Transcript Coffee Robusta - Enderun Colleges

COFFEE
-
COFFEE THE GREAT
SOBERER
 Coffee, the sober drink, the mighty nourishment of the brain,
which unlike other spirits, heightens purity and lucidity: coffee,
which clears the clouds of the imagination and their gloomy
weight; which illuminates the reality of things suddenly with the
flash of truth
 Jules Michelet, French historian (1798-1874)
Coffee History









Originated in Africa
Maronite Monk legend
Originally used for religious rituals
Early 16th century coffee houses opened outside
Constantinople. Mocha. Arabian drink.
Coffee as an Alternative to alcohol
17th century coffee houses began to pop up all over Europe
Dutch controlled coffee, later french spread it (Java)
By 19th century, the americas took over: Brazil and Colombia,
main producers today
Next to oil, it is the most important commodity in the world
economy
Top Ten Coffee Producing Countries
1. Brazil
6. Ethiopia
2. Columbia
7. India
3. Indonesia
8. Guatemala
4. Vietnam
9. Cote d’Ivoire
5. Mexico
10. Uganda
Starbucks
 1971 first Starbucks opens
in Seattle
 Name comes from a
character in “Moby Dick”
 1980’s= rise of the
espresso bar in Europe
 Starbucks begins
specializing in espresso
recipes
 By the 21st century,
Starbucks has over 6,000
locations in over 30
countries
 Offers not just coffee but
food and tea products as
well
 Franchises all over the
world and even supplies
hotels, restos, and schools
Problems now!!!, economic crisis in States, Starbucks is expensive
The barista
"barista " refers to one who has acquired some level of expertise in the
preparation of esp resso -based coffee drinks .
a "coffee sommelier;"
a professional who is highly skilled in coffee preparation,
with a comprehensive understanding of coffee,
coffee blends,
espresso,
quality,
coffee varieties,
roast degree,
espresso equipment,
maintenance,
latte art,
Communiacting skills
Knowledge of costumers
Fast and reliable coffee service
Compare / comment / analyze with baristas in Manila (starbucks)
Based on personal experiences
Coffe shop / Cafeteria




Concept, not just about coffee
Social aspect
Menus
Coffee shops in Manila
Main Species of Coffee
There are hundreds of species, but these are the main ones

Coffee Arabica: Accounts for 75-80% of the world’s production. More
refined flavor, contain about 1% caffeine by weight. Arabica tree yields 1-1.5
pounds of green coffee/year. Sensitive to climate. Higher altitudes

Coffee Robusta: 10-15% of world production, average quality, thrive in
temps of 24-30°C, harsh in taste, single - dimensional high yield plant resistant
to disease, 2% caffeine, 2-3 pounds of green coffee per year, used in the
processing of instant coffee and popular commercial blends. Grown in lower
altitudes.

Coffee Liberica: Lesser known species, similar to robusta
All of these are grown in the Philippines!
Coffee Cultivation
 The Plant
-Coffee plants have deep green leaves
resembling laurel, may grow to the height
of 10-15 meters!
-They may live as long as 60 years, but are
productive for 15-20 years
The Flower
 Clusters of small white flowers from on the
secondary branches of the coffea shrub in
continuous cycles throughout the year.
 Known for pungently rich perfume
 They wither within a few days to produce
their fruit
The Fruit
 The fruit of the coffea plant resembles a
cherry- bright red, with sweet, soft pulp and
two beans in the middle
 Arabica beans are flatter and oblong
 Robusta is convex and rounder with straight
center furrow
The Harvest
 Coffea plants may carry green fruit, red fruit
and overripe fruit due to continuous
blossoming
 Most accurate way of harvesting is hand
picking, leaving unripe fruits on branch to
further ripen
Processing: extracting beans from
cherries
 The Dry Process
-coffee cherries spread out in the fresh air to sun dry
-put through a hulling machine to free beans
-produces natural or “unwashed” green coffees
 The Wet Process
-fruit put in pulping machines that free the seeds
-beans are then washed in large tanks to remove any pulp remaining
-The washed beans are then sun dried, polished, and electronically sorted to weed
out defective beans
-They are then finally graded for size, form and color
**This operation triggers chemical reactions in Arabica beans that enhance their
flavor and quality
Selection
 No other agricultural product is put through
such a continual series of quality control
tests as coffee is
 Selected beans must meet the quality and
taste specifications required for proper
blending.
Shipment
 Green beans are shipped unroasted in 60 kg
bags from producing countries
 Green beans preserve their unique
characteristics longer than the roasted beans
Blending
 To produce coffee varieties of the finest
quality, there must be a balance of taste,
richness of aromas and body.
 Therefore superior beans of different origins
and characteristics are blended to achieve
the best result.
Roasting
 Gives coffee its unique aroma, taste and
color
 Beans lose 20% of weight through moisture
evaporation
 Beans expand by 60% in volume
 Longer the roast and the higher the temp,
the stronger and more intense is the final
flavor
Coffee Sites






CoffeeHits.com
coffeegeek.com
baristamagazine.com
home-barista.com
espressotop50.com
http://www.coffeeboard.com.ph/