Unit 1: Coffee

Question 1

Top 3 Producers of Unroasted Beans

Answer 1

Brazil, Vietnam, Colombia

Others include Indonesia, Ehiopa, Honduras, India, Uganda, Mexico

Question 2

Moderate Caffeine Intake (Mayo Clinic)

Answer 2

400mg for adults, 100mg for adolescents

8oz coffee = 95-200mg, tea =14-70mg, 1oz Espresso = 47-75mg

Question 3

How Valuable is it?

Answer 3

Second most valuable traded commodity behind petroleum

Question 4

Kaldi The Goatherder?

Answer 4

Legend of beginning of coffee. Goats eat beans, get giddy. Kaldi tells monastery, Abbot brews drink from beans, stays up all night through prayers. News gets out to Arabian Peninsula and spreads from there.

Question 5

Where in 15th century?

Answer 5

Arabian Peninsula, Yemen, particularly town of Mocca

Question 6

Where in 16th century?

Answer 6

Persia, Egypt, Syria, Turkey. Predominantly in homes. Beginning of public coffee houses.

Question 7

Qahveh khaneh?

Answer 7

“Schools of the wise” as public coffeehouses were known in 16th century. Hubs for news and information.

Question 8

Where in 17th century?

Answer 8

Venice via Istanbul. London. From there to Austria, France, Holland, Germany.

Question 9

Penny Universities?

Answer 9

London nickname for coffeehouses, where you could get news and swap information for the cost of a cup, a penny.

Question 10

When to New World?

Answer 10

By mid-1600’s, via New Amsterdam. Boston Tea Party (12/16/1773) changes American preference from tea to coffee.

Question 11

Coffee Plantations?

Answer 11

First in 1700’s on Dutch Island of Java (hence nickname). 1720, French Naval officer brings to Martinique. Single plant responsible for spread to Caribbean, now more than 18 million plants.

Question 12

What do plants need?

Answer 12

Plentiful rainfall and consistently warm temps, interspersed by dry periods. Makes tropics perfect.

Question 13

Plant appearance?

Answer 13

Dark, waxy leaves. highly aromatic white flowers. Flowers replaced by oval shaped berries containing 2 seeds usually. Plants can grow to 30 feet, but are pruned to allow hand-harvesting.

Question 14

Peaberry

Answer 14

5% of the time flowers produce one pea-shaped seed, called a peaberry. Some believe these have more concentrated flavor, but not proven. They do, however, roast more evenly because of rounded shape.

Question 15

Peak Harvest Time?

Answer 15

Dec-March in Northern Hemisphere. May-Sept in Southern.

Question 16

Fly-Crop

Answer 16

A smaller second crop annually in countries like Kenya.

Question 17

Two species?

Answer 17

Arabica and robusta (coffea canephora)

Question 18

Arabica

Answer 18

Considered superior. Makes up 60% of world harvest. Sought for acidity, complexity, aromatics, and fresh taste.

Question 19

Robusta

Answer 19

Remaining 40%of world harvest. Primarily used in smaller portions in coffee blends for rounder mouthfeel. Can have up to 50% more caffeine than arabica. Often added to espresso to improve the crema on top.

Question 20

Where does Arabica grow?

Answer 20

Harder to grow. Needs even climate, higher altitude, is more susceptible to pests, and has lower yields than robusta. Difficulties make for higher price.

Question 21

Where does Robusta grow?

Answer 21

Lower altitudes. Is machine harvestable. Large flat plantations in Brazil are perfect. More tolerant of climatic extremes.

Question 22

Three methods of picking?

Answer 22

Selective Picking: Handpicking as individual cherries ripen. Sometimes uses a comb to shake ripe berries loose. Requires multiple passes. Highest quality beans sold at highest prices.
Strip picking: All cherries striped from plant by hand, unripe and overripe later separated out.
Mechanical harvesting: Similar to grape harvester, primarily in Brazil big, flat plantations. Machine shakes everything out of the plant, unripe and overripe later separated out.

Question 23

Three Primary Methods of Processing?

Answer 23

Dry Method, Wet Method, Pulped Natural Method

Question 24

Dry Method

Answer 24

Easiest, least expensive. Impossible where humidity or rain are prevalent. Almost all ROBUSTA processed this way. Berries cleaned by winnowing through sieve or flotation method where ripe ones sink to bottom. Berries then dried on concrete patio or tables w/wire mesh or nets. Drying takes UP TO 4 WEEKS. Hulling removes dried outer layer of beans, including parchment.

