CoffeePresentation咖啡概述
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Two Methods of Picking
Strip Picking - picking the entire crop, so cherries are picked at different stages of ripeness
Selective Picking -taking only reds fully ripe cherries - for more expensive and used for high quality Arabica beans
Central America and the Carribean
Costa Rica Guatemala Jamaica – famous for Blue Mountain coffee Puerto Rico
Asia
India Indonesia
Australia and the Pacific Rim
Very coarse particles, like our Fwk.baidu.comlipino rock salt. Grind this way for a French Press.
Tamping
Tamping refers to the amount of pressure with which ground coffee is packed into the filter.
Processing (Cherry Treatment)
Dry processing
Cherries are spread out on flat surface in thin layers in the sun to dry
Cherries are pounded in mortars until beans have separated from dry covering
French Press
Brewing
Drip
Espresso
Brewing
1. Boiling causes bitterness, so never boil coffee. It should be between 90 C and 96 C
2. A single shot of espresso should result in 30 ml of liquid in 20 seconds
3. Do not reheat coffee. Make it fresh each time you serve it. Coffee holds its flavour best at 86 C
4. User freshly drawn water.
Brewing
5. Do not reuse grounds. 6. Use correct grind for coffee maker 7. For best results, use 8-10 grams of coffee
Types of Coffee
Café Latte -long milky espresso drink -Double Espresso, with hot milk and dessertspoon of foam -Served in large cup not more than 175 ml/ 6 fl oz
What Makes a Good Cup of Coffee?
Beans Water Grind Tamping Brewing
• Bean Quality
Beans
•Time elapsed since roasting Green beans can last for years, but once roasted the full flavor will last only a week or two
Types of Coffee
CAPPUCINO -a double espresso with hot milk, and foam -- ratio is 1/3 espresso, 1/3 milk, and 1/3 foam - named after the creamy colored robes worn by Capuchin monks
Most widely used
Roasting
Coffee beans are roasted to an internal temperature
of between 200° C and 239° C /400ºF and 450ºF,
depending on the roast required Coffee beans have to be roasted to release the aroma and flavour Good roast remains brown, black beans are over roasted or burnt which will produce bitter taste
COFFEE
BRIEF HISTORY
First drunk in Ethiopia in 575 AD Brought to Europe by Venetian traders in
17th Century
Types of Coffee
Arabicas
The most flavorful coffee beans and contain only half the caffeine of Robustas.
Wet processing
Washes cherries and are pulped to extract the beans which are then washed again
Beans are then spread out on the drying tables or on concrete tables. Mechanical drying is also used
per 180 ml or water 8. Coffee can be kept warm over a burner for
only about 20 minutes before flavor becomes unpleasant
Types of Coffee
ESPRESSO Espresso is a rapid method of brewing that uses pressure not gravity to brew - espresso is about 40 ml or 1 ½ fl oz - Crema is mark of a good espresso
Grinding
Coffee beans have to be ground before they can be brewed to make coffee
Fine ( Espresso grind )
A very fine particles, feels almost like confectioners sugar in your hand.
-Water which contains certain kinds of minerals like calcium, magnesium, iron ( eg Evian) may produce a mediocre cup. Minerals are catalysts that trigger chemical reactions and make water taste sweet
Robustus are hardier plants, capable of growing well at low altitudes of 200 to 800 meters.
Great Coffee Growing Areas of the World
Africa
Ethiopia, Kenya, Yemen, Tanzania, Madagascar, Cameron, Burundi
Medium
Looks and feels like a beach sand. The right grind for brewing in an automatic drip brewing with filter paper.
Coarse grind ( Infusion / Perc grind )
•Time elapsed since the grinding of the beans After grinding, the beans will last for a few days only
What makes a good cup of coffee
Water
Brewed coffee is 98% to 99% water so it makes sense that the quality of water will affect the taste
Robustas (Canephora)
beans have higher caffeine content and a more neutral flavor which dictates they are usually mixed to produce commercially prepared coffee blends
If the ground coffee is packed firmly, water flows through the grounds more slowly, assuring full extraction of flavour
On the other hand, if coffee is packed too tightly the water will drip through very slowly, resulting in a very bitter taste.
Types of Coffee
Café Americano – full-bodied espresso combined with steaming hot water.
Liberica
Least quality beans, grown in Malaysia and West Africa. The demand is low because of its poor quality.
Growing Areas
Arabicas are delicate, require cool tropical climates, must be grown at a higher elevation of 600 to 2,000 meters.
Australia Hawaii Papua New Guinea
The Coffee Process
Harvesting
Coffee beans are harvested when berries ( called Cherries ) are bright red and ripe.
Harvesting
Good tasting water is essential for making great coffee. The higher the quality of water, the higher the quality of the cup.
