Coffee

Coffee History

• Coffee was allegedly born before 1,000 A.D. when legend has it
that a shepherd named Kaldi, in Caffa, Ethiopia noticed that his
sheep became hyperactive after grazing on some red berries.
• Coffee was first introduced in Turkey during the Ottoman Empire
around A.D. 1453 and coffee shops opened to the public.
• Coffee came to India via Mysore in Karnataka, brought secretly by
a Sufi Saint from Meccan named Baba Budan.
• Coffee is pleasure. Its taste, flavor, aroma and refreshing effect
makes it unique.
Classification Of Green Coffee Bean

Green coffee – A green coffee bean is a

commercial term which designates the dried
seed of the coffee plant. It has about 10.0%
moisture. Coffee plant or tree belongs to Coffea
genus.
Two species are commercially important for
green coffee:
1. Coffea canephore (also referred to as C.
robusta)
2. Coffea arabica L.
 Coffea Arabica
Arabica -70% of world coffee production.
Mainly come from Brazil. Arabica plant is
a large bush with dark green, oval
shaped leaves, can grow up to height of
14 -20 ft.
Have ovals fruits and two flat seeds. After
planting Arabica tree mature in 3-4 years,
produce their first crop and can continue
to produce fruits for 20-30 years. Arabica
trees prefer a seasonal climate of 15-
24˚C and annual rainfall of 60 inches.
Coffee Canephore
Coffea Canephore provides robusta beans.
Robusta, can grow up to 32 ft in height, has
shallow root system.
Have round fruits and oval seeds smaller
than Arabica beans, it takes a year to
mature Robusta trees produce their first
crop 3-4 years after planting & can remain
fruitful for 20-30 years. Robusta trees prefer
equatorial conditions with temperature b/w
23.9-29.4˚C and annual rainfall of 60
inches. Grown in west and south America,
including brazil.
Structure of Coffee Bean

• Two coffee beans are covered

by thin parchment like hull
(endocarp), surrounded by pulp
(mesocarp)
• Beneath cherries red skin
(exocarp)
• Inside the hull, beans are
covered with seed membrane
(spermoderm) referred as the
silver skin.
 Nutritional value of coffee

Coffee has no food value.

Following constituents are of chief importance;
• Caffeine
• Flavor substances
• Bitter substances

Any disturbance in digestion due to excessive use of coffee is due to

cafeotoxin, volatile toxic substance formed during roasting.
Caffeine in coffee
• It is an alkaloid substance having stimulating
property.
• Caffeine stimulates the central nervous system.
• It is also a cardiac stimulant
• It ncreases gastric acid & pepsin secretion

Flavor substances
• Sulphur compounds are main contributor in
coffee’s flavor
• The flavor substances are volatile, can be
destroyed if heated at very high temperatures

• The astringent flavor of coffee is due to

chlorogenic acid
• Break down of sucrose is a major contributor of
aroma, color and sour taste
PROCESSING OF COFFEE BEANS
 Harvesting of Beans

Coffee trees bear fruits known as cherry or

berry, fruit turns red when it is ready to be
harvested. Coffee beans are actually seeds
in these cherries.
Arabica cherries ripen in 6-8 months
Robusta beans ripen in 9-11 months
Coffee is harvested by hand in two ways;\
Several passes among the trees at interval
of 8-10 days so that only ripe berries are
taken)
 Processing Of Beans
Beans are prepared for roasting, done in two
ways
• Dry method
• Wet method
 NATURAL - DRY PROCESS
• Also known as the dry process, natural processing is most old school
way to process coffee.
• After picking the coffee cherries from the coffee trees, they are
spread out in thin layers to dry in the sun. The drying stations can be
a little different depending on the farm or region; some use brick
patios, others special raised beds (=tables) which enable air to flow
around the cherries, thus more even drying.
• To avoid mould, fermentation or rotting, the cherries are turned
regularly. Once the cherries are properly dry, the skin and dried fruit
flesh are removed mechanically and the green coffee is stored and
“rested” before exporting it
Coffee cherries drying on a raised bed in Kenya Dry coffee cherries in a raised bed in Kenya
Natural drying
• The natural process definitely adds flavors to the coffee such as
fruitiness and sweetness regardless of variety and region
• Natural coffees are often described to have red wine like flavors
when compared to washed coffees.
• The natural processed coffees can be really useful for roasteries and
baristas to showcase what coffee can taste like and open consumers
minds but on the other hand they can also be really off-putting for
people who don't like fermented and wild flavors in the cup.
Natural drying
• The natural process is common in regions where there is no access to
water such as Ethiopia and some regions in Brazil. The process is
commonly traditional in the regions where it is used and no big
development is seen in the natural processing during past years.
The Washing Process
1.Picking the Ripe red coffee cherries
2.The cherries are washed. This removes any undesirable excess material,
such as dirt and stones
3.The pulping stage extracts the two coffee beans inside a coffee cherry and
removes red skin and fruit pulp. Removed pulp is placed back in the
plantation as fertiliser.
4.The coffee beans are allowed to ferment in a fermentation box, which
increases their roasted flavour via a sequence of chemical reactions.
The coffee is washed once again to remove any leftover excess materials
from the pulping stage. This washing stage brings the coffee’s moisture
level to 57%.
5. A final drying stage is used to lower the moisture down to less than 12.5%
WASHED - WET PROCESS

