee. Brewing apparatus, brew time, grind size and water temperature all have a large impact on how a particular coffee tastes. 11/21/2023 62
Coffee Facts Compiled by Subhranshu Sahani Coffee production uses a large volume of water. On average it takes about 140 litres of water to grow the coffee beans needed to produce one cup of coffee. Used coffee grounds may be used for composting or as a mulch 11/21/2023 63
Coffee substitute Compiled by Subhranshu Sahani Coffee substitutes are non- coffee products, usually without caffeine, that are used to imitate coffee Grain coffee and other substitutes can be made by roasting or decocting various organic substances. Some ingredients used chicory root, dandelion root Coffee substitutes may be powder, which dissolves in hot water; grounds, which are brewed like coffee; or grains, left whole to be boiled and steeped like tea 11/21/2023 64
Chicory Roots Compiled by Subhranshu Sahani 11/21/2023 65
Synthetic coffee • As of 2021, no synthetic coffee products are publicly available but multiple bioeconomy companies have reportedly produced first batches that are highly similar on the molecular level and are close to commercialization Compiled by Subhranshu Sahani 11/21/2023 66
Coffee Machine Compiled by Subhranshu Sahani 11/21/2023 67
Compiled by Subhranshu Sahani 11/21/2023 68
Types Of Coffee Compiled by Subhranshu Sahani 11/21/2023 69
Compiled by Subhranshu Sahani 11/21/2023 70
Compiled by Subhranshu Sahani 11/21/2023 71
Compiled by Subhranshu Sahani 11/21/2023 72
Compiled by Subhranshu Sahani 11/21/2023 73
Compiled by Subhranshu Sahani 11/21/2023 74
Compiled by Subhranshu Sahani 11/21/2023 75
Compiled by Subhranshu Sahani 11/21/2023 76
Compiled by Subhranshu Sahani 11/21/2023 77
Compiled by Subhranshu Sahani 11/21/2023 78
Compiled by Subhranshu Sahani 11/21/2023 79
• French Press • Siphon • Ibrik (Turkish Coffee Pot Maker) • Cold Drip • Percolator • K-Cup • Auto Drip Brewer (Regular Drip Coffee Pot) • AeroPress • Moka Pot • Espresso machine • Cona coffee(Vaccum infusion method) Type of Coffee making aparatus 11/21/2023 Compiled by Subhranshu Sahani 80
• Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering Turkish coffee Compiled by Subhranshu Sahani 11/21/2023 81
Espresso Machine Compiled by Subhranshu Sahani 11/21/2023 82
Cona Compiled by Subhranshu Sahani 11/21/2023 83
Moka Pot 84 11/21/2023 Compiled by Subhranshu Sahani
Aero Press Compiled by Subhranshu Sahani 11/21/2023 85
Percolator Compiled by Subhranshu Sahani 11/21/2023 86
Filter Coffee 87 Compiled by Subhranshu Sahani 11/21/2023
French Press Compiled by Subhranshu Sahani 11/21/2023 88
K-Cup Pods & Machine 11/21/2023 Compiled by Subhranshu Sahani 89
Cold Drip Compiled by Subhranshu Sahani 11/21/2023 90
Famous Coffee Brands Compiled by Subhranshu Sahani 11/21/2023 91 Starbucks: One of the most recognized coffee chains globally, known for its extensive menu and specialty coffee drinks. Dunkin' (formerly Dunkin' Donuts): Famous for its coffee and donuts, Dunkin' is a popular coffee chain, particularly in the United States. Illy: An Italian brand known for its premium espresso coffee. Lavazza: Another Italian brand, Lavazza is a leading manufacturer of espresso coffee. It is known for its rich blends. Peet's Coffee: A specialty coffee roaster and retailer, Peet's Coffee, has a strong presence in the United States. Tim Hortons: A Canadian-based coffee chain that is popular for its coffee and Timbits (donut holes). Nescafé: A brand of instant coffee produced by Nestlé, Nescafé is widely available globally. Blue Bottle Coffee: A specialty coffee roaster and retailer, known for its emphasis on freshly roasted, high-quality beans. Keurig: Known for its coffee makers and K-Cup pods, Keurig has become a household name for convenient coffee brewing. Death Wish Coffee: Marketed as one of the strongest coffees in the world, Death Wish Coffee has gained popularity for its high caffeine content.
