|Region of origin||Horn of Africa and South Arabia|
A coffee bean is a seed of the Coffea plant and the source for coffee. It is the pip inside the red or purple fruit often referred to as a cherry. Just like ordinary cherries, the coffee fruit is also a so-called stone fruit. Even though the coffee beans are not technically beans, they are referred to as such because of their resemblance to true beans. The fruits; cherries or berries, most commonly contain two stones with their flat sides together. A small percentage of cherries contain a single seed, instead of the usual two. This is called a "peaberry". The peaberry occurs only between 10% and 15% of the time, and it is a fairly common (yet scientifically unproven) belief that they have more flavour than normal coffee beans.Like Brazil nuts (a seed) and white rice, coffee beans consist mostly of endosperm.
The two most economically important varieties of coffee plant are the Arabica and the Robusta; ~60% of the coffee produced worldwide is Arabica and ~40% is Robusta.Arabica beans consist of 0.8–1.4% caffeine and Robusta beans consist of 1.7–4.0% caffeine. As coffee is one of the world's most widely consumed beverages, coffee beans are a major cash crop and an important export product, accounting for over 50% of some developing nations' foreign exchange earnings. In 2017, 70% of total coffee production was exported, worth US$19.9 billion.
Brazil produces about 45% of the world's total coffee exports, with most grown in Brazil. The United States imports more coffee than any other nation. As of 2015, Americans consumed approximately 400 million cups of coffee per day, making the United States the leading consumer of coffee in the world.
Coffee plants grow within a defined area between the Tropics of Cancer and Capricorn, termed the bean belt or coffee belt.
The Oxford English Dictionary suggests that the European languages generally appear to have gotten the name from Turkish kahveh, about 1600, perhaps through Italian caffè. Arab qahwah, in Turkish pronounced kahveh, the name of the infusion or beverage; said by Arab lexicographers to have originally meant "wine" or some type of wine, and to be a derivative of a verb-root qahiya "to have no appetite". Another common theory is that the name derives from Kaffa Province, Ethiopia, where the species may have originated.
The coffee tree averages from 5–10 m (16–33 ft) in height. As the tree gets older, it produces less fruit and slowly loses any pest- and disease-resistance.
Coffee plants are often grown in rows a few feet apart (depending on the desired density chosen by the farmer). Some farmers plant other trees, such as shade trees or other cash-crop trees, such as orange trees around them or plant the coffee on the sides of hills, because they need specific conditions to flourish. Ideally, Arabica coffee beans are grown at temperatures between 15 and 24 °C (59 and 75 °F) and Robusta at 24–30 °C (75–86 °F) and receive between 150 and 300 cm (59 and 118 in) of rainfall per year. Heavy rain is needed in the beginning of the season when the fruit is developing and less later in the season as it ripens.
Two lesser known species grown for consumption are Coffea liberica and Coffea racemosa .
When the fruit is ripe, it is almost always handpicked, using either "selective picking", where only the ripe fruit is removed, or "strip-picking", where all of the fruit is removed from a limb all at once. Selective picking is often used to produce higher quality coffee because the cherries are picked at their ripest. Strip-picking is indiscriminate and will harvest unripe, ripe, and over-ripe fruit. To improve quality after strip-picking, the harvest must be sorted.
The Asian palm civet eats coffee berries and excretes the beans. Because the civet prefers the taste of the ripest cherries, the civet selectively harvests the cherries. Its digestive system then processes the beans by breaking down the mucilage and pulp surrounding the seed. Once the seeds are excreted by the civet, they can be harvested, processed and sold as a niche product. Once they are finally processed, these beans are called kopi luwak , and are often marketed as a rare and expensive coffee.
Two methods are primarily used to process coffee berries. The first, "wet" or "washed" process, has historically usually been carried out in Central America and areas of Africa. The flesh of the cherries is separated from the seeds and then the seeds are fermented – soaked in water for about two days. This softens the mucilage, which is a sticky pulp residue that is still attached to the seeds. Then this mucilage is washed off with water.
