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Coffee Bean to Cup

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Eunice Parcz
Eunice Parcz

Coffee has a long history dating back to Ethiopia in the 9th century. It is processed from coffee cherries that are harvested, with the beans then undergoing drying and roasting. There are two main species of coffee, Arabica and Robusta, which differ in taste, caffeine content, and growing conditions. To make coffee, beans are roasted, ground, brewed with water using various methods like drip, French press or espresso, and served as beverages such as lattes, cappuccinos and americanos. Drinking coffee can provide health benefits when consumed in moderation.

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1 By: Prof.Eunice G. Parco,MBA Certified Barista/Trainer WORLD OF COFFEE/BARISTA BASICS/BEAN TO CUP
2 Coffeeis thecommonmansgold,andlike gold, It bringsto everymanthefeelingof luxury andnobility. Abd-al-Kadir(1527)
OBJECTIVES: At the end of the discussion, the students will be able to: Learn the history of coffee, different coffee growing regions; Understand the processes the coffee cherry has to undergo until it reaches the coffee cup; Be enlighten with the different benefits and risks one can get from drinking coffee; Differentiate Arabica and Robusta, Wet and Dry Processes, Roasting Styles, and Types of Grind; and Acquire knowledge in brewing coffee 3
COFFEE Scientific Name: Coffea Rubiaceae It is a widely consumed non-alcoholic beverage prepared from the roasted seeds commonly called the beans of a coffee plant. 4 classifications (species) are ARABICA, ROBUSTA, LIBERICA and EXCELSA. 4
HISTORY 800 AD: Ethiopia, Kaldi the goatherd 1000 AD: Arab traders brought coffee back to their homeland and cultivated the plant for the first time on plantations. They also began to boil the beans creating a drink they called qahwa. 1457: Kiva Han, the worlds first coffee shop opened in Constantinople . The Ottoman Turks introduced coffee to Constantinople. 1600: Coffee was introduced to the west by Italian traders. In Italy, Pope Clement VIII baptized the devils brew making it an acceptable Christian beverage. 1607 : Capt. John Smith brought coffee to North America. 1901: The first soluble instant coffee was invented by Japanese- American chemist Satori Kato of Chicago. 5
HISTORY CONTINUED: 1938: Nestle developed Nescafe and introduced it to Switzerland. 1940: The US imported 70% of the worlds coffee. 1946: Achilles Gaggia perfected his espresso machine in Italy. The term cappuccino started. 1971 : Starbucks opened its first store in Seattles Pike Place public market , creating a frenzy over fresh-roasted whole bean coffee. 6
7
8
9
THE COFFEE FARM OR FINCA The Best coffee is grown between 3000 and 5500 feet Coffee has been a very important cash crop. All coffee is picked by hand. Only one crop per year crop is picked September to March. It takes 6 lb of ripe cherries to produce one pound of green coffee for roasting. Plants start producing in 4th year and produce 2 to 8 pounds per plant. 10
PRODUCTION PLANTING A coffee bean is actually a seed. When dried, roasted and ground, it is used to brew coffee. But if the seed is not processed, it can be planted and will grow into coffee tree An important export commodity, coffee was the top agricultural export for twelve countries in 2004, and it was the world's seventh-largest legal agricultural export by value in 2005 (based on value in dollars, not in pounds produced). 11
HARVESTING Depending on the variety, it will take approximately three or four years for the newly planted coffee trees to begin to bear fruit. The fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested. Whether picked by hand or by machine 12