Thank You subhranshu360@gmail.com Compiled by Subhranshu Sahani 11/21/2023 92

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COFFEE UPDATED.

  • 1.
    COFFEE 3rd SEM/BHMCT Compiled bySubhranshu Sahani 11/21/2023 1
  • 2.
    Origin of Coffee Compiledby Subhranshu Sahani 11/21/2023 2
  • 3.
    Compiled by SubhranshuSahani 11/21/2023 3
  • 4.
    Compiled by SubhranshuSahani 11/21/2023 4
  • 5.
    Types of CoffeePlants Compiled by Subhranshu Sahani 11/21/2023 5
  • 6.
    Compiled by SubhranshuSahani 11/21/2023 6
  • 7.
    Compiled by SubhranshuSahani 11/21/2023 7
  • 8.
    Bean belt orCoffee belt • Coffee plants grow within a defined area between the tropics of Cancer and Capricor n, termed the bean belt or coffee belt Compiled by Subhranshu Sahani 11/21/2023 8
  • 9.
    Compiled by SubhranshuSahani 11/21/2023 9
  • 10.
    Etymology • The wordcoffee entered the English language in 1582 via the • Dutch koffie From • Turkish kahve From • Arabic qahwah Compiled by Subhranshu Sahani 11/21/2023 10
  • 11.
    COFFEE PLANTATION Compiled bySubhranshu Sahani 11/21/2023 11
  • 12.
    1. Planting Compiled bySubhranshu Sahani Seeds (unroasted coffee beans) are planted in shaded rows to protect them from too much exposure to the sun. Fresh seeds germinate about two and a half months after planting, but older seeds may take as long as six months Despite there being over 100 species of coffee plant, the world’s coffee is made up of just three species. The arabica species makes up 60 – 70 percent, 30 – 40 percent is made up of the robusta species, and less than two percent is from the liberica species. 11/21/2023 12
  • 13.
    Cont.. Compiled by SubhranshuSahani They are evergreen shrubs or trees that may grow 5 m (15 ft) tall when unpruned. The majority of the world’s coffee is grown within what is known as the coffee bean belt. The coffee belt is located between the Tropics of Cancer and Capricorn, spanning some 3200 miles (5100km) from north to south. 11/21/2023 13
  • 14.
    Cont.. Compiled by SubhranshuSahani For best results, coffee plants should ideally be planted in areas that are hilly with volcanic soil that is rich in nitrogen. Arabica grows more slowly and is more costly to produce; however, it produces a vastly superior cup of coffee. Coffee is planted at elevation because the temperature is cooler and more stable at altitude. The arabica variety has to be planted at higher altitudes than robusta, around 1000 – 2000m (3300 – 6600ft) above sea level. Ideal temperatures for arabica are between 15 to 25ºC (59 – 77ºF). 11/21/2023 14
  • 15.
    Cont.. Compiled by SubhranshuSahani Robusta is generally grown at lower altitudes, from 200 – 600m (650 – 2000ft), but it’s even able to grow at sea level. Because robusta is hardier than arabica, it prefers higher temperatures between 20 – 30ºC (68 – 86ºF). Arabica coffee needs an annual rainfall of 1500 – 2500mm (60 – 100in), and robusta needs 2000mm – 3000mm (80 – 120in). It’s important to have a distinct wet season for growing the coffee and a dry season for harvesting the coffee cherries.[ 11/21/2023 15
  • 16.
    COFFEE BLOSSOMS Compiled bySubhranshu Sahani 11/21/2023 16
  • 17.
  • 18.
    COFFEE CHERRY Compiled by SubhranshuSahani The flowers are followed by oval berries of about 1.5 cm (0.6 in). When immature, they are green, and they ripen to yellow, then crimson, before turning black on drying. Each berry usually contains two seeds, but 5–10% of the berries have only one; these are called peaberries. Arabica berries ripen in six to eight months, while robusta takes nine to eleven months 11/21/2023 18
  • 19.
