coffee with priyanivi
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All u want to know about All u want to know about coffeecoffee
•Coffee is a popular beverage prepared from the roasted seeds of evergreen shrub of genus coffea
•It is grown mainly for seed
•The seeds are roasted and ground into powder which when soaked into boiling water to yield stimulating beverage
•It belongs to the family Rubiaceae
•It is considered native of Abyssinia
•Coffee is slightly acidic PH (5.0-5.1) and has a stimulating effect on human because of its caffeine content
HISTORYHISTORYThe history of coffee goes back at least as far as back as the thirteenth century
The coffee was first thought to came from Ethiopia
But it was first cultivated by Arabs from the 14th century
The coffee drinking or knowledge of the coffee tree appears in the middle of 15th century
By the 16th century it has reached the rest of the middle east, Persia, Turkey and Northern Africa
Coffee ProductionCoffee Production
Coffee plants are cultivated in more Coffee plants are cultivated in more than 70 countriesthan 70 countries
It is now cultivated in many countries of It is now cultivated in many countries of the world mainly in west indies, the world mainly in west indies, Brazil,Colombia,Indonesia, India, Brazil,Colombia,Indonesia, India, SrilankaSrilanka
In india it is grown commercially in In india it is grown commercially in karnataka, Tamilnadu and A.Pkarnataka, Tamilnadu and A.P
Orissa, Assam and M.P grow on a Orissa, Assam and M.P grow on a limited scalelimited scale
Coffee seedsCoffee seeds
The roasted coffee seeds The roasted coffee seeds contain(0.75-1.5%) caffeine, contain(0.75-1.5%) caffeine, a xanthie alkaloid that acts a xanthie alkaloid that acts as a stimulant as a stimulant
Volatile oil i.e ‘caffeol’ which Volatile oil i.e ‘caffeol’ which is responsible for aroma and is responsible for aroma and flavourflavour
Glucose, dextrin, protein and Glucose, dextrin, protein and fatty oil are also present fatty oil are also present
Kinds of coffeeKinds of coffee
It contains about 25 species, only It contains about 25 species, only three of which are of commercially three of which are of commercially importantimportant
Arabian coffee (Arabian coffee (Coffea Coffea arabicaarabica))
Liberian coffee (Liberian coffee (CoffeaCoffea libericaliberica))
Congo coffee (Congo coffee (CoffeaCoffea robusta robusta))
Humid climate and well distributed rainfall and temperature between 12 degree to 36 degree are quite suitable for the cultivation of this crop
•Coffee species grows well in deep, friable, porous, moisture retentive and slightly acid rich in organic matter
•Sandy loam and clay loam soils are most suitable for this crop
All coffee plants are classified in the large family Rubiaceae. They are evergreen shrubs or small trees that may grow 5 m (15 ft) tall
The leaves are dark green and glossy, usually 10–15 cm (4–6 in) long and 6 cm (2.4 in) wide, simple, entire, and opposite. Petioles of opposite leaves fuse at base to form interpetiolar stipules, characteristic of Rubiaceae.
The flowers are axillary, and clusters of fragrant white flowers bloom simultaneously.
Gynoecium consists of inferior ovary, also characteristic of Rubiaceae
Flowers followed by oval berries of about 1.5 cm
Coffee plant blooms with white flower which lasts about 3-4 days before they mature into seeds
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 take nine to eleven months
Coffee liberica areself incompatible and require outcrossing
•The traditional method of planting coffee is to place 20 seeds in each hole at the beginning of the rainy seasonrainy season
•The seeds are sown in The seeds are sown in in the month of in the month of December or January December or January at a distance of 1.5-at a distance of 1.5-2.5cm from one 2.5cm from one another in regular rows another in regular rows and the seeds are and the seeds are covered with fine layer covered with fine layer of soilof soil
Regular watering in the seed bed should be done
The seedlings of 5cm tall are transplanted in secondary nursery bed or individually in nursery basket of bags or bags filled with well manured soil during March- May month
The seedlings of 16-18 months old are transplanted in the field during June- September
Coffee plants are often intercropped with food crops such as corn , beans and rice
Manuring and FertilizersManuring and Fertilizers Manures:Manures: Compost or F.Y.M :10.0-15.0 Compost or F.Y.M :10.0-15.0
t/ha.t/ha. Fertilizers used such as Fertilizers used such as
Nitrogen,Phosphorous and Nitrogen,Phosphorous and potassiumpotassium
Manuring should be done in the Manuring should be done in the month of march, May and month of march, May and October in every yearOctober in every year
HarvestingHarvesting
Coffee plant bears fruit in third or fourth Coffee plant bears fruit in third or fourth years and continues for 40 years so onyears and continues for 40 years so on
Harvesting is done in different times as Harvesting is done in different times as follows:follows:
TYPES OF COFFEE
YIELD (kg/ha) TIME OF HARVESTING
Coffea arabica 550-650 Oct-Dec
