Coffee is a flavoring product used by many nations. It has a pleasant taste and has a stimulating, invigorating effect on the body. On a dry matter basis, raw coffee beans contain 32 - 36% extractives.

Coffee beans contain a complex complex of chemicals. The composition of coffee includes caffeine, nitrogenous substances, fat, carbohydrates, caffeinated acid, mineral compounds, etc.

The moisture content of raw coffee is essential for assessing quality. The moisture content of raw coffee plays an important role in its export and import, since all settlements between coffee suppliers and buyers are made on the basis of a moisture indicator, expressed as a percentage.

Raw coffee beans belong to a group of products with a capillary-porous colloidal structure. They are characterized by various forms of connection between water and material (free, bound, firmly bound). Water content in raw coffee beans according to the standard adopted An international organization coffee (MOK), should be 12 ± 1%. However, depending on storage and transportation conditions, the moisture content of raw coffee ranges from 9-14%.

The rate of sorption and desorption of water vapor by coffee beans is relatively high. Coffee beans absorb moisture especially intensively at elevated values ​​of relative humidity and storage temperatures. At a relative humidity of 40-60%, the moisture content in the grains does not exceed 12%. With an air humidity of 63-65%, raw coffee retains its normal color, freshness and taste throughout the year; at a humidity of 65-70%, along with a yellow color, the characteristic smell and taste of stale coffee appears. When the relative humidity exceeds 75%, the coffee takes on a musty odor and the taste becomes almost unusable.

At a relative humidity of 95% and a temperature of 20-26 ° C, raw coffee beans reach equilibrium moisture content in 25-30 days, while roasted coffee - after 5-7 days, and instant coffee - after a few hours.

Raw coffee is a biological object, the water contained in it plays an active role in biochemical and physicochemical processes that take place in the cells and tissues of grains.

Extractive substances

The composition of raw coffee extractives includes alkaloids, proteins, phenolic compounds, mono- and disaccharides, lipids, organic acids, amino acids, mineral elements and a number of other substances contained in small amounts.

Caffeine (C8H10N4O2) is the most important alkaloid in coffee beans known as 2,6-dioxy-1,3,7-trimethylpurine, or 1,3,7-trimethylxanthine.

This substance is colorless and odorless; in one solution it gives a bitter taste. Caffeine crystallizes from aqueous solutions in the form of crystalline hydrate in the form of fragile silky needles. Caffeine anhydrous melts at 236.5єC and may sublimate if heated gently. It dissolves easily in chloroform, methylene chloride, di- and trichlorethylene. Aqueous solutions of caffeine have a neutral reaction; it forms salts with acids. Caffeine in raw coffee is found in a free state and associated with potassium chloride.

Different kinds coffee is characterized by the following caffeine content (% on a dry matter basis):

Arabian - 0.6-1.2

Robusta - 1.8-3

Liberian - 1.2-1.5.

The amount of caffeine in beans varies greatly depending on the type of coffee. The caffeine content of beans plays a very important role in evaluating the quality of raw materials and setting specifications for them.

Trigonelline

Trigonelline (C7H7O2N), or methylbetainicotinic acid, is formed in plants by methylation of nicotinic acid.

This alkaloid is found in relatively large quantities in Arabica coffee varieties (1-1.2%). In the varieties of the Caniforma (Robusta) species, it is slightly less (0.6-0.74%), and in the varieties of the Liberica species - only 0.2-0.3%. Trigonelline is highly soluble in water, but thermally unstable. When processed, coffee beans are easily converted into nicotinic acid (vitamin PP), therefore it is considered the main precursor for the formation of nicotinic acid in coffee beans.

Theobromine

Theobromine is dimethylxanthine (C7H8O2N4), since it forms monomethylalloxane and monomethylurea during oxidation.

It is a colorless fine-crystalline powder, hardly soluble in water. Theobromine melts at 351єC, is able to sublimate, easily dissolves in caustic alkalis, giving, for example, sodium salt. The theobromine content in raw coffee beans is insignificant - 1.5-2.5 mg%.

Theophylline

Theophylline is 1,3-dimethylxanthine (C7H8O2N4), which forms colorless silky needles containing one crystal water molecule. Theophylline is hardly soluble in cold water, melts at 269-272єC. Its total amount in grains of wild-growing coffee plants is 1-4 mg%.

Glucoside mascaroside (C12h26O11) was found and isolated from groups of plant substances of secondary origin in the grains of wild coffee plants (C. Vianneyi). It was found that it is a pentacyclic diterpene glucoside similar in some properties to kafamarin isolated from the beans of cultivated coffee plants C. Buxifolia. No capamarin was found in C. vianneyi beans.

Polyamines (putrescine, spermine, spermidine), which form various heterocyclic alkaloids during deamination or oxidation, were isolated and identified from the crude grains by thin-layer chromatography.

Chlorogenic acids

Chlorogenic acids make up the bulk of phenolic compounds. Chlorogenic acids are mono- and diesters of cinnamic and quinic acids. Esters of quinic acid with caffeic and ferulic acids are also found in coffee beans.

Chlorogenic acid. In crystalline form, it was first isolated from coffee beans by Gorter. Its structure was identified as caffeyl-3-quinic acid. Chlorogenic acids include about 10 compounds found in coffee, and similar compounds are found in other compounds.

Isochlorogenic acid. In fact, it is a mixture of dicofeylquinic acid. It consists mainly of three fractions of dicofeylquinic acid and exists in the form of its isomers.

Raw coffee beans contain approximately 7-10% chlorogenic acids. In the coffee of the Kanifor (Robusta) type, their concentration is higher (9-11%) than in the Arabica coffee (5.5-8%). The main share of chlorogenic acids is caffeine quinic acids (chlorogenic and non-chlorogenic). So, in coffee of the Arabica type, their content is 5.5-7%, and in the Kanifor type - 8-9%. This is followed by dicofeylquinic acids (isochlorogenic acids): in Arabica coffee they are 0.5-0.6%, in the Kanifor type - 1.4-1.7%. In a smaller amount, coffee contains feruloylquinic acid: in Arabica coffee - 0.2-0.25%, in the Canifor type - 0.6-1.2%.

During roasting, the content of chlorogenic acid in coffee beans decreases sharply - by 65-67%, crypto-lorogenic - 2 times, isochlorogenic - 2.5-3 times. A decrease in the content of chlorogenic acids occurs due to their thermal destruction (the proportion of caffeic and quinic acids noticeably increases) and participation in reactions with amino acids and proteins with the formation of dark-colored products. The role of chlorogenic acids in the formation of coffee color during roasting is clear.

In raw coffee beans, the tannin content varies widely - from 3.6 to 7.7%. During frying (especially at a temperature of 175-205 ° C), the amount of tannin decreases sharply and 0.5-1.0% of it remains in the finished product. This is a very labile component of coffee, which is intensively oxidized in 5-8 minutes of heat treatment at a temperature of 80-125 ° C. At this stage, polyphenol oxidase is actively acting, which promotes the oxidation of tannin. In the future, the non-enzymatic transformation of tannin proceeds, as a result of which the products of the secondary transformation - dark-colored pigments - are formed.