    2. Harvesting Compiled by SubhranshuSahani When a coffee tree reaches maturity, it begins to bear fruit in clusters along its branches. The fruit is known as a coffee cherry due to its resemblance to normal cherries. The coffee cherry is initially green and turns to red, yellow or orange when it has matured and is ready for harvesting 11/21/2023 19
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    COFFEE CHERRY RIPENINGSTAGES Compiled by Subhranshu Sahani 11/21/2023 20
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    COFFEE CHERRY ANATOMY Compiledby Subhranshu Sahani 11/21/2023 21
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    COFFEE BEAN HARVESTING Compiledby Subhranshu Sahani 11/21/2023 22
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    COFFEE CHERRY HARVESTING Compiledby Subhranshu Sahani 11/21/2023 23
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    Cont.. Compiled by SubhranshuSahani The first harvest of a coffee plant is usually around five years after planting. Coffee is usually harvested only once a year during the dry season; however, some countries do produce a second Coffee is picked mostly by hand or with the aid of a mechanical stripper. In some lands, machines are used to harvest the coffee cherries. 11/21/2023 24
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    Selective picking by hand • Althoughpicking coffee cherries one- by-one by hand is very labour intensive, it produces the best quality coffees. • Pickers go out into the farms with baskets hung around their waists, ideally looking to pick only the ripest coffee cherries. • Strip harvesting is one manual alternative to picking cherries one- by-one. Firstly, the picker will lay canvas below the coffee plant, and then the picker will then grab onto one of the branches of the coffee plant and pull downwards, stripping all of the cherries in one go. Compiled by Subhranshu Sahani 11/21/2023 25
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    3. Processing Compiled by SubhranshuSahani Coffee is processed in one of three ways: Washed-processed, also known as the wet process. Naturally-processed, also known as the dry process. Honey-processed, also known as the semi- washed process. As the wording suggests, the wet process requires the use of water whereas the dry process does not. Semi-washed is a hybrid of the two methods, requiring water but in lesser amounts. 11/21/2023 26
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    Cont.. Compiled by SubhranshuSahani The processing method that is chosen depends on factors such as the farmers’ financial situation, the year’s rainfall and humidity levels, and if there is access to clean, running water. As such, many African coffees are naturally-processed (dry-processed) due to a shortage of water. In the specialty industry, washed coffees are the most highly prized as they reflect more the terroir of the coffee. Washed coffees also display more acidity, something which is also an indicator of good coffee. Natural-processed coffees tend to be sweeter and heavier with funkier berry-fruit flavours, often described as having a boozy, wine-like quality. 11/21/2023 27
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    Washed process (wet process) Compiled by SubhranshuSahani Processing the coffee needs to take place the same day as harvesting. The coffee cherries are sent to have the outer fruit skin removed typically within eight to 12 hours of harvesting. The removal of the outer fruit layer is known as depulping. 11/21/2023 28
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    Compiled by SubhranshuSahani 11/21/2023 29
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    Depulping Compiled by SubhranshuSahani The aim of the depulping process is to remove the outer skin and pulp (mesocarp) of the coffee cherry, extracting the coffee beans housed inside the cherry Depulping is carried out either by the use of a depulping machine or by leaving the cherries to soak in water for one to two days, whereby the natural chemical process that takes place pulls the pulp flesh away from the beans 11/21/2023 30
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    WET PROCESSING Compiled bySubhranshu Sahani 11/21/2023 32
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    PULPING Compiled by SubhranshuSahani 11/21/2023 33
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    Cont.. • The lattermethod of soaking the beans is known as the fully washed process whereas the use of a mechanical depulper is only known as the washed process. Depulping machines are either motorized or manually operated. • The beans now go onto vibrating screens that separate them from any unpulped or inadequately pulped cherries. • From the screens, the separated beans pass through water-washing channels where a further flotation separation takes place before they are sent to the next stage of fermentation Compiled by Subhranshu Sahani 11/21/2023 34