• Also know as wet processing method, is the other main way to process coffee.
• In the washed process all of the fruit flesh is removed mechanically from the coffee bean
before the beans are dried.
• Removing of the fruit flesh is done with a machine called depulper.
• After depulping the beans are put to a water tank where fermentation process will
remove the remainder of the fruit flesh. The amount of time that the fermentation
requires depends on the climate and altitude.
• In hotter regions the fermentation will take less time and vice versa. Usually the
fermentation requires 24-72 hours and if the coffee beans are fermented for too long, it
will have negative effect on the flavor of the coffee.
• After the fermentation is ready, the coffee beans are washed to remove any leftover
flesh and then it is ready to be dried. Drying in the washed process is done similarly as in
natural process so in brick patios or raised beds. To ensure even drying the beans are
turned regularly as in natural processing. The beans can be also mechanically dried,
especially in regions where there isn't enough sunshine or excess humidity.
• The washed process leads to bright and acidic flavors in the cup. It's
commonly highly appreciated among roasters and baristas due to
increased complexity and cleaner cup profiles. Many describe washed
coffees to have white wine like flavors when compared to natural
coffees. Many farmers or producers choose the washed process
because properly done it reduces the risk of defects and it's more
stable way to process coffee. On the other hand, it requires
more water than other processing methods so it's more expensive for
the farmers or producers.
 Dry Method
• It is Simplest, cheapest &
traditional method of
processing of coffee.
• Harvested cherries are
spread over a concrete or
brick surface and sun
dried, raked at regular
intervals to prevent
fermentation.
• In 7-10 days, the moisture
content reduces down to
11%
• The outer shell of pod
become dark brown &
brittle, and the beans can
be heard rattling around
inside their husk.
Wet Method
• Expensive method but it
helps in preserving the
intrinsic qualities of bean.
• Pulping machine is used to
separate beans from the
pulp which is washed away
with water. Beans are pre-
graded by using shaking
strainer.
• Beans are then stored in
fermentation tanks for 12-48
hours, enzymes work
naturally to separate
endocarp. After the process,
endocarp has “pebbly” feel.
• The length of fermentation
process is based on the
condition of beans and
climate. In region of low
altitude, fermentation time is
short and vice versa.
ROASTING OF FERMENTED/DRIED BEANS
Roasting Process

Roasting is the heat treatment which transform

green beans into aromatic brown nuggets (
whole or in powdered form).
Roaster are used ,maintained at temperature of
287.7˚C beans are continuously turned over in a
cylinder during roasting process to keep them
from burning.
When beans reaches at temperature of 204.4˚C, they begins turn dark brown & oils
(coffee oil) start emerging from them. This process is called Pyrolysis. It produces
the flavor or aroma of the coffee. Beans are cooled after roasting either by air or
water.
The flavor that develops during roasting process is due to organic compounds &
volatile oils present in coffee beans. They are primarily 2-thiofuran, its methyl or
ethyl derivatives. There are large number of volatile compounds i.e.; acetaldehyde,
furfuraldehyde, acetic acid, hydrogen sulphide etc.
The aroma is attributed to metacaptans present in roasted beans. The degree of
roast may vary from „Very light to very dark‟. Consumer preference is usually
„medium roast‟.
Beans are cooled after roasting either by air or water.
 Physio-Chemical Changes in Coffee during roasting

