coffee 1st ppt

8/6/2019 Coffee 1st Ppt

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College of Dairy & Food ScienceCollege of Dairy & Food Science

TechnologyTechnologyPresentation on:Presentation on:--CoffeeCoffee

Submitted to:Submitted to:-- Dr. N.S.Rathore SirDr. N.S.Rathore Sir

Submitted by:Submitted by:--Miss Neha BalanMiss Neha Balan

33rdrd yr. Food Technologyyr. Food Technology


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Introduction to CoffeeIntroduction to Coffee

Coffee is the most widespread drink in theCoffee is the most widespread drink in the

world. There are two fundamental types ofworld. There are two fundamental types of

coffee:coffee:-- espressoespresso

nonnon--espresso.espresso.

It is the second most important commodity afterIt is the second most important commodity afterpetrolium products in international tradepetrolium products in international trade..


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AREA AND PRODUCTIONAREA AND PRODUCTION

Coffee is grown over 11 million hectareCoffee is grown over 11 million hectarearea and 8 million tonnes of green beansarea and 8 million tonnes of green beans

are produced annually.are produced annually. Coffee crop occupies an area of 3.2 lakhCoffee crop occupies an area of 3.2 lakh

ha in india and production of green coffeeha in india and production of green coffeeis 2.70 lakh tonnes.is 2.70 lakh tonnes.


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MajorMajorproducersproducers

Nearly 70% of the world's coffee is producedNearly 70% of the world's coffee is producedby the Americas while Brazil contributes 30%by the Americas while Brazil contributes 30%and Colombia 12% to the global production.and Colombia 12% to the global production.

Three percent of the global demand is met byThree percent of the global demand is met byEthiopia.Ethiopia.

Coffee is produced in commercial amounts byCoffee is produced in commercial amounts bymore than 50 countries across the globe.more than 50 countries across the globe.


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Highest consumptionHighest consumption

The highest per capita drinking of coffeeThe highest per capita drinking of coffeein the world takes place in Ethiopia.in the world takes place in Ethiopia.

In Europe, Finland has the maximumIn Europe, Finland has the maximumper capita coffee consumption, closelyper capita coffee consumption, closelytrailed by Denmark.trailed by Denmark.

The three major kinds of commerciallyThe three major kinds of commercially

produced coffee bean are Arabica,produced coffee bean are Arabica,Robusta in addition to LiberiaRobusta in addition to Liberia


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ContentContent

The weight of a standard bag of coffee forThe weight of a standard bag of coffee for

international trade is 60 kg or 132 lbs.international trade is 60 kg or 132 lbs.

A bag of green coffee contains 600,000 beansA bag of green coffee contains 600,000 beans

while there are 10,000 beans in a kg; and a kg ofwhile there are 10,000 beans in a kg; and a kg of

roasted coffee contains 12,000 beans.roasted coffee contains 12,000 beans.

3535 -- 45 beans are required to make an espresso45 beans are required to make an espresso


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History of Coffee

Discovery ofcoffee took place in Eastern

Africa in a region that is presently known

as Ethiopia.

.

In the 1700's, coffee entered the Americas.

Espresso, a modern improvementin the way tomake coffee, originated in 1822, with the

advancementofthe firstbasic espresso machinein France. The Italians worked on this wonderful

machine and were the firstto produce it.


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How They are Divided Geographically?How They are Divided Geographically?

coffee is grown between a 'belt' approximately

surrounded by the Tropic of Cancer as well as

the Tropic of Capricorn. About two-thirds of

coffee is produced in the Americas but thereare numerous big and minor producers in

countries for example Arabia, India, Africa,

West Indies.


