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 ( )  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 ( )

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  17 th century coffee houses began to pop up all over Europe  Dutch controlled coffee, later french spread it (Java)  By 19 th century, the americas took over: Brazil and Colombia, main producers today  Next to oil, it is the most important commodity in the world economy  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  17 th century coffee houses began to pop up all over Europe  Dutch controlled coffee, later french spread it (Java)  By 19 th 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.Brazil6. Ethiopia 2.Columbia7. India 3.Indonesia8. Guatemala 4.Vietnam9. Cote d’Ivoire 5.Mexico10. 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  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 21 st 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 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  Concept, not just about coffee  Social aspect  Menus  Coffee shops in Manila

Main Species of Coffee  Coffee Arabica: Accounts for 75-80% of the world’s production. More refined flavor, contain about 1% caffeine by weight. Arabica tree yields 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 Arabica: Accounts for 75-80% of the world’s production. More refined flavor, contain about 1% caffeine by weight. Arabica tree yields 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! There are hundreds of species, but these are the main ones

Coffee Cultivation  The Plant -Coffee plants have deep green leaves resembling laurel, may grow to the height of meters! -They may live as long as 60 years, but are productive for years  The Plant -Coffee plants have deep green leaves resembling laurel, may grow to the height of meters! -They may live as long as 60 years, but are productive for 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  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 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  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  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.  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  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.  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  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   CoffeeHits.com  coffeegeek.com  baristamagazine.com  home-barista.com  espressotop50.com 