There are two types of changes in coffee:

• Chemical Changes
• Physical Changes

Chemical Changes
• The chemical changes include Maillard type reactions and caramelization
of sucrose.
• Volatile complex comprising of furan derivatives, pyrazines, pyridines,
benzenoid aromatics, aliphatic, alicyclic and various Sulphur compounds.
These are important for the flavor/aroma in medium-roast Arabica coffee.
• Some compounds are generated by straight
pyrolysis of single compounds e.g., chlorogenic
acids in generating phenols; there is overall 40%
residual content for a medium roast. The change
in chlorogenic acid content is used as analytical
measure of „degree of roast‟.
• Similarly, coffee oil leads to formation of small
amounts of aldehydes and hydrocarbons. The
coffee oil is practically unaffected, as is the
caffeine content. Newly formed residuum of ~ 25%
by weight of roasted coffee is melanoidins or
Humic acids. The loss of mass is 2-3% on dry
basis for „Light roast‟, whereas it is up to 12% on
dry basis for „Very dark roast‟. The beans lose 15-
20% of their weight but increases up to 25% in
size.
GRINDING OF ROASTED BEANS
 Grinding Of Coffee
• The objective of grinding coffee is to get maximum flavor from beans.
Infusing the ground beans in hot water does this. The faster the infusion,
the finer the grind.
• Grinding is mostly done till beans turns into fine a fine powder. Coffee is
grounded to give three types;

• The coffee made from fine powdered & coarse ground coffee in ratio of
90:10 gives a perfect blend.
Grinding Process
Multistage twin horizontal rollers up to 4 stages may be used to ensure more
uniform particle size distribution.
1 st and 2nd stages – Essentially performs cracking or crushing the beans
into smaller units. 3rd and 4th stages – Leads to progressively finer grinding.
The grind size required is related to subsequent method of brewing to be
adopted and whether for home use or subsequent large-scale extraction i.e.,
coarse, medium, fine, very fine.
BREWING OF COFFEE
 Coffee Brewing and tasting Panels

• Coffee is cup-tested to determine the potential

brewing qualities and its characteristics.

• Roasted coffee beans are infused in water,

taster noses the brew.
• After three minutes, brew is stirred, smelled
again & tasted for its flavor.
Of the components of roasted coffee, only some will be extracted completely
with variable amounts of the others to reach ~ 28% w/w total maximum and
21% optimum under household brewing conditions, by hot or boiling water
called „yield‟.
Mechanical operation involved is a means of separating the undesired
„Spent coffee grounds‟ from the required brew formed by sufficient contact
with water. The brew should contain as little of spent ground particles as
possible and must be presented hot (i.e., 50-55oC).
PACKAGING OF COFFEE
 Packaging
Roasted and ground (R & G) coffee releases substantial quantities of
entrapped CO2 gas which develops high internal pressure, leading to
bursting of package.
Whole bean coffee or freshly-ground coffee is typically packaged in valve-
sealed bags or vacuum-sealed bags.
Instant coffee is often packaged in vacuumized sealed jars, cans, or other
airtight packaging. The usual packaging material is laminates.
 Packaging
Roasted and ground (R & G) coffee releases substantial quantities of
entrapped CO2 gas which develops high internal pressure, leading to
bursting of package.
Whole bean coffee or freshly-ground coffee is typically packaged in valve-
sealed bags or vacuum-sealed bags.
Instant coffee is often packaged in vacuumized sealed jars, cans, or other
airtight packaging. The usual packaging material is laminates.
Packaging under vacuum
It allows a low percentage of oxygen content in headspace to be established
within the package and accommodate release of CO2. Alternatively, CO2
scavenger may be used.
Degas over a sufficient time period
The R & G coffee is allowed in bulk to degas over a sufficient time period to a
low level, followed by gas purging whilst individual packages are being filled.
Gas purging is used to ensure that the residual oxygen in headspace is below
1.0%.
 What is Organic Coffee
Organic coffee are those produced by such management
practices which help to conserve or enhance soil structure,
resilience and fertility by applying cultivation practices that
use only non-synthetic nutrients and plant protection
methods.
Further, there must be credible certification by an accredited
certification agency. Organic coffee is being produced by
about 40 countries in the world with major production share
coming from Peru, Ethiopia and Mexico. Organic coffee is
chiefly consumed in the Europe, US and Japan.
Organic coffee products are now marketed in the form of
regular, decaffeinated, flavored and instant coffee as well as
in other foods like ice creams, yoghurt, sodas, candies and
chocolate covered beans, etc.
Coffee Choices
Cappuccino is a strong coffee with
frothy cream, topped with pinch of
powdered chocolate. The pale brown
color of coffee is reminiscent of robes
worn by capuchin monks.
Espresso is black strong coffee
prepared by forcing steam through dark-
roast coffee beans. Coffee flavor is
extracted by forcing water or steam
through the coffee beans at very high
pressure.
Turkish coffee is derived from Arabica
bean, it is very fine, powder like grind.
Turkish coffee is rich in flavor & tradition,
remains favorite today.
INSTANT COFFEE
Instant Coffee