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    Fermentation Compiled by SubhranshuSahani The mucilage that covers the outside of the coffee beans now needs to be removed by way of fermentation. Fermentation creates an environment of enzymatic activity that breaks down the mucilage, softening it so that it can more easily be removed later through washing. The fermentation process is a delicate operation, requiring constant monitoring to ensure that the coffee is not negatively affected by over- fermentation. 11/21/2023 35
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    Compiled by SubhranshuSahani 11/21/2023 36
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    Cont.. Compiled by SubhranshuSahani The depulped beans are sent to fermentation tanks where they are fermented either aerobically (with oxygen) or anaerobically (without oxygen). Aerobic processing is most common, and the process takes between 12 – 36 hours to complete, depending on the temperature, thickness of the mucilage layer and concentration of the enzymes. The process is quicker and less costly than anaerobic processing, but over-fermentation is of greater risk. Anaerobic fermentation takes 96 hours or longer to complete. The tanks are depleted of oxygen either through a one-way valve or by submerging the beans in water. 11/21/2023 37
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    Natural process (dry process) Compiled bySubhranshu Sahani The natural process, also known as the dry process, is the oldest type of processing for coffee. The outer skin and pulp of the cherries are not removed from the beans as with the washed process. Instead, the whole cherries are left intact to dry and ferment together with the beans inside. This is the same process that’s used for turning grapes into raisins. 11/21/2023 38
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    Cont.. Compiled by SubhranshuSahani Naturally-processed coffee is the simplest form of processing and the least labour intensive. Despite the process not requiring as many steps as with the washed process, the farmer still needs to ensure that the coffee cherries are handled with care so that they do not spoil. The natural process is used in regions where there is low rainfall, low humidity and where access to fresh water is scarce. Unlike most other Latin American countries, 90 percent of Brazilian coffee is naturally processed 11/21/2023 39
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    Honey process (semi- washed process) • Sitting somewherebetween washed and natural coffee is the semi- washed process, better known as the honey process. The process is becoming increasingly popular in Central American countries such as Costa Rica and El Salvador. Compiled by Subhranshu Sahani 11/21/2023 40
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    4. Drying • Followingthe processing of the coffee beans, they have to be dried. • After the coffee has been processed, it has a moisture content of around 45 – 60 percent. • This needs to be lowered to between 10 – 12 percent to avoid spoilage caused by mould forming amongst the moist beans Compiled by Subhranshu Sahani 11/21/2023 41
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    Compiled by SubhranshuSahani 11/21/2023 42
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    Cont.. • A studycarried out in Kenya reported that there are six stages to drying coffee. • Skin drying. Moisture 55 – 45 percent. • White Stage drying. Moisture 44 – 33 percent. • Soft Black stage. Moisture 32 – 22 percent. • Medium Black Stage. Moisture 21 – 16 percent. • Hard Black Stage. Moisture 15 – 12 percent. • Fully dry coffee and conditioning. Moisture 11 – 10 percent. Compiled by Subhranshu Sahani 11/21/2023 43
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    Compiled by SubhranshuSahani 11/21/2023 44
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    Cont.. Compiled by SubhranshuSahani Coffee beans can either be dried in the sun or by machine. In most cases, the coffee beans are dried in the sun until they reach a moisture content between 11 – 12 percent. Once they reach this stage, the beans are transferred to mechanical driers to bring the content down to 10 percent. 11/21/2023 45
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    Cont.. Compiled by SubhranshuSahani There are three main methods used to dry the cherries, which are patios, raised beds or mechanical dryers. Drying entirely by machine is usually only carried out when space is at a premium or the humidity is too high for the beans to dry. 11/21/2023 46
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    5. Resting Compiled bySubhranshu Sahani The coffee beans now need to go through a resting period, known as reposa, before the parchment layer is removed. Depending on the storage method used, the parchment coffee can be in reposa upwards of 90 days. Resting the coffee this way improves its overall shelf life. For correct storage, the coffee needs to be in an environment that has limited light exposure, a stable temperature and proper ventilation. Coffee that is exposed to hot, humid air through improper storage will either not stabilize properly or will begin to reabsorb moisture. 11/21/2023 47
