Coffee Seminar
Sanyo Sangyo Co., Ltd.
【Coffee Belt】
Coffee plantation is very difficult as it can be grown only in places where it would meet the 4 growth conditions of rain, sunshine, proper temperature and proper soil.
The only place where it meets the above 4 conditions is called “Coffee Belt” , which is the equatorial area from 25 degrees North latitude to 25 degrees South latitude.
Coffee Belt
Yemen
Ethiopia
Kenya
Indonesia
Tanzania
India
Costa Rica
Guatemala
Cuba
Jamaica
Colombia
(3rd )
Brazil
(1st)
Peru
Mexico
Hawaii
The Equator
The Tropic of Cancer
The Tropic of Capricorn
Venezuela
Panama
Thailand
Vietnam
(2nd )
【Worldwide coffee production】
Coffee production is about 10,035,576 tons worldwide. * 2019 data
Production volume ranking 1st place: Brazil (30%), 2nd place: Vietnam (16.8%), 3rd place: Colombia (8.8%)
The three countries produce about 56% of the world's coffee production.
From seed to cup
Beans
Center cut
Silver skin
Fresh
Outer skin
Parchment
We
change forms for many times until becoming coffee beans you usually see.
Now you know us better?
Lets move on.
Seedling
Coffee cherry
Flower blossom
Natural (unwashed)
Washed
Green beans
Roasting
Brewing
Roasted beans
It is about 4 to 5 years from seeding to flower blossom.
【What is Roasting】
It is the process of changing green coffee beans to roasted coffee beans by heat. Any unroasted coffee beans have a smell of grass and not tasty.
Roasting is the process to release moisture in green coffee beans.
The most important thing for roasting is to heat the center of beans first, then roast the outside. If the center is not heated well, taste of grasses may be left.
〇 Center to outside
× Outside to center
It can be said that “Roasting” is the most important process to finalize the taste of coffee.
【Roasting Levels】
Light roast Cinnamon roast Medium roast High roast City roast Full city roast French roast Italian roast
Light Roast
Medium Roast
Medium Dark Roast
Dark Roast
Acidity
Bitterness
Sweetness
Roasting
【First Wave】
It is the era of “Mass Production and Mass Consumption”.
Thanks to the increase in circulation of products, the price of coffee beans became cheaper and coffee was recognized and established as a popular beverage.
【Second Wave】
In the 1970s, the Seattle-type coffee boom emerged in the US. Thanks to this, the era of “Coffee brewing with high-quality and dark roasted coffee beans” was started.
In Japan, the second wave becomes popular around 1996.
During the second wave, arranged coffee like café au lait and café latte won popularity.
【Third Wave】
In this Third Wave era, coffee origin and quality of coffee is regarded important according with the high-quality “Specialty coffee” getting worldwide popularity. What we call specialty coffee is a coffee whose “Traceability” from seed to cup can easily be realized. The number of cafés that are particular about the coffee bean and brewing method has increased in this era.
In the US, you could see the sign of popularity in the first half of the 2000s. On the other hand, it started to become popular around 2013 in Japan and it still continues. The “pour over” brewing (filter coffee) became popular all over the world.
【Fourth Wave】
It is said that the fourth wave will arrive soon. As for the fourth wave, there are many kinds of views, but most people expect a diversifying era that each coffee lover will enjoy coffee in their own way.
Trend of Coffee Culture
The Specialty Coffee should be the one of which taste and flavor are excellent, and the one with which the consumer (coffee drinker) is satisfied and think highly of.
【Requirements for Specialty Coffee 】
The coffee beans which meet the above requirements
can be called as “Specialty Coffee”.
What Specialty Coffee is?
Brewing
Brewing is the climax that ultimately determines the taste of coffee.
There are six important factors to brew delicious coffee.
They are;
① Roasting degree
② Grind size (Medium to coarse for pour over)
③ Quantity of coffee powder
④ Water temperature
⑤ Brewing method
⑥ Coffee liquid volume
7
【Roasting degree】Light-roast, Medium-roast, Dark-roast
【Grind size】The grind size can be divided mainly into coarse, medium, and fine.
【 Quantity of coffee powder】10-12g is ideal for one cup (about 130ml - 150ml) 10g for 130ml and 12g for 150ml
【 Water temperature】83~92℃( 92℃ for light-roast, 90℃ for medium-roast, 83℃ for dark-roast)
【Brewing method】CAFEC Osmotic Flow or Full Immersion
【 Coffee liquid volume】1 cup approx. 150 ml
Brewing – Pour Over
“Pour Over” is one of the coffee brewing methods.
