The document summarizes the history and production process of coffee. It details that coffee was first discovered in Ethiopia in 850 AD when a goat herder noticed his goats became lively after eating coffee berries. It then traces the spread of coffee to Arabia, Turkey, Europe and the establishment of early coffee shops. The document also outlines the various steps of coffee production from growing the coffee tree to harvesting, processing, exporting and brewing methods like espresso and cappuccino.
Datos estadisticos historicos respuestas a philipp meierJose Antonio Vega
Coopronaranjo R.L. was founded in 1968 with 98 small coffee growers producing around 10,000 bushels of coffee annually. Since then, production has increased significantly to over 160,000 bushels in recent years. The cooperative has diversified over time to include additional business areas like supermarkets, agricultural supplies, coffee roasting and tourism. It aims to support local coffee farmers and ensure traceability from seed to cup through its integrated systems. The cooperative faces challenges from issues like coffee rust but is working to control this through education, access to products, and on-farm trials. It evaluates coffee quality both on and off farms to produce specialty lots for high prices when possible.
After being planted, coffee trees take 3-4 years to begin bearing fruit in the form of coffee cherries. Coffee cherries are harvested in one of two ways: strip picked, where all cherries are removed from the branch at once, or selectively picked, where only ripe cherries are individually picked by hand. There are two primary processing methods: dry processing, where fresh cherries are dried in the sun, and wet processing, where cherries are pulped to remove the skin and pulp. Processed coffee beans are then sorted, graded, packaged, and shipped worldwide for roasting. Roasting transforms green beans into the aromatic brown beans we purchase. Coffee is then ground to different degrees depending on the brewing
This document provides information about coffee, including its history, production, processing, varieties, and popular beverages. It discusses how coffee was discovered in Ethiopia and spread through the Arab world before being introduced to Europe. The top coffee producing countries are listed, and the differences between Arabica and Robusta varieties are explained. The document outlines the harvesting, processing, roasting, grinding, brewing and storage of coffee beans. Popular coffee drinks like espresso, cappuccino and cold brew coffee are also defined.
Coffee has a long history dating back to Ethiopia in the 9th century. It is processed from coffee cherries that are harvested, with the beans then undergoing drying and roasting. There are two main species of coffee, Arabica and Robusta, which differ in taste, caffeine content, and growing conditions. To make coffee, beans are roasted, ground, brewed with water using various methods like drip, French press or espresso, and served as beverages such as lattes, cappuccinos and americanos. Drinking coffee can provide health benefits when consumed in moderation.
Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Coffee originated in Ethiopia in the 800s AD when a goat herder discovered his goats became energetic after eating coffee berries. Coffee later spread to the Arabian Peninsula and became popular. It is now the second most traded commodity globally after oil. The key coffee producing countries are Brazil, Vietnam, Colombia, Indonesia, Ethiopia, and India. Coffee is grown, harvested, processed, roasted, ground, and brewed before consumption. Proper growing conditions, harvesting techniques, processing methods, and roasting impact the quality and flavor of the final coffee beverage.
This document provides information about coffee and mocktails. It discusses what coffee is, where it originated from, how it is processed and prepared in different styles. It also discusses the major coffee producing countries and types of coffee drinks from different regions. The second half of the document defines what a mocktail is and lists popular mocktail recipes including ingredients and instructions for Cinderella, Virgin Mary, Shirley Temple, Virgin Mojito and Blue Lagoon mocktail.
This document provides information on preparing and serving espresso coffee, including objectives, knowledge requirements, personal hygiene standards, health and safety, the history of coffee, how coffee is grown and produced, different coffee varieties and roasts. Key details include requirements to organize work areas, provide customer service, select and grind coffee beans, extract espresso, serve customers, and clean equipment. Hygiene laws, safe work practices and presenting a clean appearance are emphasized. The growth and processing of coffee beans, common coffee species, terminology, major growing regions, and roast types are defined.
Café At Home Coffee Machine Shop is dedicated to help making your coffee life a little bit easier and more affordable. Good information about coffee makers and coffee.
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The document discusses rebranding generic instant coffee to add value. It provides research on consumer preferences for instant coffee and competitive products. A solution proposed is pre-portioned compressed coffee tablets packaged in a recyclable cardboard tube. The brand name "Cubo Caffè" is chosen to signify quality and evoke Italian coffee culture. A sleek logo and minimalistic packaging design aim to position the product as a premium instant coffee option.
