CAFFETIERE

DEGREES OF ROAST

2008-11-06T20:48:00.017+07:00

There is no standardized definition of different degrees of roast, coffee are seldom truly light-roasted. Should be noted that Turkish coffee is not dark-roasted.

Light This roast is used only for extremely good-quality delicate or high-grown arabicas. The American version of this roast, "Cinnamon", is so called because of the color of cinnamon bark. Sometimes called "half-city" or "New England" roast. It is high in acidity and low in body.

Medium "American roast" or possibly "city" if slightly darker than medium. Sometimes called "regular" or "brown" as dark as possible with no oil surfaces.

Viennese Or "light French" or "full city", an American term meaning slightly darker than medium roast. This roast is speckled with dark brown spots and a bit of oil on surfaces.

Dark "Spanish"; "Cuban"; there may be some oil on bean surfaces, "deep roast"; French roast.

Continental Can olso be referred to as "double roast"; "high"; in America, "French roast" and "European". With a nearly bitter chocolate coloring, this roast is variously described as very dark; dark French, heavy and Italian.

Italian In America, darker than in Italy; may be called "espresso" roast (or may not); almost black and very oily; the predominant taste is the roast rather than the coffee.

In America all roast are becoming darker, probably because of the emphasis on espresso and espresso-based drinks, which are seen to be the height of sophistication. In fact, in many other countries as well, there are those who think the goal of all roasting is to make the coffee taste pleasant and balanced even if this involves suppressing the more unique and unusual flavors. It must be remembered that dark roasts were originally designed to hide the flaws of inferior coffees, and to bring out the best in cheap blends loaded with inferior tasting robusta.

NUTRITION FACTS

2008-11-06T19:41:00.002+07:00

This nutrition facts base on coffee factory label of Santos Jaya Abadi, Corp., in serving per package 250 grams (36 cups), serving size 7 grams (1 cup) of Exelso coffee brand :

Per serving Per 100 gr

Energy 24.3 kcal 347 kcal

Protein 0.8 gr 11.4 gr

Total fat 0.5 gr 7.2 gr

Saturated fat 0.2 gr 2.9 gr

Cholesterol 0 0

Carbohydrates 3.7 gr 52.9 gr

Dietary fibre 3.3 gr 47.1 gr

1 kcl = 4-2 kj

COFFEE ROASTING

2008-11-03T23:55:00.004+07:00

It is the quickest and the most critical processes of producing the coffee. It is done in few minutes, and in those minutes determine the result of the coffee. Any careless practice of roasting the beans will ruined the thousands of people time effort and money. Roasting coffee is an art, it takes years of practice before mastering the coffee roasting, just like all true art. Learned only by trial and error experience, cost many beans, maybe too many.

The main reason that roasting is difficult is that virtually every batch of beans is different from every other. The physical changes that occur to beans during roasting are many. The obvious changes are that the beans get bigger, gaining up to a third more of their former green size, this is because the decomposing carbohydrates create carbon dioxide, which literally causes the cells of the bean to expand. Meanwhile, most of the moisture remaining in the green beans after the plantation depulping, drying, storing, and shipping, will be evaporated by the heat of roasting, and will thus lose weight. Moisture content can account for up to 23 percent of green bean density, dehydration during roasting is usually kept to a maximum of about 15 percent of the beans' weight, lest they become tasteless, brittle objects that reduce to powder at the first touch of a grinder's blade. The other very obvious physical change is that the beans change color during roasting.

The process

It is estimated that a coffee bean contains more than 2,000 chemical substances, which may be broken down or changed during roasting into hundreds of volatile aroma compounds. Thr most important roasting effect is that the flavor is developed through those complex changes caused by heat. Various acids, proteins, starches, sugar, vitamins, oils and caffeine are altered, some are enhanced and some are diminished, for certain case some substances are both developed and then burned away if the roasting time is extended.

