STIMULATING BEVERAGESCOFFEE

• Seeds of Coffea arabica

• Native to mountain of Ethiopia

• Goats discovered stimulating properties of plant

• Caffeine-Alkaloid affects CNS

• Produced only by plants but can effect in animals

COFFEE PLANT-Coffea arabica

• Small evergreen tree or shrub with shiny leaves

• White flowers after fertilization develops a berry “coffee berry” red at maturity

• Within cherry, fleshy white pulp surrounds two greyish seeds

• Only seeds used for coffee production “Beans”

• Requires tropical and subtropical climates

• Cannot tolerate frost

• Fruiting starts 3-5 yrs of age and last for 35yrs

COFFEE TREE

COFFEE CHERRY AND BEANS

DEPULPING

• Wet Method (Latin America)

• Cherries floated in large tanks, residual pulp clinging to beans allowed to ferment upto 24hrs

• After fermentation, beans washed and dried and seed coats removed and roasted

• Dry Method: cherries dried while pulp ferments

FROM BEAN TO BREW

• Flavor and aroma depends upon art of roasting

• Temp. and time crucial factors

• Light roast preferred in North America at temp. of 212-218C

• Dark roasts at 240C

• Lighter the roast, sweeter flavor

• Darker beans bitter in taste

• Chemical reaction during roasting involve

• Conversion of starch into sugar, begins with temp. of 207C

• At slighter temp. (212-218C) sugars begin to caramelize and beans turn brown

• At 238C, carbonization begins as sugar begins to burn, leaving only carbon darkening bean

• Roasting may include release of essential oil Caffecol giving coffee its characteristics aroma

COFFEE VARIETIES

• Coffea arabica

• 60 other species of coffee

• C. canephora and C. liberica

• C. canephora grown in Asia and Africa has stronger and harder taste

• C. liberica bitter coffee and cultivated in Asia

• High mountain coffee are best, Jamaica Blue mountain finest one

DECAFFEINATION

• Decaffeination is generally achieved by

• Methylene chloride that removes caffeine

• Ethyl acetate

• Swiss water decaffeination method

• Green coffee beans soaked in an aqueous solution containing all chemical components present in coffee except caffeine

• Caffeine present in beans naturally diffuses out of beans in water

SUPERCRITICAL CO2 PROCESS

• CO2 acts both as liquid and a gas

• Beans soaked in water, their size increases, and dissolves caffeine

• Beans and water placed at top of large extraction vessel, filled with supercritical CO2

• As beans move to down of vessel (within 5hrs) caffeine and some water diffuses out of beans into CO2

• CO2 in its supercritical state can penetrate the beans as gas and can dissolve the caffeine as liquid

• 90-99% of caffeine removed through this method

• Decaffeinated beans removed and caffeine extracted from CO2 for use in soft drinks and pharmaceutical preparations

• Two cans of soft drinks contain caffeine present in a cup of coffee

• Caffeinism

• Caffeine induces birth defects

• Common additive in soft drinks

• Coca-cola may have (45.6mg) Pepsi-cola (38.4mg) Diet-coke (45.6mg) Mountain Dew (54mg) Brewed Tea (40mg) in 12 ounce serving

TEA-CAMELLIA SINENSIS

Tropical and sub-tropical climate

• Small tree, shrub native to China, India, Tibet

• Black Tea, Green tea

• Essential oils and tannins determine taste and aroma

• Aroma of boiling tea is due to its essential oil Theol

• Jasmine tea, a semifermented tea

• Tannins in tea responsible for staining teapots, teeth of habitual tea drinkers

• Black tea rich in tannins

• May have ant carcinogenic properties

• Polyphenols in tea interfere with key enzymes needed for cancer growth

• Use of green tea in sun blocks to prevent skin cancer

• Stimulating effect of tea due to caffeine and theophylline in leaves

• Within human body, during metabolism caffeine converted to theophylline

• Useful for asthma

• Asthmatics can get relief through drinking coffee or caffeine in emergency

CHOCOLATE

• Columbus introduced

Cacao beans to

Europeans in 1502

• Source cocoa

• seed of Theobroma

cacao

• Coca tree different from coca bush cocaine

• Cultivated initially in Mexico

• Aztec mythology, god Quetzalcoatl gave coca beans to Aztec people

• Coca beans offered as gift to gods

• Theobroma means “foods of the gods”

COLA NITIDA SEEDS

Cola nitida seeds...source of Coca-Cola drink containing 13.5% water, 9.5% crude protein, 7% cellulose, 3.8% ash, 2.8% caffeine, 0.05% theoborine and kolatine