Coffea robusta 1100-1300 Jan-March
Coffee varietiesCoffee varieties
Arabian Coffee(Arabian Coffee(CoffeaCoffea arabicaarabica)) The plant, a native of Abyssinia, is a The plant, a native of Abyssinia, is a
beautiful shrub or small treebeautiful shrub or small tree The white , fragnant star like flowers The white , fragnant star like flowers
are clustered in leaf axilsare clustered in leaf axils It is grown in karnataka and TamilnaduIt is grown in karnataka and Tamilnadu
When only seed develops the fruit is When only seed develops the fruit is known as ‘pea berry’ and commands a known as ‘pea berry’ and commands a higher pricehigher price
LIBERIAN COFFEE (LIBERIAN COFFEE (CoffeaCoffea
libericaliberica)) It is native of West coast of africaIt is native of West coast of africa The plant is more vigorous and less The plant is more vigorous and less
susceptible to diseasesusceptible to disease The fruits are 2.54cm in diameterThe fruits are 2.54cm in diameter This coffee is used chiefly in blends This coffee is used chiefly in blends
as its flavour and aroma are inferioras its flavour and aroma are inferior
CONGO COFFEE (CONGO COFFEE (Coffea Coffea
robustarobusta)) It is native of congo region of africa It is native of congo region of africa
and is cultivated elsewhereand is cultivated elsewhere In India is cultivated in Kerala, In India is cultivated in Kerala,
Karnataka and TamilnaduKarnataka and Tamilnadu The plant is larger in size , vigorous The plant is larger in size , vigorous
and more hardy with thick leaves and more hardy with thick leaves The quality of this coffee is not as The quality of this coffee is not as
good as that of Arabian coffee good as that of Arabian coffee
PROCESSING METHODPROCESSING METHOD Coffee is processed by two different Coffee is processed by two different
methods as follows:methods as follows:
1.1.DRY METHODDRY METHOD : In this method berries are spread evenly on a concrete floor with a thickness of 8.0cm and exposed to sun
2.they are constantly stirred so that they are dried uniformly
3.The dried skin and pulp of the berries are cleaned off by peeling machine or by any mechanical means
WET METHODWET METHOD In this method berries are fed into the In this method berries are fed into the
pulping machine for pulping which pulping machine for pulping which removes the skin and part of the pulpremoves the skin and part of the pulp
They are then placed in the vats for They are then placed in the vats for fermenting , where the remaining pulp fermenting , where the remaining pulp ferments and is washed off in waterferments and is washed off in water
The beans are then dried either in the The beans are then dried either in the sun or by artificial heatsun or by artificial heat
Brittle parchment is removed by hulling Brittle parchment is removed by hulling machinemachine
The skin is peeled off with the help of The skin is peeled off with the help of milling machinemilling machine
The seeds , commonly known as The seeds , commonly known as coffee beans are then graded and coffee beans are then graded and packed in bags for transportationpacked in bags for transportation
The coffee beans are roasted and The coffee beans are roasted and ground before coffee is sold in the ground before coffee is sold in the marketmarket
During this process , aroma, colour During this process , aroma, colour and flavour developand flavour develop
ROASTINGROASTING The roasting process influences the The roasting process influences the
taste of the beverage by changing taste of the beverage by changing the coffee seed both physically and the coffee seed both physically and chemicallychemically
The actual roasting begins when the The actual roasting begins when the temperature inside the seed reaches temperature inside the seed reaches approximately 200 °C (392 °F), approximately 200 °C (392 °F), though different varieties of seeds though different varieties of seeds differ in moisture and density and differ in moisture and density and therefore roast at different ratestherefore roast at different rates
During roasting, During roasting, caramelization occurs occurs as intense heat breaks down as intense heat breaks down starches, , changing them to changing them to simple sugars that that begin to brown, which alters the colour begin to brown, which alters the colour of the seedof the seed
Roasting includes the following steps:Roasting includes the following steps:
1.1.Grading the roasted seedsGrading the roasted seeds
2.2.Roast characteristicsRoast characteristics
3.3.DecaffeinationDecaffeination
4.4.StorageStorage
BREWINGBREWING Coffee seeds must be ground and brewed to create a beverage.
The criteria for choosing a method include flavour and economy
Coffee may be brewed by several methods: boiled, steeped, or pressurized.
METHOD OF ACTIONMETHOD OF ACTIONSkeletal structure of caffeine molecule
It is used as a non alcoholic beverage
Caffeine stimulates central nervous system
It enhances the action of many pain killers
It increases alertness and reduce drowsiness
The waste products , pulp and parchment are used as a manures, fuel etc.
