Coffee Concepts Overview

Coffee Plant and Cherry Development

The coffee plant initially produces white blossoms that resemble white jasmine in both shape and scent. These blossoms are short-lived, lasting only a few days. Small green coffee cherries then emerge, ripening from green to yellow, then red, and finally to almost black over six to nine months.

Methods of Processing Coffee

1. Wet Method/Process: Coffee cherries are hand-picked and soaked in water for 6-12 hours. They are then washed to clean them and water is sprayed to remove the pulp and debris.

2. Dry Method/Process: This is the oldest, most natural, and cheapest method. The fruit dries either on the tree or after being shaken or stripped from the tree. Both ripe and unripe fruit are spread out and dried in the sun. The beans are raked several times during the drying process.

Sorting Process of Coffee Beans

• Hand Process: Coffee beans are sorted by hand based on size and weight.

• Mechanical Process: Coffee beans are sorted using a motor-generated screen with different sized holes, and then by weight.

Grading of Coffee Beans

Coffee beans are graded by size, shape, and weight to determine their quality.

• Arabica: AA, A, B, C

• Robusta: I, II, III

Roasting of Coffee Beans

Coffee roasting is a complex chemical process crucial for developing the distinctive flavor of coffee. Unroasted beans contain acids, proteins, and caffeine but lack characteristic coffee flavor. Heat initiates chemical reactions that transform carbohydrates and fats into aromatic oils, release moisture and carbon dioxide, and modify acids, ultimately unlocking the coffee's flavor. Caffeol is one of the aromatic oils largely responsible for coffee's aroma and flavor.

Most green coffee is roasted at approximately $400$ degrees Fahrenheit. Roasting causes the coffee beans to swell and increase in size by over $50\%$, while simultaneously reducing their weight. The color of a lightly roasted bean ranges from cinnamon to light chocolate tan. Lighter roasts are generally not preferred for espresso due to their sharper, more acidic taste compared to darker roasts. Darker roasts offer a fuller, approaching bittersweet flavor. Extremely dark roasts tend to have a smoky flavor and are better suited for brewed coffee rather than espresso.

Barista vs. Bartender

Barista:

• Promotes coffee consumption.

• Determines customer coffee preferences.

• Presents and explains the coffee drink menu.

• Follows prescribed recipes and preparation techniques for coffee drinks.

• Replenishes coffee bean supply.

Bartender:

• Mixes and serves drinks for patrons at the bar.

• Pours drinks for table customers served by waiters/waitresses.

• Records each drink sale.

• Washes glassware and utensils.

• Maintains a clean and orderly bar.

• Stocks the bar before opening.

• Closes the bar.

• Acts as the cashier.

• Functions as host of the bar.

• Promotes products of the bar.

History of Coffee

In the 6th century, coffee was discovered in East Africa, in Ethiopia, specifically in the Kingdom of Kaffa. A goat herder named Kaldi noticed his goats acting unusually wild and energetic after nibbling on the sweet red berries of strange bushes. Intrigued, Kaldi tried the berries himself and found that they gave him renewed energy. He shared his discovery with the village imam, who experimented by boiling the cherries in water. The resulting concoction made him alert and lively, helping him stay awake during evening prayers and meditation. The monks then dried the fruit and sent it to distant monasteries. Coffee's discovery spread throughout the region and beyond.

Coffee berries were transported from Ethiopia to the Arabian Peninsula and first cultivated in Yemen. From there, coffee traveled to Turkey, where coffee beans were roasted for the first time over open fires. The roasted beans were crushed and then boiled in water, creating a crude version of coffee. Coffee arrived in Europe via Venetian trade merchants. Initially, it faced harsh criticism, with many suggesting the Pope ban coffee, calling it "the drink of the devil," "Muslim drink," and "Aphrodisiac." However, Pope Clement VIII, already a coffee drinker, blessed and baptized coffee, declaring it a truly "Christian Beverage" in the Vatican, leading to its acceptance in Europe. Coffee came to the Americas through a French Infantry Captain named Gabriel Mathieu de Clieu, who brought a coffee plant with him and transplanted it to the Caribbean island of Martinique, where it was first cultivated in America, from which it found its way to the rest of the tropical regions of South and Central America.

Coffee spread around the world because of European and American colonization. Brazil became the biggest producer of coffee and a virtual monopolist in the trade, but maintaining high prices created opportunities for other nations such as Columbia, Guatemala, Indonesia, and Vietnam. Coffee conquered the world.

