Processing technology of coffee & Products of coffee Luong, Hong Quang Introduction Coffea arabica Coffea Canephora C. arabica Var mokka C. arabica Var catimor C. arabica Var bourbon C. canephora Var Robusta Coffea dewevriei (Coffea Chari) Coffea excelsa Coffee products Coffee products Cross-section of coffee berry 1- Rốn 2- Vỏ quả 3- Thịt quả 4- Vỏ thóc 5- Vỏ lụa (Vỏ bạc) 6- Nhân- phát triển lá mầm 7- Phôi Source: From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing. Cross-section of coffee berry Bean Center cut Outer skin Parchment Pectin layer- Pectin Pulp Silver skin Courtesy: http://coffee-roasting.blogspot.com/2007/01/coffee-bean-pictorial-roaster-roasting.html From coffee berries to green beans Dry process Semi-DP Wet process Semi-WP Harvesting Floatation cleaning De-pulping Fermenting De-mucilage Storage Washing Green beans Drying De-hull Processing procedure of green beans for export MC accepted Material (Raw green beans) High MC Drying Mixing Primary screening De-stone Size grading Density sorting Color sorting Dry polishing Wet polishing Color sorting Packaging Source: Nguyen, Thi Quynh Nhu and Luong, Hong Quang. 2008. Terms of coffee Trái cà phê khô Hạt cà phê rang (Dried whole cherry) (Roasted Bean) Hạt cà phê thóc (Bean with hull-parchment) Vỏ thóc (vỏ trấu) (Hull-parchment) Hạt cà phê nhân còn vỏ lụa (De-hulled green bean with silver skin) Hạt cà phê nhân đã đánh bóng (Polished green bean) From Green to Ground Green beans ???Quality of green bean Roasting ???Temperature, time of roasting, equipments,… Grinding ???Equipment, technology, size of granular,… Ground coffee Packaging Product ??? Material, packaging methods,… Roasters Source: http://www.indiamart.com/vmac-inds/products.html Color of coffee beans Hạt cà phê nhân Màu nâu (Green unroasted) (Brown) Chuyển sang màu nhạt (Starting to pale) Màu vàng nhạt (Early yellow) Màu vàng-nâu (Yellow-tan stage) Nâu nhạt (Light brown) Color of coffee beans Bắt đầu nứt (nổ) hạt (1st crack begins) Giai đoạn nổ hạt lần 1 (1st crack underway) Kết thúc GĐ nổ lần 1 (1st crack finished) Hạt rang City+ (City+ roast) Hạt rang hoàn toàn city (Full city roast) Color of coffee beans Hạt rang hoàn toàn city+ (Full city+ roast) Hạt rang theo “gu” Áo-Pháp (Vienna light French roast) Hạt rang theo “gu” Pháp (Full French roast) Cháy than (Fully carbonized) Hạt cháy hoàn toàn (Immanent fire) Roasting Temperature Green Unroasted Starting to pale Early yellow Yellow-Tan Light Brown Brown 1st Crack Begins 1st Crack Under Way City Roast City+ Full City Full City+ Vienna (Light French) Full French Fully Carbonized Immanent Fire 75 270 327 345 370 393 401 415 426 435 446 454 465 474 486 497 oF Color changing of coffee bean Aroma vs. roasting level Source: http://www.sivetzcoffee.com/images/roastdegree1.jpg Instant/soluble coffee powder Ground coffee Extraction Aroma Stripping Concentration Aroma recovery Spraying/ Freeze drying Drying Soluble powder Packaging Product Aroma Smart packaging http://www.gizmag.com/smart-lid-systems-a-winner-at-packagingawards/9325/picture/44399/ source: http://beanactivist.wordpress.com/2007/12/30/wake-up-and-smell-the-coffee-emissions/ Decaffeination (a) (b) Source: http://www.sweetmarias.com/decaf.co-2method.html (a) http://www.greener-industry.org.uk/pages/superCO2/3superCO2_coffee.htm (b) Layout of a complete coffee processing plant Source: http://www.sspindia.com/food-processing-projects.html Source: http://www.fao.org/DOCREP/003/X6939E/X6939e01.htm Screening unit Source: http://pubs.acs.org/cen/whatstuff/86/8639sci3.html Hoa cà phê (Xuân Diệu) Hoa cà phê thơm lắm, em ơi Hoa cùng một điệu với hoa lài Trắng ngà, trong ngọc, xinh mà sáng Như miệng em cười đâu đây thôi Hoa dạt dào thơm, mắt dạt dào Mỗi hoa như thể một vì sao La đà mỗi nhánh hoa chi chít Tất cả hoà hương: sâu, rộng, cao... Em đến đây em, đặng bốn bề Ta cùng lạc giữa hoa cà phê Cho sương ướt tóc, hương đầy áo Cho trĩu hồn thơm, mới trở về Buôn Ma Thuột, 12/02/1979 Source: Xuân Diệu- Một khoảng trời thơ, Sở VHTT Nghĩa Bình, 1986. Source: http://informedfarmers.com/process-sel-hand-pick-coffee Department of Food Engineering, Faculty of Food Science and Technology, NLU