Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Coffee - qahwa

No description

Arda Yildirim

on 7 October 2016

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Coffee - qahwa

The cultivation
Coffea Arabica
The tasty one
Coffea Canephora
Resistant and cheap
The harvest
Man vs. machine
1) By density
2) By hand
3) By hand with a conveyor
4) By machine
Be(a)ware of the scale
No global standards
National variations (altitude, bean quality, process, region, plantation)
Evaluation, based on
1) Appearance (size)
2) Smell
3) Density
4) Defected beans
5) Cup quality
6) Roast and cupping
Feedback to the producers!
Washed = wet processing Natural = dry processing
1) Sorting (wet) 1) Sorting (dry)
2) Pulping 2) Drying
3) Fermentation (wet) ->wash 3) Rest
4) Drying 4)Hulling
5) Rest
6) Hulling

Semi-washed/pulped natural/honey

polishing, screening and sorting, grading and bagging
Tropical and subtropical climates
Grows in a tree
Leaves, flowers and the cherry
One cherry, two beans (note: peaberry)
Coffea arabica and Coffea canephora aka. robusta (+Coffea liberica)
More preferred - tasty!
1000-2000m altitude
Sensitive to drought and sun light
Vulnerable to diseases
Over 1200 subspecies
Typica, Bourbon, Caturra
Covers 60-75% of global coffee production
Sea level to 700 meters
Tolerant towards diseases and pests
Bigger yield (two harvest per year)
Ideal temperature 24-30 degrees
Used in blends crema, fuller body
Nurturing for one year
Terrain determines - shade or not
Shade vs. sun - quality vs. quantity
Water and it's significant role
In 4-5 years time
the first crop
One or few crops per year
Hand picked, "strip-picked" or machine picked
Perfect cup, uniform beans

Art - learning by mistakes
Every batch is different sample roasts
Uneven quality shows
Goal is to enhance the qualities of the green coffee bean
200-240 °C , 8-15 minutes
Light - medium - medium dark - dark
Brewing and serving
Our job
Three basic elements:
1) Water
Fresh, clean
Ideal: spring water or filtered tap water
2) Water temperature
Ideal: 90-96 °C
3) Grind
The finer the grind size, the shorter the brewing time
espresso 25-35 s. vs. drip/filter coffee 3-6 minutes

Espresso - under pressure fuller body
Drip/filter coffee - an extraction thinner body
Serve with love, appreciation and certainty. :)
To observe the taste and aroma of coffee
Universal way:
1) Measure
2) Boil water (let it cool to 93 degrees)
3) Grind coffee
4) Pour water
5) Wait
6) Break the crust - and sniff!
7) Taste and evaluate
Full transcript