Question 25

Wet Method

Answer 25

aka WASHED METHOD. Considered higher quality b/c it preserves sensory qualities of bean. Used for nearly all Arabica (except Brazil). Results in bright, fruity coffees w/acidity. Cleaning is same as Dry Method. Pulping removes cherry pulp before drying, leaving some layers around beans, which are separated by weight via wire channels. Beans are then non-alcoholic fermented to remove MUCILAGE layer. Beans are then dried w/PARCHMENT STILL ON. Hulling then removes parchment.

Question 26

Pulped Natural Method

Answer 26

aka Semi-Wet Method. A variation on the Wet Method without fermentation stage. MUCILAGE removed by machine. Combines many of the best sensory qualities of both wet and dry methods, coffees with body and sweetness, retaining some acidity.

Question 27

Green Coffee

Answer 27

Beans that have been picked and processed, but not roasted. Bagged in jute or burlap while awaiting export and roasting.

Question 28

Roasting Basics

Answer 28

Green coffee is heated to between 350-500F for 8 to 15 minutes. Beans lose moisture and physically/chemically change. Typically done in heated drum, turned to avoid burning. Moisture loss continues for first 6-7 minutes, and at 220F beans turn yellow-tan. At 370F beans swell and change color as a result of CARAMELIZATION and the Maillard Reaction (between amino acids and sugars) At 400F, CAFFEOL is released. Highly fragrant coffee oil. Pyrolysis is induced by heat, darkening beans.

Question 29

First Crack

Answer 29

420F. Beans split, releasing heat and steam, turning light brown. Lighter roasts are now complete, and must rest for a day. Darker roasts proceed towards second crack.

Question 30

Light Roasts

Answer 30

Light to medium brown beans, no oily sheen. Lighter body, higher acidity. Regional characteristics shine through better. Common aromatics: malty, herbal, floral, hay, citrus. Common flavors: Cinnamon roast (just before first crack), New England (same), and City (just after first crack).

Question 31

Second Crack

Answer 31

450F. Beans now medium to dark brown with an oily sheen. Beans are now cooled and rest for up to a week.

Question 32

Medium Roasts

Answer 32

Just before second crack, typically. Medium brown w/some oily sheen. Less acid, but more complexity. Common flavors: Chocolate, ripe berries, caramel. Medium to medium plus roasts commonly used in espresso. Common roasts: Breakfast roast, American roast, Full City roast, Vienna (med dark roast), Continental (med dark roast).

Question 33

Dark Roasts

Answer 33

Just after second crack (450F). Dark brown to black beans, oily sheen. Typically lose 'place of origin' flavors, take on more roasting flavors. Somewhat spicy and bitter, not at all sweet. Ideal for milk and sugar people, and only sometimes used in espresso. Common aromas: Smoke, toasted nuts, char, carbon, caramel, dark chocolate. Common Roasts: Italian, Spanish, French, New Orleans, High Roast

Question 34

How to store?

Answer 34

Cool, dark, dry place in airtight containers. Ideally as whole beans, ground as needed. Beans retain freshness better, while grounds lose it in days.

Question 35

Types of Grind

Answer 35

6. Coarse grind: Visible 'chunks' resembling texture of potting soil. Useful for COLD BREW and PERCOLATOR Medium-coarse: Slightly finer than coarse, but still visibly chunky. OFten used in FRENCH PRESS and other IMMERSION brewers, and for CUPPING (the systematic tasting of coffees). Medium grind: Size of coarse sand or kosher salt, used iwth auto-drip makers with flat-bottomed filters. Medium-fine: Often used in pour-over (FILTER CONE) brewing. Fine Grind: Appears smooth, resembling texture of sugar or salt. Used for espresso. Very Fine: Powdery textture like flour. Used in Turkish coffee.

Question 36

What determines level of extraction?

Answer 36

Amount of time coffee is in contact with coffee solids. Uneven grinds cause channels to form in the grounds, leading to overextraction and bitter, bad tasting coffee.