Reducing the tannin content during roasting is not considered a negative factor as it contributes to the flavor and color of the coffee; however, tannin decomposes completely if heated too much. The empty or flat taste of roasted coffee can sometimes be attributed in part to the disappearance of the tannin. Therefore, taking into account the decomposition of chlorogenic acid, it is important to preserve at least some of the phenolic compounds in the finished product.

The content of phenolic acids in beans of 56 populations of wild coffee (Mascarocoffea) in Madagascar and 9 populations (Eucoffea) in Africa was studied by HPLC, LC / MS, GC / MS and UV spectroscopy. Ferulic and n-coumaric acids were found in most of the samples examined, and caffeic acid was contained in all samples. The main phenolic acids in Mascarocoffea coffee are o-coumaric, 3,4-dimethoxycinnamic and 3,4,5-trimethoxycinnamic. The content of synapic and 4-methoxycinnamic acids is insignificant.

Using Porter's reagents, the effect of 14-day air drying of the pulp of three varieties of coffee from Venezuela (C. Arabica var. Red Bourbon, Red Catuai, Yellow Catuai) on the content of condensed tannins was studied. It is proved that this indicator in fresh pulp of coffee fruits is 0.6-0.91%, and after drying - 0.88-1.19% in terms of dry matter.

Carbohydrates

The share of carbohydrates accounts for 50-60% of the total mass of raw coffee beans. The composition of coffee carbohydrates includes sucrose (6-10%), cellulose (5-12%), pectin substances (2-3%) and high-molecular polysaccharides (fiber, lignin, etc.). It was found that the main water-soluble component of high molecular weight polysaccharides of raw coffee is arabinogalactan (2-5%). In addition, glucogalactomannan, galactose, mannose and arabinose have been isolated from coffee beans.

For a long time it was believed that there are no free monosugars (glucose and fructose) in raw coffee, however, studies have established that sucrose prevails in Arabica coffee beans, and reducing sugars in Caniform (Robusta) coffee beans. Liquid chromatography in 80% aqueous solutions of ethyl alcohol of raw Arabica coffee beans from Ethiopia and Brazil, along with sucrose, revealed and quantified fructose, β-glucose, β-glucose, and two sugars were not identified. In general, the total amount of reducing sugars in coffee beans reaches 0.7-1%.

During the roasting process, profound changes occur in the composition of the carbohydrate complex of coffee. For example, sucrose, which is the main component of this complex, almost completely disappears (it remains 0.56%). At the beginning of frying, the content of monosaccharides also drops sharply, but by the end of the process it increases significantly: 1.25% glucose, 1.1% fructose, 0.15% arabinose and 0.1% galactose. Fluctuations in the composition and amount of monosaccharides in coffee during its heat treatment are explained by the consumption of some of them for the processes of caramelization and melanoidin formation (in the initial and middle stages of roasting), and then, when the temperature reaches 205-220 ° C, an increase in their concentration due to hydrolysis of fiber , pentosans and other polysaccharides.

Protein substances

The German scientist Klechkus, having analyzed water-soluble coffee melanoidins using liquid chromatography, found that their molecular weight ranges from 3500 to 100,000. Moreover, the proportion of high molecular weight melanoidin formation products increased with an increase in the degree of roasting.

In raw coffee of three main varieties (Arabica, Robusta and Liberica), protein substances are contained in almost the same amount (amine nitrogen - 1.55-1.63%, total protein content - 9.69-10.19%).

The amino acid composition of raw coffee is investigated using liquid ion exchange chromatography, and their amount is determined by comparing the peak areas on the chromatogram of the test samples, as well as the peak areas of the calibration mixture of amino acids. Separation and identification of coffee amino acids is also carried out using electrophoresis and thin layer chromatography. Coffee proteins contain 20 amino acids, including glutamic, aspartic, glycine and leucine.

In coffee beans, g-aminobutyric acid was also found, and in raw coffee beans of the Arabica type and a hybrid of Arabica with Robusta, pipicolic acid was found, which was not detected in raw coffee of other varieties. Liberica coffee beans do not differ in amino acid composition from other types of coffee. In general, it was found that the composition of the amino acids of the coffee species Arabica, Kanifor and Liberica is practically the same, and the content is noticeably different, which is explained by the growing conditions.

In roasted coffee, proteins contain the same composition of amino acids, but the amount of many of them is significantly reduced (serine - 3 times, glycine - 2 times, etc.). The total protein content is reduced by about 15%. Most likely, after roasting, coffee contains not proteins, but protein-like substances that are products of the interaction of proteins or their fragments with carbohydrates, phenolic compounds, etc.

Raw coffee beans have a high content of free amino acids. Found over 1% phenylalanine, more than 0.6% glutamic acid. But during the frying process, free amino acids disappear almost completely, they are found only if traces of aspartic and glutamic acids, threonine, serine, valine. It is obvious that free amino acids primarily enter into sugar amine and quinone imine reactions, participating in the formation of color and the formation of coffee aroma.

Organic acids and minerals

Of the organic acids in raw coffee beans, citric, malic, maleic, acetic and oxalic acids are found. And for different types and varieties, their composition and content are different. The acidity of raw coffee of various botanical species and varieties varies from 2.4 to 4 ° T. With long-term (3-5 years) storage of raw coffee under normal conditions, the acidity increases slightly.

Raw coffee beans contain minerals. The content of individual mineral elements depends on the type of coffee, the area of ​​growth, the method of processing, the type of mineral fertilizers applied to the soil, as well as the plant protection products used. There is no definite relationship between the amount of minerals and the quality of a coffee beverage. However, the content of zinc, manganese and rubidium in raw beans is believed to be responsible for the superior properties of the finished coffee.

Raw coffee beans have a mineral content of 3-4.5%. The predominant element is potassium (about half), followed by magnesium and calcium (about 10 times less), sodium, iron, manganese, etc. It is believed that the increased content of zinc, manganese and rubidium improves the properties of the drink. For example, the use of induction plasma atomic emission spectroscopy to study the kinetics of aqueous extraction of potassium, magnesium, manganese and phosphorus from coffee samples is described.

During coffee roasting, the mineral content rises to 5-7%, which is associated with large losses of dry matter.

Calorie content Natural coffee, ground - Nutritional value. How many calories

Caloric value: 200.6 kcal

Proteins: 13.9 g

Fat: 14.4 g

Carbohydrates: 4.1 g

Energy value (caloric content) of 100 g of the product "Natural coffee, ground" is equal to 200.6 calories, which is on average 6 - 10% of the daily value. Of which proteins: 55.6 kcal (28%); fat: 129.6 kcal (65%); carbohydrates: 16.4 kcal (65%); Below are tables of the content of biologically active substances (vitamins, micro and macronutrients).

Table 2. Calorie content of natural coffee, ground - nutritional value

Table 3. Nutritional value and chemical composition roasted coffee beans

In terms of nutritional value, coffee is not a very important product for the body. We cannot get from it a lot of the substances we need, but nevertheless, after water, it is the most popular drink in the world. So, it is worth knowing what it consists of, how many calories it contains, and what useful microelements and vitamins we still get from each cup in addition to pleasure and vigor.

Coffee is primarily about beans. This means, like other legumes, they are packed with protein and fiber. And besides, they contain many oils, natural fats of different types, including aromatic ones, which give it such a delicious aroma. Due to the large amount of oils in the barista it is necessary to clean the coffee machine so often. Over time, oils can turn rancid and ruin the taste of the finished beverage.

