Behind The Scenes of Coffee

Behind the Scenes of
Coffee
Anna Margarita P. Tongco
Food Technologist
(And mildly a coffee addict)
Coffee Talk
• What’s The Deal With Coffee?
• The Coffee Plant
• From Crop to Cup
• That Coffee Flavor
• Your Body On Coffee
• Free coffee? :P
What’s the deal with coffee?
• One of the most important cash-crop beverages
• Second most commonly traded commodity in the
world (after crude oil)
• Chief source of the stimulant caffeine
– Trimethylxanthine (C8H10N4O2)
– 7 oz cup (207 mL) contains 80-140 mg of caffeine
Source: Mangal SK (2007). Coffee: Planting, Production, and Processing. New Delhi (Gene-Tech Books).
• Finland
consumes the
most coffee
• Brazil is the
biggest
exporter of
coffee
Source: Smith O. (2017). Mapped: The countries that drink the most coffee. The Telegraph, Travel. Retrieved from https://www.telegraph.co.uk/travel/maps-and-graphics/countries-that-drink-
the-most-coffee/
• Filipino coffee consumption: 170,000 MT/year
• Market is dominated by instant coffee (~90%)
• Consumption driven by population growth,
BPO industry
• Increase in specialty coffee shops
• Top local coffee producer: Mindanao
• 63 of 71 provinces in the Philippines produce
coffee
Sources: Jseph M & Guerra E. (2015). Is the Philippine coffee industry ‘third wave’? Perfect Daily Grind. Retrieved from https://www.perfectdailygrind.com/2015/06/is-the-philippine-coffee
industry-third-wave-insider-observations-on-both-production-and-consumption/
The Philippine Coffee Board, Inc. (2017). Coffee consumption rising. Retrieved from http://philcoffeeboard.com/coffee-consumption-rising/
Statista.com (2017). Philippines Outlook Report: Coffee. Retrieved from https://www.statista.com/outlook/30010000/123/coffee/philippines#marketStudy
De Guzman NFP. (2017). Brewing a coffee country. Business World. Retrieved from http://bworldonline.com/brewing-coffee-country/
Pablo M. (2016). Coffee Industry: Road map localization. DTI National Industry Cluster for Coffee. Retrieved from http://industry.gov.ph/wp-content/uploads/2016/08/Coffee-Industry
Roadmap-by-Regional-Director-Myrna-Pablo-DTI-CAR.pdf
The Coffee Plant
• Prepared from the roasted seeds of the
coffee plant
• Coffea, member of the family Rubiaceae
• Woody perennial evergreen
Source: Beller D. (2001). How coffee works. HowStuffWorks. Retrieved from https://science.howstuffworks.com/innovation/edible-innovations/coffee2.htm
The Coffee Plant
• The coffee tree
consists of:
– Upright main shoot
– Primary, secondary,
and tertiary branches
• Vertical or orthotropic
branches (suckers)
• Lateral or plagiotrophic
branches (primaries)
– Main taproot with
lateral feeder roots
The Coffee Plant
• The coffee flowers appear in small bunches at
the nodes
• Fruit develops into a cherry containing 2 seeds
The Coffee Plant
• Fruit is composed of:
– Pulp (skin + mesocarp)
– Parchment
– Silver skin
– Coffee bean
• 1 year to mature, 5
years to reach full
production
• Usually one coffee
harvest per year
National Coffee Association. (undated) What is coffee? About Coffee. Retrieved from http://www.ncausa.org/About-Coffee/What-is-Coffee
The Coffee Plant
• Coffee plants require rich soil, shaded sun,
high amounts of rain, and mild temperatures
Source: Beller D. (2001). How coffee works. HowStuffWorks. Retrieved from https://science.howstuffworks.com/innovation/edible-innovations/coffee2.htm
Rease M. (2016). The flavor of coffee. Science Meets Food. Retrieved from http://sciencemeetsfood.org/the-flavor-of-coffee/
The Coffee Plant
• Over 120 different species of coffee
• Four species of commercial coffee
– Coffea arabica
– Coffea canephora (Robusta)
– Coffea liberica
– Coffea excelsa
Source: Rease M. (2016). The flavor of coffee. Science Meets Food. Retrieved from http://sciencemeetsfood.org/the-flavor-of-coffee/
The Coffee Plant
• Coffea arabica
– Used in roasted and ground
coffee market
– Grown in cooler elevated
areas of tropics (>1000 m
ASL); cannot tolerate frost
– Genetically different: 4 sets
of chromosomes (versus 2);
predominantly self-
pollinating
Lokker B. (2014). Introduction to the coffee plant. Coffee Crossroads. Retrieved from https://www.coffeecrossroads.com/coffee-101/introduction-to-coffee-plant
The Coffee Plant
• Coffea canephora
(Robusta)
– Used mainly in instant
coffee/ Arabica supplement
– Grown in warmer areas
unsuited to Arabica; more
resistant to disease,
produces more yield
– Bean is smaller and rounder
compared to Arabica, but
produces more caffeine
Beller D. (2001). How coffee works. HowStuffWorks. Retrieved from https://science.howstuffworks.com/innovation/edible-innovations/coffee2.htm
The Coffee Plant
• Factors affecting growth
– Elevation
– Temperature
– Rainfall and water supply
– Soil
– Slope
From Crop to Cup
• Planting • Cupping
• Harvesting • Roasting
• Processing • Grinding
• Milling • Brewing
• Storage/ Transfer
Source: National Coffee Association. (undated) 10 steps from seed to cup. About Coffee. Retrieved from http://www.ncausa.org/About-Coffee/10-Steps-from-Seed-to-Cup
From Crop to Cup
• Planting
– Multiple factors to be considered
– Area to be planted with coffee is prepared at
least a year before actual planting
– Planted in large beds (nurseries)
From Crop to Cup
• Harvesting
– 8-9 months after flowering
– Can be done manually or by machine
– Methods: stripping, combing, vibrating, picking
– 100-200 pounds of cherries = 20-40 pounds
of beans
Mangal SK (2007). Coffee: Planting, Production, and Processing. New Delhi (Gene-Tech Books).