This document provides instructions for roasting coffee beans at home using an air popcorn popper. It recommends ordering green coffee beans online and using a popcorn popper, large bowl, measuring cup, baking sheet, and small bowl as equipment. The instructions explain how to roast a 1/4 cup of beans at a time by placing them in the popper, monitoring until the second crack, then dumping and sorting the beans. The beans need to degas for several hours before use. Roasting coffee beans at home takes only 15 minutes and improves with practice.
Desert Farms® is now bringing these rural farm families’ products to eager consumers in California and other states. “It’s exciting to bridge gaps between communities that are far apart,” he says. Small start-up companies like Desert Farms can offer real value to customers who care about what’s in and behind their products.
This document provides an overview of coffee, including its history, types of coffee beans, roasting process, most expensive coffees, top 10 coffees in the world, facts about coffee, International Coffee Day, and movies about coffee. The history of coffee dates back to the 10th century in Ethiopia. There are two main types of coffee beans - Arabica and Robusta, which differ in taste, growing conditions, and price. Kopi Luwak from Indonesia is considered the most expensive coffee due to its uncommon production process involving the Indonesian palm civet.
This document provides information on how to make the perfect cup of coffee, including details on coffee beans, grinding, roasting, brewing methods, and brewing tips. It discusses different coffee bean origins and species, types of grinds and their effects, light, medium, and dark roasts, popular brewing devices like drip coffee makers and French presses, and ensuring the proper coffee to water ratio and water temperature when brewing. The goal is to help the reader gain knowledge on how beans, grind, brewing equipment and methods all work together to produce quality coffee.
This document discusses various coffee brewing methods and their key parameters. It describes the steps involved in popular brewing techniques like drip coffee, French press, Aeropress and espresso. Grind size and extraction time are important factors that affect the taste of brewed coffee. The document also explains how different brewing methods like pour over, vacuum and Moka pot work by filtering hot water through ground coffee at varying pressure levels to extract flavors.
Coffee is naturally grown in many tropical and sub-tropical countries around the world. Ethiopia is considered the origin of coffee. There are several types of coffee plants, but the most common are Coffea arabica and Coffea canephora. Coffee is processed through either wet or dry methods depending on water availability. Popular brewing methods include instant, filter, percolator, espresso, and vacuum infusion. Factors like grind size, water temperature, and steeping time impact coffee quality and flavor.
Coffee production involves several steps from planting coffee trees to harvesting coffee cherries to processing and drying the beans. There are two main processing methods - the dry method where cherries are sun dried and the wet method where cherries are pulped and fermented before drying. The beans are then milled, sorted, roasted, ground, and brewed to produce various coffee drinks. Common coffee drinks include espresso, Americano, latte, mocha, cappuccino, Turkish coffee, and filter coffee which are made by varying the coffee grounds, brewing methods and addition of milk or other ingredients.
Coffee is the most widely consumed beverage worldwide, with around 2 billion cups consumed daily. In the UK specifically, around 70 million cups are consumed per day. Coffee is grown in over 50 countries worldwide, with Brazil, Colombia, and Vietnam being the largest producers. There are two main types of coffee beans - Robusta and Arabica. It takes around 42 coffee beans to make an espresso. Proper brewing requires using fresh roasted beans, the correct grind size and ratio to water, and maintaining optimal water temperature and brewing time to extract flavors while avoiding bitterness. Enjoying coffee immediately after brewing in a warmed cup allows the flavors to be fully appreciated.
Coffee has been consumed for centuries and originated in Ethiopia. It is a popular beverage worldwide due to its flavor and the stimulating effects of caffeine. There are different varieties of coffee plants with Arabica and Robusta being the most common. The production process involves harvesting coffee cherries, processing them, drying, roasting, grinding, extracting caffeine and flavors, drying the extract, packaging, and distribution. Each step impacts the final quality and taste of the coffee beverage.
Coffee is prepared from roasted coffee beans and is one of the most widely consumed beverages in the world. It originated in Ethiopia in the 15th century and spread through the Arab world before being introduced to Europe. There are several varieties of coffee plants, with Arabica and Robusta being the most prominent. Coffee is harvested, processed, roasted, ground, brewed and consumed in many styles worldwide. Proper storage and preparation is important to produce quality coffee beverages.
