1. COFFEE -

2. 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, 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)

3. 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

4. Top Ten Coffee Producing Countries 1.Brazil6. Ethiopia 2.Columbia7. India 3.Indonesia8. Guatemala 4.Vietnam9. Cote d’Ivoire 5.Mexico10. Uganda

5. 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

6. 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

7. 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

8. 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 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 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! There are hundreds of species, but these are the main ones

9. 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 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

10. 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

11. 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

12. 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

13. 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

14. 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.

15. 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

16. 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.

17. 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

18. Coffee Sites  CoffeeHits.com  coffeegeek.com  baristamagazine.com  home-barista.com  espressotop50.com  http://www.coffeeboard.com.ph/  CoffeeHits.com  coffeegeek.com  baristamagazine.com  home-barista.com  espressotop50.com  http://www.coffeeboard.com.ph/