COFFEE

Objectives

  • By the end of this lecture, you should be able to:
    • Determine the best methods of brewing coffee for your business.
    • Indicate the best temperature for brewing/holding coffee.
    • Describe the differences between Arabica and Robusta beans.
    • Differentiate between an Arabica and Robusta bean.
    • Describe the different decaffeination processes.
    • Define basic espresso and cappuccino terms.
    • Describe the ratios for coffee, cappuccino, and espresso.

The Three Parts of Coffee

  1. The Bean
  2. The Brew
  3. The Profit

Arabica vs. Robusta

Arabica Beans

  • Refined taste and more complexity
  • Contains half the sugar of Robusta
  • Grows slower and yields lower output
  • Less caffeine (lower caffeine concentration)
  • Higher quality, thus more expensive

Robusta Beans

  • Bitter flavor, more astringent
  • Nearly twice the sugar of Arabica
  • Grows faster with a higher yield
  • Contains about twice the caffeine
  • Lower quality, thus less expensive

Regional Flavor Profiles of Coffee

  • El Salvador: Mild acidity, notes of vanilla, hazelnut, chocolate, and pear.
  • Guatemala: Spicy, smoky, earthy with delicate floral sweetness.
  • Costa Rica: Medium body, citrus, and nutty flavors.
  • Honduras: Crisp, light-bodied, nutty, and spicy.
  • Hawaii: Medium body, low acidity, with notes of vanilla and brown sugar.
  • Panama: Zesty and lively, with spicy and herbal undertones like lemongrass.
  • Rwanda: Medium body with chocolate and floral/nutty notes.
  • Yemen: Full body, chocolate and winey notes.
  • India: Full body with medium acidity, tropical fruit.
  • Brazil: Medium body with caramel and chocolate, flowery and fruity notes.

Coffee Storage

  • Green coffee beans can be stored for years.
  • If you would be comfortable sleeping in the climate, the green beans are too!

Coffee Grinder Types

Burr Coffee Grinder

  • Produces less heat when grinding, promoting balanced flavor.
  • Grinds coffee uniformly.
  • Long-lasting.

Steel Blade Coffee Grinder

  • Inexpensive and easily available.
  • Produces heat, altering coffee flavors.
  • Grinds beans unevenly, affecting flavor.
  • Blades may not last long.

Coffee Grind Chart

Grind Types

  • Coarse: Chunky (for French Press)
  • Medium: Similar to sea salt (for Drip Brewing)
  • Fine: Similar to table salt (for Espresso)
  • Extra Fine: Similar to powdered sugar (for Turkish Coffee)

Brewing Temperatures and Times

  • Brewing Temperature: $190^ ext{°F}$
  • Holding Temperature: $180^ ext{°F}$
  • Coffee should be held for:
    • Glass Bunn type urn: 20-30 minutes
    • Thermos type urn: 1 hour

Decaffeination Processes

1. Solvent Based

  • Direct: Involves steaming and soaking beans in a solvent like methylene chloride.
  • Indirect: Beans soaked in hot water, then the water is mixed with a solvent to extract caffeine.

2. Non-Solvent Based

  • Swiss Water: Soaks beans in hot water, caffeine is filtered out while retaining flavor.
  • Carbon Dioxide: Uses high-pressure CO₂ to extract caffeine, lasting for up to 12 hours.

Espresso Basics

  • Espresso is a method, not a roast or a grind.
  • Typically requires $6-7$ grams of coffee grounds at $30$ p.s.i for $1$ oz of espresso in $23-27$ seconds.
  • Crema: The golden layer formed on top of espresso, consisting of bubbles, flavorful compounds, and oils.

Espresso Variations

  • Ristretto: Short shot with less water.
  • Corretto: Espresso with a splash of sambuca.
  • Macchiato: Espresso with a bit of foamed milk.
  • Latte: Espresso with steamed milk and no foam.

Cappuccino Composition

  • Standard: 1/3 espresso, 1/3 steamed milk, 1/3 foamed milk.
    • Dry Cappuccino: More foam, less steamed milk.
    • Wet Cappuccino: Less foam, more steamed milk.

Profit Consideration

  • Coffee Costs:
    • Illy Beans: 6.6# cost $93.00
    • Coffee: $0.35 cost per cup at $2.50 price (14% beverage cost)
    • Espresso: $0.22 cost per shot at $3.00 price (7.3% beverage cost)