Instant coffee is a type of coffee made from

dried coffee extract. After brewing, the water is
removed from the extract to make dry
fragments or powder, both of which dissolve
when added to water.
There are two main ways to make instant
coffee:
• Spray Drying
• Freeze Drying
Spray Drying Coffee extract is sprayed into hot air, which quickly dries the
droplets and turns them into fine powder or small pieces.
Freeze Drying The coffee extract is frozen and cut into small fragments,
which are then dried at a low temperature under vacuum conditions.
Both methods preserve the quality, aroma, and flavor of the coffee.
 Nutritional Content

• Coffee is the biggest source of antioxidants in the modern diet. Like

regular coffee, instant coffee contains many powerful antioxidants.
• Instant coffee may contain even higher amounts of certain
antioxidants than other brews, due to the way it is processed.
• One standard cup of instant coffee contains only 7 calories and small
amounts of potassium, magnesium, and niacin (vitamin B3).
 Caffeine Content

• Instant coffee generally contains slightly less caffeine than regular

coffee.
• One cup of instant coffee containing one teaspoon of powder may
contain 30–90 mg of caffeine, while one cup of regular coffee contains
70–140 mg.
• Since sensitivity to caffeine varies by individual, instant coffee may be
a better choice for those who need to cut back on caffeine.
• Instant coffee is also available in decaf, which contains even less
caffeine.
DECAF
Caffeine In Regular Coffee
• Coffee and tea are incredibly healthy beverages
• Most types contain caffeine, a substance that may
boost your mood, metabolism and mental and
physical health
• Studies have also shown that it’s safe for most people
when consumed in low-to-moderate amounts
• However, high doses of caffeine may have unpleasant
and even dangerous side effects
• Research has shown that our genes have a major
influence on our tolerance to it. Some can consume
much more caffeine than others without experiencing
negative effects
Decaf
• Many people enjoy drinking coffee, but they want to limit their
caffeine intake for personal preferences or health reasons
• For these people, decaf coffee is an excellent alternative
• Decaf coffee is just like regular coffee, except the caffeine has
been removed
• Decaf is short for decaffeinated coffee
• Decaffeination is the removal of caffeine from coffee beans
• It’s coffee from coffee beans that have had at least 97% of their
caffeine removed
• Decaffeinated drinks contain typically 01-02 % of the original
caffeine content
 De caffeinated coffee
• Brewed coffee generally contains about 75-
150mg caffeine per 5-oz cup.
• Decaffeinated coffee contains 3mg caffeine per
cup.
• Decaffeination involves steaming of green
coffee beans followed by water extraction
before roasting.
• Organic solvents are used to extract caffeine
from the beans but leaves the problem of
removing the residual solvent.
• Advance process utilize high pressure carbon
dioxide and it is known as supercritical carbon
dioxide extraction.
Side Effects of Caffeine
Anxiety
• Caffeine is known to increase alertness
• It works by blocking the effects of adenosine, a brain chemical that makes you feel
tired. At the same time, it triggers the release of adrenaline, the “fight-or-flight”
hormone associated with increased energy
• However, at higher doses, these effects may become more pronounced, leading to
anxiety and nervousness
• In fact, caffeine-induced anxiety disorder is one of four caffeine-related syndromes
listed in the Diagnostic and Statistical Manual of Mental Disorders (DSM), which is
published by the American Psychiatric Association
• Extremely high daily intakes of 1,000 mg or more per day have been reported to
cause nervousness, jitteriness and similar symptoms in most people, whereas even
a moderate intake may lead to similar effects in caffeine-sensitive individuals
Anxiety
• Additionally, modest doses have been shown to cause rapid
breathing and increase stress levels when consumed in one
sitting
• One study in 25 healthy men found that those who ingested
approximately 300 mg of caffeine experienced more than
double the stress of those who took a placebo
• Interestingly, stress levels were similar between regular and
less frequent caffeine consumers, suggesting the compound
may have the same effect on stress levels regardless of
whether you drink it habitually
• Coffee’s caffeine content is highly variable. For reference, a
large (“grande”) coffee at Starbucks contains about 330 mg of