To prepare a cup of espresso, usually 7 grams of ground beans are used, which produces:

The total calorie content of a cup of coffee is 1-2 kcal, while the RDA is 2000 kcal. That is why if you drink black sugar-free, you may not even take it into account in your diet.

Vitamins and minerals

As we found out, the calorie content of coffee is extremely low. But this drink is considered healthy, as it contains important minerals and trace elements that our body needs. Of course, he gets them from other sources, but at the same time drinking coffee is usually healthier than not drinking (if you do it in reasonable quantities).

Scientists believe that 2 cups of coffee a day are good for all adults.

Here is a table of the main elements contained in a 100 ml cup of black coffee:

The type of water used in preparation (hard or soft) can affect the micronutrient content of a cup of black coffee, especially in terms of calcium and magnesium levels.

Antioxidants

By and large, antioxidants are important for us to improve overall well-being, the body's ability to assimilate and correctly use nutrients. Coffee is rich in antioxidants, and the lighter the roast, the more antioxidants there are, which is why green beans are considered healthy.

Depending on the degree of roast, one cup can contain 80 to 320 mg of an important antioxidant, chlorogenic acid.

Chlorogenic acids help to improve metabolism, establish intercellular metabolism, and also contribute to weight loss. The researchers say coffee has 500 times more antioxidants than vitamin C.

We reviewed black coffee, but not all of us drink it that way. Women who monitor their weight often think about calorie intake, and they just love drinks with at least milk, and even sugar or sugar substitutes.

Here is a table of the nutritional value of coffee:

The calorie content of the drink increases markedly if milk is added to it. There is quite a lot of milk in the coffee cocktails that you get in cafes, and the larger the volume of the drink, the more calories (proteins, fats and carbohydrates) you will receive.

When you pour a little milk into your cup at home, it rarely goes over 50 ml and has fewer calories.

If you control calories and aim to consume less, it is better to order Americano with milk in a cafe, rather than cappuccino, or, even more so, latte.

If you are preparing your favorite drink yourself, you need to learn how to calculate its calorie content. This may not apply to the black drink, as in this case, even if you drink up to 5 cups a day, you are unlikely to exceed your total calorie intake by 50 kcal. Given that even actively losing weight, sedentary girls can consume about 1500 kcal per day, +/- 20 calories will definitely not change the overall picture.

We give a table for black coffee, depending on the preparation method:

But as soon as you add something to make the drink sweeter or creamier, the calorie content begins to skyrocket.

• In a teaspoon without a slide, or in one stick, about 20 kcal.
• In a teaspoon with a slide - about 27 kcal.
• If you like to drink in large portions, you can put 2 sachets - 40 kcal

Sugar Coffee Nutrition Facts Chart:

What happens if you add a little milk? We will calculate for the large cup we usually drink from. It turns out that there are about 200 mg of coffee and 50 ml of milk.

Coffee with milk nutritional table:

For each spoon or stick of sweetener add another 20 calories and you will have the nutritional value of Café with Milk and Sugar.

Conclusions:

1. The nutritional value of coffee is 2-10 kcal, depending on its type and method of preparation, instant coffee is the most high-calorie.
2. Ready drinks in a cafe contain a lot of milk, due to which their nutritional value increases.
3. If you add sugar, the calorie content of the drink becomes 30-50 kcal.
4. When milk is added, the calorie content increases even more.

Coffee has a complex chemical composition. It contains approximately two thousand chemicals that collectively define its distinctive aroma and taste.

Raw coffee beans contain fats, proteins, water, mineral salts, mycotoxins, various water-soluble and insoluble substances. Roasted coffee beans lose most of their water (its content decreases from 11% to 3%), and their chemical composition changes depending on the degree and duration of the roast. It has a wide range of components. The moisture content of raw coffee plays an important role in its export and import, since All calculations are made on the basis of the moisture index. Raw coffee beans belong to a group of products with a capillary-porous colloidal structure. According to the standard adopted by the International Coffee Organization, the water content in raw coffee beans should be 12 ± 1%. But depending on the conditions of storage and transportation, the moisture content of raw coffee ranges from 9-14%.

Raw coffee beans, calculated on dry matter, contain 32-36% of extractives, which are stable for seven or more years under normal storage conditions. The dry matter of raw coffee contains the following main components: alkaloids such as caffeine - 0.7-2.5%. This substance is colorless and odorless; in aqueous solution it gives a bitter taste. The amount of caffeine in beans varies greatly depending on the type of coffee. Caffeine is found in various quantities in more than a hundred plants, but only coffee, cocoa, guarana and tea leaves contain enough caffeine. The caffeine content of a beverage is also influenced by the degree of roasting of the beans, with roasted beans, like for espresso, producing less caffeine. The caffeine content of beans plays a very important role in evaluating the quality of raw materials and setting specifications for them. It should be remembered that caffeine, while having a bitter taste, nevertheless has almost no effect on the taste of coffee. Therefore, it is a big mistake to associate the bitterness of coffee with the presence of caffeine in it. Bitter coffee does not mean strong at all, and vice versa - strong, it means bitter. In addition to caffeine, coffee beans contain another alkaloid called trigonelline. It dissolves well in water, but is thermally unstable. When processed, coffee beans are easily converted into nicotinic acid (vitamin PP). Unlike caffeine, it does not excite and does not have a narcotic effect, but it participates in the formation of the taste and aroma of roasted coffee. It also contains such alkaloids as theobromine (1.5-2.5 mg%) and theophylline (1-4 mg%). It is worth mentioning a very complex substance - cafeole. Including almost two and a half hundred components, it carries a characteristic coffee aroma. Complex organic substances - tannins - give the coffee drink a bitter taste. To neutralize them, milk or cream is added to the coffee. They bind tannins, and the drink loses its bitterness. Raw coffee beans have a tannin content ranging from 3.6 to 7.7%. In the process of frying, the amount of tannin decreases sharply and 0.5-1% remains in the finished product. A decrease in tannin during roasting is not considered a negative factor, since it contributes to the formation of the taste and color of the coffee, however, when heated too much, tannin is completely decomposed. The empty or "flat" taste of roasted coffee can sometimes be attributed to the disappearance of tannin.

Protein substances are contained in coffee in an amount from 9 to 19.2%; fat (lipids) - 9.4-18% (it almost completely remains in the dry residue and does not pass into the finished drink); sucrose - 4.2-11.8% (soluble carbohydrates - sucrose, fructose and galactose in the structure of roasted coffee beans occupy from 25% to 28% of all soluble components); monosaccharides - 0.17-0.65%; fiber - 32.5-33.5%; pentosans - 5-7%; tannins - 8.7-11.9%; minerals - 3.7-4.5%.

Carbohydrates account for 50-60% of the total weight of raw coffee beans. During the roasting process, profound changes occur in the composition of the carbohydrate complex of coffee. Sucrose almost completely disappears, leaving 0.56%. At the beginning of frying, the content of monosaccharides drops sharply, but by the end of the process it increases significantly. Fluctuations in the composition and amount of monosaccharides in coffee during its heat treatment are explained by the consumption of some of them for the processes of caramelization and melanoidin formation, and then by an increase in their concentration due to the hydrolysis of cellulose, pentoses and other polysaccharides.