Question 37

Basic Standards of Brewing

Answer 37

- Filtered or spring water is best. Tap can add flavors. Lack of mineral content in in distilled makes flat coffee. - Water slightly off boil, 195-205F Fresh brewed cup is 180F. Flavors best at 140F - Do not pre-make, heat on burner, or keep on hot plate. Adds burnt flavor. Pour into insulated caracfe, holds temp for 30 minutes. - Clean equipment. Coffee buildup becomes rancid, adding metallic or sour flavor.

Question 38

What are the two main methods of brewing?

Answer 38

Immersion and pour-over. Immersion: Grounds immersed in water for a time. Medium to coarse grain is best. Makes rich and full bodied cup. French press best for small batch immersion. Also: Aero Press, Cafe Solo Pour-over: Hot water passed through grounds at steady rate. Uses medium-fine grind, b/c water is not in continuous contact w/ grounds. Best for single use or small batch brewing. Needs least expensive equipment, usually a brew chamber and a filter (usually paper, to trap oils. Metal will make fuller bodied cup.)

Question 39

Cold Brew?

Answer 39

Immersion at room temp for 17-24 hours. Coarse grind. Makes for smooth, concentrated flavor, with low acid.Often diluted w/water or milk. Best for iced coffee.

Question 40

Espresso?

Answer 40

6-8 grams of medium to dark roast, fine grind. TAMP into portafilter, pressurized water at 195-205. Served in demitasse cup. Makes a strong, rich cup of robust coffee with a caramel colored CREMA on top.

Question 41

How much caffeine is in decaf?

Answer 41

Per USDA, decaf means 97% or more has been removed, leaving up to 6mg per 8oz cup. Nearly 10% of all coffee sold and consumed is decaf.

Question 42

Espresso Based beverages?

Answer 42

Americano: Double shot of espresso over a dash of hot water to ensure consistency of crema. Cappuccino: Equal parts espresso and foamed steamed milk, in standard cup. 1/3 each milk, espresso, foam. Cortado: 1/2 and 1/2 foamed milk and espresso, Gibraltar glass Espresso Romano: Shot of espresso, slice of lemon. Latte: 2/3 steamed milk, 1/3 espresso, thin layer of foam in standard cup Macchiato: Shot of espresso with a dollop of frothed milk in a demitasse cup. Milk first, espresso over top. Macchiato means 'stained,' as in stained milk. Mocha: 1/3 each espresso, frothed milk, cocoa. Cocoa first, espresso over top.

Question 43

How is decaf made?

Answer 43

Carried out on green coffee in industrial plant. Begins with steaming or soaking beans to remove water-soluble caffeine, but this leeches oils and flavor as well. Two main categories for how to remove rest without changing flavor: Solvent-based:Relies on chemicals, typically methylene chloride or ehtyla acetate. 70% of decaf made this way. Non-solvent based: No chemicals. Pioneered by the Swiss in 1930's (Swiss Water Process), commercially available from the 1980's. Decaf is best suited to light and medium roasts, as it roasts faster than regular beans due to lower moisture content.

Question 44

What is cupping?

Answer 44

The systematic tastiung of coffee for aroma, flavor, and overall quality. Universal characteristics sought by acuppers re aroma, tastes, flavors, and mouthfeel. Finish is also looked for, the longer the better.

Question 45

What are single-origin coffees?

Answer 45

Coffee from one variety to show specific placce-of-origin flavors and growing conditions. Many are defined by country of origin rather single estate or region. While some believe milling and roasting techniques should be included in the definition of single-origin, there is no set standard. -Single estate or single farm coffee may mean one farm or co-op that use a single mill.

Question 46

What is fair trade coffee?

Answer 46

The answer to the shift in politics towards a guaranteed minimum price to the farmer. Keeps the middle men out and guarantees living wages to workers. Prohibits child and forced labor. Fair Trade USA (non-profit) set standards for US Fair Trade policy. Similar organizations do the job in other countries.

Question 47

What is certified organic coffee?

Answer 47

No pesticids, herbicides, or synthetic fertilizers. USDA sets the standards here. Labeled organic if 95% of beans are grown under organic conditions.

Question 48

What is shade grown coffee?

Answer 48

Farming of naturally occurring varieties of coffee shrubs under at least partial canopy of shade trees. This was only way of cultivation until advent of full sun varieties in 1980's - Full Sun Coffee: Higher yields, huge plantations. In some places this can increase soil erosion and decimate migratory birds. -Bird-Friendly Certification: Created in US. Must be organic, abide by recommendations for tree diversity, and size of canopy to maintain 40% shade coverage.