There are two kinds of pour over methods; that is, “Osmotic-flow” and “Full immersion”.
【Osmotic-flow】
【Full Immersion】
Brewing – Pour Over
【Osmotic-flow】
“Osmotic-flow" is one of the pour over methods to let water pass through coffee repeatedly and generate osmotic pressure between water and coffee essence continuously then pull out only good taste from coffee powder.
The point of Osmotic-flow is to let water pass through the coffee filtering layer continuously, then generate osmotic pressure (concentration difference), and only pleasant taste of coffee is brought out fully into coffee liquid. “Once water passes through the filtering layer completely, osmotic pressure becomes zero. At this point, pour water again to generate another osmotic pressure”; pleasant taste can be extracted fully by repeating this series of operations.
As you know, water continue to pass through the filtering layer, so water never stays in the dripper.
You just pour water to the center, not need to pour outside because water circulate in a cone-shaped dripper.
Osmotic Pressure occurs when two kinds of liquid with different concentrations are separated by a semipermeable membrane; for coffee, it is the outside thin membrane of coffee powder . The molecules in the high-concentration liquid pass through the membrane to the low-concentration liquid. The transfer of molecules continue until the concentration of the molecules become equal.
☞In case of brewing coffee, when different concentration is occurred between coffee essence and water, coffee essence (higher concentration) transfer in water (lower concentration) by osmotic pressure, then water becomes coffee liquid containing coffee essence.
Coffee membrane
Water
＝
Lower concentration
What is Osmotic Pressure?
Coffee essence
＝
Higher concentration
Coffee liquid
Coffee Powder
Water
Coffee liquid
Gas contains in the fresh-roasted coffee bean
Cell-spaces filled with gas
water
Water enter in the spaces, instead GAS comes out at blooming. Then coffee essence is kept in the spaces.
Fresh-roasted coffee beans have much gas filled in cell-spaces.
Brewing – Pour Over
【Full Immersion】
“Full immersion" is the other pour over brewing methods to brew coffee essence by soaking coffee powder in water for a while; not produce any convection flow in a dripper, when the time comes, just separate coffee powder and coffee liquid, that’s it.
In this case, all components of coffee powder, not only the pleasant taste but also unpleasant taste come out into the coffee liquid.
Coffee itself can be brewed because of the concentration difference occurring between water and coffee essence by this full-immersion method too, but osmotic pressure cannot be generated continuously, so when the concentration difference of pleasant taste becomes same, then unpleasant taste may come out by the concentration difference of unpleasant taste; pleasant taste comes out first, unpleasant taste comes out later.
○ Good Blooming
Water spreads evenly over coffee grounds, and the coffee powder swells like a dome if the coffee is fresh.
Several drops of coffee liquid brewed out from the bottom are ideal.
× Bad Blooming
When water is poured around the border and/or too much water is poured, water is oozed out from the side, not from the bottom. It results in uneven blooming.
Water pouring for blooming, it is better to imagine just putting water on the surface rather than pouring water. To draw a circle slowly from the center to outside.
Blooming: Important Point
Mechanism of Osmotic Flow
It is important for Osmotic Flow to keep the same speed and same liquid volume between water poured from the top and coffee liquid brewed from the bottom.
In case pour too much water at one time, then coffee powder is soaked in water (full immersion), the physical force balance in a filter is lost then the extraction speed gets faster by water weight. The extraction efficiency of this “full immersion” method is worse than that of “Osmotic Flow” brewing.
The important points for Osmotic-Flow brewing are as below:
① Pour water from lower position, and water volume shall be small and thin.
② Poured water volume and speed shall be even.
Pour water
Extraction
Shall be done at same time.
Mechanism of Osmotic Flow
The coffee powders in a paper filter play the role of filtering.
When pouring water in batches, the filtering layer of coffee powders becomes thick. The layer plays as a filter; to block the bad taste of coffee coming into the coffee liquid.
When pouring water all at once after blooming, the filtering layer of coffee powders becomes thin. In this case, because the coffee liquid passes through the thin layer fast, so there is little filtering effect of the bad taste of coffee.
Osmotic Flow
<Pouring in batches>
Full Immersion
<Pouring all at once>
After brewing
After brewing
Another Role of Coffee Powder
Thick layer
Thin layer
Taste of food is affected by temperature.