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The diverse kindsThe diverse kinds

The three kinds ofcoffee are there:The three kinds ofcoffee are there:--

1.1. MokaMoka

2.2. BourbonBourbon

3.3. MartiniqueMartinique


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compositioncomposition

constituentsconstituents Green beans(%)Green beans(%) R oastedRoasted

beans(%)beans(%)

WaterWater 1010--1313 11--44

ProteinProtein 1111--1515 1212--1515

FatFat 1212--1414 1313--1515

SugerSuger 88--1010 00--11

CaffeineCaffeine 11--22 11--22

Caffetanic acidCaffetanic acid 88--1010 44--55

AshAsh 44 44--55


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RoastingRoasting

Coffee roasting is a chemical procedure withCoffee roasting is a chemical procedure with

the help of which aromatics, acids, as well asthe help of which aromatics, acids, as well as

additional components of flavor areadditional components of flavor are

produced, balanced, or changed in a mannerproduced, balanced, or changed in a manner

that should enhance the flavor, acidity,that should enhance the flavor, acidity,

aftertaste and body of the coffee as preferredaftertaste and body of the coffee as preferred

by the roaster.by the roaster.


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Stages of roastingStages of roasting

The initial phase is endothermic in which heat isThe initial phase is endothermic in which heat is

absorbed by the beans. The beans start to smellabsorbed by the beans. The beans start to smell

akin to toast or popcorn after they assume aakin to toast or popcorn after they assume a

yellow color when dried gradually.yellow color when dried gradually. The second stage frequently referred to as theThe second stage frequently referred to as the

first crack, takes place at almost 205first crack, takes place at almost 205 C or 400C or 400

F in which the size of the bean doubles, assumesF in which the size of the bean doubles, assumes

a light brown color, and undergoes a loss ina light brown color, and undergoes a loss inweight which is nearly 5 %.weight which is nearly 5 %.


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RoastsRoasts--diversitydiversity Generally, lighter roasts are sharper and their acidicGenerally, lighter roasts are sharper and their acidic

content is greater in comparison to the darker roasts.content is greater in comparison to the darker roasts.

Darker roasts possess a flavor that is fuller.Darker roasts possess a flavor that is fuller.

OverOver--roasted beans generally assume a burned, smokyroasted beans generally assume a burned, smokyor charcoal flavor.or charcoal flavor.

Darker roasted coffees contain less caffeine inDarker roasted coffees contain less caffeine incomparison to lighter ones.comparison to lighter ones.

However the quality and taste of coffee does not dependHowever the quality and taste of coffee does not dependon roasting alone but depends on the origin of beans.on roasting alone but depends on the origin of beans.

The taste of a bean from Brazil will be different fromThe taste of a bean from Brazil will be different fromthe taste of a bean from India even if both are Frenchthe taste of a bean from India even if both are Frenchroast.roast.


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Creating the preferred flavorCreating the preferred flavor

To create the preferred flavor, different types ofTo create the preferred flavor, different types of

coffee are blended together.coffee are blended together.

The main objective in blending coffee is to attainThe main objective in blending coffee is to attain

a flavor and aroma which can be repeatedlya flavor and aroma which can be repeatedlyreplicated.replicated.

The blender utilizes recipes which have alreadyThe blender utilizes recipes which have already

confirmed that they cater to the taste standard ofconfirmed that they cater to the taste standard of

a particular region.a particular region. Since the quality of the harvest of coffee, which isSince the quality of the harvest of coffee, which is

a natural product, is unpredictable, the recipesa natural product, is unpredictable, the recipes

for blends must be adjusted frequentlyfor blends must be adjusted frequently


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Mixing two or additional coffeesMixing two or additional coffees

Blending is the ability of mixing two orBlending is the ability of mixing two or

additional coffees to produce a balancedadditional coffees to produce a balanced

cup.cup.

However there is some uncertainty aboutHowever there is some uncertainty about

the appropriate time to blend beans in thethe appropriate time to blend beans in the

coffee production process.coffee production process.


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CategoriesCategories Flavored whole beans are generally divided into 4Flavored whole beans are generally divided into 4

categories:categories:--

1. vanilla1. vanilla--based flavorsbased flavors 2.chocolate2.chocolate--based flavorsbased flavors

3. fruit3. fruit--based flavorsbased flavors

4. spice4. spice--based flavors.based flavors.