Raw coffee beans contain minerals such as potassium, magnesium, calcium, sodium, iron, manganese, rubidium, zinc, copper, strontium, as well as traces of chromium, vanadium, barium, nickel, cobalt, lead, molybdenum, titanium, etc. cadmium. The content of individual mineral elements depends on the type of coffee, the area of ​​growth, the method of processing, the type of mineral fertilizers applied to the soil, as well as the plant protection products used. During coffee roasting, the mineral content rises to 5-7%, which is associated with large losses of dry matter.

Coffee beans contain more than three dozen different organic acids, including such organic acids as: citric - 0.3%, malic - 0.3%, tartaric - 0.4%, oxalic - 0.05%, coffee - 0 , 2%, chlorogenic - 4-10.9% - deserves special attention. Chlorgenic acids include about 10 compounds found in coffee, and similar compounds are found in other plants. Although the coffee bean loses 60% of it during roasting, there is still enough leftover portion to impart a slightly astringent flavor to the coffee. In terms of the content of chlorogenic acid, coffee bean is a unique product, since it is not found in such quantities in any other plants. It stimulates nitrogen metabolism, helps to build a protein molecule. Chlorogenic acids play an important role in the formation of coffee color during roasting. When heated, chlorogenic acids are destroyed and react with amino acids and proteins to form dark-colored products. Also, coffee beans contain acetic, oxalic, pyruvic acids. More than 350 aromas have been identified in roasted coffee. Essential oils give roasted coffee a special aroma. The phenol products they contain have a certain antiseptic effect. The moisture content of raw coffee is 9-12%. Also found in coffee are vitamins and enzymes such as thiamine (vitamin B1), riboflavin (B2), pantothenic acid, nicotinic acid (PP), pyridoxine (B6), vitamin B12 and tocopherol (E). As for coffee as a drink, its nutritional value is as follows: 100 g of a sugar-free drink contains: proteins - 0.2 g, fats - 0.6 g, carbohydrates - 0.1 g, calcium - 5 mg, vitamin PP - 0.6 mg, potassium - up to 9 mg, phosphorus - 7 mg, iron - 2 mg.

Coffee has practically no nutritional value, although it contains protein. A hundred-gram cup of the drink provides only 9 kilocalories. However, as a source of minerals, mainly potassium, coffee plays an important role. Also important is the importance of coffee as a carrier of vitamins P, which are necessary for strengthening blood vessels. A cup of coffee contains 20% of the body's daily requirement for this vitamin.

The legend tells of the Ethiopian shepherd Caldim, who noticed that every time they ate the dark red fruits of the coffee bushes, the goats became more active and mobile. The shepherd experienced the invigorating effect of the fruit on himself.

The missionary monks learned about this from the shepherd and, through trial and error, compiled a recipe for a decoction of leaves, the miraculous power of which returned vigor and strength to a person, banished the blues and helped not to fall asleep during long prayers. It was much later that people learned that berries, rather than leaves, have greater energetic power. The berries were ground, mixed with animal fat to create invigorating chewy
balloons.

From Ethiopia, coffee traveled across the Red Sea to Arabia, where it quickly became popular. Especially in Yemen, in the city of Moha, where merchants first began to cultivate coffee plantations. And for two whole centuries Yemen supplied the whole East with excellent coffee, which bore the old name of the city of Moha - mocha.

The year 1425 is the year that coffee turned into the drink that we know.

Since the discovery of coffee power by goats until the 14th century, the preparation method has undergone many changes. First, as we have already found out, the monks prepared a decoction from the leaves. Then the Ethiopian tribes began to prepare wine from fermented coffee berries. This drink bore the proud name qahwah (literally - an infusion that interferes with sleep). The Turks called the same qahve, and after another 200 years it received its European name: caffe, cafe, coffee.

All this time, coffee berries were insisted, boiled, sugar was added to them and drank to give the body strength and amuse the spirit. And only by the XIV century, the monks extracted grains from the berries and began to fry them over low heat, grind and brew the resulting powder. The drink obtained in this way may be bitter, but enchantingly fragrant and magically invigorates.

The ubiquitous Venetian merchants brought coffee to Europe. The aromatic drink attracted the attention of the nobility. In the new hobby, statesmen felt an unclear threat and urged Pope Clement VIII to declare the favorite drink of the Ottoman Empire unclean. However, one sip of excellent strong coffee was enough - the Pope considered it a blessing of God and blessed Christians to consume this drink. And in 1645 the first coffee house was opened in Italy.

So coffee came to Europe to capture the hearts of Europeans forever. Soon it was already being drunk in public coffee houses opened in London. Coffee has taken its rightful place in the life of the continent.

Now it is no longer so important, thanks to whom the coffee became famous: the Ethiopian shepherd or the messianic monks. Today coffee is an integral part of our diet.

Coffee beans contain a large amount of complex organic substances. These substances and the changes they undergo during the preparation of the drink are studied by dozens of different research laboratories around the world. The purpose of the study is not only to understand the chemical composition of substances and their transformation at various stages of the preparation of a coffee drink, but also to develop a technology, to search for methods that would ensure the highest quality of a coffee drink. The issues arising in this case are complex and in some cases still await their solution.

Nature has combined a variety of organic substances in coffee. The latest methods of chemical analysis indicate the presence of several hundred components in coffee. This combination creates what we call a coffee drink. Each type of coffee has its own special combination of substances.

Raw coffee beans contain more than 2,000 different substances: proteins, carbohydrates, fats, mineral salts. When roasted, its chemical composition changes significantly.

Nutritional value of natural coffee (per 100 g of a drink without sugar): proteins - 0.2 g, fats - 0.6 g, carbohydrates - 0.1 g, calcium - 5 mg, vitamin PP - 0.6 mg, potassium - up to 9 mg, phosphorus - 7 mg and even iron - 2 mg. Energy value is 9 kcal. All these vitamins, to one degree or another, are necessary for our body for its normal functioning. For example, iron is an integral part of blood hemoglobin. Calcium and phosphorus are part of the bone tissue. And the normal rhythm of cardiac activity depends on the presence of potassium and calcium in the human body. As a remedy, coffee was used in classical Arabic medicine in 900-1000 AD.

Extractive substances

The composition of raw coffee extractives includes alkaloids, proteins, phenolic compounds, mono- and disaccharides, lipids, organic acids, amino acids, mineral elements and a number of other substances contained in small amounts.

Caffeine

Caffeine (C8H10N4O2) is the most important alkaloid in coffee beans.

This substance is colorless and odorless; in one solution it gives a bitter taste. Different types of coffee are characterized by the following caffeine content (% on dry basis):

Arabica - 0.6-1.2

Robusta - 1.8-3

Liberica - 1.2-1.5.

The amount of caffeine in beans varies greatly depending on the type of coffee. The caffeine content of beans plays a very important role in evaluating the quality of raw materials and setting specifications for them.

The effect of caffeine on the body has been tested in numerous experiments by physicians and physiologists. It was found that in small doses, caffeine excites the central nervous system, primarily the cerebral cortex. Such a reaction causes an improvement in general metabolism, increased respiration, blood circulation, an increase in the vital activity of all body tissues. Caffeine is found in many pharmaceuticals in the pharmaceutical industry.