A light roast is seldom used commercially, as it shows up all the flaws inherent in beans, many of which will disappear, or at least be hidden by other flavors, in a dark roast. The darker the roast, the more uniform all coffees taste, as a truly dark roast will overwhelm the taste buds, allowing them to perceive nothing of the coffee itself. A darker roast may sweeten some coffees, but only to a point, past a certain degree of roast all coffee becomes bitter. The darker the roast, the greater the loss of acidity, that most sought after quality.

The roasting process begin with preheating the equipments for several minutes, which all vary in size and capacity, before adding the green beans to make all the surfaces uniformly hot. Many roasters are equipped with a revolving drum, often lined internally with curved metal strips which constantly toss the bean towards the centre of the drum. The beans must be kept moving if they are to roast evenly without burning. If the drum stops revolving while the heat is still on and the beans are hot, there is a danger of instant combustion within the drum.

COFFEE STATISTICS : PRODUCTION

2008-10-24T00:21:00.000+07:00

The following information is provided by the International Coffee Organization, Coffee Statistics, October 2008 :

TOTAL PRODUCTION OF EXPORTING COUNTRIES
CROP YEARS COMMENCING:		2003	TO	2008

(000 bags)
		Crop year	2003	2004	2005	2006	2007		2008

WORLD PRODUCTION			105 237	116 541	110 056	127 159	118 920

TOTAL			103 476	114 950	109 117	126 105	117 755

Angola	(R)	Apr-Mar	38	15	25	35	36	1/	50	2/
Benin	(R)	Oct-Sep	0	0	0	0	0
Bolivia	(A)	Apr-Mar	125	165	135	157	139	1/	135	2/
Brazil	(A/R)	Apr-Mar	28 820	39 272	32 944	42 512	36 070		45 850	4/
Burundi	(A/R)	Apr-Mar	338	437	285	387	169	1/	583	2/
Cameroon	(R/A)	Oct-Sep	900	727	849	827	795
Central African Rep.	(R)	Oct-Sep	43	45	46	78	65
Colombia	(A)	Oct-Sep	11 197	12 033	12 329	12 163	12 400
Congo, Dem.Rep. of	(R/A)	Oct-Sep	427	360	336	378	400
Congo, Rep. of	(R)	Jul-Jun	3	3	3	3	3	1/	3	2/
Costa Rica	(A)	Oct-Sep	1 783	1 887	1 778	1 580	1 878
Côte d'Ivoire	(R)	Oct-Sep	2 689	2 301	1 962	2 847	1 500
Cuba	(A)	Jul-Jun	224	154	125	100	70	1/	100	2/
Dominican Republic	(A)	Jul-Jun	351	491	310	387	465	1/	500	2/
Ecuador	(A/R)	Apr-Mar	766	938	1 120	1 167	1 110		640	4/
El Salvador	(A)	Oct-Sep	1 477	1 437	1 502	1 372	1 476
Ethiopia	(A)	Oct-Sep	3 874	4 568	4 003	4 636	5 733
Gabon	(R)	Oct-Sep	0	0	1	1	2
Ghana	(R)	Oct-Sep	13	16	20	29	25
Guatemala	(A/R)	Oct-Sep	3 610	3 703	3 676	3 950	4 000
Guinea	(R)	Oct-Sep	366	316	525	473	300
Haiti	(A)	Jul-Jun	374	365	356	362	359	1/	350	2/
Honduras	(A)	Oct-Sep	2 968	2 575	3 204	3 461	3 833
India	(A/R)	Oct-Sep	4 508	4 592	4 396	5 079	4 367
Indonesia	(R/A)	Apr-Mar	6 571	7 536	8 659	6 650	6 446	1/	6 250	2/
Jamaica	(A)	Oct-Sep	37	21	34	41	35
Kenya	(A)	Oct-Sep	673	736	660	826	725
Madagascar	(R/A)	Apr-Mar	435	522	599	587	579	1/	700	2/
Malawi	(A)	Apr-Mar	48	21	24	17	19	1/	25	2/
Mexico	(A)	Oct-Sep	4 201	3 867	4 225	4 200	4 500
Nicaragua	(A)	Oct-Sep	1 547	1 130	1 718	1 300	1 750
Nigeria	(R)	Oct-Sep	46	45	69	51	55
Panama	(A)	Oct-Sep	172	90	176	172	150
Papua New Guinea	(A/R)	Apr-Mar	1 155	998	1 268	807	968	1/	850	2/
Paraguay	(A)	Apr-Mar	52	26	45	20	28	1/	25	2/
Peru	(A)	Apr-Mar	2 616	3 355	2 419	4 249	2 953		4 250	3/
Philippines	(R/A)	Jul-Jun	293	252	309	298	431	1/	700	2/
Rwanda	(A)	Apr-Mar	266	450	300	254	252		425
Sierra Leone	(R)	Oct-Sep	36	15	60	31	40
Sri Lanka	(R/A)	Oct-Sep	37	32	35	32	35
Tanzania	(A/R)	Jul-Jun	612	763	804	822	810		917	4/
Thailand	(R)	Oct-Sep	827	884	999	766	920
Togo	(R)	Oct-Sep	144	166	140	134	135
Trinidad and Tobago	(R)	Oct-Sep	16	15	15	11	15
Uganda	(R/A)	Oct-Sep	2 599	2 593	2 159	2 600	2 750
Venezuela	(A)	Oct-Sep	780	629	760	813	870
Vietnam	(R)	Oct-Sep	15 231	14 174	13 542	19 340	18 000
Zambia	(A)	Jul-Jun	100	110	103	56	61	1/	70	2/
Zimbabwe	(A)	Apr-Mar	92	120	66	45	34	1/	50	2/

