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FOOD 1010: Food Origins And Form > Coffee > Flashcards

Coffee Flashcards

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1
Q

What is coffee made from?

A

The roasted seeds of several species of an evergreen shrub genus coffea.

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2
Q

Where is coffea grown?

A

Within 100 miles of the equator

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3
Q

What is the lifetime of a coffea plant? And what does this mean?

A

They produce berries for over 50 years

They are cost effective (cocoa is only 30)

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4
Q

What do the coffea genus produce?

A

Cherries or berries which the coffee bean is found within

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5
Q

How much of the worlds coffee production occurs in developing countries?

A

90% (most consumption occurs in developed)

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6
Q

How many small coffee producers rely on it for a living?

A

25 mil

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7
Q

What % of coffee farms are labour intensive?

A

80

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8
Q

Why are coffee farms labour intensive?

A

Because the berries don’t ripen uniformly therefore either pick all of them and have wastage or harvest regularly

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9
Q

How long dos it take for a coffee berry to ripen?

A

8 months - they will ripen over a period of several week

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10
Q

What sort of commodity (in terms of economics) is coffee?

A

Boom and bust = bad year means producers cant survive

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11
Q

What is the international coffee agreement?

A

Encourages the development of a sustainable coffee sector in terms of :
Economy
Society
Environment

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12
Q

How many countries export in the international coffee agreement?

A

42

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13
Q

What are the he 5 importing countries of the coffee agreement?

A 
Norway
Switzerland 
Tunisia
EU
USA
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14
Q

Why did the fair trade agreement start?

A

After the collapse of world coffee prices in Mexico, prices fell so Mexican farmers struggled.

During ww2 biggest market for coffee = Europe. This was shut down so only america were buying.
SA were producing too much so price decreased= bad for Brazil industry. America introduced agreement with Latin America and introduced quotas to keep prices high - this was to stop coffee industry going bust and SA becoming sympathetic to NATZI PROPAGANDA.
Each country could only produce a certain amount.

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15
Q

What is coffee rust and outline the details of a coffee rust outbreak.

A

Fungal disease
Farmers tend to have >10 acres
AKA slow onset natural disaster
High temps and rainfall drive it to spread (climate change)

Guatemala 2010
20% of Guatemalan jobs disappear and 85% crop lost.
Small farms cannot afford pesticides and fertilisers. Cannot afford to employ pickers or replace lost crop.

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16
Q

What was devistating Emily?

A

Coffee rust outbreak in Sri lanka 1890.
Worldwide endemic causing outbreaks all through 20th century.
Lack of investment in R&D of new varieties - surprising as consumed by developed countries
Estimated world loss = 15% (up to 80 in some countries)
After DE many coffee plantations swapped to tea as more disease resistant

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17
Q

How has climate change affected coffee production?

A

In Tanzania 2.4 mil ppl rely on coffee.
Coffee production decreases by 137kg/hectare for every 1 C increase in temp. (High altitude plantations = higher risk)

50% decline since 60’s
Most coffee growing areas lost b 2050 in Nicaragua and Tanzania, critically low levels by 2060
2080 wild coffee = extinct = diversity lost = susceptible to genetic defects

Fair return to farmers so they can build capacity

18
Q

What are the 2 main species of coffee fruit?

A 
Coffea arabica(arabica) - nicer
Coffea canephora (robusta)
19
Q

Compare robusta and arabica coffee

A 
Robusta = larger yield
Robusta = more bitter 
Arabica = smoother
20
Q

What percentage of coffee grown is robusta and where is it grown?

A

30% - mainly Vietnam (french colonial history)

21
Q

What are the 7 layers going from inside out of the coffee fruit?

A
  1. Centre cut
  2. Bean (endosperm)
  3. Silver skin (testa, epidermis)
  4. Parchment coat (hull, endocarp)
  5. Pectin layer
  6. Pulp (mesocarp)
    7 . Outer skin (pericarp, exocarp)
22
Q

Who are the top 3 coffee producers?