The role of caffeine and other alkaloids in plants is interesting. There is nothing superfluous and unnecessary in nature. According to experts, caffeine appeared in coffee trees during evolution to protect plants from harmful insects, since this substance is a natural insecticide. Experiments have shown that powdered tea and coffee have a strong effect on the behavior and development of many insects and their larvae. Concentrated doses lead to their death.

Organic acids

Coffee contains over thirty different organic acids (including malic, citric, acetic and coffee). One of them - chlorogenic - is found in significant quantities only in coffee beans. Its content in them ranges from 4 to 8%, depending on the variety. In fruits and leaves of other plants, its content is negligible. When roasted, chlorogenic acid decomposes to form other organic products that give the coffee its characteristic, slightly astringent flavor. The presence of various acids in coffee has a positive effect on the activity of the stomach and improves digestion.

Carbohydrates

Carbohydrates account for 50-60% of the total weight of raw coffee beans. The composition of coffee carbohydrates includes sucrose (6-10%), cellulose (5-12%), pectin substances (2-3%) and high-molecular polysaccharides (fiber, lignin, etc.).

For a long time it was believed that there are no free monosugar (glucose and fructose) in raw coffee, however, studies have established that sucrose prevails in Arabica coffee beans, while Robuste is dominated by reducing sugars.

Protein substances

In raw coffee of the three main varieties, protein substances are contained in almost the same amount (total protein content - 9.69-10.19%).

Coffee proteins contain 20 amino acids, including glutamic, aspartic, glycine and leucine.

Mineral substances

Of the organic acids in raw coffee beans, citric, malic, maleic, acetic and oxalic acids are found. Moreover, for different species and varieties, their composition and content are different. The acidity of raw coffee of various botanical species and varieties varies from 2.4 to 4 ° T. With long-term (3-5 years) storage of raw coffee under normal conditions, the acidity increases slightly.

Raw coffee beans contain minerals. The quantitative composition of mineral substances (mg) has been determined:

potassium - 1712-1750

magnesium - 142-176

calcium - 76-120

sodium - 2.3-17

iron - 2.1-10

manganese - 1.1-9.8

rubidium - 0.6-4.2

zinc - 0.5-3.2

copper - 0.6-2.3

strontium - 0.4-1.3

as well as traces of chromium, vanadium, barium, nickel, cobalt, lead, molybdenum, titanium and cadmium.

The content of individual mineral elements depends on the type of coffee, the area of ​​growth, the method of processing, the type of mineral fertilizers applied to the soil, as well as the plant protection products used. There is no definite relationship between the amount of minerals and the quality of a coffee beverage. However, the content of zinc, manganese and rubidium in raw beans is believed to be responsible for the superior properties of the finished coffee.

Raw coffee beans have a mineral content of 3-4.5%. The predominant element is potassium (about half), followed by magnesium and calcium (about 10 times less), sodium, iron, manganese, etc.

During coffee roasting, the mineral content rises to 5-7%, which is associated with large losses of dry matter.

The path to an aromatic drink begins with a sprouted bean of the coffee tree. The grain is planted and young shoots appear after about ten weeks. After the seedlings reach a height of 5-10 cm, they are transplanted separately into tall pots or plastic bags and then they continue to be looked after in greenhouses.

After the height of 4-5-month-old seedlings reaches 30-40 cm, they are planted on plantations, where they either replace old, poorly fruitful trees, or expand the plantations. The coffee tree first begins to bloom in the third year. The first, still modest crop, appears in the fourth year. And only from the sixth year the coffee tree begins to bring a full harvest.

Arabica fruits take eight to nine months to ripen. The ripening period of robusta is slightly longer - from ten to eleven months. Harvesting time varies depending on geographic location, climate, altitude and season in the respective region of growth. In Brazil, the main coffee supplier, the crop is harvested from May to September, in Central America from October to March, and in Africa from late October to early April. After mature fruits appear on the coffee trees, despite the presence of immature and continued flowering, a small harvest of ripe fruits is made. The dark red, ripe fruits of high quality varieties are usually picked by hand. From one Arabica tree, you can harvest from 500 to 1500 g; robusta - from 500 to 2000 g of coffee beans. Collecting coffee is a very time consuming operation. To illustrate, it can be noted that in order to ultimately obtain 500 g of coffee beans, about 2.5 kg of fruit must be picked.

The quality of coffee depends not only on the botanical variety of the coffee tree, soil and other conditions, but also on how it is harvested and processed. It is important to harvest the ripe fruit. Unripe seeds are not tasty. On the other hand, due to ignorance, it is possible to "let down the wind" perfectly ripened and harvested fruits, since they must be properly processed immediately, otherwise the crop will deteriorate, moldy, and go rancid.

Plucked coffee is transported on donkeys, carts or small trucks to farms, where the fruit is first either sieved or washed with water to remove leaves, unripe fruit, stones, sand and other impurities. But this is only preliminary cleaning. Further processing of coffee fruits is carried out in two ways: dry or wet way.

Dry way of processing coffee beans.

Dry coffee processing ==> unwashed coffee

• 1. Sorting and screening
• 2. Drying
• 3. Removing the pulp
• 4. Cleaning

The older method is dry (marking DRY, DP, DRY PROCESSED or NATURAL).

In the dry season (for example, in Brazil - in April - September, in Yemen - in autumn), all ripe fruits are removed at the same time, washed and laid in a thin layer in the sun and left to dry for 2-3 weeks. During drying, they are stirred with a rake several times a day, and covered from moisture at night. During this time, coffee seeds are fermented, "get strength", chemical changes take place in them, which improve the taste and other qualities of coffee. It is believed that accelerating the growth of coffee in dryers destroys these benefits. Properly dried fruits are husked by hand or poured into special machines to remove pulp and seed coat from coffee beans.

Wet processing of coffee beans.

• 1. Wet coffee processing ==> washed coffee
• 2. Cleaning
• 3. Swelling
• 4. Removal of fruit pulp
• 5. Fermentation
• 6. Rinsing
• 7. Drying
• 8. Removing the husk

With wet processing (labeled WASHED, WP or WET PROCESSED), coffee can be harvested in showers (for example, in Colombia, India). Well-ripe fruits are collected and poured into large drums rotating at different speeds with an uneven surface in the middle, into which a strong stream of water is constantly supplied. The drums remove most of the pulp, but a little remains, so the coffee is discharged from the drums into cauldrons, piled up in piles or tiled pits, and fermented. When the remnants of the fermentation pulp are softened, it is quite easy to wash them off with running water. The washed coffee beans are poured onto flat areas, lined with tiles or tamped with clay, and dried in the sun for 3-4 hours a day with constant stirring. This is a very important stage in the production of coffee. At this time, coffee beans seem to "accumulate strength", are fermented. Drying too quickly, like too long, spoils them. Properly dried coffee beans are poured into machines to remove the seed coat and inner husk.

After that, the coffee is sieved - again manually or with special devices. The sifted coffee beans are poured into bags and transported to processing plants. There they are thoroughly examined in chemical laboratories, then they are sorted, sorted, polished, and sometimes mixed with grains of other sorts of coffee. This is a very difficult job that requires a lot of experience, attention and patience. Relatively recently, this was done manually, now - using electronic devices. Low-quality grains can be identified by their appearance, smell and taste.

The dry method of processing is cheaper, it is used in the absence of a sufficient amount of running water, while the wet method requires financial costs for the arrangement of special hydraulic structures (gutters and reservoirs).