Other producing countries	5/		1 761	1 591	939	1 055	1 165

1/ Derived on the basis of gross opening stocks at the end of crop year 2007/08. See Table I-4 for details
2/ Estimate to be confirmed by the Member
3/ Estimated
4/ Estimated by the Member
5/ Equatorial Guinea, Guyana, Lao (PDR of), Liberia, Malaysia, New Caledonia and Yemen

© International Coffee Organization						Next update: January 2009

REFERENCES AND THANKS

2008-10-23T19:15:00.001+07:00

This blog contain data, pictures, clips or video clips, songs or and musics, literatures, links, ads, words, phrases, or and statements which to be acknowledged as non copyrighted issues which gathered into this kalosi.blogspot.com to provide you all the necessary informations about coffee and not close to another topics possibility. Here are the list which has contributions to make this blog available to you all:

The International Coffee Organization
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Wikipedia, the free encyclopedia
Starbucks Coffee
The Coffee Bean & Tea Leaf
Coffee@NationalGeographic
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www.Blogspot.com
Coffeegeek.com
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The World Encyclopedia of Coffee by Mary Banks, Christine McFadden, Catherine Atkison, published by Lorenz Books, 2002.
www.Utube.com
Coffee.org
Coffee Universe
About.com
www.teaandcoffee.net
wwwchem.uwimona.edu.jm/lectures/coffee.html
www.coffeeforums.com
Coffee Research Organization
www.coffeekorner.com
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www.gallacoffee.co.uk
Images.Surlatable.com
www.orphanespresso.com
Brika Lovers

THE COFFEE

2008-10-07T14:15:00.000+07:00

It is the plant with the biological name of the Coffea, which is a genus of the Rubiaceae family with complicated plant classification, with many species, varieties, and strains. The plants vary enormously in appearance. The foliage may be practically any shade in a range from yellowy-green to deep green or even bronze, and the shiny leaves are corrugated, more so for robusta than arabica. Some plants remain small shrubs, others would grow until 18 m / 60 ft.

