COFFEE AND DEGREES OF ROASTING

Coffee is a brewed beverage which is prepared from roasted or

unroasted coffee beans, of the coffee plant. The berry of
evergreen shrub grown in tropical and sub tropical climates at
high altitude is called the cherry.
Coffee remains drink over which people meet to dicuss, develop
and exchange ideas and information Today, coffee is one of the
most popular beverages worldwide. Coffee can be grown in
different altitudes.
They are mainly grown in tropical and sub tropical belt in south
and central america,africa and asia.Brazil is largest grower
followed by columbia and indonesia. The coffee beans are roasted
to release the aroma and flavour.
The two species of commercial interest are Coffea arabica
(arabica coffee) and Coffea canephora (robusta) with arabica
beans being the tastier of the two.
Origin of coffee:
Arab traders introduced qahwah seeds from the districts of
Kaffa and Buno, Ethiopia and began the first true
cultivation of the plants in the Arabian Peninsula sometime
between 1000 to 1500 years ago. The main center of
qahwah production was the port city of Mocha, Yemen.
Qahve imported from Yemen was a popular strong brew
with the Turks who served the drink to the visiting Italian
merchants . The Italians introduced caffe to Europe in the
1600s. By the late seventeenth century, the drink was enjoyed
under numerous names—English coffee, French and Spanish
café, German koffee, Finnish kahvi, Dutch koffie, Swedish
and Norwegian kaffe, Russian kofe etc.

The first commercial cultivation of coffee was in the yemen

district of arabia in 15 centuary. By the middle of 16 centuary
coffee drinking was spread to to sudan,egypt,syria and turkey,
later it spread from britain to America. TYPES OF BEANS
The most desirable coffee is grown in altitudes about 3000 feet.
The altitude produces more elegant, complex flavors in the coffee
cherries which contain the beans. The fruit must be hand-picked
from trees which can bear flowers, green fruit, and ripe cherries
all at the same time. The beans should have color from pale
green to dark yellow when raw. Types of beans are as following:
• Beans can be washed
• Dried
• Skinned
• Shipped
• Roasted- Determines colour and strength of brewed coffee.
1) Light roasting- This is for mild beans to develop the
aroma
2) Medium roasting-gives strong flavour
3) Full roasting- Gives bitter flavour
4) High roasting- original flavour is lost
• Ground- It preserves flavour. Three are three grades
1) Fine ground
2) Medium
3) Coarse ground
• Blending
The two type of beans which are commonly are used are arabica
and robusta
1. Robusta: Robusta coffee is a lower grade of
coffee that is typically grown at lower
elevations. It has more of an astringent
flavor and contains a higher amount of
caffeine. The robusta trees are easier to grow
and maintain. They are also more disease
resistant and produce a higher yield. This
type of coffee is typically used to achieve a
lower price.
2. ARABICA COFFEE: Arabica coffee is the
superior grade of coffee that most people
 usually refer to as gourmet coffee. They
contain about half of the caffeine of robusta
and have more desirable flavors and aromatic
properties.

Much of the coffee grown world wide is of the

arabica species, but only a fraction meets
standard set by the Specialty Coffee Association
of America.
IMPORTANCE OF COFFEE BEANS
Roasting of beans plays important role in how
the coffee tastes. There is no one roasting
method that will result in the perfect bean.
Roasting will depend on what kind of beans one
has and on the flavor characteristics of each
bean .
Using fresh coffee beans will result into coffee which is incredibly
fresh, without any oxidation of the flavor or scent of the
coffee.this would make a large difference.
TWO WAYS TO MAKE COFFEE WEAK
Coffee quality depends on a combination of factors. Fresh beans,
measured by both how long it's been since the beans were roasted
and the time elapsed since grinding the beans, are imperative.
Another issue is degree of roast. It could be also possible that the
roaster may also have "baked" the coffee, which means that
certain physical and chemical changes didn't occur during
roasting, and the coffee will taste flat.
Beans being stale, the water quality poor, the brewing
temperature low, or coffee equipment is dirty can result into weak
coffee . Breweing of coffee over 98 percent of water can also
perceives weak coffee.If the water is too cool, the brew will be
sour and underextracted. Loss of Temperature result in
absorption of heat by the equipment itself or into the atmosphere.
One more way for a coffee to be weak is that
grinding of coffee is too fine for the steeping
duration. A lower-quality grinder will also
produce a lot of dust, which will make the coffee
taste bitter. If the coffee is too coarse for the
brewing technique, your coffee will be
underextracted.

FIVE BRANDS
1)Nescafe-classic instant
2) Bru
3) Lavazza
4) Coorg- 100% pure coffee
5)Sunrise
TYPES OF COFFEE AND ITS COOKING METHOD
Black coffee: A drip brew coffee which is made through
percolated or French press style method. The coffee is served
straight, with no milk.
Cafe au Lait: Similar to Caffe Latte, except that an au lait is
made with brewed coffee instead of espresso.
Cafe espresso: It is a concentrated coffee beverage brewed by
forcing hot water under pressure through finely ground
coffee.Espresso was developed in Milan, Italy, in the early 20th
century
Instant coffee: It is made by mixing soluble coffee solids with
boiling water. It is quick form of making coffee.
Cafe Macchiato: shot of espresso with steamed milk added. The
ratio of coffee to milk is approximately 4:1.
Cappuccino: It is made with steamed milk, and frothed milk,
often with cinnamon or flaked chocolate sprinkled on top.
DEGREES OF ROASTING
Roasting is typically done at temperatures between 370
and 540 F. How much time is require depends on which type
of coffee we want to make.
1) Light roasting- 7 minutes
2) Medium roasting- 9 to 11 minutes
3) Full roasting- 14 minutes
4) High roasting- 14 minutes