The "dry processing" method, cheaper and simpler, was historically used for lower-quality beans in Brazil and much of Africa, but now brings a premium when done well. Twigs and other foreign objects are separated from the berries and the fruit is then spread out in the sun on concrete, bricks or raised beds for 2–3 weeks, turned regularly for even drying.
The term "green coffee bean" refers to unroasted mature or immature coffee beans. These have been processed by wet or dry methods to remove the outer pulp and mucilage and have an intact wax layer on the outer surface. When immature, they are green. When mature, they have a brown to yellow or reddish color and typically weigh 300 to 330 mg per dried coffee bean. Nonvolatile and volatile compounds in green coffee beans, such as caffeine, deter many insects and animals from eating them. Further, both nonvolatile and volatile compounds contribute to the flavor of the coffee bean when it is roasted. Nonvolatile nitrogenous compounds (including alkaloids, trigonelline, proteins, and free amino acids) and carbohydrates are of major importance in producing the full aroma of roasted coffee and for its biological action. Since the mid-2000s, green coffee extract has been sold as a nutritional supplement and has been clinically studied for its chlorogenic acid content and for its lipolytic and weight-loss properties.
Caffeine (1,3,7-trimethylxanthine) is the alkaloid most present in green and roasted coffee beans. The content of caffeine is between 1.0% and 2.5% by weight of dry green coffee beans. The content of caffeine does not change during maturation of green coffee beans. 230 °C (446 °F), whereas the concentrations of most other alkaloids are not changed.[ citation needed ] The solubility of caffeine in water increases with temperature and with the addition of chlorogenic acids, citric acid, or tartaric acid, all of which are present in green coffee beans. For example, 1 g (0.035 oz) of caffeine dissolves in 46 ml (1.6 US fl oz) of water at room temperature, and 5.5 ml (0.19 US fl oz) at 80 °C (176 °F). The xanthine alkaloids are odorless, but have a bitter taste in water, which is masked by organic acids present in green coffee.[ citation needed ]Lower concentrations of theophylline, theobromine, paraxanthine, liberine, and methylliberine can be found. The concentration of theophylline, an alkaloid noted for its presence in green tea, is reduced during the roasting process, usually about 15 minutes at
Trigonelline (N-methyl-nicotinate) is a derivative of vitamin B6 that is not as bitter as caffeine. In green coffee beans, the content is between 0.6% and 1.0%. At a roasting temperature of 230 °C (446 °F), 85% of the trigonelline is degraded to nicotinic acid, leaving small amounts of the unchanged molecule in the roasted beans.
Proteins account for 8% to 12% of dried green coffee beans. A majority of the proteins are of the 11-S storage kind mg amino acid/g robusta coffee and up to 4.5 mg amino acid/g arabica coffee). In Coffea arabica, alanine is the amino acid with the highest concentration, i.e. 1.2 mg/g, followed by asparagine of 0.66 mg/g, whereas in C. robusta, alanine is present at a concentration of 0.8 mg/g and asparagine at 0.36 mg/g. The free hydrophobic amino acids in fresh green coffee beans contribute to the unpleasant taste, making it impossible to prepare a desirable beverage with such compounds. In fresh green coffee from Peru, these concentrations have been determined as: isoleucine 81 mg/kg, leucine 100 mg/kg, valine 93 mg/kg, tyrosine 81 mg/kg, phenylalanine 133 mg/kg. The concentration of gamma-aminobutyric acid (a neurotransmitter) has been determined between 143 mg/kg and 703 mg/kg in green coffee beans from Tanzania. Roasted coffee beans do not contain any free amino acids; the amino acids in green coffee beans are degraded under roasting temperature to Maillard products (reaction products between the aldehyde group of sugar and the alpha-amino group of the amino acids). Further, diketopiperazines, e.g. cyclo(proline-proline), cyclo(proline-leucine), and cyclo(proline-isoleucine), are generated from the corresponding amino acids, and are the major source of the bitter taste of roasted coffee. The bitter flavor of diketopiperazines is perceptible at around 20 mg/liter of water. The content of diketopiperazines in espresso is about 20 to 30 mg, which is responsible for its bitterness.(alpha – component of 32 kDa, beta – component of 22 kDa), most of which are degraded to free amino acids during maturation of green coffee beans. Further, 11-S storage proteins are degraded to their individual amino acids under roasting temperature, thus are an additional source of bitter components due to generation of Maillard reaction products. High temperature and oxygen concentration and low pH degrade 11-S storage proteins of green coffee beans to low-molecular-weight peptides and amino acids. The degradation is accelerated in the presence of organic acids such as chlorogenic acids and their derivatives. Other proteins include enzymes, such as catalase and polyphenol oxidase, which are important for the maturation of green coffee beans. Mature coffee contains free amino acids (4.0