The coffea arabica, a very complex species with numerous varieties, and the coffea canephora (robusta) are the two most commercial coffee in the world. Other species that known as excelsa are coffea liberica which discovered in Liberia in 1834 and coffea dewevrei.

All coffee trees are capable of bearing blossom, green fruit and ripe fruit simultaneously on the same branch, thus almost necessitating harvesting by hand. The flowers develop in clusters, are creamy-white and produce similar to jasmine in looks and smell. They last only a few days , and will be change with small green berries in clusters. They will need several months to become ripe red cherries before ready to be pick.

COFFEE HISTORY

2008-10-07T14:11:00.000+07:00

Ethiopian was coffee's birthplace, through Arabia and the Middle East, and on to Europe and the new world, which mysterious and conflict-ridden journey within. The coffee plant found its way from Ethiopia to Arabia sometime between AD 575 and AD 850. Possibility is that the seed were brought by African tribes-people as they migrated northwards from Kenya and Ethiopia to the Arabian peninsular. They were eventually driven back by spear-throwing Persians but they left behind coffee tress growing in what is now the Yemen.

Black Broth

The Spartans were called coffee was the "black broth" of the Lacedaemonians. And it is claimed by the old Testament tales that it was the same with the "parched corn" that Abigail gave to David, and Boaz to Ruth. And it is believed that coffee dated as far as the Trojan war, "The fair Helen with other ladies of Priamus's Court, used sometimes to drown the Thoughts of the Calamities she had brought upon her family and country, in a pot of Coffee".

Ethiopian Goatherd

The tales also comes with the story of Banesius in which an Ethiopian goatherd complained to the Imam of a neighbouring monastery that his flock kept awake all night and spent it frisking and dancing in an unusual manner two or three time a week. It was concluded by the Imam that the animals may eaten berries that growing on shrubs, and he decided to try them himsefl.

The Dervish Omar

Legend tells of the dervish Ali ben Omar al Shadili, a Sufi grand master known for his ability to heal the sick by prayer. Nearing starvation in the dessert to a cave, exiled from his home town Mocha, Omar chewed berries from shrubs growing nearby. He found that the berries too bitter, then he roasted them, hoping to improve the flavor. He decided the berries needed boiling to soften them. He drank the resulting fragrant brew and was instantly revitalized, and stated for several days.

Patients from Mocha came to the cave for medical advice. They were given the same drink and they were cured. The news reached Mocha, Omar was invited to return in triumph and was subsequently made the patron saint of the city.

The Dutch Enterprise

It was the Dutch merchants who shut the Arab coffee's monopoly for the first time. After had a considerable amount of information from the botanists, the Dutch saw no reason why the Arabs should maintain their monopoly. So, a plant was stolen from Mocha by the Dutch and brought it back to Europe unharmed. By the middle of the century, cultivation trials had been set up in the East Indian Dutch colony (now Indonesia) of Java known as Mocha-Java blend of bean. And the plantations had been established in rapid succession in the neighbouring island colonies of Sumatera, Timor, Bali, and Celebes (now Sulawesi).

Coffee in Persia

Perhaps, the first coffee habits took place in Persia even before it came to Arabia. Persian warriors were said to have driven back the Ethiopians when they tried to settle in the Yemen. Undoubtedly were the Persians would have found to their liking the coffee cherries growing on the trees planted by the Ethiopians, and take them back to their own country.

