More Related Content
What's hot
What's hot (20)
Similar to Coffee
Similar to Coffee (20)
More from Nicolae Stefania
Recently uploaded
Recently uploaded (20)
Coffee
- 1. COFFEE Prof. coordonator, Frumuselu Mihai Daniel Studenti: Gioroc Daniela Nicolae Stefania
- 2. Coffee is a caffeine-containing black drink that is made from roasted and ground coffee beans. Coffee beans are the fruit of the Rubiaceae family, the Coffea genus, with two more varieties: Coffea arabica and Coffea robusta (Coffea canephora). Coffea arabica provides the finest flavors, while the robust Coffea is bitter and less fragrant. The quality of the coffee is influenced by the place of cultivation, storage and coffee bean process.
- 3. Etymology The name originated from the Koffe region of the Ethiopian Plateau, where coffee plants were first discovered and then introduced into the Arab world. Coffee [kafe, kafeː] is pronounced in Turkish kahve. The word coffee appeared in English through the German word Koffie in 1598. Coffee is produced in more than 50 countries around the globe, with Brazil, followed by Vietnam, Colombia, Indonesia and Mexico.
- 4. Cultivation The traditional method of planting coffee is to place 20 seeds in each hole at the beginning of the rainy season. With this method, about 50% of the seed potential is lost, about half of them fail to sprout. A more efficient coffee breeding method is used in Brazil, ie the growth of seedlings in nurseries, which are then planted outside after six to twelve months. Coffee is often grown intertwined with food crops, such as corn, beans, or rice, in the early years of cultivation, so farmers can get acquainted with its requirements.
- 5. Ecological effects Initially, the cultivation of the coffee was made in the shade of the trees that offered a habitat for many animals and insects. This method is known as traditional shade or "shadow growth". Since the 1970s, many farmers have turned to their own methods of sunflower production, where coffee is grown in rows under full sunshine, shaded little by little or not at all. This causes coffee beans to bake faster and shrubs produce at higher yields, but requires grubbing up trees and increased use of fertilizers and pesticides, which damages the environment and causes health problems.
- 6. Processing • Wet method: Wet coffee is obtained by the wet method. The trade name of the washed coffee is "milds". Coffee beans are placed in special water basins where the pulp surrounding the beans is removed. Coffee beans are then introduced into special tanks where, after fermentation processes lasting 24-48 hours, the parchment envelope and the silver film of the coffee beans, as well as the adherent pulp residues, are removed. After fermentation, the coffee beans are washed, dried and placed in decoction plants, where the grains finally get a shiny appearance. • Dry Method: The dry method produces natural coffee. This method consists in exposing coffee beans to flat surfaces of concrete, where they are left for two or three weeks and moved manually constantly. To protect the fruit from weathering during low night or dew, it is tiled and covered with tarpaulins. After the pulp has dried, the coffee beans are crushed in special crushers, where the grains are cleaned of the pulp, the parchment membrane, and the silver film that surrounds them. Coffee beans are then sorted into sizes in special separators. After this processing, the green coffee beans are packed in jute bags with a capacity of 45-90 kg. In the coffee trade it is considered for the average weight of 60 kg per bag. Processing is a series of processes to be subjected to coffee beans, such as processing, roasting and grinding. There are two ways to process coffee beans, wet method and dry method.
- 8. Grinding Grinding is the last operation by which coffee must pass before it is actually consumed. Grinding the coffee is done with a coffee grinder. The degree of milling required is determined by the way coffee is prepared because the coffee's final taste is influenced by the time the water and the coffee are in direct contact. The shorter the coffee preparation time, the more coffee must be ground. Thus, if the coffee is prepared with a coffee maker, it must be crushed higher because the contact time between the water and the coffee is higher, while the coffee prepared on the filter, kettle or with an extractor must be finer ground, since it takes about 20 seconds to cook.
- 9. Grinding
- 10. Methods of preparation • Kettle- The method is very old and is still used in Turkey, Greece, Arabia. For cooking, special hot- sand trays and a small cup of copper with a long tail called a jar, add fine ground coffee over hot water. • Filter- Hot water passes through the coffee in the form of drops. Using a paper filter is used to retain coffee oil. The method is also called the Americano, being very popular in North America due to the multitude of professional or household electrical filters. The appropriate proportion is approximately one teaspoon (7 g) for each 140 ml. of water. • Espresso- Espresso is a way of preparing coffee by pressing hot water over the ground coffee, resulting in a hard and bitter coffee. The name comes from the quick (express) preparation time of the drink. Espressoes are prepared with a special appliance called espressor.
- 11. The effects of coffee • Positive effects Positively stimulates metabolism by the thermogenic effect, an incentive to burn fat in the body due to caffeine. Coffee consumption can contribute to weight loss or maintaining it at a certain level. The coffee facilitates digestion due to the stimulating effect of caffeine and its elements, stimulates the secretion of gastric acid and bile. Caffeine has the ability to activate lipid combustion in the body and thereby contribute to the body's energy intake. Caffeine increases adrenaline levels, increases muscle tension and muscle contraction. Recent studies show that before sports competitions, coffee consumption has positive effects on performance and, moreover, caffeine stimulates breathing, and pulmonary volume is being used more efficiently. Coffee is a non-calorie drink and contributes to the addition of mineral substances such as iron, potassium, magnesium and manganese. Also, coffee is an important provider of vitamins like niacin, a vitamin of group B that is responsible for energy intake, riboflavin, pantothenic acid, vitamin E, vitamin C and vitamin B6. • Negative effects In the case of abusive coffee consumption or other beverages containing caffeine, the following negative effects may occur: -tachycardia, (increased heart rate) -restlessness, tremor (trembling), nervousness, panic attacks -insomnia -convulsions -anemia -in a mild condition of dependence, in the absence of coffee, headaches (migraine)