COFFEE BEANS

Coffee beans are the seeds of the coffee plant, which are found inside the coffee berry or coffee cherries. Coffee beans are then processed, resulting in a saleable commodity. These coffee beans can then be brewed into the actual drink of coffee. The vast majority of coffee beans in the world come from two species of coffee: Coffea arabica, and Coffea robusta. More than three-quarters of the coffee beans sold in the world are a variety of Coffea arabica, while the bulk of the remainder is Coffea robusta, which is also known as Coffea canephora.

 

Although arabica and robusta coffee may appear similiar appearance there are a number of differences - physical, chemical and genetical - that significantly differentiate them. The following list points out a few basic differences.

1) Growing Conditions: The arabica coffee shrub typically grows between 2.5-4.5 meters in height, requires a temperature between 15o-24oC and an annual rainfall of about 1200-2200 mm/yr. Whereas robusta grows slightly taller 4.5 -6.5m, requires a warmer temperatures of 18o-36oC and slightly more rainfall (2200-3000 mm/yr) than arabica. Arabica typically also yields less coffee per hectare than robusta - meaning higher costs in production.

                       Arabica                    Robusta

Altitude           1000-2000m              0-700m

Rainfall            1200-2200mm            2200-3000mm

Temperature    15-24*C                   18-36*C

2) Bean Shape: Arabica coffee beans are have a slightly larger/elliptical shape than the smaller, more round robusta beans. Structural differences also exist between the beans, which may explain why both beans roast differently under identical conditions.

3) Caffeine and CGA content:  Both caffeine and CGA have been documented as potential insect deterrents and chemisterilants. Arabica generally has less caffeine and chlorogenic acid (CGA) than robusta.

                                              Arabica       Robusta

Caffeine Content            1.2%           2.2%

Chlorogenic acid (CGA)   5.5-8.0%    7.0-10.0%

4) Lipid and Sugar Content: Arabica contains almost 60% more lipids and almost twice the concentration of sugar than robusta. Increased levels of sugars in coffee play an important role as its decomposition during roasting increase the level of perceived acidity and dissolved solubles in coffee.

                                  Arabica     Robusta

Sugar (sucrose)    6-9%        3-7%

Lipids                   15-17%     10-11.5%

5) Pollination: Arabica is self-pollinating plant, meaning the plant will have fewer mutations and fewer variations throughout its life cycle as compared to robusta.

6) Chromosomes: Arabica has double the number of chromosomes at 44 than robusta at 22.

	Arabica	Robusta
Date species described	1753	1895
Chromosomes (2n)	44	22
Time from flower to ripe cherry	9 months	10-11 months
Flowering	after rain	irregular
Ripe cherries	fall	stay
Yield (kg beans/ha)	1500-3000	2300-4000
Root system	deep	shallow
Optimum temperature (yearly average)	15-24° C	24-30° C
Optimal rainfall	1200-2200 mm	2200-3000 mm
Optimum altitude	1000-2000 m	0-700 m
Hemileia vastatrix	susceptible	resistant
Koleroga	susceptible	tolerant
Nematodes	susceptible	resistant
Tracheomycosis	resistant	susceptible
Coffee berry disease	susceptible	resistant
Caffeine content of beans	0.8-1.4%	1.7-4.0%
Shape of bean	flat	oval
Typical brew characteristics	acidity	bitterness, full
Body	average 1.2%	average 2.0%

PEABERRY

Peaberry, also known as Caracoli, is a type of coffee bean. Normally the fruit of the coffee plant develops as two halves of a bean within a single cherry, but sometimes only one of the two seeds gets fertilized so there is nothing to flatten it. This oval (or pea-shaped) bean is known as Peaberry. Typically around 5% of all coffee beans harvested are of this form. Normal coffee beans are less commonly called by contrast flat berry Peaberry coffees are particularly associated with Tanzanian Coffee, although the peaberry variety of Kona coffee has also become quite prominent.

Roasting Peaberry
Peaberry beans roast differently from the corresponding flat berry beans, hence to ensure an even roast, in high grade coffee, peaberry beans are separated. Peaberry beans are widely reputed to roast better than flat berries, being said to roast more evenly, because of their rounder shape minimizes sharp edges, and rolls about the roasting chamber more easily, as well as the alleged higher bean density may improve heat transfer in the roasting process. However, some sources claim that the effect is minor, and that the major benefit of peaberry beans is that they have been carefully selected, which is essential for optimal quality, regardless of bean shape. 


CHICORY

Binomial Name(s): Cichorium Intybus
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Asterales
Family: Asteraceae
Tribe: Cichorieae
Genus: Cichorium
Species: C.intybus
Popular Name(s): Endive, Succory
Parts Used: Chicory flowers
Habitat: Cultivated throughout India

Chicory is a bushy perennial herb with blue or lavender flowers. The roots are baked, ground, and used as a coffee substitute and additive in the plant's Mediterranean region of origin. It is grown in complete darkness, to keep new leaves tender and pale. The plant species is native to Europe, from where it was transported to other parts of the world, and grows in abundance there. Today, the herb is found growing wild in the fields of North America and also in the temperate zones of the world. Fully grown chicory herb reach up to a height of about 3 to more than 5 feet. Commercially, the plant is widely cultivated in parts of Europe, as the roasted root of the herb serves as an additive in coffee.

Plant Chemicals:- 11 to 15% inulin (a polysaccharide), 10 to 22% fructose, lactucin, lactucopicrin, some tannin, a fatty and a volatile oil, trace amounts of certain other compounds. The polysaccharide, inulin, undergoes chemical conversions to form a compound called oxymethylfurfurol.

Uses & Benefits of Chicory

☼ Bruised leaves of chicory are often used for the treatment of inflammations and can be applied over swellings. They are also used for the treatment of headaches and provide relief from arthritic pains and swellings.

☼ Regular and frequent use of chicory roots, in the form of liver tonic, is found to be beneficial for women suffering from premenstrual syndrome (PMS). It helps by maintaining a balance in the hormone level of the body and alleviating the symptoms associated with the condition.

☼ Consumption of the herb, as a “bitter” salad consisting of sorrel, chicory and dandelion, helps to improve the liver functions and is believed to discourage the growth of Candida.

☼ One of the major functions of chicory is to increase the body’s ability to absorb calcium. This mineral is very essential to maintain strong teeth and healthy skeletal system.

☼ Two fibers, raftilin inulin and raftilose oligofructose, present in the herb are fermented by the bacteria in the large intestine, increasing the body’s ability to absorb calcium and certain other minerals.

☼ Therapeutically, the herb is very important for the proper functioning of the urinary system, as it helps to detoxify and cleanse the urinary tract.

☼ Certain herbal remedies containing chicory are also available for treating disorders like gout and rheumatic pains.

☼ The herb is also used as a mild laxative agent and helps to treat children affected by constipation and other digestive conditions.

☼ Supplements of chicory, when taken in the diet, also aid in the proper metabolism of cholesterol in the body.

☼ Apart from the effects mentioned above, the herb is also taken internally, for loss of appetite, jaundice, gallstones, gout, and rheumatism.

Caution

☼ Although there are no serious side effects associated with the consumption of chicory, occasional cases of food allergy have been reported.

☼ In the rare occasion of any skin irritation, it is best to consult a physician or a doctor.