COFFEE

Discovery of coffee took place in

Eastern Africa in a region that is
presently known as Ethiopia.

Highest consumption
The highest per capita drinking of coffee in the world
takes place in Ethiopia.
In Europe, Finland has the maximum per capita coffee
consumption, closely trailed by Denmark.
The major kinds of commercially produced coffee bean
are Arabica, Robusta.

CULTIVATION
Coffee is grown over 11 million hectare area and 8 million
tonnes of green beans are produced annually.
Coffee crop occupies an area of 3.2 lakh ha in India and
production of green coffee is 2.70 lakh tonnes.
Nearly 70% of the world's coffee is produced by the Americas
while Brazil contributes 30% and Colombia 12% to the global
production.

CULTIVATION

Three percent of the global demand is met by Ethiopia.

Coffee is produced in commercial amounts by more than 50
countries across the globe.
The ideal growing environment is in a temperature zone of 65
degrees Fahrenheit to 75 degrees Fahrenheit.
Rainfall should be abundant and the weather should change
between intense rainfall and sunshine to cause the berries to
mature fully.
The kind of soil is not very vital but adequate drainage is
required

Coffee Varieties
Of the two main species grown, arabica coffee (from C.
arabica) is generally more highly regarded than robusta coffee
(from C. canephora); robusta tends to be bitter and have less
flavor but better body than arabica. For these reasons, about
three-quarters of coffee cultivated worldwide is C. arabica.
However, C. canephora is less susceptible to disease than C.
arabica and can be cultivated in lower altitudes and warmer
climates where C. arabica will not thrive. Robusta coffee also
contains about 4050% more caffeine than arabica.

Harvesting techniques
Two techniques of harvesting the coffee fruit include
cautiously picking by hand or the tree is shaken and the
fruits are stripped.
The harvesting period commences in mid-November,
when Arabica begins yielding.
Harvesting of Arabica goes on till the middle of January.
Robusta harvesting starts in January and goes on till
March.

composition
constituents

Green beans(%)

Roasted
beans(%)

Water

10-13

1-4

Protein

11-15

12-15

Fat

12-14

13-15

Suger

8-10

0-1

Caffeine

1-2

1-2

Caffetanic acid

8-10

4-5

Ash

4-5

COFFEE PROCESSING

Dry technique
The dry technique also known as the natural method is the oldest,
uncomplicated and needs not much equipment.
The method entails drying the entire cherry.
The three fundamental steps are there:cleaning
drying
hulling.

Washed technique
The washed technique of processing is the most widespread
with Arabica coffees.
There are two major mechanisms to the washed technique of
processing.
There is the "wet mill," which eliminates the fruit from the
bean, and the "dry mill," which categorizes the coffee for
export.

Stages of roasting
The initial phase is endothermic in which heat is absorbed
by the beans. The beans start to smell akin to toast or
popcorn after they assume a yellow color when dried
gradually.
The second stage frequently referred to as the first crack,
takes place at almost 205 C or 400 F in which the size of
the bean doubles, assumes a light brown color, and
undergoes a loss in weight which is nearly 5 %.

Roasts-diversity
Generally, lighter roasts are sharper and their acidic content is greater in
comparison to the darker roasts.
Darker roasts possess a flavor that is fuller.
Over-roasted beans generally assume a burned, smoky or charcoal flavor.
Darker roasted coffees contain less caffeine in comparison to lighter ones.
However the quality and taste of coffee does not depend on roasting alone
but depends on the origin of beans.
The taste of a bean from Brazil will be different from the taste of a bean
from India even if both are French roast.

Creating the preferred flavor

To create the preferred flavor, different types of coffee are blended
together.
The main objective in blending coffee is to attain a flavor and aroma
which can be repeatedly replicated.
The blender utilizes recipes which have already confirmed that they
cater to the taste standard of a particular region.
Since the quality of the harvest of coffee, which is a natural product, is
unpredictable, the recipes for blends must be adjusted frequently

Grinding and Brewing Coffee

Grinding is the final process through which coffee has to progress prior to

being really made. Preferably, coffee should be ground straight away

ahead of being made, as the aroma of ground coffee is rapidly lost.

In the past, wooden or marble mortars with a crusher were utilized for

grinding coffee. Afterwards diverse types of crank and drawer coffee

grinders arrived on the scene followed by modern-day electric ones.

Coffee specialists regard filtering as the most excellent technique of

removing the soluble concentrations of ground coffee.
The coffee is enclosed in a paper or cloth filter.
Exceedingly hot, but not steaming, water is emptied over the grounds
and permitted to run into a container where it will not get in touch
with the grounds again.
For ideal coffee, earthenware or glass containers should be utilized,
because getting in touch with metal decreases the quality of the drink.

DECAFFEINATION
l

Decaffeination removes nearly all the caffeine from the beans

It is carried out while the beans are still green, before they
are roasted.

