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53-411: Đắk Lắk , anglicized as Daklak , is a central mountainous province in the Central Highlands region, the Central of Vietnam . It borders  Gia Lai  to the north,  Phú Yên and Khánh Hòa  to the east, Lâm Đồng and Đắk Nông to the south, and Mondulkiri of Cambodia to the west. Đăk Lăk is home to quite a few indigenous ethnic minorities, such as the Rade , the Jarai and

106-420: A bitter taste in water, which is masked by organic acids present in green coffee. Trigonelline ( N -methyl-nicotinate) is a derivative of vitamin B 3 that is not as bitter as caffeine. In green coffee beans, the content is between 0.6% and 1.0%. At a roasting temperature of 230 °C (446 °F), 85% of the trigonelline is degraded to nicotinic acid , leaving small amounts of the unchanged molecule in

159-590: A defined area between the tropics of Cancer and Capricorn , termed the bean belt or coffee belt. The Oxford English Dictionary suggests that the European languages generally appear to have adopted the name from Turkish kahveh , about 1600, perhaps through Italian caffè . Arab qahwah , in Turkish pronounced kahveh , the name of the infusion or beverage ; said by Arab lexicographers to have originally meant " wine " or some type of wine, and to be

212-591: A derivative of a verb - root qahiya "to have no appetite ". Another common theory is that the name derives from Kaffa Province, Ethiopia , where the species may have originated. The coffee tree averages from 5–10 m (16–33 ft) in height. As the tree gets older, it produces less fruit and slowly loses any pest- and disease-resistance. The coffee beans come from the seeds which contained in fruits from trees and shrubs naturally grown in African forests. Humans produce coffee by roasting , grinding and brewing

265-466: A large number of plantations in the area. Resistance to French rule was strong in Đắk Lắk, with various minority tribes leading a number of significant rebellions. The most notable was a 23-year campaign led by N’Trang Lơng , a M’Nông tribal leader. Later, Đắk Lắk was part of South Vietnam , and saw considerable action in the Vietnam War . Until recently, Đắk Nông was a part of Đắk Lắk, but

318-543: A limb all at once. Selective picking is often used to produce higher quality coffee because the cherries are picked at their ripest. Strip-picking is indiscriminate and will harvest unripe, ripe, and over-ripe fruit. To improve quality after strip-picking, the harvest must be sorted. Two methods are primarily used to process coffee berries. The first, "wet" or "washed" process, has historically usually been carried out in Central America and areas of Africa. The flesh of

371-711: A lower amount in robustas, i.e. 4500 mg/100 g. In arabica green coffee beans, the content of free glucose was 30 to 38 mg/100 g, free fructose 23 to 30 mg/100 g; free galactose 35 mg/100 g and mannitol 50 mg/100 g dried coffee beans, respectively. Mannitol is a powerful scavenger for hydroxyl radicals , which are generated during the peroxidation of lipids in biological membranes. The lipids found in green coffee include: linoleic acid , palmitic acid , oleic acid , stearic acid , arachidic acid , diterpenes , triglycerides , unsaturated long-chain fatty acids , esters , and amides . The total content of lipids in dried green coffee

424-416: A molecular weight of 90 kDa to 200 kDa. It is composed of beta-1-3-linked galactan main chains, with frequent members of arabinose (pentose) and galactose (hexose) residues at the side chains comprising immunomodulating properties by stimulating the cellular defense system (Th-1 response) of the body. Mature brown to yellow coffee beans contain fewer residues of galactose and arabinose at the side chain of

477-499: A peculiar form of fishing where they attach metal rods to a car battery and run the rods through the water, zapping and stunning the fish, and then collecting them to keep in a tank at the village until they are needed. Đắk Lắk is subdivided into 15 district-level sub-divisions: They are further subdivided into 12 commune-level towns (or townlets), 152 communes, and 20 wards. Coffee , fruit, and rubber play an important part in its economy. Recently, there have been efforts to harness

530-572: A personal name now usually depends on the preferences of the bearer. Name changes are less common today for Europeans emigrating to the United States than they are for people originating in East Asian countries (except for Japan , which no longer has large-scale emigration). However, unless the spelling is changed, European immigrants put up with (and in due course accept) an anglicised pronunciation: " Lewinsky " will be so pronounced, unless

583-442: A pleasant taste. A steeping time of 12 minutes or under provides a more palatable liquid that can be used as a base for a drink containing more of the nutrients and less caffeine that using just isolated caffeine extract. The alkaline stock base that results can be paired with acidic or fruity extracts, with or without sweetener, to mask the vegetable-like taste of the extract. When green coffee beans are roasted, other molecules with

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636-713: A sensitive subject. Following centuries of English rule in Ireland , Douglas Hyde delivered an argument for de-anglicisation before the Irish National Literary Society in Dublin, 25 November 1892: "When we speak of 'The Necessity for De-Anglicising the Irish Nation', we mean it, not as a protest against imitating what is best in the English people, for that would be absurd, but rather to show

689-400: Is 11.7–14 g/100 g. Lipids are present on the surface and in the interior matrix of green coffee beans. On the surface, they include derivatives of carboxylic acid-5-hydroxytryptamides with an amide bond to fatty acids (unsaturated C6 to C24) making up to 3% of total lipid content or 1200 to 1400 microgram/g dried green coffee bean. Such compounds form a wax-like cover on the surface of

