coffee: it’s in the roast. legends of coffee how was coffee and its effects discovered? –goat...
TRANSCRIPT
Coffee: It’s in the Roast
Legends of Coffee
• How was coffee and its effects discovered?– Goat herder legend– Arabian sheik legend
World Map of Coffee
Major Components ofGreen Coffee Beans
• Sucrose – A sweet crystalline sugar C12H22O11 that
occurs naturally in most plants and is obtained commercially especially from sugarcane or sugar beets.
3 Major Components ofGreen Coffee Beans
ChemicalComponents
Temperaturein Celsius
Effect Produced by the Respective Temperature
Sucrose 170 ° - 200 ° C
188 ° C
1st Pop = Light carmelization, more sugars remain
Most commonly accepted temperature for 1st Pop
Cellulose
Trigonelline
Major Components ofGreen Coffee Beans
• Cellulose – A polysaccharide (C6H10O5)x
of glucose units that constitutes the chief part of the cell walls of plants, occurs naturally in such fibrous products as cotton and kapok, and is the raw material of many manufactured goods (as paper, rayon, and cellophane).
3 Major Components ofGreen Coffee Beans
ChemicalComponents
Temperaturein Celsius
Effect Produced by the Respective Temperature
Sucrose 170 ° - 200 ° C
188 ° C
1st Pop = Light carmelization, more sugars remain
Most commonly accepted temperature for 1st Pop
Cellulose 230 ° - 280°≤271 ° C
2nd Pop = Cell wall fracturedLimits damage to cell walls and enhances
cup complexity
Trigonelline
Major Components ofGreen Coffee Beans
Trigonelline – A colorless crystalline of
an organic base (alkaloid), C7H7NO² obtained from the seeds of fenugreek, from certain other plants, sea urchins, etc. It is the N-methyl betaine of nicotinic acid.
3 Major Components ofGreen Coffee Beans
ChemicalComponents
Temperaturein Celsius
Effect Produced by the Respective Temperature
Sucrose 170 ° - 200 ° C
188 ° C
1st Pop = Light carmelization, more sugars remain
Most commonly accepted temperature for 1st Pop
Cellulose 230 ° - 280°≤271 ° C
2nd Pop = Cell wall fracturedLimits damage to cell walls and enhances
cup complexity
Trigonelline ≥230° C 85% “bitter” element removed
A BALANCING ACT
Lower Temp / One Pop = More Sweet + More Bitterness
Higher Temp / Two Pops = Less Sweet + Less Bitterness
Other Chemical Elements Effect Results:
Many Different Oils &
Multiple Acids
Suggested Roasting Times for Popcorn Popping Machines
• Light Roast– Approximately 4 minutes
• Medium Roast– Approximately 4.5 – 5.5 minutes
• Dark Roast– Approximately 6 minutes
Activity Directions
• Have fun…• Do not light yourselves on fire!• As a group, determine the amount of time you will roast
the beans (light, medium, or dark roast)• Place large bowl in front of popcorn popper’s air chute • Designate oven mitt member and measure beans out in
butter lid• Plug in air popper and let it warm up for 30 seconds• Start timer and quickly pour beans into the air popper• Immediately stir the beans with wooden spoon
Activity Directions cont.
• Place lid on popper and continue roasting to designated time– You can remove the lid occasionally to view the beans
• When you have reached the desired roasting time, unplug the machine
• Using the oven gloves, quickly pour the beans into the colander– DO NOT FOR ANY REASON TOUCH THE BEANS
• Take the colander over to the garbage bin and sift the beans to remove any remaining chaff
• After 10 minutes your beans should be cool enough to touch and taste
Suggested Roasting Times for Popcorn Popping Machines
• Light Roast– Approximately 4 minutes
• Medium Roast– Approximately 4.5 – 5.5 minutes
• Dark Roast– Approximately 6 minutes
