cocoa, tea, and coffee products Flashcards
Coffee beans are produced by the genus ….
Coffea
which species are commonly available on the market for coffee fermentation?
coffea arabica
coffea robusta
how do you make coffeee beans for making coffee?
It is necessary to first remove the parchment and the pulp layer to obtain the green coffee beans, which can then be dried, roasted, milled, and used for making coffee
what are the three coffee processing methods?
- dry process
- wet process
- honey processing
what is the dry processing method for coffee?
what does this process yield?
Coffee cherries’ pulp layer is partially dried in the sun while the coffee fruit is ripening. It can take 10-25 days of sun drying. During this time microbial fermentation occurs, enzymes secreted by bacteria, yeasts, and pectinolytic molds break down the pulp and mucilage.
During the drying the sugars and flavors from the pulp are absorbed by the bean.
This process yields NATURAL COFFEE
what is the wet processing method for coffee?
what does this process yield?
- after harvesting the mature beans are mechanically de-pulped
- this is followed by a fermentation step (5-7 days) to convert the remaining mucilage around the parchment skin into water-soluble products that are removed by washing prior to the final drying
- this enhances acidity and provides a final floral aromatic property to the coffee bean.
This process yields WASHED COFFEE - Over-fermentation will cause spoilage and the development of off-flavours
what is honey processing for coffee?
Coffee cherries can be striped of the pulp (outer fruit) and dried without washing. Some pulp will remain on the bean. The beans are dried. They must be turned hourly for 10-15 days
what organisms are involved in coffee fermentation?
molds, yeasts, several LAB species, and a few Gram-negative bacteria that originate from the surface of the fruit and soil.
the mucilage of coffee berries is mostly composed of …, therefore the microorganisms that are involved in the fermentation must have…
pectin
pectinases
how do you determine the end of the coffee fermentation?
when the mucilaginous tissues changes from viscous to liquid
what climate condition leads to a quicker coffee fermentation process?
hot temperatures
which microorganisms are detected during the fermentation steps of coffee?
Most of the microorganisms detected during these fermentation steps belong to Enterobacter and Escherichia
Pectinolytic species then colonize and dominate the fermentation including Bacillus, Fusarium, Penicillium, Aspergillus
what does the uniqueness and flavour of coffee depend on?
Microorganisms present during fermentation
the rate at which demucilagination occurs depends on … and … and due to its thicker mucilage, … coffee takes longer for complete demucilagination
altitude and temperature
robusta
what is civet coffee?
This coffee is produced following consumption of ripe coffee cherries by the civet
The coffee cherries undergo fermentation in the animal’s gastrointestinal tract and the animal excretes the hard, indigestible coffee beans
Exported finished coffee beans: $227usd / pound