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    6. Milling Compiled bySubhranshu Sahani THE FIRST STEP IN THE MILLING PROCESS IS KNOWN AS HULLING. THE HULLING PROCESS IS CARRIED OUT TO REMOVE THE PARCHMENT LAYER THAT COATS THE COFFEE BEANS. THE PROCESS ALSO REMOVES SOME OF THE SILVER SKIN LAYER BENEATH THE PARCHMENT, TOO. THE HULLING MACHINE USES FRICTION TO REMOVE THE LAYERS, BUT GREAT CARE NEEDS TO BE TAKEN SO AS NOT TO GENERATE TOO MUCH HEAT AS IT NEGATIVELY IMPACTS THE QUALITY OF THE COFFEE BEANS. 11/21/2023 48
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    Compiled by SubhranshuSahani 11/21/2023 49
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    • Now thatthe coffee beans have had their parchment layer removed, the only layer left surrounding the coffee beans is the silver skin. As not all of the silver skin that coats the coffee beans is entirely removed through hulling, some plantations send the coffee beans to have it removed in a process known as polishing. • Polishing improves the appearance of the green coffee beans and also eliminates the chaff that separates from the beans during roasting Cont.. Compiled by Subhranshu Sahani 11/21/2023 50
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    7. Grading and sorting • Greencoffee is sorted to remove visual defects, foreign matter and to sort the coffee beans into uniform sizes. There are several methods used to sort green coffee: colour sorting (manual or electronic) and by screen size and weight. • Sorting by colour • Sorting by size and weight Compiled by Subhranshu Sahani 11/21/2023 51
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    8. Exportation Compiled bySubhranshu Sahani The raw, green coffee beans are now bulk-shipped inside plastic-lined containers or loaded into the containers in either jute or sisal bags. Coffee is the second most traded commodity in the world after oil, and the coffee exportation business is worth more than $20 billion. A whopping 25 million people rely on the coffee industry to make their living 11/21/2023 52
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    9. Quality testing Compiledby Subhranshu Sahani The green coffee is now tasted and evaluated in a process known as coffee cupping. The cupping process is carried out in order to test and assess the coffee for its quality. 11/21/2023 53
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    10. Roasting • The processof roasting coffee is carried out in order to turn the green coffee beans that have a distinct earthy and straw-like aroma into the aromatic brown coffee beans that we all love. Compiled by Subhranshu Sahani 11/21/2023 54
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    Compiled by SubhranshuSahani 11/21/2023 55
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    Cont.. • The processis carried out in dedicated coffee roasting machines, which have the capacity to roast batches weighing anywhere from 1kg (2lbs) to more than 100kg (200lbs) at a time. • Before roasting large batches, coffee roasters evaluate the beans by roasting smaller quantities, known as sample roasts. After each roast, the roaster will also cup the coffee to test the quality. Compiled by Subhranshu Sahani 11/21/2023 56
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    Cont.. • Cupping isalso necessary for creating consistent coffee blends. Coffee blends need to remain consistent so that the public can enjoy the same taste year after year. • Many coffee roasters produce two different types of roast depending on whether the beans are intended for espresso preparation or filter brew preparation. Some roasters produce what’s known as an omni-roast, a type of roast profile that can be used for both espresso and filter coffees. Compiled by Subhranshu Sahani 11/21/2023 57
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    Compiled by SubhranshuSahani 11/21/2023 58
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    11. Grinding andbrewing • Approximately 35 percent of the mass of a coffee bean is soluble in water. • Grinding whole bean coffee is necessary so that the water can more quickly extract the flavours. • Grind size quality is extremely important when preparing coffee, so it’s important to invest in a good quality coffee grinder. Compiled by Subhranshu Sahani 11/21/2023 59
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    Compiled by SubhranshuSahani 11/21/2023 60
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    Cont.. Compiled by SubhranshuSahani The size of the grind depends on the type of brewing method that is being used. The length of time that the water is in contact with the coffee goes towards determining the grind size, too. As such, a very fine grind is used for espresso as brewing is completed within around 30 seconds. At the coarser end is a grind size such as that used for French press, where the water is in contact with the ground coffee anywhere from four to 15 minutes 11/21/2023 61