Coffee Education

Coffee is the seed of a cherry from a tree that grows from sea level to approximately $6,000$ feet in a narrow subtropical belt around the world. Coffee trees are evergreen and grow to a height of $20$ ft. To simplify harvesting, trees are pruned to $8$ to $10$ ft. Coffee cherries ripen at different times, so they are predominantly picked by hand. It takes approximately $2,000$ Arabica cherries to produce just one pound of roasted coffee. Each cherry contains two beans. The average coffee tree only produces one to two pounds of roasted coffee per year and takes four years to produce its first crop.

Factors that contribute to the overall quality of the green beans:

• Seed stock

• Fertilization

• Cultivation

• Plantation location

• Soil composition

• Altitude

• Weather condition

• Harvesting

• Processing method

Classification of Coffee Beans

1. Varietal coffee beans from one country origin.

2. Blends coffee beans that contain two or more varietals with unique characteristics.

3. Decaffeinated coffee beans contain as low as $3\%-5\%$ caffeine content.

4. Organic coffee beans that had undergone natural processes only.

Steaming and Foaming Milk

• Wipe the steam nozzle with a clean, sanitized towel after each use.

• The serving temperature range must be $140$ °F/ $60$ °C. The pitcher should produce a soft hissing sound; do not move it when this sound is achieved.

• It must not make a loud or high-pitched noise while steaming.

• Milk must be velvety in texture after steaming.

• Small tight foam should appear (not large air bubbles).

• Just tap, do not bang the pitcher on the bar/counter.

• Reheating/re-steaming milk is not advisable.

Methods of texturing milk:

1. Using the palm of the hand.

2. Using a frothing thermometer.

3. Using sight and sound.

Coffee Concoctions

• Espresso

  • Single shot: $30-45$ml.

  • Double shot: $60-90$ml.

• Cappuccino

  • Espresso

  • Steamed milk

  • Milk foam

  • Cinnamon powder

• Cafe latte

  • Espresso

  • Steamed milk

  • Milk foam

• Cafe mocha

  • Espresso

  • Steamed milk

  • Choco syrup

  • Whipped cream on top

  • Chocolate drizzled

• Iced latte

  • Espresso

  • Ice

  • Cold milk

  • Simple syrup

• Iced cappuccino

  • Espresso

  • Ice

  • Cold milk

  • Simple syrup

  • Cinnamon powder on top

• Iced mocha

  • Espresso

  • Ice

  • Cold milk

  • Choco syrup

  • Whipped cream on top

  • Chocolate drizzled

Espresso Machine Maintenance

1. Daily Cleaning Steps

   • Step Two: Use the espresso machine brush to scrub away any remaining coffee grounds from the brewing heads.

   • Step Three: Choose a handle, remove the filter with a teaspoon, and insert the blank filter into the handle.

   • Step Four: Add a level teaspoon of cleaning solution to the blank filter. Put the handle containing the blank filter and the solution into the first brew head, turn it on, and let it run for $10$ seconds, then switch it off. Without removing the handle, run the group head for a further $10$ seconds and switch off. Run the group for a final $10$ seconds, then switch off. Remove the handle from the group head. Run the group into the drip tray for a further $10$ seconds to flush out any remaining chemical residue.

   • Step Five: Re-fit a handle (without a blank filter) to the group head, ready to brew the next drink.

   • Step Six: Repeat steps four and five with each group using the handle fitted with the blank filter.

   Daily cleaning will ensure that you continue to brew the finest quality espresso. Without regular cleaning, your machine will not provide the drink quality that your customers demand, and you will experience technical problems that may result in damage to the machine requiring repair. This could result in you not being able to serve coffee for a period of time resulting in lost sales.

2. Monitoring Procedure

   • Monitor the water level.

   • Check if the water pump is functioning smoothly.

   • Ensure steam is constantly being released by the machine.

     Other factors include water quality (filtered, measured, calibrated), coffee beans (freshly ground), and grind (calibrated according to the right grind - fine or coarse depending on the level of roast and type of Espresso Machine).

Coffee Grind

• COARSE: Use for French Press (plunger), Percolator

• MEDIUM: Use for Vacuum pot siphon, drip brewer/filter

• FINE/ESPRESSO: Use for All commercial Machines

Characteristics of Espresso Preparation

1. Release the dosing lever.

2. Rely on using the pre-set quantity of ground coffee dispensed from the dosing chamber of the grinder.

   The number of pulls depends on the filter-basket size and the setting for the quantity dispensed from the dosing chambers.