Most of the high-quality coffees are processed in a wet way, as the fermentation process is better controlled with wet processing than with dry processing. This includes most Central American coffees, Colombian and Mexican coffees, and Kenyan and Tanzanian coffees. This coffee is also called "washed" or "milds".

A lot of waste is collected when processing coffee beans. As reported in the magazine "Around the World" (No. 6, 1979), in Ethiopia, the shells of a coffee fruit were tried to be mixed with eucalyptus shavings and pressed. The result is excellent plates for the production of furniture - durable, beautiful, with a weak coffee aroma.

The quality of the coffee drink largely depends on how skillfully the operations on the primary processing of grain are performed. The primary processing of coffee is being completed at large factories and wholesale warehouses, where sorting, polishing, and mixing of various types of grain are performed to obtain the desired standard. All these operations require considerable experience, knowledge and skill. It is necessary to sort through hundreds and thousands of bags of coffee beans by grain. It is easy to understand how hard and exhausting such work is.

Raw coffee beans are yellowish or greenish gray in color. They have an astringent taste. In this form, the beans are not yet suitable for making coffee. They are difficult to grind into powder, they swell poorly in water. Green coffee beans can be stored for a more or less long time. However, if the shelf life is too long, the beans become discolored, whitish, and the coffee loses its taste and aroma. Light and moisture are especially detrimental to coffee beans.

It is believed that green coffee beans can be stored for up to two years. Of course, a lot depends on the conditions. And the properties of some varieties of Brazilian coffee, according to experts, even improve when stored for three to five years.

Transportation

Coffee is usually transported by sea. The most convenient form of packaging for this is a bag. The weight of the packed bags differs depending on the country of origin. As a rule, it is in the range of 60-70 kg. For statistics, the average weight of one bag is assumed to be 60 kg. Green, unprocessed coffee beans still have a long road ahead and their further processing.

Coffee imported from producing countries in its raw form is usually processed in the consuming countries.

Before turning into a drink, coffee beans must go through one very important stage - roasting. Only then do they acquire excellent taste and aroma properties. Unroasted coffee is also a "thing in itself". Coffee is called brown gold, but the beans only turn brown after roasting - magical influence heat, after which the excellent properties of coffee fruits are fully manifested.

Almost until the middle of the 19th century. coffee was roasted exclusively at home. Recommendations, which were given at the end of the 17th century, sounded something like this: "Pour the required amount of coffee into a pudding baking sheet or frying pan and heat over charcoal, stirring continuously until the beans darken. Biting one of the beans with your teeth, make sure the grains darken not only on the outside, but also on the inside. Heating too long robs the grains of the oil that makes the drink, and too pale grains will also make a bad drink ... "

With the growing demand for coffee, the shortening of the terms of its sale, it has become more convenient to sell roasted beans.

Coffee is roasted in special machines. For this purpose, green grains after sorting are loaded inside the drum, which is heated from the outside with hot air to a temperature of 180-200 ° C. Special mixers mix the grain all the time. When the high temperature causes the coffee to reach the desired color (as determined by the roaster), the beans are unloaded from the drum and quickly cooled by blowing cold air through it.

During roasting, under the influence of high temperature, complex chemical processes take place in coffee beans, the secrets of which have not yet been fully revealed. Some chemicals are destroyed and replaced by new ones. The beans turn brown as a result of sugar caramelization, but over-roasting leads to carbonization, charring. The greatest acidity of coffee is observed with a weak roast, with the appearance of oxides, which are then destroyed when the temperature rises.

During the roasting process, the volume of coffee beans increases by almost 50%, and its mass (mainly due to moisture loss) becomes about 18% less.

Roasting should take place evenly, and for this it is necessary to stir the grains all the time. Too much heat will char the grains. The speed of frying is also of great importance. If you do it too quickly, fat will come out on the surface of the beans (in this case, they say that the coffee sweats), while the inside of them may remain unroasted. A slower roasting rate results in less aromatic coffee: instead of undergoing miraculous transformations, the beans are simply dried. The extract is low, the taste of the drink is bad.

If you can balance the degree and speed of roasting, the beans will have an even, matte finish.

Regardless of the perfect technique used, roasting remains an art to this day. Much depends on the skill, experience and skill of the roaster.

The roaster is a very important specialist. The quality of roasting and, as a result, the final product largely depends on his professionalism, attention and accuracy. It periodically takes a sample of the coffee during roasting to control the progress and degree of roasting. In addition, he monitors the condition of the grains by eye, as well as with the help of special optical instruments, and compares them with samples of a particular variety.

The degree of roasting also depends on the taste of the customers. For example, in many European countries, aromatic, moderately roasted coffee is valued.

Meanwhile, Italy and Turkey love heavily roasted coffee.

Stronger browning is also preferred in North America. This is due to the widespread use of espresso drinks. It is generally accepted that a stronger roast is needed to prepare espresso. In other countries, there is a view that roasting improves the flavor and balance of any type of coffee. However, in this case, the unique shades inherent in this variety may disappear. The more beans are roasted, the less acidity, peculiar taste and aroma remains in them, therefore very heavily roasted coffee is the cheapest.

Currently, there are many terms to describe the degree of roast coffee. The color of the roasted coffee is not always an indicator of the degree of roast - a lot depends on the color and properties of the raw materials. The following are descriptions of the main qualities of coffee at different degrees of heat treatment.

Light roast it is used only for delicate high-quality varieties of high-mountain arabica. This coffee has a pronounced acidity and light watery consistency. In the United States, coffee of this degree of roast is called cinnamon because of the similarity to the color of the bark of this tropical plant. This type of roasting is sometimes referred to as Semi-Urban or New England.

Particularly delicate and aromatic varieties are not very fried: Nicaraguan Maragodzhip,

Medium searing... This type of coffee is known as regular or brown coffee. Coffee beans turn brown, but oily substances must not be released on their surface.

Viennese, business or urban way- the coffee beans are slightly darker than the medium roast. With this method of heat treatment, dark brown oil stains appear on the surface of the grains. This roast is also known as Light French.

Strong roasting... This roast is also referred to as dark brown, Cuban or French. Coffee oils stick out strongly on the surface of the beans.

Continental way- it is known as a double deep roast and also as a heavy French roast. The beans are dark chocolate colored.

Italian way... In fact, in Italy, coffee is not roasted to such a shade. Another name for this method of roasting is Spanish. The grains are almost black in color and very oily, the taste is poor. Quality coffee is never roasted until it is almost black.

3. Sorts of coffee

There are more than two hundred types of coffee trees on earth. But only about a fifth of them are used commercially. And of these, only two types of coffee trees are used directly to create coffee drinks, the rest are used in the confectionery industry.

About 90% of all coffee consumed is made from two of the most famous types of coffee trees - Arabica and Robusta. It is these two types of coffee that are most loved by consumers around the world. And it is from them that the main varieties of coffee are created.

There are so many varieties of coffee that only specialists can often understand these intricacies. There are thousands and thousands of them. Coffees are classified as blended coffees and unblended coffees.

Blended coffees are mixtures of ground coffee beans. However, coffee beans can belong to different types of coffee trees. They can be harvested on different plantations and even continents, at different times of the year. The harvested coffee beans are blended to create different blended coffees.