-use spring or filtered water, not distilled which lacks the necessary mineral to bind to the flavor components of the coffee bean
South America
Brazil - giant coffee producing countries of the world Colombia – second largest producer in South America Venezuela
Great Coffee Growing Areas of the World
Strip Picking - picking the entire crop, so cherries are picked at different stages of ripeness
Selective Picking -taking only reds fully ripe cherries - for more expensive and used for high quality Arabica beans
Central America and the Carribean
Costa Rica Guatemala Jamaica – famous for Blue Mountain coffee Puerto Rico
Asia
India Indonesia
Australia and the Pacific Rim
Very coarse particles, like our Fwk.baidu.comlipino rock salt. Grind this way for a French Press.
Tamping
Tamping refers to the amount of pressure with which ground coffee is packed into the filter.
Processing (Cherry Treatment)
Dry processing
Cherries are spread out on flat surface in thin layers in the sun to dry
Cherries are pounded in mortars until beans have separated from dry covering
French Press
Brewing
Drip
Espresso
Brewing
1. Boiling causes bitterness, so never boil coffee. It should be between 90 C and 96 C
2. A single shot of espresso should result in 30 ml of liquid in 20 seconds
3. Do not reheat coffee. Make it fresh each time you serve it. Coffee holds its flavour best at 86 C
4. User freshly drawn water.
Brewing
5. Do not reuse grounds. 6. Use correct grind for coffee maker 7. For best results, use 8-10 grams of coffee
Types of Coffee
Café Latte -long milky espresso drink -Double Espresso, with hot milk and dessertspoon of foam -Served in large cup not more than 175 ml/ 6 fl oz
What Makes a Good Cup of Coffee?
Beans Water Grind Tamping Brewing
• Bean Quality
Beans
•Time elapsed since roasting Green beans can last for years, but once roasted the full flavor will last only a week or two
Types of Coffee
CAPPUCINO -a double espresso with hot milk, and foam -- ratio is 1/3 espresso, 1/3 milk, and 1/3 foam - named after the creamy colored robes worn by Capuchin monks
Most widely used
Roasting
Coffee beans are roasted to an internal temperature
of between 200° C and 239° C /400ºF and 450ºF,
depending on the roast required Coffee beans have to be roasted to release the aroma and flavour Good roast remains brown, black beans are over roasted or burnt which will produce bitter taste
COFFEE
BRIEF HISTORY
First drunk in Ethiopia in 575 AD Brought to Europe by Venetian traders in
17th Century
Types of Coffee
Arabicas
The most flavorful coffee beans and contain only half the caffeine of Robustas.
Wet processing
Washes cherries and are pulped to extract the beans which are then washed again
Beans are then spread out on the drying tables or on concrete tables. Mechanical drying is also used
per 180 ml or water 8. Coffee can be kept warm over a burner for
only about 20 minutes before flavor becomes unpleasant
Types of Coffee
ESPRESSO Espresso is a rapid method of brewing that uses pressure not gravity to brew - espresso is about 40 ml or 1 ½ fl oz - Crema is mark of a good espresso
Grinding
Coffee beans have to be ground before they can be brewed to make coffee
Fine ( Espresso grind )
A very fine particles, feels almost like confectioners sugar in your hand.
-Water which contains certain kinds of minerals like calcium, magnesium, iron ( eg Evian) may produce a mediocre cup. Minerals are catalysts that trigger chemical reactions and make water taste sweet
Robustus are hardier plants, capable of growing well at low altitudes of 200 to 800 meters.
Great Coffee Growing Areas of the World
Africa
Ethiopia, Kenya, Yemen, Tanzania, Madagascar, Cameron, Burundi
Medium
Looks and feels like a beach sand. The right grind for brewing in an automatic drip brewing with filter paper.
Coarse grind ( Infusion / Perc grind )
•Time elapsed since the grinding of the beans After grinding, the beans will last for a few days only
What makes a good cup of coffee
Water
Brewed coffee is 98% to 99% water so it makes sense that the quality of water will affect the taste
Robustas (Canephora)
beans have higher caffeine content and a more neutral flavor which dictates they are usually mixed to produce commercially prepared coffee blends
If the ground coffee is packed firmly, water flows through the grounds more slowly, assuring full extraction of flavour
On the other hand, if coffee is packed too tightly the water will drip through very slowly, resulting in a very bitter taste.
Types of Coffee
Café Americano – full-bodied espresso combined with steaming hot water.
Liberica
Least quality beans, grown in Malaysia and West Africa. The demand is low because of its poor quality.
Growing Areas
Arabicas are delicate, require cool tropical climates, must be grown at a higher elevation of 600 to 2,000 meters.
Australia Hawaii Papua New Guinea
The Coffee Process
Harvesting
Coffee beans are harvested when berries ( called Cherries ) are bright red and ripe.
Harvesting
Good tasting water is essential for making great coffee. The higher the quality of water, the higher the quality of the cup.
-use spring or filtered water, not distilled which lacks the necessary mineral to bind to the flavor components of the coffee bean
South America
Brazil - giant coffee producing countries of the world Colombia – second largest producer in South America Venezuela
Great Coffee Growing Areas of the World