Tamping Method

1. Fill the clean, dry portafilter with ground coffee to the desired level.

2. Use one hand to hold to grip the tamper and the other hand to hold the portafilter.

3. Rest the portafilter on the counter.

4. Place the tamper over the ground coffee.

5. Apply light pressure on the tamper to level the ground coffee.

6. Lift the tamper from the portafilter.

7. Use the handle end of the tamper to tap the sides of the portafilter.

8. Place the tamper over the ground coffee.

9. Tamp again, apply even pressure straight down on the tamper to pack the ground coffee.

10. Ease off on the tamping pressure and twist to flatten the surface of the tamped ground coffee.

11. Lift the tamper from the portafilter.

12. Wipe any excess coffee grounds off the rim of the portafilter and from around the locating lugs.

13. Insert the portafilter into the brewing head.

14. Extract the espresso.

Characteristics of Espresso/Coffee

1. Color

2. Appearance

3. Aroma (the smell of the coffee, e.g., lacking, faint, moderate, strong)

4. Taste

5. Body texture of the coffee (e.g., watery, thin, buttery, oily, rich, smooth)

6. Acidity (sharp, pleasant quality that gives coffee a bite or tang)

7. Flavor (the combining of aroma, acidity, and body)

Methods in Evaluating Quality of Coffee

• Visual and other sensory means (smelling and tasting coffee)

• Customer feedback

• Consistency of product

Importance on Steaming and Foaming Milk

• Milk must "roll" (swirling motion).

• Use chilled milk.

• Use a clean and chilled stainless steel foaming pitcher.

• Pre-portion milk (1/2 of the steaming pitcher).

• Bleed the steam arm both before and after use.

Roasting Coffee Beans

The amount of oil drawn to the surface of the bean increases proportionally to the length of roasting time. When the desired roast is achieved, the beans are poured into a cooling hopper to keep them from overcooking.

Common Types of Roasting

• Drum roasting: Drum-type roasting machines roast the coffee beans as they tumble in a rotating drum that is typically heated by gas or wood.

• Hot-air roasting: Roasts the coffee beans as they tumble on a current of hot air.

Levels of Roasting

• Light, Pale, or New England Roast

• Medium, City, or American Roast

• Full, High, or Viennese Roast

• Espresso or French/Italian Roast

Storing Roasted Coffee Beans

A Tupperware or an airtight glass container is best for storage of coffee beans. Store the airtight container in a slightly cool, dark place at a temperature between $50-70$ °F.

Espresso

Espresso means "made on the spur of the moment" and should be served within $20$ seconds after it has poured. It is a concentrated coffee beverage brewed by forcing hot water under pressure through ground coffee. It is served as 1 or 2 shots in a small cup called a demitasse or as part of a hand-crafted coffee beverage such as a cafe latte, cappuccino, or other espresso-based drinks.

Three Parts of an Espresso

1. SOLUTION - the water-soluble elements of the coffee and the dark brown base of the espresso shot.

2. SUSPENSION - the fine particles of coffee and gas bubbles that are suspended in the middle layer contribute to the feeling of the body in an espresso and help prevent you from tasting the bitter flavors in the coffee. It is slightly lighter in color than the base of the espresso.

3. EMULSION - espresso brewing extracts more oils than other brewing methods. The oils are emulsified into the brew by the pressure of the espresso machine. This emulsion is also called the "CREMA". The crema helps to hold in the flavors and the aromas of the coffee. Foamy on top and light to golden brown in color, which is the source of much of the sweetness of the espresso.

Factors to Be Considered in Making Espresso

1. ESPRESSO MACHINE - Clean and in good condition.

2. WATER - filtered, measured, and calibrated.

3. COFFEE BEANS - freshly ground.

4. GRIND

   Grind	Use
   Pulverized	Ibrik
   Course/Sand Like	Semi-automatic Espresso Machine

   The freshness of ground beans will last up to one (1) hour only, to create the best result of quality coffee, grind coffee beans per order.

5. DOSE - range of dose is from $6$ grams to $9$ grams. Ideal dose: $7$ grams per single shot of espresso.

6. TAMP - coffee ground must be COMPACT AND FLAT.

   • Must press the coffee ground at least $30$ lbs of arm weight.

   Tamping Technique	Extraction Time
   Lighter Tamp	Decrease
   Harder Tamp	Increase

7. BARISTA - must be Confident, Consistent, Accurate, and observes Speed.

Extraction of Espresso

1. Remove the portafilter from the brewing head.

2. Dose the clean, dry filter basket with freshly ground coffee.

3. Tamp the ground coffee.

4. Purge the coffee switch.

5. Insert the packed portafilter in the brewing head.

6. Select the appropriate warm.

7. Start the extraction process.

8. Stop the extraction process.

Perfect Shot of Espresso

• Even flow of pour

• Espresso begins pouring at $3-5$ seconds

• Espresso stream at first should be dark in color

• Caramel-colored stream should be continuous

• Should be as thick as a spaghetti noodle

• Should be $1$ oz- $1.5$ oz with crema

• Espresso stream should not spit, hesitate, or flow quickly

• Crema must be golden brown in color

• $1$ oz. of espresso must be achieved within $20-30$ seconds.