PROCESSING THE CHERRIES Once the coffee has been picked, processing must begin as quickly as possible to prevent spoilage. Depending on location and local resources, coffee is processed in one of two ways: DRY METHOD- This is the age-old method of processing coffee and is still used in many countries where water resources are limited. The freshly picked cherries are simply spread out on huge surfaces to dry in sun 13
WET METHOD In wet method processing, the pulp is removed from the coffee cherry after harvesting and the bean is dried with only the parchment skin left on. If the beans have been processed by the wet method, the pulped and fermented beans must now be dried to approximately 11 percent moisture to properly prepare them for storage. 14
15
16
PARTS OF COFFEE CHERRY: 17 Layers 1.Exocarp 2.Mesocarp 3.Endocarp
ARABICA VS. ROBUSTA: Arabica: Superior grade of coffee/gourmet coffee Contains half of the caffeine of Robusta. Oval in shape Has more desirable flavors and aromatic properties. Cherries ripen after 6-8 months Robusta: Also known as Canephora or Canillon Lower grade of coffee, typically grown on lower altitudes Round in shape (beans). Cherries ripen after 9-11 months Trees are easier to grow and maintain, disease-resistant and produce a higher yield More astringent in flavor and contains higher amount of caffeine. 18
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 40 50% more caffeine than arabica. 19
20
HARVESTING THE CHERRIES AND PROCESSING THE BEANS 21
The heat causes a series of chemical reaction to take place. Starches are converted into sugars, which caramelize. Some types of acids are created, and others are broken down. CAFFEOL-Coffee essence or coffee oil. Art and Science of roasting the green beans at approximately 400 degrees. The process creates flavor and aroma. Oxygen-The great enemy of roasted coffee beans 464 degrees F.(240 degrees Celsius)-necessary temperature, for the correct amount of time oils will start to come out. Burnt coffee results from roasting beans at too high temperature and the beans will taste thin and burnt. Burnt coffee is unpleasant. Most coffee machines are gas-fired. They work at temperatures of around 550 degrees F (90 degrees C). 2 common types: Drum type and hot air roasters. 22 ROASTING
COFFEE ROASTS Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark. Darker roasts are generally smoother, because they have less fiber content and a more sugary flavor. Lighter roasts have more caffeine and a stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times 23
24
GREEN SPECIALTY COFFEE, LIGHT AND DARK ROAST COFFEES RESPECTIVELY 25
SAMPLES OF COFFEE ROASTS 26
27
GRINDING COFFEE TYPES OF GRIND: VERY FINE-espresso machine FINE- Filter MEDIUM/MEDIUM COARSE-French Press/Cafetiere COARSE GRIND- Percolator or Jug Method PULVERIZED- Turkish 28
29
Source: International Coffee Organization, Annual Report 2007- 08 30
31 Proper Storage of Coffee: Well ventilated storeroom. Airtight container for ground coffee to ensure that the oils do not evaporate, causing loss of flavor and strength. Away from excess moisture. Must not be stored in any strong smelling food, as coffee will absorb their odors.
MAKING COFFEE BEVERAGE A PERFECT CUP OF COFFEE Use freshly roasted and ground coffee. Buy/use the correct grind for type of machine you may have in use. Make sure all your equipment are clean before using them Add boiling water to the coffee and allow to infuse. Strain and serve. Add milk or cream separately. Drink the freshly brewed coffee as soon as possible. Remember to warm your coffee cup before you pour in the coffee. 32
33 CUPPING AND EVALUATING COFFEE
COFFEE MACHINES/METHODS 34 FRENCH PRESS
DRIP BREW 35
36 OPEN POT OR TURKISH IBRIQ
37 ESPRESSO MACHINES
V60 AND SYPHON (HARIO) 38
DECAFFEINATION 39 Caffeine- is odorless and tasteless stimulant found in coffee, tea, sodas and energy drinks and other caffeinated beverages. Beans are decaffeinated (decaffeination plants) first prior to roasting. Solvent Method SWD (Swiss Water Decaffeination)-patented by Coffex SA in 1979 uses only carbon filters and water.
