CoffeePresentation咖啡概述

1、COFFEE,BRIEF HISTORY,?,First drunk in Ethiopia in 575 AD,?,Brought to Europe by Venetian traders in,17,th,Century,Types of Coffee,Arabicas,The most flavorful coffee beans and,contain only half the caffeine of Robustas.,Robustas (Canephora),beans have higher caffeine content and a,more neutral flavor

2、 which dictates they are,usually mixed to produce commercially,prepared coffee blends,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,elevatio

3、n of 600 to,2,000 meters.,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,South America,Brazil -,giant coffee producing countries of the world,Colo

4、mbia,second largest producer in South America,Venezuela,Great Coffee Growing Areas of the World,Central America and the Carribean,Costa Rica,Guatemala,Jamaica,famous for Blue Mountain coffee,Puerto Rico,Asia,India,Indonesia,Australia and the Pacific Rim,Australia,Hawaii,Papua New Guinea,The Coffee P

5、rocess,Harvesting,Coffee beans are harvested when berries ( called,Cherries ),are bright red and ripe.,Harvesting,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

6、 expensive and,used for high quality,Arabica beans,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,Wet processing,Washes cherries and are pulped to extra

7、ct 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,Most widely used,Roasting,Coffee beans are roasted to an internal temperature,of between 200,C and 239,C /400o,F and 450o,F,depending on the roast required,Co

8、ffee 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,What Makes a Good Cup of Coffee?,Beans,Water,Grind,Tamping,Brewing,Beans,?,Bean Quality,?,Time elapsed since roasting,Green beans can last fo

9、r years, but once roasted,the full flavor will last only a week or two,?,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 affec

10、t the taste,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,-,Water which contains certain

11、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,Grinding,Fine,( Espresso grind ),A very fine particles, feels almost like,confectioners sugar in your hand.,Coffee beans have to b

12、e ground before they,can be brewed to make coffee,Coarse grind,( Infusion / Perc grind ),Very coarse particles, like our,Filipino rock salt. Grind this way,for a French Press.,Looks and feels like a beach sand.,The right grind for brewing in an,automatic drip brewing with filter,paper.,Medium,Tampin

13、g,Tamping refers to the amount of,pressure with which ground coffee is,packed into the filter.,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 sl

14、owly, resulting in a very bitter,taste.,Brewing,French Press,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 s

15、erve 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,per 180 ml or water,8.,Coffee can be kept warm over a burner for,only about 20 minutes before flavor,become

16、s 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 ?,fl oz,-,Crema is mark of a good espresso,Types of Coffee,CAPPUCINO,-,a double espresso with hot milk, and foam,-,-,ratio is 1/3 espresso, 1/3 milk, and

17、1/3 foam,-,named after the creamy colored robes worn by,Capuchin monks,Types of Coffee,Caf,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,Types of Coffee,Caf,Americano,full-bodied espresso combined with

18、steaming hot,water.,Types of Coffee,Caf,Mocha,Intensely Flavored,chocolate mocha syrup and,espresso, mixed with,steamed milk and finished,with a cloud of whipped,cream for an indulgent treat.,Types of Coffee,Macchiato,-,Macchiato is an Italian for “marked”,-,-,espresso marked with a small amount of milk,Ristretto,Espresso made with less than the usual hot water for,a highly intense shot,?,For ground and instant