Who knew?
Coffee types: Arabica v Robusta
Arabica
Arabica accounts for 75% of the world’s production
It grows at high altitudes (3000 ft to 6300 ft)
The higher beans are grown, the longer they take to mature, thus allowing for a fuller, denser bean
The average Arabica plant is a large bush with dark-green oval leaves
The fruits are oval and mature in 7 to 9 months, and they usually contain 2 flat coffee beans (when only one bean develops, it is called a peaberry)
Arabica coffee is grown throughout Latin America, in Central and East Africa, India, and in parts of Indonesia
Robusta
Robusta coffee grows at low elevation (sea level to 3000 ft)
It is a robust, small tree growing up to 33 ft in height, but with a shallow root system
The beans are oval in shape and smaller than those of Arabica trees
Robusta beans are resistant to disease, possess a harsher flavor, and contain a higher caffeine content
Robusta coffee is grown in West and Central Africa, throughout Southeast Asia, and some parts of Brazil, where it is known as Conilon
Coffee Characteristics
Acidity: it is the lively quality of coffee, not the pH balance; acidity may be high, medium, light or low; gives coffee a sharp, lively, pleasing flavor
Aroma: the fragrance of coffee; some regions produce a more aromatic coffee
Body: the impression of weight and texture in the mouth; it can range from light to heavy and syrupy
Flavor: overall impressions of aroma, body, and taste; flavors can be fruity, floral, earthy, nutty, spicy, etc.
International Methods of Decaffeination
Caffeine is removed from the green coffee beans before they are roasted
Steaming brings most of the caffeine to the surface, after which it is removed by washing with a solvent that absorbs the caffeine
All decaffeination methods in use today remove at least 97% of the caffeine naturally present in the coffee bean
A cup of decaffeinated coffee contains about 1-6 mg caffeine, depending on the strength of the brew
The Swiss Water Process
Green beans are soaked for long periods of time, causing the caffeine and natural oils to float to the top of the tank
Water and extracts pass through a charcoal bed that removes the caffeine
The natural coffee oils and sugars are added back into partially dried beans and combines
The German Water Process
The first successful extraction of caffeine from coffee beans was achieved by a German chemist in 1820
The modern German water process soaks the green beans in a hot water solution tank while coffee oils, caramels, and caffeine float to the surface
Ethyl acetate or methylene chloride is used to chemically bond with caffeine, which is skimmed off the top
The natural oils and sugars are absorbed back into the bean
The purified caffeine that is skimmed off is sold to cola companies for soft drinks
International Roasting Methods
What is roasting?
Roasting is the process of very quick baking to generate maximum flavor and aroma
Roasting uses an average temperature of 600°F
Primary benefits of roasting are to preserve the volatile flavor components in the coffee beans
Process of roasting
The roasting process begins with green beans that are placed inside a large rotating drum
The beans turn light brown after 8 minutes and reach an even brown after approximately 11 minutes
Longer roasting times bring coffee oils to the surface, creating a darker, shiny color
The amount of oil drawn to the surface determines flavor and aroma
As the roast darkens, the caffeine content and acidity decreases
Different types of roast and their characteristics
1- Cinnamon or New England Roast: beans are lightly roasted; no oil on surface; low in body, no grain taste, sharpness of acid is rich and rounded; called a light roast; minimal aroma.
2- American Roast: slight bittersweet tang; less acid with more rounded flavor; dry surface of bean.
3- City Roast: no oil on the surface; medium roast; dry, fuller body
4- Viennese Roast: beans half covered with oil droplets; verges on bitterswet chocolate; heavier body.
5- Full City Roast: slight sheen of oil on the surface of the entire bean
6- Continental Roast: satin sheen of oil
7- French Roast: oil completely covers the beans; heavily carbonized; bean roasted for long time to bring out oil to the surface
8- Italian Roast: oily appearance; used for espresso; beans roasted to a very dark brown
World Coffee Facts
Coffee is the most popular drink in the world, with over 400 billion cups consumed each year
The USA is the world’s largest consumer of coffee, importing 16 to 20 million bags annually (2.5 million pounds), representing 1/3 of all coffee exported
The first European coffee was sold in pharmacies in 1615 as a medicinal remedy
In Greece and Turkey, the oldest person is almost always served their coffee first
Raw coffee beans, soaked in water and spices, are chewed like candy in many parts of Africa
Over 25 million people around the world are employed in the coffee industry
Coffee is the #2 commodity in the world, second only to petroleum
Turkish bridegrooms were once required to make a promise during their wedding ceremonies to always provide their new wives with coffee; failure was grounds for separation
Café Procope was the first true Paris coffeehouse; it was opened in 1689 by former lemonade vendor, Francesci Procopio dei Cotelli, and is still a popular place to visit (some famous customers were Benjamin Franklin and Voltaire)
Use old coffee grounds to freshen up your fridge instead of baking soda
Place a small open bowl with 1/2 cup (120mL) of old coffee grounds on each shelf of the fridge and leave it there for a week or two; the coffee will absorb the odors and leave a clean smell in the fridge
Dorothy Jones was the first American coffee trader; she was granted license to sell coffee in Massacchussetts Colony in 1670
Dark roasted coffees have less caffeine than medium because they are roasted longer, causing more caffeine to burn off
