Coffee is a famous brewed drink prepared from roasted coffee beans, the seeds of selected coffee species.
It’s believed that “Coffee origin to Ethopia and Sudan from history, firstly consumed in the Yemen in southern Arabian peninsular”.
In coffee there are two main variants:
- Coffee Arabica
- Robusta (Coffee Canephora)
Coffee Arabica 
Robusta (Coffee Canephora)
Coffee cannot be enjoyed directly from beans in the Green Coffee and it’s treated like below stages before sipping of aromatic coffee in your mug.
- Ripened Coffee cherry fruit plucking
- Dry preparation/Wet preparation(De-Pulping)
- Curing
- Coffee Roasting
- Grinding
- Packing
Dry preparation (De-pukping process)
- Dry whole coffee cherry under clear Sun
- Separating beans from Cherry
Wet Preparation (De-pulping process)
- Separating coffee beans (depulping through fermenting process)
- Shorter drying of coffee beans with endocarp skin
- Peeling away endocarp skin
A Riped Arabica fruit made up of
- 41% Pulp and Skin
- 18% Slime part of bean
- 2% Endocarp Skin
- 39% Bean and seed coat
Roasting Theory :
The roasting process is combination of the below three possibilities
- Direct contact via hot surfaces
- Convection with hot roast gas
- Radiation
Coffee bean roasting stages
- Coffee in drying phase
- Evaporation of water vapor
- Endothermic reaction
- Green, Pea like aroma
- Pressure inside the beans at maximum
- Cracking takes place at grooves
- Typical cracking noise
- Exothermic reaction
- Gas formation Co/Co2
- Phase of aroma formation
- Second crack sound
- Destruction of cell structure
- Intense cracking noise
- Bean becomes darker very faster phase
- Bitter substances are formed increasingly
- Smoky burnt flavours
- Oils are visible on the surface of beans
Bean matter will converted into gas-Mass decrease
Increase of volume
Very bitter notes, hardly typical coffee flavour
Oil migration
Increasing flameless combustion of organic materials (Pyrolyse)
Short Roasting:
- Increased acidity
- Increased body
- Decreased bitterness
- Increased bulk volume
- Increased extraction yield
- Increased soluble solids
Long Roasting
- Deceased acidity
- Decreased body
- Increased bitterness
- Decreased bulk volume
- Decreased extraction yield
- Decreased soluble solids
Types of Coffee brewing:
- Boiling
- Steeping
- Drip brewing
- By Espresso machine’s
The legend tale about Discovery of Coffee
An Ethopian Legend,Coffee was discoverd around 850 AD by an Ethopian goat herder name Kaldi. He noticed that his goats acted in unusually spirited manner & even the goats didn’t sleep at night after eating the red cherries of near by shrub.
Kaldi consulted with an imam from local monastery who boiled some of the berries and drank the liquid himself.Uncharacteristically alert during the evening prayers these sufi .These plants brought from ethopia to yemen by these sufi saints the first real roasting and grinding activities likely happened here.
The coffee worldwide journey came with the turkish conquests of Arabian Peninsula during early 16th Century it’s way towards north, across red sea into Yemen. Due to Coffee’s growing popularity and the shipment of coffee from the port city, “mocha” became a synonym with coffee.
Science may never comeup with a better office communication system than the Coffee break.
Wah ! Coffee processing such a great art 😇