Carbohydrates make up about 50% of the dry weight of green coffee beans. The carbohydrate fraction of green coffee is dominated by polysaccharides, such as arabinogalactan, galactomannan, and cellulose, contributing to the tasteless flavor of green coffee. Arabinogalactan makes up to 17% of dry weight of green coffee beans, with a molecular weight of 90 kDa to 200 kDa. It is composed of beta-1-3-linked galactan main chains, with frequent members of arabinose (pentose) and galactose (hexose) residues at the side chains comprising immunomodulating properties by stimulating the cellular defense system (Th-1 response) of the body. Mature brown to yellow coffee beans contain fewer residues of galactose and arabinose at the side chain of the polysaccharides, making the green coffee bean more resistant to physical breakdown and less soluble in water. mg/100g of arabica green coffee bean, a lower amount in robustas, i.e. 4500 mg/100g. In arabica green coffee beans, the content of free glucose was 30 to 38 mg/100g, free fructose 23 to 30 mg/100g; free galactose 35 mg/100g and mannitol 50 mg/100g dried coffee beans, respectively. Mannitol is a powerful scavenger for hydroxyl radicals, which are generated during the peroxidation of lipids in biological membranes.The molecular weight of the arabinogalactan in coffee is higher than in most other plants, improving the cellular defense system of the digestive tract compared to arabinogalactan with lower molecular weight. Free monosaccharides are present in mature brown to yellow-green coffee beans. The free part of monosaccharides contains sucrose (gluco-fructose) up to 9000
The lipids found in green coffee include: linoleic acid, palmitic acid, oleic acid, stearic acid, arachidic acid, diterpenes, triglycerides, unsaturated long-chain fatty acids, esters, and amides. The total content of lipids in dried green coffee is between 11.7 and 14 g/100 g. mg lipids/100 g dried green coffee bean) protecting the interior matrix against oxidation and insects. Further, such molecules have antioxidative activity due to their chemical structure. Lipids of the interior tissue are triglycerides, linoleic acid (46% of total free lipids), palmitic acid (30% to 35% of total free lipids), and esters. Arabica beans have a higher content of lipids (13.5 to 17.4 g lipids/100 g dried green coffee beans) than robustas (9.8 to 10.7 g lipids/100 g dried green coffee beans). The content of diterpenes is about 20% of the lipid fraction. The diterpenes found in green coffee include cafestol, kahweol and 16-O-methylcafestol. Some of these diterpenes have been shown in in vitro experiments to protect liver tissue against chemical oxidation. In coffee oil from green coffee beans the diterpenes are esterified with saturated long chain fatty acids.Lipids are present on the surface and in the interior matrix of green coffee beans. On the surface, they include derivatives of carboxylic acid-5-hydroxytryptamides with an amide bond to fatty acids (unsaturated C6 to C24) making up to 3% of total lipid content or 1200 to 1400 microgram/g dried green coffee bean. Such compounds form a wax-like cover on the surface of the coffee bean (200 to 300
Chlorogenic acids belong to a group of compounds known as phenolic acids, which are antioxidants. The content of chlorogenic acids in dried green coffee beans of arabica is 65 mg/g and of robusta 140 mg/g, depending on the timing of harvesting.Garg, Satish K. (2021). Nutraceuticals (Second Edition) Efficacy, Safety and Toxicity. pp. 725–748. At roasting temperature, more than 70% of chlorogenic acids are destroyed, leaving a residue less than 30 mg/g in the roasted coffee bean. In contrast to green coffee, green tea contains an average of 85 mg/g polyphenols. These chlorogenic acids could be a valuable, inexpensive source of antioxidants. Chlorogenic acids are homologous compounds comprising caffeic acid, ferulic acid and 3,4-dimethoxycinnamic acid, which are connected by an ester bond to the hydroxyl groups of quinic acid. The antioxidant capacity of chlorogenic acid is more potent than of ascorbic acid (vitamin C) or mannitol, which is a selective hydroxy-radical scavenger. Chlorogenic acids have a bitter taste in low concentrations such as 50 mg/l water. At higher concentrations of 1 g/l water, they have a sour taste. Chlorogenic acids increase the solubility of caffeine and are important modulators of taste.