Under European law decaffeinated coffee must contain 0.1%,

or less, caffeine in roasted coffee beans, and up to 0.3%, or
less, in soluble/instant coffee.

The process involves:

l

Swelling the green coffee beans with water or steam so the caffeine can be
extracted

Extracting the caffeine from the beans.This is done with water, a solvent or
activated carbon

.Drying the decaffeinated offee beans back to their normal moisture level.

Besides water,thesolvents typically used during decaffeination are ethyl

acetate,methylene chloride (Dichloromethane, or DCM) or supercritical CO2.

generally where solvents are used, the water or the solvent is circulated around
the water soaked beans and this causes the caffeine to be released.

Then the mixture is drained from the extracting vessel and the process is
repeated several times, until only a tiny amount of caffeine is left in the bean.

INSTANT COFFEE
Soluble-coffee is made from coffee
beans that have been roasted and
ground. The ground beans are then
extracted with hot water to recover the
coffee flavour and aroma.
The coffee extract is then dried in one

Health benefits of coffee

Coffee, akin to wine, possesses antioxidants that aids in checking
heart disease and specific types of cancers by eliminating oxygen
radicals from the blood that damages cells.
In addition to increasing the level of mental awareness, Chinese
studies indicate that coffee can even assist in diminishing the
impact of Parkinson's disease.
It is thought that the caffeine in coffee assists in enhancing the
blood circulation inside the heart and arteries.

Health risks of coffee

Intake of coffee in large amounts has

been linked with higher blood levels of
homocysteine, lately exposed to be a
threat issue for coronary heart disease .
Additional studies indicate an

1. Caffeine metabolism rate influences coffee

perception, preferences and intake Camilla Masi
,Caterina Dinnella, Nicola Pirastu b, John Prescott, Erminio
Monteleone
this study suggests important investigations on responses to the postingestive effects of caffeine and on the possible relation between
individual differences in acquired preferences and variations in caffeine
metabolism rate
For the first time a relationship between caffeine metabolism rate and
responsiveness to bitterness of caffeine has been highlighted.
In particular, subjects with a lower caffeine metabolism rate perceived
caffeine as more bitter than subjects with higher caffeine metabolism rate
Caffeine metabolism rate appears related to different coffee consumption
behaviors

Study of composition of espresso coffee prepared

from various roast degrees of Coffea arabica L. coffee
beans
Luk Kucera, Roman Papouek, Ondrej Kurka, Petr Bartk, Petr
Bednr
Espresso coffee samples prepared at various roasting degrees
defined according to its basic conventional classification (light,
medium, medium-dark and dark roasted) were analyzed by ultraperformance liquid chromatography/tandem mass spectrometry
four groups of compounds reflecting markedly differences among
particular roasting stadia chlorogenic acids, their lactones,
atractylosides and particular products of Maillard reactions
(melanoidins).

3. Coffee fermentation and flavor An intricate and

delicate relationship
Liang Wei Lee, Mun Wai Cheong, Philip Curran, Bin Yu, Shao Quan Liu

the influence of numerous variables and processes during

coffee fermentation on aroma formation during roasting
highlights the intricate and delicate relationship between coffee
fermentation and flavor
improvements to the sensory qualities of coffee aroma brought
about by fermentation during coffee processing is most likely
attributed to the modification of the composition of aroma
precursors in green coffee beans observed following
fermentation. However, as fermentation in coffee processing
relies on natural microflora that are present in coffee cherries,
there are issues of inconsistency and uncontrollability

4. Using Real-Time PCR as a tool for monitoring the

authenticity of commercial coffees
Thiago Ferreira, Adriana Farah, Tatiane C. Oliveira, Ivanilda S. Lima,
Felipe Vitrio, Edna M.M. Oliveira

a selective Real-Time PCR based method was

developed for detection and quantification of barley,
corn and rice as adulterants in commercial ground roast
and soluble coffees.
The study suggests that authorities should be more
vigilant regarding the existence of adulterants in
cheaper traditional coffees.

5. A review of the bioactivity of coffee, caffeine and key

coffee constituents on inflammatory responses linked to
depression
Susan Hall, Ben Desbrow, Shailendra Anoopkumar-Dukie, Andrew K.
Davey, Devinder Arora, Catherine McDermott, Matthew M. Schubert,
Anthony V. Perkins, Milton J. Kiefel, Gary D. Grant
A number of human studies have shown an inverse correlation between
caffeinated coffee and decaffeinated coffee indicating that, if real,
modulation of parameters associated with depression is likely due to a
combination of caffeine with one or more biologically active constituents
of coffee.
Bioactive coffee constituents have been shown to positively influence
various parameters, including inflammation, oxidative stress and
behaviour, associated with the neuro-inflammatory hypotheses of
depression in both in vitro and in vivo studies