The document discusses the history and cultivation of coffee. It notes that coffee was introduced to Brazil by the Portuguese in the 19th century. Fazendas, or coffee plantations, spread across Brazil between 1840 and 1896, producing a major export but also intensifying slavery. Today, Brazil is the world's largest coffee exporter. The document also outlines the environmental and climate conditions suitable for coffee cultivation and some of the problems coffee growers face.
Coffee processing involves several steps from harvesting coffee cherries to producing roasted coffee beans ready for brewing. The coffee cherries are harvested, processed to remove the outer fruit and pulp through methods like wet processing or dry processing, then the beans are fermented and washed. The cleaned beans are then dried, sorted, and packaged before being exported and roasted to produce coffee drinks.
This document summarizes the process of coffee production from field to cup in 3 stages:
1) The coffee growing process on farms in Huila, Colombia from selection of beans to harvesting. This includes interviews with coffee pickers who earn $7 per day picking 90kg of cherries.
2) The post-harvest processing steps of pulping, fermenting, drying and threshing the beans to remove the skin.
3) The sorting and grading of beans by size, weight and color before being packed and exported or roasted to produce the flavorful coffee drunk around the world.
The document summarizes the origin and production of tea. It states that tea originated in China in the 7th century and was originally called "KIA" but the term evolved to "CHA." It then describes the tea plant as a bush that grows in hot, humid climates with temperatures between 13 to 32°C and rainfall of 200 cm. The document outlines the major steps in tea processing which include plucking, withering, rolling, fermentation, drying, sorting, and packing. It notes that India is a major tea exporter and producer, with states like Assam, Darjeeling, Himachal Pradesh and Sikkim being major tea growing regions. The document also compares the caffeine and tannin content of
Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant native to tropical Africa and Madagascar. The traditional method of planting coffee is to place 20 coffee seeds in each hole at the beginning of the rainy season. Coffee is now cultivated in over 70 countries and is a major agricultural export, being one of the world's largest legal exports. Coffee provides several health benefits and is one of the most popular drinks in the world, usually served hot but sometimes iced.
1. Cocoa is native to the Americas but now grown in tropical regions worldwide. Major producers include Ghana, Nigeria, Cote d'Ivoire, and Brazil. India grows cocoa in states like Kerala, Karnataka, Tamil Nadu, and Andhra Pradesh.
2. Post-harvest processing involves primary processing like pod breaking, fermentation, and drying to produce cocoa beans, as well as secondary processing steps like roasting, winnowing, and grinding of nibs to produce cocoa paste/liquor.
3. Proper fermentation is key to developing flavor and removing bitterness from raw cocoa. Drying methods and conditions also impact quality. Farmers need more knowledge of best processing techniques.
The document provides information about a multimedia project created by Adam Finch and other students. It includes 5 questions they investigated about various topics. Question 1 discusses their group trip to Bankstown, Australia and activities during their visit. Question 2 includes a video interview with a man who immigrated to Australia from Iran. Question 3 discusses the commodity chain for Nespresso coffee capsules. Question 4 presents information about calculating water footprints for two students and strategies to reduce their footprints. Question 5 provides information about a hip hop artist from Melbourne and influences on his music style.
Civet/Luwak Coffee is made from coffee beans that have passed through the digestive tract of the Asian Palm Civet. The civet eats coffee cherries but cannot fully digest the beans, which are later collected from its feces. During digestion, natural bacteria in the civet's stomach provide a unique taste to the beans through a natural fermentation process. In the 18th century, the Dutch prohibited locals from picking coffee, but they discovered civets produced coffee beans. This became a favored coffee, though it was expensive due to its unusual production method and rarity.
This document provides information about coffee and mocktails. It discusses what coffee is, where it originated from, how it is processed and prepared in different styles. It also discusses the major coffee producing countries and types of coffee drinks from different regions. The second half of the document defines what a mocktail is and lists popular mocktail recipes including ingredients and instructions for Cinderella, Virgin Mary, Shirley Temple, Virgin Mojito and Blue Lagoon mocktail.
Session 1 Ch 1 Non Alchoholic Beverages.pptxsandip59
This document discusses non-alcoholic beverages and coffee. It defines non-alcoholic beverages as drinks with less than 0.5% alcohol by volume, and lists categories including coffee, tea, milk-based drinks, aerated drinks, juices, water, and syrups. The document then focuses on coffee, outlining its history and worldwide popularity. It describes the two main types of coffee beans, Arabica and Robusta, and their differences. Finally, it provides an overview of the coffee production process from planting to brewing, and defines light, medium, and dark roast types.
