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Coffee Varieties and Coffee Process

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Charmaine Paculan

on 29 September 2012

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Transcript of Coffee Varieties and Coffee Process

Types/Varieties of Coffee Drinks The Dry Method the freshly harvested cherries will go through a pulping machine where the skin and pulp is separated from the bean. the picked coffee cherries are spread out on a huge surface to dry in the sun. They are raked throughout the day, then covered at night to prevent spoilage. to ease the removal of a layer of mucilage from the seed/inner integument to which it adheres. Fermentation Pulping planting harvesting cherries coffee processing drying the beans milling the beans exporting the beans tasting the coffee roasting the coffee grinding the coffee brewing the coffee Cafe Latte Coffee Drink Types/ Varieties Americano Cafe Mocha Frappuccino Espresso Cappuccino Kopi Luwak Macchiato Liqueur Coffee Instant Coffee 1.Café Latte
A latte is a portion of espresso and teamed milk, generally in a 2:1 ratio of milk to espresso with a little foam on the top. Americano
is a style of coffee prepared by adding hot water to espresso, giving a similar strength to but different flavour from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added.
Café mocha is a variant of a café latte. Like a latte, it is typically one third espressos and two thirds steamed milk, but a portion of chocolate is added, typically in the form of chocolate syrup, although other vending systems use instant chocolate powder. Mochas can contain dark or milk chocolate. black and white mocha
tan mocha
marble mocha
tuxedo mocha
zebra mocha A pre-made coffee/ sweetener based blended with ice, resulting in kind of a milkshake looking concoction. Frappuccino Mocha Frappuccino Caramel Frappuccino Java Chip Frappuccino White Mocha Frappuccino Espresso Frappuccino •Vanilla Crème Frappuccino •Chocolate Crème Frappuccino •Green Tea Frappuccino •Chai Crème Frappuccino Espresso is a coffee made of small amount of nearly boiled pressured water forced through finely ground roasted coffee beans. Espresso is a very thick and caffeinated coffee. Strong taste and usually become base of the other coffee beverages. Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. A cappuccino differs from a café latte in that it is prepared with much less steamed or textured milk than the café latte with the total of espresso and milk/foam. A cappuccino is traditionally served in a porcelain cup, which has far better heat retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer. Cappuccino Espresso Kopi luwak or civet coffee is one of the world's most expensive and low-production varieties of coffee. It is made from the beans of coffee berries which have been eaten by the Asian Palm Civet or PARADOXURUS HERMAPHRODITUS and other related civets, and then passed through its digestive tract. Kopi Luwak Macchiato, meaning 'stained', is an Espresso with a dash of foamed milk. At first sight it resembles a small Cappuccino but even if the ingredients are the same as those used for Cappuccino, a Macchiato has a much stronger and aromatic taste. The milk is foamed directly into the espresso cup, which is then put under the coffee outlet. The espresso is then drawn into the cup. Cocoa is then sprinkled over the drink. Often the process is reversed and milk foam is floated on top of extracted coffee. Macchiato A liqueur coffee, as its name suggests, is a coffee brew with a 25 ml shot of liqueur. This brew is usually served in a clear, clean, pre-heated, liqueur coffee glass with the coffee and cream separated for good visual and taste effect. The sugar is required in the coffee mixture to help the cream float. Liqueur Coffee Instant coffee is a beverage derived from brewed coffee beans. Through various manufacturing processes the coffee is dehydrated into the form of powder or granules. These can be rehydrated with hot water to provide a drink similar (though not identical) to conventional coffee. At least one brand of instant coffee is also available in concentrated liquid form. Instant Coffee •Irish coffee (whiskey)
•Brandy Coffee (brandy)
•Keoke Coffee (brandy and kahlua)
•English Coffee (gin)
•Calypso Coffee (Tia Maria & Rum)
•Shin Shin Coffee (Rum)
•Bailey’s Irish Cream Coffee
•Monk’s Coffee (Benedictine)
•Seville Coffee (Cointreau)
•Witch’s Coffee (strega)
•Russian Coffee (vodka)
•Australian Coffee
•Corfu Coffee (Koum Quat Liquor)
•Kaffe Fertig (coffee with Swiss prune schnapps)
•Café Corretto (grappa, brandy or sambuca) •Maxwell House