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    Cont.. Compiled by SubhranshuSahani Just as how cooking techniques such as frying, boiling, baking and poaching can all influence how a particular ingredient tastes, so the same is true with coffee. Brewing apparatus, brew time, grind size and water temperature all have a large impact on how a particular coffee tastes. 11/21/2023 62
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    Coffee Facts Compiled bySubhranshu Sahani Coffee production uses a large volume of water. On average it takes about 140 litres of water to grow the coffee beans needed to produce one cup of coffee. Used coffee grounds may be used for composting or as a mulch 11/21/2023 63
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    Coffee substitute Compiled by SubhranshuSahani Coffee substitutes are non- coffee products, usually without caffeine, that are used to imitate coffee Grain coffee and other substitutes can be made by roasting or decocting various organic substances. Some ingredients used chicory root, dandelion root Coffee substitutes may be powder, which dissolves in hot water; grounds, which are brewed like coffee; or grains, left whole to be boiled and steeped like tea 11/21/2023 64
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    Synthetic coffee • As of2021, no synthetic coffee products are publicly available but multiple bioeconomy companies have reportedly produced first batches that are highly similar on the molecular level and are close to commercialization Compiled by Subhranshu Sahani 11/21/2023 66
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    Coffee Machine Compiled bySubhranshu Sahani 11/21/2023 67
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    Compiled by SubhranshuSahani 11/21/2023 68
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    Types Of Coffee Compiledby Subhranshu Sahani 11/21/2023 69
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    Compiled by SubhranshuSahani 11/21/2023 70
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    Compiled by SubhranshuSahani 11/21/2023 71
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    Compiled by SubhranshuSahani 11/21/2023 73
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    Compiled by SubhranshuSahani 11/21/2023 74
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    Compiled by SubhranshuSahani 11/21/2023 75
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    Compiled by SubhranshuSahani 11/21/2023 76
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    Compiled by SubhranshuSahani 11/21/2023 77
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    Compiled by SubhranshuSahani 11/21/2023 78
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    Compiled by SubhranshuSahani 11/21/2023 79
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    • French Press •Siphon • Ibrik (Turkish Coffee Pot Maker) • Cold Drip • Percolator • K-Cup • Auto Drip Brewer (Regular Drip Coffee Pot) • AeroPress • Moka Pot • Espresso machine • Cona coffee(Vaccum infusion method) Type of Coffee making aparatus 11/21/2023 Compiled by Subhranshu Sahani 80
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    • Turkish coffeeis a style of coffee prepared in a cezve using very finely ground coffee beans without filtering Turkish coffee Compiled by Subhranshu Sahani 11/21/2023 81
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    Cona Compiled by SubhranshuSahani 11/21/2023 83
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    Moka Pot 84 11/21/2023 Compiledby Subhranshu Sahani
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    Filter Coffee 87 Compiledby Subhranshu Sahani 11/21/2023
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    K-Cup Pods &Machine 11/21/2023 Compiled by Subhranshu Sahani 89
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    Famous Coffee Brands Compiled by SubhranshuSahani 11/21/2023 91 Starbucks: One of the most recognized coffee chains globally, known for its extensive menu and specialty coffee drinks. Dunkin' (formerly Dunkin' Donuts): Famous for its coffee and donuts, Dunkin' is a popular coffee chain, particularly in the United States. Illy: An Italian brand known for its premium espresso coffee. Lavazza: Another Italian brand, Lavazza is a leading manufacturer of espresso coffee. It is known for its rich blends. Peet's Coffee: A specialty coffee roaster and retailer, Peet's Coffee, has a strong presence in the United States. Tim Hortons: A Canadian-based coffee chain that is popular for its coffee and Timbits (donut holes). Nescafé: A brand of instant coffee produced by Nestlé, Nescafé is widely available globally. Blue Bottle Coffee: A specialty coffee roaster and retailer, known for its emphasis on freshly roasted, high-quality beans. Keurig: Known for its coffee makers and K-Cup pods, Keurig has become a household name for convenient coffee brewing. Death Wish Coffee: Marketed as one of the strongest coffees in the world, Death Wish Coffee has gained popularity for its high caffeine content.
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    Thank You subhranshu360@gmail.com Compiled bySubhranshu Sahani 11/21/2023 92