Mixing coffee beans to obtain a blended coffee is the most difficult and painstaking moment. After all, it is necessary to emphasize the advantages of the taste of different coffee beans and at the same time hide, disguise their shortcomings.

When creating a mixed variety of coffee, coffee beans are used, the taste characteristics of which complement and reveal each other. As a rule, coffee beans with a similar or, on the contrary, sharply opposite taste are not used. It may take four types of coffee beans to create one blended coffee. And to create another - and all fourteen.

There are other tricks used to create blended coffees. For example, coffee beans are mixed in different proportions. Coffee beans of different roast grades can also be blended. The result is a unique flavoring bouquet that distinguishes different types of coffee.

Unmixed coffees are coffee beans taken from one type of coffee tree. Speaking of unmixed coffee varieties, one cannot but mention the specifics of their names. First, unmixed coffees may be named after the country or locality in which the particular coffee tree grew. For example, Colombian coffee. And secondly, unmixed coffees may bear the name of the port through which they are delivered to the whole world. For example, Santos coffee, named after the famous port of Santos in Brazil. Knowing these tricks, you can easily determine the origin of a particular type of coffee.

Also, the name of an unmixed coffee can often reflect its quality, plantation height above sea level, bean size, processing method and much more.

V modern world there are more than a hundred different (in taste, aroma, etc.) types of coffee, which is grown in more than 50 countries. Of course, the taste of coffee is highly dependent on the place where it was grown, so the best coffees that are possible in the region and which regularly meet the requirements of coffee connoisseurs are distinguished into a separate group.

African coffee varieties:

"Zambia AA Lupili"- belongs to the best varieties of coffee not only from those produced in Zambia, but also in Africa. Properly roasted coffee gives a caramel flavor and light notes of bitter orange with a savannah aroma. It should be noted that this coffee can be strong and soft or not at all tasty, depending on the weather in the harvest year. Therefore, it can be quite difficult to find really good coffee of this type, because the producing country, taking care of its reputation, does not release a bad crop for export. So, if you are lucky enough to find this coffee, you can stock up on it for future use.

"Organic Bugis"- this is arabica of the highest grade "AA". It is grown in Uganda on small private plantations on the mountain slopes, near the border with Kenya. This variety is very similar to coffee from Java. It gives a rich infusion with a milky chocolate flavor and savannah aroma. Great for making espresso, unlike many other arabica varieties.

" Tanzanian Southern Peaberry" - a native of Tanzania, neighboring Kenya. It is grown on high mountain slopes in the shade of the tropical jungle. This coffee smells like brandy, apricot and almonds immediately after preparation, however, as it cools, it acquires the aroma and flavor of jasmine.

"Zimbabwe AA Salimba"- another pearl from Africa and a great rarity. It is grown in Zimbabwe. A lot of coffee is grown in Zimbabwe, but it is often very mediocre apart from "Salimba". This variety is a state "gold mine". Its quality is invariably checked and state funds are allocated for its prompt delivery to Eurasia. The taste of this variety is always at its best, it is balanced, with a slight sourness and fruity flavor, with a rich palette of aromas. A distinctive feature is a light peppercorn and no notes African savannah in the aroma.

True, it should be noted that coffee of these varieties may not reach the consumer in the best condition, which spoils his reputation. The fact is that the producing countries have no direct access to the sea and are forced to transport coffee through neighboring states, in which the political situation is very unstable. As a result, coffee can be stored for a long time in very unfavorable conditions and this does not reflect in the best way on its taste.

However, all of these varieties are overshadowed by the Kenyan coffee varieties. « Kenya AA Ruiruiru "... It is supplied with the marking "AA" and "AB", which indicates not the quality of the coffee itself, but the degree of sizing and the shape of the grain: "AA" - all grains in size - one to one, elongated, in "AB" - pea-shaped coffee (peaberry). True, only a professional taster can notice the difference in the taste of this sorting.

AA Ruiruiru coffee is auctioned and regularly checked for quality by government agencies. Its taste is very peculiar, with high acidity, "pours" from each sip and as it cools, just like the aroma. The main notes in the aroma are similar to Indonesian coffee with hints of spices and tobacco, except that there are more berry notes and a slight citrus flavor. This coffee is sold raw because the best qualities are shown no later than 12 hours after roasting. The roasted coffee that has lain down acquires a cocoa and cherry flavor and loses its versatility of taste and aroma.

Ethiopian coffee is not less diverse in taste and aromas Ethiopian Harar... It has a pronounced wine aftertaste, aroma of apricot and wild berries, rich aftertaste with hints of spices and oriental fruits. The aroma unfolds gradually, as the coffee cools, like a good perfume. However, the flavor and aroma composition of "Harar" cannot be accurately characterized, because the indicators vary greatly depending on the weather in the harvest year, from the place where it was grown, from where and how it was stored. Although the wine flavor and astringency remain unchanged.

Arabian coffees

One of the best varieties in the world - "Yemen Mokha" originally from Yemen. Actually, this is the generalized name for a mixture of several different varieties grown in Yemen. You can buy "pure coffee" from one plantation only in the country itself. The fact is that this coffee is grown in small quantities and for sale the batch is collected from several plantations.

Yemeni Mocha has a huge palette of flavors and aromas - from fruity to cheesy and woody. The aroma is best manifested one day after roasting. But, despite its inconsistency, the aroma always remains very intense, which is what distinguishes this variety. Although, it is quite difficult to find a real Yemeni Mocha - the country almost does not supply coffee for export. Most of the mochas available on the market are a mixture of varieties from other countries.

From Indonesian the best varieties of coffee are called:

"Kimel A"(Papua New Guinea) comes from "Jamaica Blue Mountain". It has a pronounced fruity flavor and a rather dense texture. Unlike other Indonesian varieties, this coffee does not have an earthy flavor. However, in order to get the most complete picture of this variety, coffee must be bought fresh, from a new harvest. Preferably in the middle of the harvest. Because unripe or overripe coffee of this variety loses a lot in taste.

On about. Bali Arabica is grown Bali Shinzan... This coffee hit European markets recently. Previously, it was only shipped to Japan. A distinctive feature is the taste of persimmon and a light peppercorn, as well as a very bright aroma of cloves.

"Sulawesi Toraja" grown on the island of Sulawesi. It has low acidity and a sweetish aftertaste with mushroom, slightly earthy notes and a fruity aftertaste. The consistency is thick, dense. The best grains are artificially aged - kept in special warehouses on the island for several years. This makes the coffee sweeter and has a light smoky aroma. This coffee is marked "Old". The specificity of this variety is very light grains, which practically do not change color when roasted. Therefore, this coffee is roasted until the first click of the grain, without waiting for darkening.

American coffees

On the American continent and nearby islands quite a few different varieties of coffee are grown, but this coffee is obtained either elite or ordinary. That is, coffee is not bad, but it is rather difficult to single out the best varieties. European experts call the variety "HuilaExcelso" from Colombia, the best of the ordinary varieties. Its balanced taste with a light fruity flavor, moderate acidity, aroma and delicate texture are slightly reminiscent of Ethiopian and Arabian varieties. It is the only variety of "American origin" with similar characteristics.

4. Packaging, labeling and storage of coffee

One of the most important factors in preserving the commercial properties of coffee due to the presence of unstable volatile substances in it is packaging. The best for coffee is a gas tight sealed package under vacuum and in an inert gas atmosphere.