Coffee processing involves harvesting ripe coffee cherries, removing the fruit pulp and mucilage, and drying the beans. There are two main processing methods - wet processing and dry processing. Wet processing involves pulping the cherries to remove the fruit, fermenting the beans to remove mucilage, and sun drying the beans. Dry processing involves sun drying the entire cherry after harvest and later hulling the dried beans to remove the outer layers. Proper processing is important to develop the flavor of the coffee beans before roasting and brewing.
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the Coffea genus. From the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. The seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. Let's get overlook to this coffee from this presentation.
This document provides information about brewing and the production of various alcoholic beverages through fermentation. It discusses what brewing is, different types of alcoholic beverages like mead, wine, beer, sake, and distilled spirits. It also covers the classification of beers like lager and ale. The document then focuses on beer production, starting with an overview of the key materials in beer production - malt, yeast, hops and water. It discusses the malting process and different types of malts. It also covers beer nutrition and the global beer industry before concluding with an overview of the beer production process.
Coffee is made from roasted coffee beans that come from the Coffea genus of plants. There are two main varieties used: Coffea arabica and Coffea robusta. The quality of coffee depends on factors like where the beans were grown. Coffee is processed using either a wet or dry method to remove the outer layers from the beans. Processing includes steps like fermentation, washing, drying, and sorting. Coffee has both positive and negative health effects depending on how much is consumed. It can boost metabolism but too much can cause issues like increased heart rate and insomnia.
2. CoffeeCoffee
• Essential to brewing a great cup ofEssential to brewing a great cup of
coffee are the following important stepscoffee are the following important steps
• Clean fresh waterClean fresh water
• Clean equipmentClean equipment
• Coffee grind adapted to equipmentCoffee grind adapted to equipment
• SkillsSkills
• Vacuum pack storageVacuum pack storage
4. CoffeeCoffee
HistoryHistory
1.1. 15th century15th century
2.2. First coffee tree inFirst coffee tree in
Arabian peninsulaArabian peninsula
(Yemen)(Yemen)
3.3. First coffee shop inFirst coffee shop in
Constantinople (1450)Constantinople (1450)
5. CoffeeCoffee
HistoryHistory
1.1. 17th century17th century
2.2. First exportation towardsFirst exportation towards
India and then JavaIndia and then Java
3.3. First coffee shop in Italy,First coffee shop in Italy,
England (Edward Lloyd’sEngland (Edward Lloyd’s
coffee house (TIPS)),coffee house (TIPS)),
France (le prokop), AustriaFrance (le prokop), Austria
6. CoffeeCoffee
HistoryHistory
1.1. Year 1713 in ParisYear 1713 in Paris
2.2. King Louis XIV receives as aKing Louis XIV receives as a
present from the Mayor ofpresent from the Mayor of
Amsterdam seedlings ofAmsterdam seedlings of
coffee trees.coffee trees.
3.3. ““Jardin des Plantes”Jardin des Plantes” (Botanical garden)(Botanical garden)
in Parisin Paris
7. CoffeeCoffee
HistoryHistory
1.1. Year 1723Year 1723
2.2. French Naval OfficerFrench Naval Officer
takes seedling totakes seedling to
MartiniqueMartinique
3.3. Ideal terroirIdeal terroir
8. CoffeCoffe
HistoryHistory
1.1. Year 1727Year 1727
2.2. Ideal terroirIdeal terroir
3.3. Colonel Francisco de Melo Palheta arbitrateColonel Francisco de Melo Palheta arbitrate
dispute between French and Dutchdispute between French and Dutch
Colonies. Resolve dispute and has a secretColonies. Resolve dispute and has a secret
liaison with the wife of French Gov. The wifeliaison with the wife of French Gov. The wife
leave the governor with seeds and cuttingsleave the governor with seeds and cuttings
hidden in a bunch of flowers.hidden in a bunch of flowers.