HEALTH RISKSHEALTH RISKS Coffee's adverse effects are more Coffee's adverse effects are more
common when taken in excess. Many of common when taken in excess. Many of coffee's health risks are due to its coffee's health risks are due to its caffeine content and can therefore be caffeine content and can therefore be avoided by drinking avoided by drinking decaffeinated coffee..
Coffee consumption can lead to Coffee consumption can lead to iron deficiency anemia by interfering by interfering with iron absorption, especially in with iron absorption, especially in mothers and infantsmothers and infants
Coffee's interference with iron Coffee's interference with iron absorption is due to the absorption is due to the polyphenols it it contains.contains.
BARISTABARISTA
Barista is a contemporary term for a person who makes coffee beverages, often a coffeehouse employee.
Highly skilled baristas may be trained in numerous methods of brewing, and may be knowledgeable about or involved in the production of coffee at every stage, from seed to cup.
A barista at work in a North American coffeehouse
COFFEE HOUSECOFFEE HOUSE
Most widely known as Most widely known as coffeehouses or cafes coffeehouses or cafes establishments serving establishments serving prepared coffee or other hot prepared coffee or other hot beverages have existed for beverages have existed for over five hundred years.over five hundred years.
The first coffee house was The first coffee house was opened in opened in DamascusDamascus
Soon after, coffee houses Soon after, coffee houses became part of the Ottoman became part of the Ottoman Culture, spreading rapidly to Culture, spreading rapidly to all regions of the Ottoman all regions of the Ottoman Empire.Empire. Coffeehouse
in palestine
In the 17th century, coffee appeared for the first In the 17th century, coffee appeared for the first time in Europe outside the Ottoman Empire, and time in Europe outside the Ottoman Empire, and coffeehouses were established and quickly coffeehouses were established and quickly
became popular.became popular.
EVEN COFFEE HAS A EVEN COFFEE HAS A COMPETITIONCOMPETITION
It take place across the It take place across the globe with people at the globe with people at the regional competing to regional competing to achieve National titles achieve National titles and also the and also the International titlesInternational titles
The competition The competition includes following includes following events Barista events Barista championship, Brewers championship, Brewers cup and cup tasterscup and cup tasters
Every year that houses Every year that houses contestants from around contestants from around the world to crown the the world to crown the world’s coffee kingworld’s coffee king
SERVINGSERVING Once brewed, coffee may be served in a variety of Once brewed, coffee may be served in a variety of
ways. Drip-brewed, percolated, or French-pressed.ways. Drip-brewed, percolated, or French-pressed. coffee may be served as coffee may be served as white coffeewhite coffee with a dairy with a dairy
product such as milk or cream, or dairy substitute, or product such as milk or cream, or dairy substitute, or as as black coffeeblack coffee with no such addition. with no such addition.
It may be sweetened with sugar or artificial It may be sweetened with sugar or artificial sweetener. When served cold, it is called sweetener. When served cold, it is called iced coffeeiced coffee..
Espresso-based coffee has a variety of possible Espresso-based coffee has a variety of possible presentations. In its most basic form, an espresso is presentations. In its most basic form, an espresso is served alone as a served alone as a shotshot or or short blackshort black, or with hot , or with hot water added, and is known as water added, and is known as Caffe AmericanoCaffe Americano..
Milk is added in various forms to an espresso: Milk is added in various forms to an espresso: steamed milk makes a caffe latte, equal parts steamed milk makes a caffe latte, equal parts steamed milk and milk froth make a cappuccino, and steamed milk and milk froth make a cappuccino, and a dollop of hot foamed milk on top creates a caffe a dollop of hot foamed milk on top creates a caffe macchiato.macchiato.
Intresting Facts about Intresting Facts about coffeecoffee
Coffee is the most popular drink worldwide with Coffee is the most popular drink worldwide with over 500 billion cups consumed each yearover 500 billion cups consumed each year
The first European coffee was sold in pharmacies The first European coffee was sold in pharmacies in 1615 as a medical remedyin 1615 as a medical remedy
October 1October 1stst is the official coffee day in japan is the official coffee day in japan To reduce wrinkles and improving their skin the To reduce wrinkles and improving their skin the
japanese have been known to take bath in coffee japanese have been known to take bath in coffee grounds fermented with pineapple pulpgrounds fermented with pineapple pulp
Hard beans means the coffee was grown at an Hard beans means the coffee was grown at an altitude above 5000 feetaltitude above 5000 feet
Espresso contains less caffeine than any other Espresso contains less caffeine than any other roastroast
POPULARITYPOPULARITYCoffee bars have gained in popularity with other chains such as Barista, Cafe Coffee Day is the country's largest coffee bar chain. In the Indian home, coffee consumption is greater in south India than elsewhere
Indian coffee has a good reputation in Europe for its less acidic and sweetness of character and thus widely used in Espresso Coffee, though Americans prefer African and South American coffee, which is a more acidic and brighter variety
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