Coffee: Carmelo Q. Auza Reymond C. Cabrillos
Coffee: Carmelo Q. Auza Reymond C. Cabrillos
Coffee: Carmelo Q. Auza Reymond C. Cabrillos
CARMELO Q. AUZA
REYMOND C. CABRILLOS
INTRODUCTION
• Coffee is one of the world’s most popular beverages.
• Coffee’s success as a beverages undoubtedly is owing both
to the caffeine it gives and to its sensory pleasure.
• Coffee is produced from the seeds of a small red fruit often
referred to as a cherry. The process that turns these seeds
into beverage is a long and complex process.
• It is a careful intensive process involving a wide
intercontinental collaboration that will start from the coffee
grower, to the picker, to mill workers who thoroughly
remove the fruit and let the beans dry, to those who will
clean and grade the beans, then to those who roast them
and lastly to the consumers who will grind the beans and
prepare the beverages.
HISTORY
EARLY COFFEE
• According to legend coffee was discovered by an Ethiopian goat
herd called Kaldi. He noticed that goats who ate certain beans
became very lively.
• Coffee was drunk in Yemen by the 15th century.
• In 16th century coffee had spread to Persia (Iran) and Turkey.
• Coffee reached Europe in the late 16th century but it become
popular in the 17th century through trade. Coffee was introduced
into Italy first.
• In the 1600s coffee houses opened across Europe.
• The first coffee house in England opened in Oxford in 1651 and
by the late 17th century there were many coffeehouses in
English towns where merchants and professional men met to
drink cups of coffee, read newspapers and chat.
HISTORY
• Meanwhile the first coffee house in America opened in
1689.
• Merchants Coffee House opened in 1737 .
• In America drinking coffee rather than tea became patriotic
after the Boston Tea Party of 1773 (a protest against a
British tax on tea).
• In the early 18th century the Dutch began growing coffee in
Indonesia as well as in Brazil.
• By the early 19th century coffee plantations in Brazil were
booming.
• In the 20th century a vast amount of coffee was grown in
Uganda.
• Meanwhile the first American coffee percolator was
invented in 1865 by James Mason.
HISTORY
MODERN COFFEE
• Instant coffee was invented by New Zealander David Strang in
1889.
• Freeze dried coffee was invented in 1938.
• Meanwhile decaffeinated coffee was invented by Ludwig
Roselius in 1903.
• Melitta Bentz invented the coffee filter in 1908.
• Achille Gaggia invented the modern espresso machine in 1946.
• The first pump driven espresso machine was made in 1960.
• Meanwhile in the early 20th century the coffee table became a
popular item of furniture.
RAW MATERIALS
RAW MATERIALS
• Coffee comes from the seed, or bean, of the coffee tree.
• Coffee Robusta
When served, the brews tend to be dark brown or black in
appearance.
Robusta coffee has a circular shaped beans.
This has more caffeine with 2.7% in it.
Robusta coffee beans sell more nutty before roasting.
Robusta beans are generally grown on large plantations where
the berries ripen and are harvested at one time, thereby
increasing the percentage of under- and over-ripe beans.
Only 25% of the coffee production is from Robusta coffee.
RAW MATERIALS
RAW MATERIALS
• Coffee Arabica
When served, coffee made from Arabica beans has a deep
reddish cast.
Arabica coffee beans are oval in shaped.
A caffeine content of only 1.5%.
Arabica beans give off more sweet smell similar to blueberries
before roasting.
Arabica beans, on the other hand, comprise the bulk of the
premium coffees that are typically sold in whole bean form so
purchasers can grind their own coffee.
Approximately 75% of the world’s coffee production is Arabica
coffee.
RAW MATERIALS
THE PROCESS
PROCESS
PROCESSING
THE CHERRIES DRYING THE GRINDING THE
BEANS COFFEE
PROCESS
1. PLANTING
Coffee seeds are plated in large beds in shaded nurseries
and after sprouting they are planted again to it’s individual
pots. This must be watered frequently and must be shaded
with sunlight to be permanently planted to soil ground.
Planting coffee seeds must be during wet season so that the
soil remains moist while roots become firmly established.
PROCESS
9. Grinding Coffee
• The whole coffee beans are ground, also known
as milling, to facilitate the brewing process.
• The objective of a proper grind is to get the most flavor
in a cup of coffee.
PROCESS
• PULPING MACHINE
Pulping machine are used to remove the skin and the pulp
of the fresh fruit, which consists of a rotating drum or disk
that presses the coffee cherries against a sharp edges or
slotted plate,
disengaging the pulp from the seed.
pulp still clings to the coffee seed, however, as a thin,
mucilaginous layer.
MACHINERIES / EQUIPMENTS
MACHINERIES / EQUIPMENTS
• Roasting Machine
Roasting Machine is a heat
producing machine that turns brown beans with
which we are most familiar.
MACHINERIES / EQUIPMENTS
MACHINERIES / EQUIPMENTS
• Packing Machine
Mainly used for packing processed
coffee in a fast and orderly manner
MACHINERIES / EQUIPMENTS
PRODUCTS
PRODUCTS
PRODUCTS
• LIGHTS ROASTS
Light roasts are light brown in color, with a light body and no oil on
the surface of the beans. Light roasts have a toasted grain taste and
pronounced acidity. The origin flavors of the bean are retained to a
greater extent than in darker roasted coffes. Light roast also retain
most of the caffeine from the coffee bean. Light roasted beans
generally reach an internal temperature of 180 degree celcius to
205 degree celcius. At around 205 degrees celcius, the beans pop
or crack and expand in size known as the “first crack”.
PRODUCTS
• MEDIUM ROAST
Medium roasted coffees are medium brown in color with more
body than light roasts. Like the lighter roasts, they have no oil on
the bean surfaces. However, medium roasts lack the grainy taste of
the light roasts, exhibiting more balanced flavor, aroma, and acidity.
Caffeine is somewhat decreased, but there is more caffeine than in
darker roasts. Medium roasts reach internal temperatures between
210°C (410°F) and 220°C (428°F) — between the end of the first
crack and just before the beginning of the second crack.
PRODUCTS
• DARK ROASTS
Dark roasted coffees are dark brown in color, like chocolate, or
sometimes almost black. They have a sheen of oil on the surface,
which is usually evident in the cup when the dark roast coffee is
brewed. The coffee’s origin flavors are eclipsed by the flavors of the
roasting process. The coffee will generally have a bitter and smoky
or even burnt taste. The amount of caffeine is substantially
decreased. To reach the level of a dark roast, coffee beans are
roasted to an internal temperature of 240°C (464°F) — about the
end of the second crack — or beyond.
CONCLUSION