Coffee

Question 1

What is coffee made from?

Answer 1

The roasted seeds of several species of an evergreen shrub genus coffea.

Question 2

Where is coffea grown?

Answer 2

Within 100 miles of the equator

Question 3

What is the lifetime of a coffea plant? And what does this mean?

Answer 3

They produce berries for over 50 years

They are cost effective (cocoa is only 30)

Question 4

What do the coffea genus produce?

Answer 4

Cherries or berries which the coffee bean is found within

Question 5

How much of the worlds coffee production occurs in developing countries?

Answer 5

90% (most consumption occurs in developed)

Question 6

How many small coffee producers rely on it for a living?

Answer 6

25 mil

Question 7

What % of coffee farms are labour intensive?

Answer 7

80

Question 8

Why are coffee farms labour intensive?

Answer 8

Because the berries don’t ripen uniformly therefore either pick all of them and have wastage or harvest regularly

Question 9

How long dos it take for a coffee berry to ripen?

Answer 9

8 months - they will ripen over a period of several week

Question 10

What sort of commodity (in terms of economics) is coffee?

Answer 10

Boom and bust = bad year means producers cant survive

Question 11

What is the international coffee agreement?

Answer 11

Encourages the development of a sustainable coffee sector in terms of :
Economy
Society
Environment

Question 12

How many countries export in the international coffee agreement?

Answer 12

42

Question 13

What are the he 5 importing countries of the coffee agreement?

Answer 13

Norway
Switzerland 
Tunisia
EU
USA

Question 14

Why did the fair trade agreement start?

Answer 14

After the collapse of world coffee prices in Mexico, prices fell so Mexican farmers struggled.

During ww2 biggest market for coffee = Europe. This was shut down so only america were buying.
SA were producing too much so price decreased= bad for Brazil industry. America introduced agreement with Latin America and introduced quotas to keep prices high - this was to stop coffee industry going bust and SA becoming sympathetic to NATZI PROPAGANDA.
Each country could only produce a certain amount.

Question 15

What is coffee rust and outline the details of a coffee rust outbreak.

Answer 15

Fungal disease
Farmers tend to have >10 acres
AKA slow onset natural disaster
High temps and rainfall drive it to spread (climate change)

Guatemala 2010
20% of Guatemalan jobs disappear and 85% crop lost.
Small farms cannot afford pesticides and fertilisers. Cannot afford to employ pickers or replace lost crop.

Question 16

What was devistating Emily?

Answer 16

Coffee rust outbreak in Sri lanka 1890.
Worldwide endemic causing outbreaks all through 20th century.
Lack of investment in R&D of new varieties - surprising as consumed by developed countries
Estimated world loss = 15% (up to 80 in some countries)
After DE many coffee plantations swapped to tea as more disease resistant

Question 17

How has climate change affected coffee production?

Answer 17

In Tanzania 2.4 mil ppl rely on coffee.
Coffee production decreases by 137kg/hectare for every 1 C increase in temp. (High altitude plantations = higher risk)

50% decline since 60’s
Most coffee growing areas lost b 2050 in Nicaragua and Tanzania, critically low levels by 2060
2080 wild coffee = extinct = diversity lost = susceptible to genetic defects

Fair return to farmers so they can build capacity

Question 18

What are the 2 main species of coffee fruit?

Answer 18

Coffea arabica(arabica) - nicer
Coffea canephora (robusta)

Question 19

Compare robusta and arabica coffee

Answer 19

Robusta = larger yield
Robusta = more bitter 
Arabica = smoother

Question 20

What percentage of coffee grown is robusta and where is it grown?

Answer 20

30% - mainly Vietnam (french colonial history)

Question 21

What are the 7 layers going from inside out of the coffee fruit?

Answer 21

1. Centre cut
2. Bean (endosperm)
3. Silver skin (testa, epidermis)
4. Parchment coat (hull, endocarp)
5. Pectin layer
6. Pulp (mesocarp)
   7 . Outer skin (pericarp, exocarp)

Question 22

Who are the top 3 coffee producers?