caffeine
Insomnia
• Caffeine’s ability to help people stay awake is one of its
most prized qualities
• On the other hand, too much caffeine can make it
difficult to get enough restorative sleep
• Studies have found that higher caffeine intake appears to
increase the amount of time it takes to fall asleep. It may
also decrease total sleeping time, especially in the
elderly
• By contrast, low or moderate amounts of caffeine don’t
seem to affect sleep very much in people considered
“good sleepers”
• You may not realize that too much caffeine is interfering
with your sleep if you underestimate the amount of
caffeine you’re taking in
Insomnia
• Although coffee and tea are the most concentrated
sources of caffeine, it is also found in soda, cocoa,
energy drinks and several types of medication
• For example, an energy shot may contain up to 350 mg
of caffeine, while some energy drinks provide as much
as a whopping 500 mg per can
• Importantly, the amount of caffeine you can consume
without affecting your sleep will depend on your
genetics and other factors
• In addition, caffeine consumed later in the day may
interfere with sleep because its effects can take several
hours to wear off
Insomnia
• Research has shown that while caffeine remains in your
system for an average of five hours, the time period may
range from one and a half hours to nine hours, depending
on the individual
• One study investigated how the timing of caffeine
ingestion affects sleep. Researchers gave 12 healthy
adults 400 mg of caffeine either six hours before bedtime,
three hours before bedtime or immediately prior to
bedtime
• Both the time it took all three groups to fall asleep and
the time they spent awake at night increased significantly
• These results suggest that it’s important to pay attention
to both the amount and timing of caffeine to optimize
your sleep
 Addiction
• Despite all of caffeine’s health benefits, there’s no denying that it may become habit-
forming
• A detailed review suggests that although caffeine triggers certain brain chemicals
similarly to cocaine and amphetamines but does not cause classic addiction.
However, it may lead to psychological or physical dependency
• In one study, 16 people who typically consumed high, moderate or no caffeine took
part in a word test after going without caffeine overnight. Only high caffeine users
showed a bias for caffeine-related words and had strong caffeine craving
• In another study, 213 caffeine users completed questionnaires after going 16 hours
without consuming it. Daily users had greater increases in headaches, fatigue and
other withdrawal symptoms than non-daily users
• It does not cause true addiction, if you regularly drink a lot of coffee or other
caffeinated beverages, there’s a very good chance you may become dependent on its
effects
Decaffeination PROCESS
Different De-caffeination Processes
There are many ways to remove caffeine from coffee beans. Most of them
include
• Water
• Organic solvents
• Carbon dioxide
Water Decaffeination
• Beginning with beans being
either steamed or soaked in hot
water
• It is done to expand the beans’
pores, making the caffeine
more easily extractable
• Over time, it removes the
caffeine while leaving the
original flavor oils intact
• That water is then moved to a
separate tank and the caffeine
is filtered out
• The beans are dried and
shipped to roastery
 Decaffeination Using a Solvent
• In solvent-based processes a chemical solvent is added either directly or indirectly to
selectively remove the caffeine
• The decaffeinating agent is in direct contact of the coffee beans or tea leaves during this
process
• After steaming, expanded beans are rinsed with the decaffeinating agent. The
decaffeination of coffee involves the use of a decaffeination agent
• Solvents include are benzene, trichloroethylene, dichloromethane and even chloroform
• Coffee beans are washed in the solvent until the caffeine has been extracted from it,
then the solvent is removed
• The extraction rate is slow so it has to be repeated multiple times in order for at least
97% of the caffeine to be removed
Decaffeination Using CO2
• The decaffeinating agent does not
come in contact with the beans or
leaves
• Instead, the water that was used to
steam and soak the beans will be
decaffeinated
• The decaffeinated water is then re-
used to soak the beans and extract
more caffeine through osmosis
• This process is repeated until the
water has reached equilibrium and is
no longer able to draw the caffeine
out of the beans
Decaffeination Using Supercritical CO2

