CoffeeCoffee

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

COFFEE PROCESSINGCOFFEE PROCESSING

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