From Crop to Cup
• Processing
– Natural: dried inside the cherry, then hulled
– Full-washed: removal of pulp, then
fermentation, washing, drying
– Pulped natural: removal of pulp, then drying
From Crop to Cup
• Milling
– Hulling: removal of parchment layer
– Polishing: removal of silver skin
– Cleaning and sorting: by size, weight, color
From Crop to Cup
• Storage/ Transport
– Burlap bags vs multilayer containers
– Ageing will also affect flavor
From Crop to Cup
• Cupping
– Evaluation of the coffee
– Visual quality, nosing after roasting,
slurping/ inhalation
– Daily or batch evaluations
From Crop to Cup
• Roasting
– Done in a tumbler to ensure
uniformity
• Roast time, temperature, drum
speed, air flow, cooling speed,
crack timing, etc
– Heat triggers many chemical
reactions
– Roast levels: unroasted, light,
medium, dark
• Monitored by timing of crack
• Caffeine and nutrient content is
affected by roast
From Crop to Cup
• Grinding
– Determines the
speed at which
coffee will be
prepared
– Increased surface
area = increased
flavor
From Crop to Cup
• Brewing
• Brew methods • Preparation styles
– Decoction (boiling) – Filtered coffee
– Infusion (steeping) – Drip coffee
– Gravity – Percolated coffee
– Percolation – Pressed coffee
– Espresso
That Coffee Flavor
• Coffee has a
very complex
flavor!
• Flavor = taste
and aroma
• Coffee is very
rarely evaluated
in a vacuum
Source: Specialty Coffee Association of America. (2016). Coffee Taster’s Flavor Wheel. SCAA Resources. Retrieved from http://www.scaa.org/?page=resources&d=scaa-flavor-wheel
That Coffee Flavor
• Coffee variety
– Arabica: most acidic, multilayered and
complex, delicate aromas
– Robusta: low-acid, smooth, intense flavor
with chocolate notes
– Excelsa: tart, fruity, with lingering finish
– Liberica: floral, full flavor, slightly smokey
Source: Lens Coffee. (201). Coffee Species: Beyond Arabica. Retrieved from http://lenscoffee.com/coffee-species-beyond-arabica/
That Coffee Flavor
• Terroir
– Altitude
– Climate
– Soil
– Topography
• Harvesting
– Picking
– Resting period
Source: Lens Coffee. (201). Coffee Species: Beyond Arabica. Retrieved from http://lenscoffee.com/coffee-species-beyond-arabica/
Fleisher J. (2017). The effect of altitude on coffee flavor. Scribblers Coffee Co. Retrieved from https://scribblerscoffee.com/blogs/news/the-effect-of-altitude-on-coffee-flavor
That Coffee Flavor
• Processing
– Natural: fuller body, bold, more diverse,
more likely to taste earthy
– Full-washed: pronounced acidity, floral,
wide range of notes
– Pulped natural: sweet, creamier body,
muted acidity, fruity
• Roasting
– Very large effect on flavor
Source: Rease M. (2016). The flavor of coffee. Science Meets Food. Retrieved from http://sciencemeetsfood.org/the-flavor-of-coffee/
Sherley J. (2016). How coffee processing affects the flavor in your cup. Eater. Retrieved from https://www.eater.com/coffee-tea/2016/4/8/11392668/coffee-beans-roasting-processing
natural-washed-honey
Your Body On Coffee
Your Body On Coffee
• Caffeine!
– Most widely consumed psychoactive drug
(legal and unregulated)
• Process
– Absorbed into the bloodstream within 45
minutes of ingestion; peaks at 1-2 hours
– Metabolized by the liver into:
• Paraxanthine
• Theobromine
• Theophylline
Source: Marturana A. (2016). What drinking coffee actually does to your body. Self. Retrieved from https://www.self.com/story/what-drinking-coffee-actually-does-to-your-body
Your Body On Coffee
• What does caffeine do to you?
– Also has impact on mood, heart rate,
gastrointestinal movement, brain activity
and memory retention
– Half-life of 4-6 hours
• Maximum amount?
– 400 mg of caffeine per day
– Around 4-5 cups of brewed coffee
Source: Marturana A. (2016). What drinking coffee actually does to your body. Self. Retrieved from https://www.self.com/story/what-drinking-coffee-actually-does-to-your-body
Now for the free coffee
(candy)!
Thank you!

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