For example, though you may feel proper taste when you drink a cooled drink with temperature 5～10℃, but once it heats up to body temperature 36～37 ℃, you may feel it is too sweet.
Another example, when a hot soup with about 70 ℃ temperature is cooled down to around 30 ℃, you may feel less salty.
Normally, the sensitivity of sweet taste is lowered around 20 ℃, by contrast, the sensitivity of bitter taste is elevated with the rise in temperature.
Dripper | Temperature just after brewing | Temperature when it is served | Suitable temperature for drink |
Paper Filter Dripper | 85～87℃ | 80～82℃ | 68～70℃ |
Flannel Dripper | 78～80℃ | 75～77℃ |
Coffee Temperature
Temperature and Taste
It is said that hot beverages are tastier if you drink at a temperature 30 ℃ higher to your body temperature. And cold beverages are tastier if you drink at a temperature that is 30 ℃ lower than your body temperature.
Regarding the flavor and taste of coffee, it is written in one report that 71 ℃ is the best temperature for flavor and 68 ℃ for taste.
① Put a paper filter on a dripper and put coffee powder as you need in it. (Around 10~12g coffee powder for one cup)
② Pour water by drawing a circle from center to outside slowly to spread all over the coffee powders.
③ Stop pouring and wait for around 30secs for blooming.
④ After some cracks appear on the surface, pour water again to the center some times slowly. Then pour water like drawing small circles until the coffee liquid reaches the volume you want. Then remove the dripper.
How to brew by CAFEC Osmotic Flow ☞
The round hole at the center is the mark to show that you get a good taste of coffee!!
Point
How to brew coffee by CAFEC Osmotic Flow?
Roasting Level�Special Paper for Coffee
Light Roast Paper�for Aroma & Clean Cup
There is NO crepe inside paper therefore the inner surface area is small. Coffee fine powders attach within this small area, so little water path is left and water builds up inside the paper filter. By building up water, plenty of aroma comes out. Furthermore, thanks to the outside crepe, the coffee liquid that came outside flow smoothly.
Because its paper density is high, almost all fine powder is removed perfectly. You can get a clean cup of coffee.
Inside
Outside
Light Roast Paper
Paper-making of Light Roast Paper Filter
【Wet Creping Method】
Dryer Drum
Roller
Creping Doctor Blade
Wet Paper
The roller rotates faster than that of the Dryer drum. Thanks to the rotating speed difference (the difference is smaller than that when the dark roast paper is made), the wet paper gets loose at the doctor blade. The lower crepe is made by the speed difference but the paper with lower two-side crepe is dried on the drum, so the one-side crepe becomes little then made the paper with one-side low crepe.
The rotating-speed difference between the roller and dryer drum slacken the wet paper and make crepe at the doctor blade.
Medium-Dark Roast Paper Filter�for Balance & Flavor
The well-balanced Two-Side Crepe let water flow smoothest. The surface area is the largest among the three papers so water path can be kept until last even if all fine powder is attached. Smooth water flow makes a cup with well-balanced rich flavor.
Inside
Outside
Medium-Dark Roast Paper Filter
Paper-making of Medium-Dark Roast Paper Filter
Hot air
Two-side crepe
【Air Through Dry】
Wet paper is dried by hot air in a flat state, so well-balanced two side crepe is kept after dried well.
Dark Roast Paper Filter�for Body & Sweetness
This paper has the “Two-Side Crepe” but the height of crepe is set to be lower. The surface area is a little larger than that of One-Side Crepe, that is the adhesion area for fine powder is also larger. In the first half of brewing, because adhesion of fine powder is not so much, water can flow smoothly but in the last half, its adhesion becomes larger then it applies the brakes to water flow.
The first fast and later slow water flow finish up the coffee with body and sweetness.
Inside
Outside
Dark Roast Paper Filter
Paper-making of Dark Roast Paper Filter
【Wet Creping Method】
Dryer Drum
Roller
Wet Paper
The roller rotates faster than that by the Dryer drum. Thanks to the rotating speed difference (the difference is bigger than that when the light roast paper is made), the wet paper loose at the doctor blade. The two-side crepe is made by the speed difference but the paper with two-side crepe is dried on the drum, so the two-side crepe becomes lower than that made by Air Through dry.
The rotating-speed difference between the roller and dryer drum slacken the wet paper and make crepe at the doctor blade.
Creping Doctor Blade