VACUUM-PACKED COFFEE 40
41 JAMAICA BLUE MOUNTAIN
KOPI LUWAK/KAPENG ALAMID/PALM CIVET COFFEE 42
43
INSTANT COFFEES 44
COFFEE ART 45
COFFEE BEVERAGES: ESPRESSO- means express. Italian Roast coffee Variations: 1. Ristretto- ristricted. This is a short shot that is stopped at 他 an ounce. 2. Single- Shot extracted to 1 ounce. 3. Lungo- Long. Extracted to 1. 5 ounce. 4. Double-2 ounce shot using twice as much coffee in the portafilter. Americano- espresso shot/s with hot water (about 6-8 oz) Macchiato-Marked. Espresso with a small amount of steamed milk and foam dabbed with a poon and served in a demitasse. Espresso Con Panna- with cream. Same as Macchiato but uses whipped cream instead of foamed milk. Cappuccino- shot of espresso with steamed milk in without holding back the foam. Caf辿 Latte- espresso shot/s 6-8 oz steamed milk and a dollop of foam. Flavored Coffee Beverages- brew/espresso-based coffees, milk, flavored syrups and or powders such as chocolate, vanilla, hazelnut, cinnamon, Irish cream caramel etc. 46
DEFINITION OF TERMS: Acidity-refers to the sensation of dryness in the back and under the edges of the tongue. Aroma- odor derived from coffee. Barista- Italian word for Bartender Body- refers to the way the coffee feels in the tongue, its viscosity or heaviness. Brewing- refers to the process of adding water with coffee. Cinnamon Roast- the lightest roast of coffee beans, the color is light brown. Coffee Blending-refers to the mixing of multiple varieties of coffee to come up with a balance aroma and flavor of coffee. Cupping- method used to evaluate the coffees characteristics. Dark Roast- French Roast or Italian Roast (Espresso Roast) Flavor- over-all perception of the acidity, aroma and body f the coffee. Gahwa- a term literally means to prevent sleep. Peaberry- Coffee cherry containing one bean. Roasting- Process of caramelizing the sugars and carbohydrates of the coffee seeds. 47
Millions of people around the world love nothing more than to start their day with a steaming cup of coffee. The smell, the taste, the caffeine lift and the shared experience of coffee have become a staple of our modern life and culture. In addition, there is significant authoritative information available that drinking coffee has many benefits for our health and well being. 48
THANK YOU 49 A lot can happen over a cup of coffee.

More Related Content

Coffee Bean to Cup

  • 1. 1 By: Prof.Eunice G. Parco,MBA Certified Barista/Trainer WORLD OF COFFEE/BARISTA BASICS/BEAN TO CUP
  • 2. 2 Coffeeis thecommonmansgold,andlike gold, It bringsto everymanthefeelingof luxury andnobility. Abd-al-Kadir(1527)
  • 3. OBJECTIVES: At the end of the discussion, the students will be able to: Learn the history of coffee, different coffee growing regions; Understand the processes the coffee cherry has to undergo until it reaches the coffee cup; Be enlighten with the different benefits and risks one can get from drinking coffee; Differentiate Arabica and Robusta, Wet and Dry Processes, Roasting Styles, and Types of Grind; and Acquire knowledge in brewing coffee 3
  • 4. COFFEE Scientific Name: Coffea Rubiaceae It is a widely consumed non-alcoholic beverage prepared from the roasted seeds commonly called the beans of a coffee plant. 4 classifications (species) are ARABICA, ROBUSTA, LIBERICA and EXCELSA. 4
  • 5. HISTORY 800 AD: Ethiopia, Kaldi the goatherd 1000 AD: Arab traders brought coffee back to their homeland and cultivated the plant for the first time on plantations. They also began to boil the beans creating a drink they called qahwa. 1457: Kiva Han, the worlds first coffee shop opened in Constantinople . The Ottoman Turks introduced coffee to Constantinople. 1600: Coffee was introduced to the west by Italian traders. In Italy, Pope Clement VIII baptized the devils brew making it an acceptable Christian beverage. 1607 : Capt. John Smith brought coffee to North America. 1901: The first soluble instant coffee was invented by Japanese- American chemist Satori Kato of Chicago. 5
  • 6. HISTORY CONTINUED: 1938: Nestle developed Nescafe and introduced it to Switzerland. 1940: The US imported 70% of the worlds coffee. 1946: Achilles Gaggia perfected his espresso machine in Italy. The term cappuccino started. 1971 : Starbucks opened its first store in Seattles Pike Place public market , creating a frenzy over fresh-roasted whole bean coffee. 6
  • 7. 7
  • 8. 8
  • 9. 9