Enriching the taste of coffee by adding

Enriching the taste of coffee by addingflavors which give a different & desirableflavors which give a different & desirable

taste and aroma.taste and aroma.

What are flavored coffees?What are flavored coffees?


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Health benefits ofcoffeeHealth benefits ofcoffee

Coffee, akin to wine, possesses antioxidants that aids inCoffee, akin to wine, possesses antioxidants that aids inchecking heart disease and specific types of cancers bychecking heart disease and specific types of cancers byeliminating oxygen radicals from the blood that damageseliminating oxygen radicals from the blood that damagescells.cells.

In addition to increasing the level of mental awareness,In addition to increasing the level of mental awareness,Chinese studies indicate that coffee can even assist inChinese studies indicate that coffee can even assist indiminishing the impact of Parkinson's disease.diminishing the impact of Parkinson's disease.

It is thought that the caffeine in coffee assists in enhancingIt is thought that the caffeine in coffee assists in enhancingthe blood circulation inside the heart and arteries.the blood circulation inside the heart and arteries.


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Health risks ofcoffeeHealth risks ofcoffee

Intake of coffee in large amounts has beenIntake of coffee in large amounts has been

linked with higher blood levels oflinked with higher blood levels of

homocysteine, lately exposed to be a threathomocysteine, lately exposed to be a threat

issue for coronary heart disease .issue for coronary heart disease .

Additional studies indicate an augmentationAdditional studies indicate an augmentation

in LDLin LDL--cholesterol or the harmful type.cholesterol or the harmful type.


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Growing and harvestingGrowing and harvestingcoffeecoffee

Ideal conditionIdeal condition

The ideal growing environment isin aThe ideal growing environment isin atemperature zone of 65 degrees Fahrenheit totemperature zone of 65 degrees Fahrenheit to

75 degrees Fahrenheit.75 degrees Fahrenheit.

Rainfall should be abundant and the weatherRainfall should be abundant and the weather

should change between intense rainfall andshould change between intense rainfall andsunshine to cause the berries to mature fully.sunshine to cause the berries to mature fully.

The kind ofsoil is not very vital but adequateThe kind ofsoil is not very vital but adequatedrainage is requireddrainage is required


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Harvesting techniquesHarvesting techniques

Two techniques of harvesting the coffeeTwo techniques of harvesting the coffeefruit include cautiously picking by hand orfruit include cautiously picking by hand orthe tree is shaken and the fruits arethe tree is shaken and the fruits are

stripped.stripped. The harvesting period commences in midThe harvesting period commences in mid--

November, when Arabica begins yielding.November, when Arabica begins yielding.

Harvesting of Arabica goes on till theHarvesting of Arabica goes on till themiddle of January. Robusta harvestingmiddle of January. Robusta harvestingstarts in January and goes on till March.starts in January and goes on till March.


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There are two chief procedures ofcoffee processing namely naturaland washed


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PurposePurpose

The purpose of both techniques is to eliminate theThe purpose of both techniques is to eliminate the

green beans from the cherries.green beans from the cherries.

The majority of coffee cherries have two domeThe majority of coffee cherries have two dome--

shaped beans, with the flat surfaces in front ofshaped beans, with the flat surfaces in front ofeach other.each other.

Certain cherries have simply a solitary bean,Certain cherries have simply a solitary bean,

known as pea berry, which is more roundknown as pea berry, which is more round--shapedshaped..


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Washed techniqueWashed technique

The washed technique of processing is the mostThe washed technique of processing is the mostwidespread with Arabica coffees.widespread with Arabica coffees.

There are two major mechanisms to the washedThere are two major mechanisms to the washed

technique of processing.technique of processing. There is the "wet mill," which eliminates the fruitThere is the "wet mill," which eliminates the fruit

from the bean, and the "dry mill," whichfrom the bean, and the "dry mill," whichcategorizes the coffee for export.categorizes the coffee for export.


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Dry techniqueDry technique

The dry technique also known as the naturalThe dry technique also known as the natural

method is the oldest, uncomplicated andmethod is the oldest, uncomplicated and

needs not much equipment.needs not much equipment.