In Russia, natural roasted coffee for retail is packaged in:

• packs of cardboard of the chrome-ersatz type with a thickness of 0.32-60 mm with an inner polymer coating of heat-sealable materials;
• plastic coated paper bags;
• packages of combined heat-sealable marials based on aluminum foil or metallized film;
• packages from heat-sealable film materials;
• metal and combined cans, metal prefabricated cylindrical, glass, made of polymeric materials approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry.

It is allowed to pack natural roasted coffee beans in plastic bags.

For catering establishments, at the request of the consumer and for industrial processing, natural roasted coffee is packaged in:

• plastic film bags;
• bags made of sack paper with an inner bag made of parchment or parchment;
• four-layer paper bags;
• film liners (polyethylene).

Packaged natural roasted coffee is packed in the following shipping container: boxes made of wood and wood materials weighing up to 25-30 kg.

The marking must be applied to the consumer container or label and contain the following data: name, location (address) of the manufacturer, name of the country and place of origin; trademark; Product name; designation of the standard; composition of the product; grade; net weight; cooking method; the inscription "Shelf life until ... (date)"; Store in a cool dry place and certification information.

Also, the marking must include one of the following symbols:

♦ natural roasted coffee (beans or ground):

♦ natural instant coffee;

♦ insoluble coffee drink;

♦ instant coffee drink.

Containers, vehicles and storage facilities for storing coffee must be dry, clean, not infected with barn pests. Warehouses should be well ventilated, the relative humidity in them should not exceed 75%. It is unacceptable to store coffee together with smelling products and materials, placing it near heating appliances or sewer pipes. In warehouses, boxes of coffee are stacked on podtovoy with a width and height of no more than 8 boxes.

Subject to these conditions, the guaranteed shelf life of natural roasted coffee from the date of production is a certain amount of time.

Packaging, labeling and storage of instant coffee. To preserve its consumer properties, instant natural coffee is packed in metal cans, glass cans, made of polymer materials approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry. At the same time, the use of other types of containers permitted by the State Sanitary and Epidemiological Supervision authorities for use in the food industry is allowed; keep product quality within the shelf life.

III ... Coffee in the culture of different nations

Every nation has many recipes for brewing coffee. Americans drink light coffee. Cold-blooded Swedes prefer to drink dark coffee at night. In Australia, in a restaurant, the waiter, before serving coffee, asks white or black coffee, do you like it? In Vienna, they prefer a thick drink with whipped cream. In Warsaw they prefer coffee with sugar and milk. In Stockholm, coffee is preferred with whipped egg yolks and cream. The French love coffee with cognac. The Germans drink coffee with juice. Europeans drink cappuccino, coffee with milk whipped until frothy. You can find Russian-style coffee in the coffee shops of the New World. People strive to improve the taste of coffee by adding cognac, whiskey, rum, ice cream, fruits, juices, herbs. There are many ways to prepare coffee. Everyone strives to prepare their own unique recipe. The finest coffee in Venice is a thick coffee with cream and chocolate. The French prefer coffee with salt and cognac. Romanians prefer coffee with vanilla, whipped cream and sugar. Germans add cherry juice to coffee. In early September, UBEP officers found counterfeit brands of coffee "Nescafe" and "Moccona". 25 tons of coffee were sold through the Belarusian markets. A campaign was held to inform consumers about the quality of coffee. Many buyers are not interested in documents confirming the quality of coffee. An examination was carried out on the quality of the coffee. Among the expertise carried out, only Plazza d'Oro Espresso coffee was cut off. Despite this, coffee can be distinguished from counterfeit in many ways. Last year, the Belarusian Society for the Protection of Consumers raised the issue of complaints about low-quality coffee varieties. A campaign was held to inform buyers about the low quality of coffee. 83% of Belarusians admitted that when they bought they did not think about the quality of the purchased goods. Consumer Rights Society reported that complaints about poor quality products are often received from customers. Recent complaints were about Chibo coffee. Ground coffee is faked more often, ground acorns, beans, chestnuts, orange seeds are added. To detect deception, the following experiment is carried out. Ground coffee is added to a glass of cold water. Pure coffee will remain on the surface, and impurities will settle to the bottom.

Oriental coffee (Turkish coffee, Arabic coffee)

Strong, sweet coffee with a rich froth

To prepare such coffee, the coffee beans must be freshly roasted and finely ground. Pour ground coffee into the cezva (or Turk), add cold water, stir well and put the cezva on low heat. Stir the coffee no more than once while brewing. Bring the coffee to a boil, but do not boil it. As soon as the foam rises, remove the cezve from the coffee from the heat and pour a little coffee into each cup. Put the coffee on the fire again, warm it up until the foam rises and pour the drink into coffee cups along with the coffee grounds. You can warm up the coffee up to three times, then a good thick foam is formed on the coffee. Sugar can be added before cooking or served separately with coffee. In a decanter, serve cold water, which those who wish can add (a few drops at a time) to the finished coffee so that the grounds settle faster, or just drink coffee if it turns out to be too strong.

Oriental coffee should be drunk immediately after preparation. Infusion impairs the taste.

Caribbean coffee

Oriental coffee for lovers of the sweet life

Prepare an oriental coffee with sugar, add a teaspoon of cold water so that the thick settles, strain into a cup.

Add rum.

Viennese coffee

Strong coffee with a lush head of cream, garnished with orange peel, cinnamon and nutmeg. The Viennese style is distinguished by its showiness and the use of spices and herbs.

Prepare the zest by cutting the peel from a fresh orange with a special knife.

Prepare a double espresso.

Using a pastry siphon, decorate the surface of the coffee with a cap of cream, starting at the edges and spiraling towards the center.

Sprinkle the cream with a pinch of cinnamon and ground nutmeg.

Put the orange zest on top of the cream.

Irish coffee

Warming coffee in any weather

Put 2-3 pieces of refined sugar in a glass and pour 2-3 teaspoons of good vodka (Irish whiskey). Pour everything over with hot strong black coffee and, if desired, add a little cream or non-acidic homemade sour cream.

American coffee(Lungo)

American-style coffee is prepared like a classic espresso (7 grams of coffee), but the volume of water is taken much more (120 ml). Served in a warmed 150 g cup. Additionally, granulated sugar is served. In principle, a drink can also be prepared in a filter coffee maker. Lungo is translated from Italian as "long, elongated".

P.S. In Italy, 80 ml of espresso lungo is prepared. water.

IV ... Bibliography

1. Chepurnaya I.P. "Commodity research and examination of gustatory goods." Moscow, Publishing and Trade Corporation "Dashkov and Co", 2003
2. Kruglyakov G.N., Kruglyakova G.V. "Merchandising of food products". Rostov-on-Don, Publishing Center "Mart" 2002.
3. Goncharova V.N .. Romanekova V.V .. Commodity research of food products. M., "Economics" ", 1980.

Natural coffee, ground rich in vitamins and minerals such as: vitamin B2 - 11.1%, vitamin PP - 96.5%, potassium - 64%, calcium - 14.7%, magnesium - 50%, phosphorus - 24.8%, iron - 29.4%

Why is natural coffee, ground coffee useful?

• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient skeletal muscle atony, increased fatigue, myocardiopathy, and atrophic gastritis.

A complete guide to the most useful products you can see in the app