Coffee Technology PDF
Preview Coffee Technology
COFFEE TECHNOLOGY il mimli en mn Im q@— BATCH FREEZE-DRYER aa Ti a a| FMC, STOKES & ATLAS DIBGCEIC COCR Oa! 0 UO g2 CONTINUOUS TROLLEY FREEZE-DRYER LEY BORD CR EERE IE Ni CONTINUOUS TRAY FREEZE-DRYER UUIGUUIOTT) ATLAS MOVING BED FREEZE-DRYER zg Leybold, Hills B sros. & Kra COPFEE TECHNOLOGY Michael Sivetz, Ch. E. Coffee Industry Consultant Corvallis, Oregon Norman W. Desrosier, Ph.D. The AVI Publishing Company avi AVI PUBLISHING COMPANY, INC. Westport, Connecticut eCuOrss o) © Copyright 1979 by THE AVI PUBLISHING COMPANY, INC. Westport, Connecticut All rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means —graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems— without written permission of the publisher. Library of Congress Cataloging in Publication Data Sivetz, Michael. Coffee technology. Edition of 1963 published under title: Coffee processing technology. Includes bibliographies and index. 1. Coffee processing. 1. Desrosier, Norman W., joint author. II. Title. TP645.S5 1979 663’ .93 79-10538 ISBN: 0-87055-269-4 Printed in the United States of America Preface There has been a need to revise and update the volumes dealing with Coffee Processing Technology, written over 15 years ago by the late H. Elliott Foote and Michael Sivetz, since significant growth has occurred in the field during that time. This book is an attempt to summarize present knowledge of coffee in one volume. One object of this book is thus to organize and develop the important technical, analytical, engineering and practical aspects of the coffee industry. It endeavors to provide the reader with a central source of historical, theoretical, and currently practical information on coffee. An industry as large as that of green, roast and soluble coffees has need for a definitive technical book. Training new personnel and correcting the misguided are two services the book can render. Better operating practice results in better use of natural resources, better processing and better value for the consumer. Coffee technology is more important today than it has ever been. The book in its own way endeavors to help the progress of the coffee industry. The book therefore sets out to: (1) describe the coffee industry; (2) guide the reader through the process steps; (3) collect, organize, and correlate data on coffee and its properties; and (4) describe coffee flavors and aromas as to their natural origin, chemical composition and chemical changes. For the experienced coffee processor, the book relates and organizes the loose bits of information that continually come forward in numerous publications, points out accepted practices, tries to separate error from fact and to furnish thereby some enlightment on a scientific basis. Coffee may be purchased by packet, pound or cup, but weight (the quantity measure) has value only insofar as it has acceptable flavor (the quality measure). Coffee has one basic value: it gives pleasure and satisfaction through flavor, aroma and desirable physiological and psychological effects. We cannot explain coffee preparation in a completely scientific manner. Neither the chemical composition of the coffee bean nor the processed coffee is fully known. The influences of aging, roasting, processing and staling have not been clearly elucidated. The subjective evaluation of coffee makes the interpretation of iil iv COFFEE TECHNOLOGY these complex interrelationships difficult. There is much in coffee processing that is empirical and remains to be explained. In this book we have attempted to apply scientific principles as far as possible. We have included descriptive material of regions, varieties and processes where it seems to us that these influence the product quality. The authors will appreciate criticism and the pointing out of errors and omis- sions of fact, data, and opinion. They fully realize that a book of this type will inevitably have defects, and they would like to enlist the help of their readers in improving the quality of a future edition. Michael Sivetz Corvallis, Oregon Norman W. Desrosier February 1979 Westport, Conn. Dedication To the late Dr. H. Elliott Foote, Chappaqua, New York. : . | 6 4 Te 7. . (e-dg y bai Gore wf al a Oe iit) @&O ink cad B04 = eree e ia e us a4 4 5 Sie i7|=_ wir eter use L}vulaor Gi! Contents PREFACE PARTI: History of Coffee 1 Development of Coffee Plantations 3 2 Development of Coffee Industry 19 3 Development of Coffee Uses 30 PART II: Green Coffee Technology 4 Coffee Horticulture 55 5 Harvesting and Handling Green Coffee Beans 74 6 Drying Green Coffee Beans 147 7 Hulling, Classifying, Storing and Grading Green Coffee Beans 170 PART III: Roast Coffee Technology 8 Coffee Bean Processing 209 9 Packaging Roasted Ground Coffees 279 PARTIV: Instant Coffee Technology 10 Percolation: Theory and Practice 317 11 Spray Drying and Agglomeration of Instant Coffee 373 12 Aromatizing Soluble Coffees 434 13. Freeze Dried Coffee Production 484 PART V: Coffee and Its Influence on Consumers 14 Physical and Chemical Aspects of Coffee ay) 15 Physiological Effects of Coffee and Caffeine 575 16 Brewing Technology 598 17 Brewing Coffee Beverage 622 APPENDIX 697 INDEX 703 Vil
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