The method entails drying the entire cherry.The method entails drying the entire cherry.

The three fundamental steps are there:The three fundamental steps are there:--

cleaningcleaning

dryingdrying

hulling.hulling.


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Grinding and Brewing CoffeeGrinding and Brewing Coffee

Grinding is the final process through which coffeeGrinding is the final process through which coffeehas to progress prior to being really made.has to progress prior to being really made.Preferably, coffee should be ground straight awayPreferably, coffee should be ground straight away

ahead of being made, as the aroma of ground coffeeahead of being made, as the aroma of ground coffeeis rapidly lost.is rapidly lost.

In the past, wooden or marble mortars with a crusherIn the past, wooden or marble mortars with a crusher

were utilized for grinding coffee. Afterwards diversewere utilized for grinding coffee. Afterwards diversetypes of crank and drawer coffee grinders arrived ontypes of crank and drawer coffee grinders arrived onthe scene followed by modernthe scene followed by modern--day electric ones.day electric ones.


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Basic techniquesBasic techniques

There are four fundamental techniques of brewing coffee:There are four fundamental techniques of brewing coffee:boiling, steeping, percolating and filtering.boiling, steeping, percolating and filtering.

Coffee specialists regard filtering as the most excellentCoffee specialists regard filtering as the most excellenttechnique of removing the soluble concentrations of groundtechnique of removing the soluble concentrations of ground

coffee.coffee. The coffee is enclosed in a paper or cloth filter.The coffee is enclosed in a paper or cloth filter.

Exceedingly hot, but not steaming, water is emptied over theExceedingly hot, but not steaming, water is emptied over thegrounds and permitted to run into a container where it willgrounds and permitted to run into a container where it willnot get in touch with the grounds again.not get in touch with the grounds again.

For ideal coffee, earthenware or glass containers should beFor ideal coffee, earthenware or glass containers should beutilized, because getting in touch with metal decreases theutilized, because getting in touch with metal decreases thequality of the drink.quality of the drink.


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Processed productsProcessed products

Decaffeinated coffeeDecaffeinated coffee

Bio aromaBio aroma--organiccoffeeorganiccoffee

MinascoffeeMinascoffee

Coal mine coffeeCoal mine coffee

King weasel coffeeKing weasel coffee

Flavored coffeeFlavored coffee


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Research and DevelopmentsResearch and Developments

Coffee helps to ward off diabetes . Dr. Rob ofCoffee helps to ward off diabetes . Dr. Rob of

the Harvard School OF PublicHealth whothe Harvard School OF PublicHealth who

conduct studies on coffee consumption andconduct studies on coffee consumption and

diabetes.diabetes.

The new study, published in the InternationalThe new study, published in the International

journal of Dermatology found that caffeinejournal of Dermatology found that caffeine

works by blocking the effects of a chemicalworks by blocking the effects of a chemicalknown to damage hair fallicles.known to damage hair fallicles.


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R& DR& D

Coffee could protect from eye disorder whichCoffee could protect from eye disorder whichiscalled belepharmospasm affects people agediscalled belepharmospasm affects people agedb/w 50 to 70.b/w 50 to 70.

On the hand of processed food,theOn the hand of processed food,theCFTRI,MYSORE has developed a newCFTRI,MYSORE has developed a newrobusta coffee variety that has zero levelrobusta coffee variety that has zero levelcaffeine.caffeine.

Coffee cooperativescould used their lowCoffee cooperativescould used their lowquality beans to produce fuel.quality beans to produce fuel.


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Waste UtilizationWaste Utilization

Coffee pulp and parchment are used asCoffee pulp and parchment are used as

manure,soil conditioner and mulch formanure,soil conditioner and mulch for

agricultural production.agricultural production.

Studies at the federal university of minasStudies at the federal university of minas

geraisin brazil, suggest bio diesel and ethenolgeraisin brazil, suggest bio diesel and ethenol

can be made from coffee residue.can be made from coffee residue.


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coffee 1st ppt

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