Coffees from cherry to cup – Refresh the taste buds
Coffee – Refresh the taste buds
Coffee has been consumed for over 1,000 years and today it is the most consumed drink in the world . Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum.
A simple description of the coffee processing is to remove coffee beans from the coffee fruit, dry them, and prepare them for shipment. But it’s done differently in different parts of the world, and each method produces coffee with unique flavor characteristics. There are three major processing methods (washed, rustic and natural), with a couple of variations. Most coffee origins specialize in one of them, though some countries have great success with more than one method
Coffee beans – The process from cherry to cup
The coffee tree or shrub belongs to the family Rubiaceae. Coffee beans are produced from the plant Coffea L., of which there are more than 70 species.However, only two of these species are commercially explored worldwide: Coffea arabica (Arabica), considered as the noblest of all coffee plants and providing 75% of world’s production; and Coffea canephora (Robusta),considered to be more acid but more resistant to plagues, and provides 25% of world’s production
Coffee cherries are the raw fruit of the coffee plant, which are composed of two coffee beans covered by a thin parchment like hull and further surrounded by pulp .These cherries are usually harvested after 5 years of coffee trees plantation and when the bear fruit turns red. The processing of coffee initiates with the conversion of coffee cherries into green coffee beans, and starts with the removal of both the pulp and hull using either a wet or dry method. Depending on the method of coffee cherries processing, i.e., wet or dry process, the solid residues obtained have different terminologies: pulp or husk, respectively .
The dry method,commonly used for Robusta, is technologically simpler comparing with the wet method, which is generally used for Arabica coffee beans. In wet coffee process, the pulp and hull are removed while the cherry is still fresh. This process involves several stages that comprise considerable amounts of water and also includes a microbial fermentation step in order to remove any mucilage still attached to the beans.The production of microbial volatile compounds during fermentation results in coffee with richer aroma quality The quality evaluation of green coffee is based on odor and taste tests, as well as on the size, shape, color, hardness, and presence of defects
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Green coffee – The magic bean for weight loss
A green coffee extract is an extract of unroasted, green coffee beans or coffee beans that have not yet been roasted. Coffee beans roasting process reduces amounts of the chemical chlorogenic acid. As compared roasted coffee beans,green coffee beans have a higher level of chlorogenic acid. Green coffee extract became popular for weight loss.
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.
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Good coffee….. is coffee is a great beverage ,great coffee or good coffee said that it is about the combination of many factors including the flavour,aroma and the colour.
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