9. CoffeeCoffee
• Main producers around the worldMain producers around the world (60kg bags)(60kg bags)
1.1. Latin AmericaLatin America 63%63% (Brasil, Colombia, Mexico, Guatemala)(Brasil, Colombia, Mexico, Guatemala)
2.2. AfricaAfrica 13%13% (Ethiopia, Ivory Coast, Uganda)(Ethiopia, Ivory Coast, Uganda)
3.3. Asia / PacificAsia / Pacific 24 %24 % (Vietnam, Indonesia, India)(Vietnam, Indonesia, India)
Source: La revue du Café O2/2004 stats. 2003Source: La revue du Café O2/2004 stats. 2003
10. CoffeeCoffee
• Main consumers around the worldMain consumers around the world
per person per year source pro café switzerlandper person per year source pro café switzerland
1.1. FinlandFinland 13 kgs13 kgs
2.2. SwedenSweden 12 kgs12 kgs
3.3. DenmarkDenmark 11 kgs11 kgs
4.4. SwitzerlandSwitzerland 8 kgs8 kgs
5.5. GermanyGermany 8 kgs8 kgs
6.6. FranceFrance 6 kgs6 kgs
7.7. USAUSA 4,5 kgs4,5 kgs
8.8. Italy, Spain, Japan, UKItaly, Spain, Japan, UK
12. CoffeeCoffee
• Seeds known asSeeds known as
pergamino planted inpergamino planted in
nurseriesnurseries
• 5 to 6 weeks5 to 6 weeks
germinationgermination
• 4 to 6 months4 to 6 months
seedlings are movedseedlings are moved
to plantationto plantation
13. CoffeeCoffee
• Coffee will grow best in hot and humidCoffee will grow best in hot and humid
climateclimate
• Coffee trees produce berries for about 60Coffee trees produce berries for about 60
yearsyears
• Peak time is between 5 and 20 yearsPeak time is between 5 and 20 years
16. CoffeeCoffee
•Harvesting the cherriesHarvesting the cherries
• Selective or strip pickingSelective or strip picking
• On average a good picker between 50 toOn average a good picker between 50 to
100 Kgs of beans per day.100 Kgs of beans per day.
20. CoffeeCoffee
• The dry method.The dry method.
• Simplest and cheapest methodSimplest and cheapest method
• Cherries spread on floor in sunlightCherries spread on floor in sunlight
• Cherries raked regularlyCherries raked regularly
• After 10 days level of moisture has fallenAfter 10 days level of moisture has fallen
• Outer shell has become brittleOuter shell has become brittle
• Beans are released and stored in silos.Beans are released and stored in silos.
21. CoffeeCoffee
• Wet methodWet method
• Beans are processedBeans are processed
through the pulpingthrough the pulping
machine.machine.
22. CoffeeCoffee
• The wet method.The wet method.
• Sticky substance inSticky substance in
fermentation for 12 tofermentation for 12 to
48 hours48 hours
23. CoffeeCoffee
• The wet method.The wet method.
• Pulp of cherriesPulp of cherries
becomes soft andbecomes soft and
pebblypebbly
• Beans are releasedBeans are released
24. CoffeeCoffee
•Wet methodWet method
•Drying the beansDrying the beans
7 to 15 days in the sun7 to 15 days in the sun
24 to 48 hours in warm ovens24 to 48 hours in warm ovens
27. CoffeeCoffee
•Grading and sortingGrading and sorting
Graded first by size, than by densityGraded first by size, than by density
Best coffee SHB (Strictly Hard Bean)Best coffee SHB (Strictly Hard Bean)
Beans produced at 4000 feet minimumBeans produced at 4000 feet minimum
28. CoffeeCoffee
• Step 7Step 7
• Cupping or tastingCupping or tasting
Appearance ofAppearance of
green beansgreen beans
Roasting in smallRoasting in small
laboratorylaboratory
Infusion of grindInfusion of grind
coffee beanscoffee beans
Nose the brewNose the brew
Chew the brewChew the brew
Spitting outSpitting out
31. CoffeeCoffee
• Roasting CoffeeRoasting Coffee
– Green coffee beansGreen coffee beans
between 200° andbetween 200° and
580° for maximum 7580° for maximum 7
minutesminutes
– Beans always onBeans always on
movement to preventmovement to prevent
burningburning
– Coffee oil starts toCoffee oil starts to
burn and producesburn and produces
flavour and aromasflavour and aromas
34. CoffeeCoffee
• Grinding CoffeeGrinding Coffee
– To maximise flavoursTo maximise flavours
– Infusing ground beans in hot waterInfusing ground beans in hot water
– The faster the infusion, the finer the grind.The faster the infusion, the finer the grind.