COFFEE IN THE WORLD

2008-10-04T22:56:00.000+07:00

Africa :

- Angola

- Benin

- Burundi

- Cameroon

- Cape Verde

- Central African Republic

- Comoros

- Congo

- Democratic Republic of Congo

- Equatorial Guinea

- Ethiopia

- Gabon

- Ghana

- Guinea

- Ivory Coast

- Kenya

- Liberia

- Madagascar

- Malawi

- Mozambique

- Nigeria

- La Reunion

- Rwanda

- St. Helena

- Sao Tome & Principe

- Sierra Leone

- South Africa

- Sudan

- Tanzania

- Togo

- Uganda

- Yemen

- Zambia

- Zimbabwe

Central America and Carabbean :

- Costa Rica

- Cuba

- Dominican Republic

- El Salvador

- Guadeloupe

- Guatemala

- Haiti

- Honduras

- Jamaica

- Martinique

- Mexico

- Nicaragua

- Panama

- Puerto Rico

- Trinidad & Tobago

South America:

- Argentina

- Bolivia

- Brazil

- Ecuador

- French Guiana

- Galapagos Island

- Guyana

- Paraguay

- Peru

- Suriname

- Venezuela

South Pacific and South-East Asia :

- Australia

- Cambodia

- China

- Fiji

- French Polynesia

- Hawaii

- India

- Indonesia

* Java

* Sumatera

* Sulawesi

- Laos

- Malaysia

- New Caledonia

- Papua New Guinea

- Philippines

- Sri Lanka

- Taiwan

- Thailand

- Vanuatu

- Vietnam

THE BERRIES

2008-10-04T22:37:00.000+07:00

Arabica

The oldest-known species of coffee tree, the high-grown species, cultivated on mountainous plateaux or volcanic slopes at optimum altitudes of 1000-2000 m / 3,280-6,561 ft, where the annual rainfall ranges fro 150-200 cm / 59-78 in, where mild days alternate with cool nights in a yearly average temperature range about 15-24 ^oC / 59-75 ^oF. It is flowering after the rainy season, and require up to nine months for the fruit to mature. Yearly, the Arabica may produce less than 5 kg / 11 lb of fruit, which down to about 1 kg / 2.2 lb after processed in to actual coffee beans. Much of the Arabica harvest around the world is washed, or wet-processed, and the beans, are generally larger, longer, flatter, contain less caffeine, more delicate, and acidic flavor than the Robusta.

Of the many varieties of arabica, the typica and bourbon are the most distinct and the best known. From those two varieties come other strains such as kent, mokka, the Brazilian hybrid mondo nuevo, tico, Jamaican Coffee or the Blue Mountain, and other else. About 70 percent coffee in the world are arabica, though it is more difficult to grow, susceptible to disease, pets and frost. That's why it is not surprisingly more expensive than the other species.

Robusta

Also known as Canephora species, is very different from the arabica. It is robust in taste as it is in its resistance to diseases and pets. But the flavor of this species its not desirable as arabica does. It is about less than 30 percent of the world's coffee production. And its more cheaper in price. Robusta's commercial use is primarily in blends, where its full body is appreciated, and in soluble, or instant coffee, where the processing reduces its more obtrusive flavor.

The robusta is more easy to grow. And most of the world's robusta comes from west and Central Africa., South-east Asia, and Brazil, where it grows in altitudes from sea-level up to 700 m / 2,296 ft. Withstand heavier tropical rainfalls of 300 cm / 118 in ore more and grows well at 24 - 30 ^oC / 75 - 86 ^oF. Most common varieties are Conilon, Java-ineac, Nana, Kouilou and congensis.

Maragogype

The most famous typica mutation was first discovered in the Maragogype region of Brazil's state of Bahia. Maragogype trees produce the world's largest coffee beans. Sometime called "elephant" beans. The Maragogype beans are grown in several countries and are a sought-after coffee for their smooth flavor as well as attractive appearance. Maragogype trees are expensive to maintain because their yield is low.

	Per serving	Per 100 gr
Energy	24.3 kcal	347 kcal
Protein	0.8 gr	11.4 gr
Total fat	0.5 gr	7.2 gr
Saturated fat	0.2 gr	2.9 gr
Cholesterol	0	0
Carbohydrates	3.7 gr	52.9 gr
Dietary fibre	3.3 gr	47.1 gr
1 kcl = 4-2 kj