  • 10. THE COFFEE FARM OR FINCA The Best coffee is grown between 3000 and 5500 feet Coffee has been a very important cash crop. All coffee is picked by hand. Only one crop per year crop is picked September to March. It takes 6 lb of ripe cherries to produce one pound of green coffee for roasting. Plants start producing in 4th year and produce 2 to 8 pounds per plant. 10
  • 11. PRODUCTION PLANTING A coffee bean is actually a seed. When dried, roasted and ground, it is used to brew coffee. But if the seed is not processed, it can be planted and will grow into coffee tree An important export commodity, coffee was the top agricultural export for twelve countries in 2004, and it was the world's seventh-largest legal agricultural export by value in 2005 (based on value in dollars, not in pounds produced). 11
  • 12. HARVESTING Depending on the variety, it will take approximately three or four years for the newly planted coffee trees to begin to bear fruit. The fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested. Whether picked by hand or by machine 12
  • 13. PROCESSING THE CHERRIES Once the coffee has been picked, processing must begin as quickly as possible to prevent spoilage. Depending on location and local resources, coffee is processed in one of two ways: DRY METHOD- This is the age-old method of processing coffee and is still used in many countries where water resources are limited. The freshly picked cherries are simply spread out on huge surfaces to dry in sun 13
  • 14. WET METHOD In wet method processing, the pulp is removed from the coffee cherry after harvesting and the bean is dried with only the parchment skin left on. If the beans have been processed by the wet method, the pulped and fermented beans must now be dried to approximately 11 percent moisture to properly prepare them for storage. 14
  • 15. 15
  • 16. 16
  • 17. PARTS OF COFFEE CHERRY: 17 Layers 1.Exocarp 2.Mesocarp 3.Endocarp
  • 18. ARABICA VS. ROBUSTA: Arabica: Superior grade of coffee/gourmet coffee Contains half of the caffeine of Robusta. Oval in shape Has more desirable flavors and aromatic properties. Cherries ripen after 6-8 months Robusta: Also known as Canephora or Canillon Lower grade of coffee, typically grown on lower altitudes Round in shape (beans). Cherries ripen after 9-11 months Trees are easier to grow and maintain, disease-resistant and produce a higher yield More astringent in flavor and contains higher amount of caffeine. 18
  • 19. 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 40 50% more caffeine than arabica. 19
  • 20. 20
  • 21. HARVESTING THE CHERRIES AND PROCESSING THE BEANS 21
  • 22. The heat causes a series of chemical reaction to take place. Starches are converted into sugars, which caramelize. Some types of acids are created, and others are broken down. CAFFEOL-Coffee essence or coffee oil. Art and Science of roasting the green beans at approximately 400 degrees. The process creates flavor and aroma. Oxygen-The great enemy of roasted coffee beans 464 degrees F.(240 degrees Celsius)-necessary temperature, for the correct amount of time oils will start to come out. Burnt coffee results from roasting beans at too high temperature and the beans will taste thin and burnt. Burnt coffee is unpleasant. Most coffee machines are gas-fired. They work at temperatures of around 550 degrees F (90 degrees C). 2 common types: Drum type and hot air roasters. 22 ROASTING
  • 23. COFFEE ROASTS Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark. Darker roasts are generally smoother, because they have less fiber content and a more sugary flavor. Lighter roasts have more caffeine and a stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times 23
  • 24. 24
  • 25. GREEN SPECIALTY COFFEE, LIGHT AND DARK ROAST COFFEES RESPECTIVELY 25
  • 26. SAMPLES OF COFFEE ROASTS 26
  • 27. 27
  • 28. GRINDING COFFEE TYPES OF GRIND: VERY FINE-espresso machine FINE- Filter MEDIUM/MEDIUM COARSE-French Press/Cafetiere COARSE GRIND- Percolator or Jug Method PULVERIZED- Turkish 28
  • 29. 29
  • 30. Source: International Coffee Organization, Annual Report 2007- 08 30
  • 31. 31 Proper Storage of Coffee: Well ventilated storeroom. Airtight container for ground coffee to ensure that the oils do not evaporate, causing loss of flavor and strength. Away from excess moisture. Must not be stored in any strong smelling food, as coffee will absorb their odors.