Volatile compounds of green coffee beans include short-chain fatty acids, aldehydes, and nitrogen-containing aromatic molecules, such as derivatives of pyrazines (green-herbeaceous-earthy odor). Briefly, such volatile compounds are responsible for the less pleasing odor and taste of green coffee versus roasted coffee. Commercial success was realized by Starbucks in creating Green Bean Refreshers using a process that primarily isolates the caffeine from the green beans but does not actually use steeped liquid from the beans.Many consumers experiment with creating green bean "extract" by steeping green coffee beans in hot water. Often, the recommended times of steeping (20 minutes to 1 hour) extract too much caffeine to provide a pleasant taste. A steeping time of 12 minutes or under provides a more palatable liquid that can be used as a base for a drink containing more of the nutrients and less caffeine that using just isolated caffeine extract. The alkaline stock base that results can be paired with acidic or fruity extracts, with or without sweetener, to mask the vegetable-like taste of the extract.
When green coffee beans are roasted, other molecules with the typical pleasant aroma of coffee are generated, which are not present in fresh green coffee. During roasting, the major part of the unpleasant-tasting volatile compounds are neutralised. Unfortunately, other important molecules such as antioxidants and vitamins present in green coffee are destroyed. Volatile compounds with nauseating odor for humans have been identified, including acetic acid (pungent, unpleasant odor), propionic acid (odor of sour milk, or butter), butanoic acid (odor of rancid butter, present in green coffee with 2 mg/100g coffee beans), pentanoic acid (unpleasant fruity flavor, present in green coffee at 40 mg/100 g in coffee beans), hexanoic acid (fatty-rancid odor), heptanoic acid (fatty odor), octanoic acid (repulsive oily rancid odor); nonanoic acid (mild nut-like fatty odor); decanoic acid (sour repulsive odor), and derivatives of such fatty acids – 3-methyl-valeric acid (sour, green-herbaceous, unpleasant odor), acetaldehyde (pungent-nauseating odor, even when highly diluted, present in dried green coffee beans at concentrations of about 5 mg/kg), propanal (choking effect on respiratory system, penetrating-nauseating), butanal (nauseating effect, present in dried green coffee beans at 2 to 7 mg/kg), or pentanal (very repulsive nauseating effect).
Coffea is a genus of flowering plants in the family Rubiaceae. Coffea species are shrubs or small trees native to tropical and southern Africa and tropical Asia. The seeds of some species, called coffee beans, are used to flavor various beverages and products. The fruits, like the seeds, contain a large amount of caffeine, and have a distinct sweet taste and are often juiced. The plant ranks as one of the world's most valuable and widely traded commodity crops and is an important export product of several countries, including those in Central and South America, the Caribbean and Africa.
Instant coffee, also called soluble coffee, coffee crystals, coffee powder, or powdered coffee, is a beverage derived from brewed coffee beans that enables people to quickly prepare hot coffee by adding hot water or milk to the powder or crystals and stirring. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured.