A

1 - Brazil
2 - Vietnam
3 - Columbia

23
Q

List the stages of roast and ground coffee manufacture

A 
1- harvesting
2- processing (dry, wet, milling)
3- blending
4 - roasting 
5- cooling 
6- grinding
7- extraction
24
Q

Give the details on harvesting

A

1st stage of manufacture
- coffee cherries ripen unevenly after 8 months by turning red (from green)
- most countries have more than one harvest a yr
2 ways: strip picked (needs more processing = more waste)
Selectively picked (better quality)

25
Q

Outline the details of processing in coffee manufacture

A

2nd stage
- main objective = remove outer layers forming green coffee (how it is internationally treaded
2 types: dry and wet

Followed by milling

26
Q

What is dry processing?

A 
Cherries sorted and cleaned
Placed in sun to dry out 
- raked/turned by hand to prevent mould
-takes up to 4 weeks
Milling then required to remove pericarp (outer skin)
27
Q

What is wet processing?

A

Floatation = berries placed in water - ripe ones sink, defective ones float
Pulping/fermentation = used to remove centre of fruit (outer ferment and turns to pulp)
Washing = removes pulp
Drying - to 10% moisture

28
Q

What is milling?

A

Hullling= removal of bean from dry fruit if dry processed / parchment skin removed if wet processed

Cleaning - remove debris
Sorting- by colour grading
Grading

29
Q

Outline the details of blending in the manufacture of coffee

A

3rd stage
Gives specific complex flavours
Gourmet blend = smaller variety of beans
Supermarket = lots of beans - low cost and reproducible
Beans from diff countries behave differently during roasting
This can be before or after roasting
Controls costs

30
Q

Outline the details of roasting in the manufacture of coffee

A

4th stage
Maillard reaction - gives caramel taste and colour of coffee
Temp = 190-275 C
Time = 90s - 30 min
Hot air and heated surfaces apply heat to bean - tubes and rotating tubes used

Aside = can just be roasted in a pan and ground by hand!

31
Q

What are the different levels of roast?

A 
Top = shortest time and lowest temp (increase as going down list)
Light roast (cinnamon)
Medium roast (American)
City roast
Full city roast
Dark roasts
Italian roasts
32
Q

Outline the details of cooling in the coffee manufacture process

A

5th stage

All about consistency 
Beans are cooled once desired roast is reached
Beans spread on perforated screen
Constantly moved for even cooling
Cold water/ air applied
33
Q

Outline the process of grinding and extraction during coffee manufacture

A

6th stage

Grinding done from coarse to fine
Included burr and blade

Extraction = adding hot water then filtering e.g french press, filtration example

34
Q

What is the aero press and what stage of coffee production does it come under

A

Extraction
Designed by mechanical engineer professor at Stanford
Cup based extraction - sends water through coffee at very high pressure but can be done by hand - lots of aroma and taste molecules extracted.

35
Q

Why is milk added to coffee and explain the science behind what happens when milk is added

A

Mellows astringency

  • dairy proteins bind to tannic and phenolic compounds/aroma molecules
  • weakens overall strength
    Research on effect is inconclusive
  • some says milk increases bioavailability of polyphenols and other reduces it
    Depends on whether milk is hydrophobic or Phillip (phobic prefers milk as binds to fat)
36
Q

What are the health implications of polyphenols?

A

Naturally occurring molecules containing many phenol groups.

Associated with reduced risk of chronic diseases
A protective effect seen with 4 cups / day coffee intake on premenopausal breast cancer

Phytoestrogens and flavonoids can suppress tumour growth

37
Q

How does coffee roasting effect the bio active compounds in coffee?

A

Effects levels of antioxidants

Light roast = new molecules created which aren’t found in green beans - improve coffee content

Dark roast = can destroy/degrade molecules

Robusta = greater antioxidant activity than arabica

38
Q

What are the health implications of caffeine?

A

Coffee contains lots per cup - Mac Donald’s = least, deathwish = most

Caffeine content varies depending on origin/constituency of the blend - robusta has double the amount of arabica

Tea contains more caffeine weight for weigh but less tea in a cup so coffee cup contains more

39
Q

Does decaf coffee contain caffeine?

A

Yes = 2-3mg per cup

40
Q

Which experimental method is used to separate the different phenolic compounds in coffee?

A

High performance chromatography

41
Q

What happens to ganic, caffeic and chlorogenic acids after roasting?

A

Chlrogenic = decrease

Others increase

FOOD 1010: Food Origins And Form (11 decks)

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