  • 32. MAKING COFFEE BEVERAGE A PERFECT CUP OF COFFEE Use freshly roasted and ground coffee. Buy/use the correct grind for type of machine you may have in use. Make sure all your equipment are clean before using them Add boiling water to the coffee and allow to infuse. Strain and serve. Add milk or cream separately. Drink the freshly brewed coffee as soon as possible. Remember to warm your coffee cup before you pour in the coffee. 32
  • 36. 36 OPEN POT OR TURKISH IBRIQ
  • 38. V60 AND SYPHON (HARIO) 38
  • 39. DECAFFEINATION 39 Caffeine- is odorless and tasteless stimulant found in coffee, tea, sodas and energy drinks and other caffeinated beverages. Beans are decaffeinated (decaffeination plants) first prior to roasting. Solvent Method SWD (Swiss Water Decaffeination)-patented by Coffex SA in 1979 uses only carbon filters and water.
  • 42. KOPI LUWAK/KAPENG ALAMID/PALM CIVET COFFEE 42
  • 43. 43
  • 46. COFFEE BEVERAGES: ESPRESSO- means express. Italian Roast coffee Variations: 1. Ristretto- ristricted. This is a short shot that is stopped at 他 an ounce. 2. Single- Shot extracted to 1 ounce. 3. Lungo- Long. Extracted to 1. 5 ounce. 4. Double-2 ounce shot using twice as much coffee in the portafilter. Americano- espresso shot/s with hot water (about 6-8 oz) Macchiato-Marked. Espresso with a small amount of steamed milk and foam dabbed with a poon and served in a demitasse. Espresso Con Panna- with cream. Same as Macchiato but uses whipped cream instead of foamed milk. Cappuccino- shot of espresso with steamed milk in without holding back the foam. Caf辿 Latte- espresso shot/s 6-8 oz steamed milk and a dollop of foam. Flavored Coffee Beverages- brew/espresso-based coffees, milk, flavored syrups and or powders such as chocolate, vanilla, hazelnut, cinnamon, Irish cream caramel etc. 46
  • 47. DEFINITION OF TERMS: Acidity-refers to the sensation of dryness in the back and under the edges of the tongue. Aroma- odor derived from coffee. Barista- Italian word for Bartender Body- refers to the way the coffee feels in the tongue, its viscosity or heaviness. Brewing- refers to the process of adding water with coffee. Cinnamon Roast- the lightest roast of coffee beans, the color is light brown. Coffee Blending-refers to the mixing of multiple varieties of coffee to come up with a balance aroma and flavor of coffee. Cupping- method used to evaluate the coffees characteristics. Dark Roast- French Roast or Italian Roast (Espresso Roast) Flavor- over-all perception of the acidity, aroma and body f the coffee. Gahwa- a term literally means to prevent sleep. Peaberry- Coffee cherry containing one bean. Roasting- Process of caramelizing the sugars and carbohydrates of the coffee seeds. 47
  • 48. Millions of people around the world love nothing more than to start their day with a steaming cup of coffee. The smell, the taste, the caffeine lift and the shared experience of coffee have become a staple of our modern life and culture. In addition, there is significant authoritative information available that drinking coffee has many benefits for our health and well being. 48
  • 49. THANK YOU 49 A lot can happen over a cup of coffee.