Dosing Methods

• Sight and sweep method

  • Fill or overfills the portafilter.

  • Sweep the excess ground coffee from the portafilter.

• Dosing-lever method

  • Pull the dosing lever at the side of the coffee grinder to its full stop position.

  • Release the dosing lever.

  • Rely on using the pre-set quantity of ground coffee dispensed from the dosing chamber of the grinder.

Types of Espresso Machines

• MANUAL - you will start the extraction process and then you will manually stop the extraction process if you achieve $30-45$ ml. of espresso.

• SEMI-AUTOMATIC - it automates the brewed volume (hence indirectly brew time). They do this by adding an in-line flow meter to the group head: when the programmed amount of water has passed through the meter, the pump turns off. Grinding and tamping are still manual. You will start the extraction process and the machine will stop the process when it has achieved the exact volume.

• AUTOMATIC - it automatically grinds the coffee, tamps it, and extracts the espresso shot. The operator only has to fill the bean hopper and, if the machine is not connected to a water line, add water to a reservoir. Some models contain an automated milk frothing and dispensing device.

Methods of Cleaning the Espresso Machine, Coffee Grinder, and Parts

• DRY METHOD

  • Adjustable grind collar

  • Other parts of the coffee grinder

• WET METHOD

  • Bean hopper (wet and dry)

  • Steaming wand

  • Shower screen and diffuser

  • Portafilter body

  • Filter basket

  • Spigot

  • Drip tray

• INDUSTRY METHOD

  • BACK FLUSHING - is a procedure designed to remove any loose coffee grounds that have built up between the screen and brewing head during the course of the days operation and clean unwanted tannins behind the screen. Using a "blank" filter which has no holes, water is forced back up through the screen and the brewing head dislodging any loose coffee grounds. The loose grounds are collected in the blank.

    To ensure optimum performance this operation should be repeated 3 times per day, per group head.

How to Back Flush

• Step One: Remove all the handles from the brewing heads and knock out spent coffee cakes that remain.

• Step Two: With your espresso machine brush in hand, scrub away any remaining coffee grounds from the brewing heads.

• Step Three: Choose a handle, remove the filter with a teaspoon and insert the blank filter into the handle.

• Step Four: add a level teaspoon of cleaning solution to the blank filter. Put the handle containing the blank filter and the solution into the first brew head, turn on and leave to run for 10 seconds, then switch off. Without removing the handle run the group head for a further 10 seconds and switch off. Run the group for a final 10 seconds, then switch off. Remove the handle from the group head. Run the group into the drip tray for a further 10 seconds to flush out any remaining chemical residue.

• Step Five: Re-fit a handle (without a blank filter) to the group head ready to brew the next drink.

• Step Six: Repeat steps four and five with each group using the handle fitted with the blank.

Common Types of Coffee Bean

• COFFEE ARABICA

  • The sole species of quality beans, which grows and thrives at high altitudes.

  • Its beans mature slowly and have time to develop body and density.

  • Its shape is more oblong and has a curving cleft down its middle.

  • Has low caffeine content.

  • This species produces superior quality coffees, which possess the greatest flavor and aromatic characteristics.

  • Arabica production represents $80\%$ of the world’s coffee trade, however, only $10\%$ of this meets specialty coffee standards.

• COFFEE ROBUSTA

  • It has the ability to grow at lower altitudes and is cheaper to produce.

  • Robusta trees are easier to grow and produce higher yields.

  • This bean has high caffeine content.

  • It is the type you are most likely to drink when you follow instructions to "Add hot water and stir".

  • These are more disease resistant than Arabica species.

  • Robusta beans usually possess a woody, astringent flavor.

  • They are used when a lower price or additional caffeine is desired.

• COFFEE LIBERICA

  • Originated in Liberia, West Africa

  • Beans are fairly light and pointed

  • The flavor of the coffee is mild

  • This plant needs partial to full shade and rich, well-drained soil.

  • Has a very mild, slightly nutty taste, despite the strong coffee smell produced.

• COFFEE EXSELSA

  • Oval-shaped but slightly flattened.

  • Thrives in warm to hot climates.

  • Smooth, slightly earthy without any hint of a burnt flavor.

Stages of Coffee Cherry Development

1. White blossoms

2. Small green coffee cherries

3. Yellow coffee cherries

4. Red coffee cherries

5. Almost black coffee cherries