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the Coffea genus. From the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. The seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee.
A caffeinated drink, or caffeinated beverage, is a drink that contains caffeine, a stimulant that is legal and popular in most developed countries.
Decaffeination is the removal of caffeine from coffee beans, cocoa, tea leaves, and other caffeine-containing materials. Decaffeinated drinks contain typically 1–2% of the original caffeine content, and sometimes as much as 20%. Decaffeinated products are commonly termed decaf.
Coffea arabica, also known as the Arabian coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. It is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. Coffee produced from the robusta bean makes up most of the remaining coffee production. Arabica coffee originates from Ethiopia and was first cultivated in Yemen, and documented by the 12th century. Coffea arabica is called بُنّ in Arabic, borrowed from the Oromo "Buna".
Coffee production is the industrial process of converting the raw fruit of the coffee plant into the finished coffee. The coffee cherry has the fruit or pulp removed leaving the seed or bean which is then dried. While all green coffee is processed, the method that is used varies and can have a significant effect on the flavor of roasted and brewed coffee. Coffee production is a major source of income for 12.5 million households, most in developing countries.
Home roasting is the process of roasting coffee from green coffee beans on a small scale for personal consumption. Home roasting of coffee has been practiced for centuries, using simple methods such as roasting in cast iron skillets over a wood fire and hand-turning small steel drums on a kitchen stovetop.
Coffea canephora is a species of coffee that has its origins in central and western sub-Saharan Africa. It is a species of flowering plant in the family Rubiaceae. Though widely known as Coffea robusta, the plant is scientifically identified as Coffea canephora, which has two main varieties, robusta and nganda.
White coffee can refer to any of a number of different kinds of coffees or coffee substitutes worldwide.
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.
Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". A standard coffee cupping procedure involves deeply sniffing the coffee, then slurping the coffee from a spoon so it is aerated and spread across the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the body, sweetness, acidity, flavour, and aftertaste. Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin.
Coffee wastewater, also known as coffee effluent, is a byproduct of coffee processing. Its treatment and disposal is an important environmental consideration for coffee processing as wastewater is a form of industrial water pollution.
Coffea liberica, commonly known as the Liberian coffee, is a species of flowering plant in the family Rubiaceae from which coffee is produced. It is native to western and central Africa from Liberia to Uganda and Angola, and has become naturalised in the Philippines, Indonesia, Seychelles, the Andaman & Nicobar Islands, and Malaysia.
Coffea charrieriana, also known as Charrier coffee, is a species of flowering plant from the Coffea genus. It is a caffeine-free coffee plant endemic to Cameroon in Central Africa. It is the first recorded caffeine-free Coffea in Central Africa, and the second to be recorded in Africa. The first caffeine-free species was previously discovered in Kenya, named C. pseudozanguebariae. The International Institute for Species Exploration at Arizona State University and a committee of taxonomists and scientists voted the C. charrieriana as one of the top 10 species described in 2008.
Low caffeine coffee is a term that is used by coffee producers to describe coffee that has not been subjected to a process of decaffeination, but is substantially lower in caffeine than average coffee. Samples of coffee vary widely in caffeine levels due to many factors, some well documented and some not fully understood, such as the action of soil, water levels and sunlight. Low caffeine coffees are typically created by assaying caffeine levels of different bean lots and selecting the best flavor profile from the lots that are naturally lowest in caffeine.
Coffea racemosa, also known as racemosa coffee and Inhambane coffee, is a species of flowering plant in the family Rubiaceae. It has naturally low levels of caffeine, less than half of that found in Coffea arabica, and a quarter of that in Robusta coffee. It is endemic to the coastal forest belt between northern KwaZulu-Natal in South Africa and Zimbabwe, found in an area less than 150 km2 (58 sq mi) in size. It was widely cultivated by the Portuguese during the 1960-1970s in Mozambique, currently there are only two plantations at Ibo Island and in Hluhluwe, which remain.