COFFEE UPDATED.

COFFEE
3rd SEM/BHMCT
Compiled by Subhranshu Sahani 11/21/2023
1

Origin of Coffee
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Compiled by Subhranshu Sahani
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Types of Coffee Plants
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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
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9

Etymology
• The word coffee entered
the English language in 1582
via the
• Dutch koffie
From
• Turkish kahve
From
• Arabic qahwah
10

COFFEE PLANTATION
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1. Planting
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.
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Cont..
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.
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Cont..
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).
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Cont..
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.[
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COFFEE BLOSSOMS
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COFFEE
CHERRY
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COFFEE
CHERRY
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
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2.
Harvesting
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
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COFFEE CHERRY RIPENING STAGES
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COFFEE CHERRY ANATOMY
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COFFEE BEAN HARVESTING
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COFFEE CHERRY HARVESTING
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Cont..
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.
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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.
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3.
Processing
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
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Cont..
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.
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Washed
process
(wet
process)
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.
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Depulping
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
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WET
PROCESSING
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WET PROCESSING
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PULPING
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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
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Fermentation
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.
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Cont..
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.
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Natural
process (dry
process)
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.
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Cont..
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
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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.
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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
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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.
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Cont..
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.
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Cont..
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.
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5. Resting
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.
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6. Milling
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.
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• 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..
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
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8. Exportation
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
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9. Quality testing
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.
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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.
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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.
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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.
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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.
59

60

Cont..
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
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Cont..
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.
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Coffee Facts
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
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Coffee
substitute
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
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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
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Coffee Machine
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Types Of Coffee
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72

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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
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• Turkish coffee is a style
of coffee prepared in
a cezve using very finely
ground coffee beans without
filtering
Turkish coffee
81

Espresso
Machine

Cona

Moka Pot 84
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Aero
Press

Percolator

Filter Coffee 87

French
Press

K-Cup Pods & Machine
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Cold
Drip

Famous
Coffee
Brands
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

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