Answer 22

1 - Brazil
2 - Vietnam
3 - Columbia

Question 23

List the stages of roast and ground coffee manufacture

Answer 23

1- harvesting
2- processing (dry, wet, milling)
3- blending
4 - roasting 
5- cooling 
6- grinding
7- extraction

Question 24

Give the details on harvesting

Answer 24

1st stage of manufacture
- coffee cherries ripen unevenly after 8 months by turning red (from green)
- most countries have more than one harvest a yr
2 ways: strip picked (needs more processing = more waste)
Selectively picked (better quality)

Question 25

Outline the details of processing in coffee manufacture

Answer 25

2nd stage - main objective = remove outer layers forming green coffee (how it is internationally treaded 2 types: dry and wet Followed by milling

Question 26

What is dry processing?

Answer 26

``` Cherries sorted and cleaned Placed in sun to dry out - raked/turned by hand to prevent mould -takes up to 4 weeks Milling then required to remove pericarp (outer skin) ```

Question 27

What is wet processing?

Answer 27

Floatation = berries placed in water - ripe ones sink, defective ones float Pulping/fermentation = used to remove centre of fruit (outer ferment and turns to pulp) Washing = removes pulp Drying - to 10% moisture

Question 28

What is milling?

Answer 28

Hullling= removal of bean from dry fruit if dry processed / parchment skin removed if wet processed Cleaning - remove debris Sorting- by colour grading Grading

Question 29

Outline the details of blending in the manufacture of coffee

Answer 29

3rd stage Gives specific complex flavours Gourmet blend = smaller variety of beans Supermarket = lots of beans - low cost and reproducible Beans from diff countries behave differently during roasting This can be before or after roasting Controls costs

Question 30

Outline the details of roasting in the manufacture of coffee

Answer 30

4th stage Maillard reaction - gives caramel taste and colour of coffee Temp = 190-275 C Time = 90s - 30 min Hot air and heated surfaces apply heat to bean - tubes and rotating tubes used Aside = can just be roasted in a pan and ground by hand!

Question 31

What are the different levels of roast?

Answer 31

``` Top = shortest time and lowest temp (increase as going down list) Light roast (cinnamon) Medium roast (American) City roast Full city roast Dark roasts Italian roasts ```

Question 32

Outline the details of cooling in the coffee manufacture process

Answer 32

5th stage ``` All about consistency Beans are cooled once desired roast is reached Beans spread on perforated screen Constantly moved for even cooling Cold water/ air applied ```

Question 33

Outline the process of grinding and extraction during coffee manufacture

Answer 33

6th stage Grinding done from coarse to fine Included burr and blade Extraction = adding hot water then filtering e.g french press, filtration example

Question 34

What is the aero press and what stage of coffee production does it come under

Answer 34

Extraction Designed by mechanical engineer professor at Stanford Cup based extraction - sends water through coffee at very high pressure but can be done by hand - lots of aroma and taste molecules extracted.

Question 35

Why is milk added to coffee and explain the science behind what happens when milk is added

Answer 35

Mellows astringency - dairy proteins bind to tannic and phenolic compounds/aroma molecules - weakens overall strength Research on effect is inconclusive - some says milk increases bioavailability of polyphenols and other reduces it Depends on whether milk is hydrophobic or Phillip (phobic prefers milk as binds to fat)

Question 36

What are the health implications of polyphenols?

Answer 36

Naturally occurring molecules containing many phenol groups. Associated with reduced risk of chronic diseases A protective effect seen with 4 cups / day coffee intake on premenopausal breast cancer Phytoestrogens and flavonoids can suppress tumour growth

Question 37

How does coffee roasting effect the bio active compounds in coffee?

Answer 37

Effects levels of antioxidants Light roast = new molecules created which aren’t found in green beans - improve coffee content Dark roast = can destroy/degrade molecules Robusta = greater antioxidant activity than arabica

Question 38

What are the health implications of caffeine?

Answer 38

Coffee contains lots per cup - Mac Donald’s = least, deathwish = most Caffeine content varies depending on origin/constituency of the blend - robusta has double the amount of arabica Tea contains more caffeine weight for weigh but less tea in a cup so coffee cup contains more

Question 39

Does decaf coffee contain caffeine?

Answer 39

Yes = 2-3mg per cup

Question 40

Which experimental method is used to separate the different phenolic compounds in coffee?

Answer 40

High performance chromatography

Question 41

What happens to ganic, caffeic and chlorogenic acids after roasting?

Answer 41

Chlrogenic = decrease | Others increase