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By: Prof.Eunice G. Parco,MBA
Certified Barista/Trainer
WORLD OF
COFFEE/BARISTA
BASICS/BEAN TO
CUP

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“Coffeeis thecommonman’sgold,andlike
gold,
It bringsto everymanthefeelingof luxury
andnobility.
Abd-al-Kadir(1527)

3. OBJECTIVES:
 At the end of the discussion, the students will be able to:
 Learn the history of coffee, different coffee growing regions;
 Understand the processes the coffee cherry has to undergo
until it reaches the coffee cup;
 Be enlighten with the different benefits and risks one can get
from drinking coffee;
 Differentiate Arabica and Robusta, Wet and Dry Processes,
Roasting Styles, and Types of Grind; and
 Acquire knowledge in brewing coffee
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4. COFFEE
 Scientific Name: Coffea Rubiaceae
 It is a widely consumed non-alcoholic
beverage prepared from the roasted seeds
commonly called the beans of a coffee plant.
 4 classifications (species) are ARABICA,
ROBUSTA, LIBERICA and EXCELSA.
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5. HISTORY
•800 AD: Ethiopia, Kaldi the goatherd
•1000 AD: Arab traders brought coffee back to their homeland and
cultivated the plant for the first time on plantations. They also began
to boil the “beans” creating a drink they called “qahwa”.
•1457: Kiva Han, the world’s first coffee shop opened in
Constantinople . The Ottoman Turks introduced coffee to
Constantinople.
•1600: Coffee was introduced to the west by Italian traders. In Italy,
Pope Clement VIII baptized the “devil’s brew” making it an
acceptable Christian beverage.
•1607 : Capt. John Smith brought coffee to North America.
•1901: The first soluble instant coffee was invented by Japanese-
American chemist Satori Kato of Chicago.
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6. HISTORY CONTINUED:
•1938: Nestle’ developed Nescafe’ and introduced it to Switzerland.
•1940: The US imported 70% of the world’s coffee.
•1946: Achilles Gaggia perfected his espresso machine in Italy.
The term cappuccino started.
•1971 : Starbucks opened its first store in Seattle’s Pike Place
public market , creating a frenzy over fresh-roasted whole bean
coffee.
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10. THE COFFEE FARM OR FINCA
 The Best coffee is grown between 3000 and
5500 feet
 Coffee has been a very important cash crop.
 All coffee is picked by hand.
 Only one crop per year crop is picked
September to March.
 It takes 6 lb of ripe cherries to produce
 one pound of green coffee for roasting.
 Plants start producing in 4th year and produce
2 to 8 pounds per plant.
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11. PRODUCTION
 PLANTING
A coffee bean is actually a seed. When dried,
roasted and ground, it is used to brew coffee. But
if the seed is not processed, it can be planted and
will grow into coffee tree
An important export commodity, coffee was the
top agricultural export for twelve countries in 2004,
and it was the world's seventh-largest legal
agricultural export by value in 2005 (based on
value in dollars, not in pounds produced).
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12. HARVESTING
 Depending on the variety, it will take
approximately three or four years for the
newly planted coffee trees to begin to bear
fruit. The fruit, called the coffee cherry, turns
a bright, deep red when it is ripe and ready to
be harvested. Whether picked by hand or by
machine
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13. PROCESSING THE CHERRIES
 Once the coffee has been picked, processing
must begin as quickly as possible to prevent
spoilage. Depending on location and local
resources, coffee is processed in one of two
ways:
DRY METHOD- This is the age-old method of
processing coffee and is still used in many
countries where water resources are limited.
The freshly picked cherries are simply spread
out on huge surfaces to dry in sun
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14.  WET METHOD
In wet method processing, the pulp is removed
from the coffee cherry after harvesting and the
bean is dried with only the parchment skin left
on.
If the beans have been processed by the wet
method, the pulped and fermented beans must
now be dried to approximately 11 percent
moisture to properly prepare them for storage.
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17. PARTS OF COFFEE CHERRY:
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Layers
1.Exocarp
2.Mesocarp
3.Endocarp

18. ARABICA VS. ROBUSTA:
Arabica:
 Superior grade of coffee/gourmet coffee
 Contains half of the caffeine of Robusta.
 Oval in shape
 Has more desirable flavors and aromatic properties.
 Cherries ripen after 6-8 months
Robusta:
 Also known as Canephora or Canillon
 Lower grade of coffee, typically grown on lower altitudes
 Round in shape (beans). Cherries ripen after 9-11 months
 Trees are easier to grow and maintain, disease-resistant and produce a
higher yield
 More astringent in flavor and contains higher amount of caffeine.
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19.  Of the two main species grown, arabica coffee
(from C. arabica) is generally more highly
regarded than robusta coffee (from C.
canephora); robusta tends to be bitter and have
less flavor but better body than arabica. For
these reasons, about three-quarters of coffee
cultivated worldwide is C. arabica. However, C.
canephora is less susceptible to disease than C.
arabica and can be cultivated in lower altitudes
and warmer climates where C. arabica will not
thrive. Robusta coffee also contains about 40–
50% more caffeine than arabica.
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21. HARVESTING THE CHERRIES AND PROCESSING
THE BEANS
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22.  The heat causes a series of chemical reaction to take place. Starches
are converted into sugars, which caramelize. Some types of acids are
created, and others are broken down.
 CAFFEOL-Coffee essence or coffee oil.
 Art and Science of roasting the green beans at approximately 400
degrees. The process creates flavor and aroma.
 Oxygen-The great enemy of roasted coffee beans
 464 degrees F.(240 degrees Celsius)-necessary temperature, for the
correct amount of time oils will start to come out.
 Burnt coffee results from roasting beans at too high temperature and the
beans will taste thin and burnt. Burnt coffee is unpleasant.
 Most coffee machines are gas-fired. They work at temperatures of
around 550 degrees F (90 degrees C). 2 common types: Drum type and
hot air roasters.
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ROASTING

