Group Name:

1. Ahmad Fatoni
2. Endah Trinafianita
3. Sulaiman Akbar Mahdi
4. Safarah Risvie Nasytha

ARABICA COFFEE

Arabica Coffee (Coffea Arabica L.) belongs to the genus Coffea with the Rubiaceae family.
Arabica coffee plant is a dikotil plant and has a tap root. Arabica coffee flowers have a small crown,
green petals, and the base covering the fruit will contain two seeds. Coffee fruits consist of flesh and
seeds. The fruit flesh consists of three layers, namely the outer skin (eksokarp), the meat layer (mesokarp)
and the skin layer of the horn (endokarp) are thin but hard. Coffee beans consist of seed shell and
institution. Institutions or often called endosperm is a part that can be used as a material to make coffee.

Arabica Coffee (Coffea arabica) is the best coffee of its taste quality compared to other types of
coffee. Seeds color rather brown and well-processed beans will contain a slightly bluish and greenish
color. Good quality seeds with a strong taste of strong Arabica coffee and a slightly acidic taste, caffeine
content: 1-1.3%. In principle, the processing of coffee fruit consists of two ways, namely; wet processing
and dry processing. The difference between the two ways is; wet processing using water for stripping and
washing of coffee fruit, while dry processing after the coffee fruit is harvested directly dried.

The roasted arabicas, characteristically show less acidity, so that bitterness becomes the
dominating taste. Wet processed (washed) coffess are higher in acidity than unwashed, dry processed
varieties. In arabica coffee varieties, the pH of the brew is between 4.85 and 5.15. They are more sour
than robustas, which typically have a brew pH in the range of 5.25 to 5.40. The aroma profiles of arabica
are sweetish/caramel and 'green peas'. This because the content of volatile phenols is at low level/lower
than robusta. Contain of caffeine and total soluble solids has lower too.

In the cup, arabica is sweet with a slight acidity, often chocolaty with an aftertaste of caramel
and hint of bitterness. Arabica contains almost 60% more lipids and almost twice the concetration of
sugars than robusta. As a result these sugars play an important role during the roasting process in creating
several key aromatic compounds.

The presentation procedure is that there are two stages of the first preparation of the material
and the second is the process of making coffee.
1. Preparation of Material
a. Buy Arabica coffee. You can buy roasted coffee beans or coffee powder.
b. Grind the coffee if the coffee has been roasted.
c. Pounded cardamom fruit. You can use cobek and ulek to do this, or the back of a spoon.
d. Milled coffee beans. Take the seeds from the fruit and put them into the coffee tiller. Mop up until
the seed becomes a fine powder.
e. Reheat it in a thermos. If you plan to serve coffee through a thermos, as done in the Middle East,
reheat it by filling boiling water in it.

2. Preparation of Making Coffee

a. Heat water in dallah (traditional Arabic coffee pot). Use 3 cups water and simmer at a
moderate temperature. If you do not have dallah, you can use Turkish pot or cezvedari.
b. Lift dallah from the stove for 30 seconds and left it cool. Meanwhile, reduce the heat on the
stove.
c. Put the coffee into the water and reheat it on the stove. You do not have to stir coffee, because
boiling itself already combines powder in water.
d. Brewed coffee with low heat. After 10-12 minutes, the foam will start rising to the surface of
the pan. Do not let the coffee boil because it will make it burn. If the coffee is already boiling,
remove the dallah from the stove.
e. Turn off the stove and leave the pot for a while. If you use an electric stove that takes time to
cool, immediately remove the pot.
f. Remove the pan from the stove and set aside the foam. When the foam is reduced, add
cardamom. You may also add turmeric in this step if you wish.
g. Return the coffee to the stove and cook until almost boiling. This step will also form the foam
as in the first step above.
h. Remove the coffee from the stove and let stand for 5 minutes. The coffee powder will go back
down.
i. Prepare your thermos. Remove all water used for heating. If you use turmeric and / or rose
water, put it in an empty flask.
j. Pour the coffee into a thermos until the coffee powder is visible. When you see the powder in
the coffee, stop to pour. A little coffee with the powder will be left on the bottom dallah.
k. Allow coffee for 5 to 10 minutes, then serve. For traditional presentation, usually use a small
glass on a serving plate and filled no more than half. Since Arabica coffee is usually made without
the use of sugar, it will be served with something sweet like dates. The milk is generally not added
to Arabica coffee. If you prefer to add milk, remember that coffee with a light roasting process
would be better served without milk.

Source :
Ronald, Clarke. 2008. Coffee: Recent Developments. New Jersey: John Wiley & Sons