• Liquid CO₂ is pumped into the beans at an incredible rate of pressure 1000
psi at a temperature of roughly 200˚F. Each bean needs about 5-7 hours to
diffuse all of its caffeine. Once the beans are caffeine-free, they’re removed,
dried, and roasted for packaging
Health Benefits Of Decaf
Caffeine Amount In Decaf
• Decaf coffee is not caffeine free
• It actually contains varying
amounts of caffeine, usually
about 3 mg per cup which is
much less than the amount
found in regular coffee
• One study found that each 6
ounces (180 mL) cup of decaf
contained 0–7 mg of caffeine
• On the other hand, an average
cup of regular coffee contains
about 70–140 mg of caffeine
• It depends on coffee type,
preparation method, and cup
size
Health Benefits Of Decaf
• Decaf coffee contains similar amounts of
antioxidants as regular coffee. These include
mainly chlorogenic acid and other polyphenols
• Decaf coffee also contains small amounts of
several nutrients
• Decaf coffee may reduce the risk of type 2 diabetes
• Decaf usually contains similar amounts of
antioxidants as regular coffee, although they may
be up to 15% lower
• The main antioxidants in regular and decaf coffee
are hydrocinnamic acids and polyphenols
Health Benefits Of Decaf
• One cup of brewed decaf coffee provides 2.4%
of the recommended daily intake of
magnesium, 4.8% of potassium, and 2.5% of
niacin, or vitamin B3
• Decaf coffee may protect against age-related
mental decline. It may also reduce the risk of
diseases like Alzheimer's and Parkinson's
• Decaf coffee causes significantly less acid
reflux than regular coffee. Drinking more than
two cups a day may also reduce the risk of
rectal cancer
Regular Coffee Has Several Advantages
Over Decaf
• Coffee is probably best known for its stimulant effects
• It increases alertness and reduces feelings of tiredness
• These effects are directly linked to the stimulant caffeine, which is found
naturally in coffee
• Some of the beneficial effects of regular coffee are directly attributed to the
caffeine, so decaf should not have these effects
Here are some benefits that probably only apply to regular coffee, not decaf:
• Improved mood, reaction time, memory, and mental function
• Increased metabolic rate and fat burning
• Enhanced athletic performance
• Reduced risk of mild depression and suicidal thoughts in women much
lower risk of liver cirrhosis or end stage liver damage
Who Should Choose Decaf Over Regular
Coffee?
• While individual tolerance may vary, healthy
adults should avoid over 400 mg of caffeine
per day. This is roughly the equivalent of four
cups of coffee
• Increased consumption can lead to increased
blood pressure and lack of sleep, which can
increase the risk of heart disease and stroke
• Excess caffeine may also overwhelm the
central nervous system, cause restlessness,
anxiety, digestive problems, heart
arrhythmia, or trouble sleeping in sensitive
individuals
• People who are very sensitive to caffeine may
want to limit their intake of regular coffee or
switch over to decaf or tea
Who Should Choose Decaf Over Regular
Coffee?
• Those with certain medical conditions may also require caffeine-restricted
diets. This includes people who are taking prescription medications that can
interact with caffeine
• Additionally, pregnant and breastfeeding women are advised to limit their
caffeine intake. Children, adolescents, and individuals diagnosed with anxiety
or who have trouble sleeping are advised to do so as well
• Decaf may be a good alternative to regular coffee for people who are caffeine
sensitive
• Pregnant women, adolescents and individuals taking certain medications may
also want to choose decaf over regular
From Coffee Bean to Coffee Cup - Take a Coffee Journey with
PBFY.com
Video links
https://www.youtube.com/watch?v=0YUUj3Qkm5I
https://www.youtube.com/watch?v=zhkwQ0SMcvc
Coffee processing
https://www.youtube.com/watch?v=faTsRV7bkEc
 Types of Coffee
https://www.nescafe.com/in/coffee-types/what-is-a-latte

soprotection.com