23. COFFEE ROASTS
 Depending on the color of the roasted beans
as perceived by the human eye, they will be
labeled as light, medium light, medium,
medium dark, dark, or very dark.
 Darker roasts are generally smoother,
because they have less fiber content and a
more sugary flavor. Lighter roasts have more
caffeine and a stronger flavor from aromatic
oils and acids otherwise destroyed by longer
roasting times
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25. GREEN SPECIALTY COFFEE, LIGHT AND DARK
ROAST COFFEES RESPECTIVELY
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26. SAMPLES OF COFFEE ROASTS
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28. GRINDING COFFEE
TYPES OF GRIND:
 VERY FINE-espresso machine
 FINE- Filter
 MEDIUM/MEDIUM COARSE-French
Press/Cafetiere
 COARSE GRIND- Percolator or Jug Method
 PULVERIZED- Turkish
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30. Source: International Coffee Organization, Annual Report 2007-
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Proper Storage of Coffee:
• Well ventilated storeroom.
• Airtight container for ground coffee to
ensure that the oils do not evaporate,
causing loss of flavor and strength.
• Away from excess moisture.
• Must not be stored in any strong
smelling food, as coffee will absorb their
odors.

32. MAKING COFFEE BEVERAGE
A PERFECT CUP OF COFFEE
 Use freshly roasted and ground coffee.
 Buy/use the correct grind for type of machine you may have
in use.
 Make sure all your equipment are clean before using them
 Add boiling water to the coffee and allow to infuse.
 Strain and serve.
 Add milk or cream separately.
 Drink the freshly brewed coffee as soon as possible.
 Remember to warm your coffee cup before you pour in the
coffee.
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CUPPING AND EVALUATING COFFEE

34. COFFEE MACHINES/METHODS
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FRENCH PRESS

35. DRIP BREW
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OPEN POT OR TURKISH IBRIQ

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ESPRESSO
MACHINES

38. V60 AND SYPHON (HARIO)
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39. DECAFFEINATION
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 Caffeine- is odorless and tasteless stimulant found
in coffee, tea, sodas and energy drinks and other
caffeinated beverages.
 Beans are decaffeinated (decaffeination plants) first
prior to roasting.
 Solvent Method
 SWD (Swiss Water Decaffeination)-patented by
Coffex SA in 1979 uses only carbon filters and
water.

40. VACUUM-PACKED COFFEE
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JAMAICA BLUE MOUNTAIN

42. KOPI LUWAK/KAPENG ALAMID/PALM CIVET COFFEE
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44. INSTANT COFFEES
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45. COFFEE ART
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46. COFFEE BEVERAGES:
 ESPRESSO- means “express”. Italian Roast coffee
Variations:
1. Ristretto- “ristricted”. This is a short shot that is stopped at ¾ an ounce.
2. Single- Shot extracted to 1 ounce.
3. Lungo- “Long”. Extracted to 1. 5 ounce.
4. Double-2 ounce shot using twice as much coffee in the portafilter.
 Americano- espresso shot/s with hot water (about 6-8 oz)
 Macchiato-”Marked”. Espresso with a small amount of steamed milk and foam
dabbed with a poon and served in a demitasse.
 Espresso Con Panna- “with cream”. Same as Macchiato but uses whipped
cream instead of foamed milk.
 Cappuccino- shot of espresso with steamed milk in without holding back the
foam.
 Café Latte- espresso shot/s 6-8 oz steamed milk and a dollop of foam.
 Flavored Coffee Beverages- brew/espresso-based coffees, milk, flavored
syrups and or powders such as chocolate, vanilla, hazelnut, cinnamon, Irish
cream caramel etc.
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47. DEFINITION OF TERMS:
 Acidity-refers to the sensation of dryness in the back and under the edges
of the tongue.
 Aroma- odor derived from coffee.
 Barista- Italian word for Bartender
 Body- refers to the way the coffee feels in the tongue, its viscosity or
heaviness.
 Brewing- refers to the process of adding water with coffee.
 Cinnamon Roast- the lightest roast of coffee beans, the color is light
brown.
 Coffee Blending-refers to the mixing of multiple varieties of coffee to come
up with a balance aroma and flavor of coffee.
 Cupping- method used to evaluate the coffee’s characteristics.
 Dark Roast- French Roast or Italian Roast (Espresso Roast)
 Flavor- over-all perception of the acidity, aroma and body f the coffee.
 Gahwa- a term literally means to prevent sleep.
 Peaberry- Coffee cherry containing one bean.
 Roasting- Process of caramelizing the sugars and carbohydrates of the
coffee seeds.
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48.  Millions of people around the world love
nothing more than to start their day with a
steaming cup of coffee. The smell, the taste,
the caffeine lift and the shared experience of
coffee have become a staple of our modern
life and culture.
 In addition, there is significant authoritative
information available that drinking coffee has
many benefits for our health and well being.
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49. THANK YOU… 49
A lot can happen over a cup of coffee.