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32 Cards in this Set
- Front
- Back
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Coffee Facts
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Discovered in Arabia (575 CE)
Most intensely cultivated crop in the world 2nd only to oil as most important commodity Coffee shrub yields approx 1lb coffee or 40 cups Shrub takes 5 yrs for 1st harvest |
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Coffee Growth
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Coffee shrub is indigenous to tropical regions of Africa & smaller islands in Indian Ocean
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Coffee Plant
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Grows up to 15-30ft in wild
Pruned to 5-12ft for harvest |
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Two types of Coffee Shrubs
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Coffea Arabica
Coffea Robusta |
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Coffea Arabica Growing Conditions
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2/3 of the worlds production
Between 1,300-1,500m altitude Low as sea level & high as 2800m Tolerates low temp but not frost Suited for temp around 20C (68F) |
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Coffea Arabica Facts
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Ethiopia & Yemen
"Coffee shrub of Arabia" "Mountain Coffee" Contains less caffeine |
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Coffea Robusta
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1/3 of the worlds production
Included in ICE & espresso blends Promotes "crema" 2x the caffeine |
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Coffea Robusta Growing Conditions
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Greater crop yields
Less risk of pest & disease Temp 24-29C Less hardy than Arabica |
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Cultivation Factors
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Altitude
Location Soil Climate Disease Economy |
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Dr. Ernesto Illy's Claims
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70% - determined by genetics
30% - ecosystem |
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Coffee Harvest
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Bears fruit in 3-4 yrs
Arabica cherries ripe in 6-8 mos Rousta cherries ripe in 9-11 mos |
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Two Harvest Types
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1) Strip Picking - entire crop in one pass
2) Selective Picking - several passes every 8-10 days |
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Three Bean Processing Methods
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1) Dry method
2) Wet Processing 3) Green - semi washed (combined method) |
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Dry Method
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Fruit spread on concrete
Dried by sunlight Spread to prevent fermentation Husk is removed, parchment is left intact Stored in silo until shipping |
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Wet Method
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Pulp is removed immediately
Cherries crushed by pulp machine Beans separated from skin & pulp by washing Lighter beans separated from heavier Produces uniformed bean Fermentation to separate slippery mucilage (12-36 hrs) Beans dried in parchment (50% moisture content) Drying by direct sunlight or mechanical (12-15 days) |
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Semi Washed Method Processing
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Hybrid Method - in Brazil & India
Pulping cherries & dry on the beans Beans have enhanced sweetness & body w earthy overtones |
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Hulling
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Removing parchment with friction or impact hullers
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Polishing
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Used to remove silver skin
Referred to as green beans at this point |
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Wet (Washed) Processing
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1) Mechanically removes outer husk using pulper
2) Controlled Ferment allows beans to swell develop acid & flavour |
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Brazil
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1/3 of all coffee production
Only high vol producer w frost risk Notable Beans: Bahia, Bourbon Santos |
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Columbia
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Only SA country w both Atl and Pac ports
Notable Beans: Medellin, Supremo, Bogota |
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Indonesian
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Island colony of Java
World's largest producer of Robusta beans Notable beans" Java, Sumatra, Sulawesi |
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Vietnam
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Gained strength in production in 90s
Notable Beans: robusta production |
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Mexico
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Largest Source of US coffee imports
Notable Beans: Altura, Liquidambar MS, Pluma Coixtepec |
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Ethiopa
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Home of the Arabica tree
Africa's top Arabica exporter Notable Beans: Harrar, Sidamo, Yirgacheffe |
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India
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Birthplace of coffee east of Arabia
Indian Coffee Board - restricted export Notable Beans: Mysore, Monsooned Malabar |
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Guatemala
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Thought to be some of the best coffee in the world
Notable Beans: Atitlan, Huehuetenango |
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Cote d'Ivoire
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#5 coffee producer (2nd Robusta)
mass market European coffee Notable Beans: Cote d'Ivoire for Robusta production |
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Uganda
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75% of its production is Robusta
Notable Bean: Bugisu |
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National Name/Style
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New England - lt brown; dry surface
American - med brown; dry surface Viennese - med/dark brown; residual of oil specks French - mod/dark brown; lt oil on surface Espresso - dark brown, surface can range from very oily to barely slick Italian - dark, blackish brown, oily surface Dk French or Spanish - v dk brown; almost black; very oily |
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American Roasting Scale
(19th-20th Century) |
Cinnamon - v lt brown
Light - lt end of Amer norm Medium - Medium high - Amer norm City high - sl darker than norm Full City - dk than norm, patches of oil on surface Dark - dk brown shiny surface equiv to espresso Heavy - v dk brown-black; shiny surface equiv to Italian |
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Cupping Process
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1) Examine the whole bean
2) Scale 8.25g 3) Place 5oz water 4) Set timer for 4mins to crust 5) Break crust with spoon 6) Bring spoon to mouth slurp 7) Spit excess coffee |