•Starbucks VIA single shot Two shots/ doppio Ristretto Cafe Mocha Coffee seeds are generally planted in large beds in shaded nurseries. After sprouting, the seedlings are removed from the seed bed to be planted in individual pots in carefully formulated soils. They will be watered frequently and shaded from bright sunlight until they are hearty enough to be permanently planted. Planting often takes place during the wet season, so that the soil around the young trees remains moist while the roots become firmly established. Planting Depending on the variety, it will take approximately 3 or 4 years for the newly planted coffee trees to begin to bear fruit. The fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested. Harvesting the Cherries - the entire crop is harvested at one time. This can either be done by machine or by hand. In either case, all of the cherries are stripped off of the branch at one time. Strip Picked - only the ripe cherries are harvested and they are picked individually by hand. Pickers rotate among the trees every 8 - 10 days, choosing only the cherries which are at the peak of ripeness. Because this kind of harvest is labor intensive, and thus more costly, it is used primarily to harvest the finer arabica beans. Selectively Picked The wet method (also called the washed method) requires the use of specific equipment and substantial quantities of water. When properly done, it ensures that the intrinsic qualities of the coffee beans are better preserved, producing a green coffee which is homogeneous and has few defective beans. Hence, the coffee produced by this method is usually regarded as being of better quality and commands higher prices. WET METHOD Drying the Beans Hulling
Machines are used to remove the parchment layer (endocarp) from wet processed coffee. Hulling dry processed coffee refers to removing the entire dried husk -- the exocarp, mesocarp & endocarp -- of the dried cherries. Polishing
This is an optional process in which any silver skin that remains on the beans after hulling is removed in a polishing machine. While polished beans are considered superior to unpolished ones, in reality there is little difference between the two. Grading & Sorting
Before being exported, the coffee beans will be even more precisely sorted by size and weight. They will also be closely evaluated for color flaws or other imperfections.
Typically, beans are sized by being passed through a series of different sized screens. They are also sorted pneumatically by using an air jet to separate heavy from light beans. The milled beans, now referred to as 'green coffee,' are ready to be loaded onto ships for transport to the importing country. Green coffee is shipped in either jute or sisal bags which are loaded into shipping containers, or it is bulk shipped inside plastic-lined containers. Exporting the Beans To taste the coffee, the cupper "slurps" a spoonful with a quick inhalation. The objective is to spray the coffee evenly over the cupper's taste buds, and then "weigh" it before spitting it out. Samples from a variety of batches and different beans are tasted daily. Coffees are not only analyzed this way for their inherent characteristics and flaws, but also for the purpose of blending different beans or determining the proper roast. An expert cupper can taste hundreds of samples of coffee a day and still taste the subtle differences between them. Tasting the Coffee Roasting transforms green coffee into the aromatic brown beans that we purchase, either whole or already ground, in our favorite stores. The beans are kept moving throughout the entire process to keep them from burning and when they reach an internal temperature of about 400 degrees, they begin to turn brown and the caffeol, or oil, locked inside the beans begins to emerge. Roasting the Coffee Light Roast - light brown in color, generally preferred for milder coffee varieties. The surface of the bean is dry with no oils present. Medium Roast - medium brown in color with a stronger flavor and a non-oily surface of the bean. The bean is typically slightly sweeter than a light roast. This roast is sometimes referred to as American roast, because it is generally preferred in the U.S.. Medium-Dark Roast - a rich, dark color with some oil on the surface of the bean. A medium-dark roasted bean has a slightly bittersweet aftertaste. Dark Roast - exhibited by shiny black beans with an oily surface. This roast produces a significant amount of bitterness. Darker roasted beans have lower levels of acidity. Many roasters name their dark roasts differently, and the beans can be anywhere from black to charred. The objective of a proper grind is to get the most flavors in a cup of coffee. How coarse or fine the coffee is ground depends on the method by which the coffee is to be brewed. Generally, the finer the grind the more quickly the coffee should be prepared. grinding the coffee Before you brew your coffee, take a moment to look carefully at the beans. Smell their aroma. Think of the many processes that these beans have gone through since the day they were hand-picked and sorted in their origin country. Brewing the Coffee Cafe Lungo
Long Black
Red Eye COFFEE PROCESS mILLINg tHe bEaNS If the beans have been processed by the wet method, the pulped and fermented beans must now be dried to approximately 11 percent moisture to properly prepare them for storage. These beans, still encased inside the parchment envelope (the endocarp), can be sun dried by spreading them on drying tables or floors, where they are turned regularly, or they can be machine dried in large tumblers. Once dried, these beans, referred to as 'parchment coffee,' are warehoused in sisal or jute bags until they are readied for export.
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