742-557: Is 65 mg/g and of robusta 140 mg/g, depending on the timing of harvesting. At roasting temperature, more than 70% of chlorogenic acids are destroyed, leaving a residue less than 30 mg/g in the roasted coffee bean. In contrast to green coffee, green tea contains an average of 85 mg/g polyphenols. These chlorogenic acids could be a valuable, inexpensive source of antioxidants. Chlorogenic acids are homologous compounds comprising caffeic acid , ferulic acid and 3,4-dimethoxycinnamic acid , which are connected by an ester bond to

795-400: Is Brazil. Other main exporters of coffee beans are Colombia, Vietnam and Ethiopia. Brazil produces about 45% of the world's total coffee exports . The United States imports more coffee than any other nation. As of 2015, Americans consumed approximately 400 million cups of coffee per day, making the United States the leading consumer of coffee in the world. Coffee plants grow within

848-540: Is about 20% of the lipid fraction. The diterpenes found in green coffee include cafestol , kahweol and 16-O-methylcafestol . Some of these diterpenes have been shown in in vitro experiments to protect liver tissue against chemical oxidation. In coffee oil from green coffee beans the diterpenes are esterified with saturated long chain fatty acids . Chlorogenic acids belong to a group of compounds known as phenolic acids , which are antioxidants . The content of chlorogenic acids in dried green coffee beans of arabica

901-400: Is accelerated in the presence of organic acids such as chlorogenic acids and their derivatives. Other proteins include enzymes , such as catalase and polyphenol oxidase , which are important for the maturation of green coffee beans. Mature coffee contains free amino acids (4.0 mg amino acid/g robusta coffee and up to 4.5 mg amino acid/g arabica coffee). In Coffea arabica , alanine

954-557: Is accepted in English with Italian spelling, but anglicised phonetically in being pronounced / ˈ p ɑː s t ə / in American English and / ˈ p æ s t ə / in British English . The anglicisation of non-English words for use in English is just one case of the more widespread domestication of foreign words that is a feature of many languages, sometimes involving shifts in meaning. The term does not cover

1007-735: Is an anglicisation of the Old French damoisele (modern demoiselle ), meaning "young lady". Another form of anglicising is the inclusion of a foreign article as part of a noun (such as alkali from the Arabic al-qili ). "Rotten Row", the name of a London pathway that was a fashionable place to ride horses in the 18th and 19th centuries, is an adaptation of the French phrase Route du Roi . The word "genie" has been anglicized via Latin from jinn or djinn from Arabic : الجن , al-jinn originally meaning demon or spirit. Some changes are motivated by

1060-535: Is named Turin in the native Piedmontese language , but is known as Torino in Italian. The translation of personal names used to be common, e.g. Copernicus rather than Kopernik . According to The Economist , the tradition 'seems to belong to another era'. The Universitat Oberta de Catalunya style guide for example recommends not translating the names of contemporary royalty, but does recommend translating papal names . Furthermore, names written in

1113-401: Is needed at the beginning of the season when the fruit is developing and less later in the season as it ripens. Two lesser known species grown for consumption are Coffea liberica and Coffea racemosa . When the fruit is ripe, it is almost always handpicked, using either "selective picking", where only the ripe fruit is removed, or "strip-picking", where all of the fruit is removed from

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1166-449: Is now a separate Province . A chronology of key events Đắk Lắk is based around the Đắk Lắk Plateau , around six hundred metres above sea level. About 60 km south of Buôn Ma Thuột is Lak Lake . Overlooking the lake is the old summer residence of Emperor Bảo Đại which has been renovated into a hotel. Surrounding the lake is Jun Village, home of the Jun people. The villagers have

1219-411: Is one of the world's most widely consumed beverages, coffee beans are a major cash crop and an important export product, accounting for over 50% of some developing nations' foreign exchange earnings. In 2017, 70% of total coffee production was exported, worth US$ 19.9 billion. The global coffee industry is massive and valued at $ 495.50 billion as of 2023, the biggest producer of coffee and coffee beans

1272-508: Is perceptible at around 20 mg/liter of water. The content of diketopiperazines in espresso is about 20 to 30 mg, which is responsible for its bitterness . Carbohydrates make up about 50% of the dry weight of green coffee beans. The carbohydrate fraction of green coffee is dominated by polysaccharides , such as arabinogalactan , galactomannan , and cellulose , contributing to the tasteless flavor of green coffee. Arabinogalactan makes up to 17% of dry weight of green coffee beans, with

1325-611: Is reduced during the roasting process, usually about 15 minutes at 230 °C (446 °F), whereas the concentrations of most other alkaloids are not changed. The solubility of caffeine in water increases with temperature and with the addition of chlorogenic acids, citric acid , or tartaric acid , all of which are present in green coffee beans. For example, 1 g (0.035 oz) of caffeine dissolves in 46 mL (1.6 US fl oz) of water at room temperature, and 5.5 mL (0.19 US fl oz) at 80 °C (176 °F). The xanthine alkaloids are odorless, but have

1378-512: Is the alkaloid most present in green and roasted coffee beans. The content of caffeine is between 1.0% and 2.5% by weight of dry green coffee beans. The content of caffeine does not change during maturation of green coffee beans, but higher caffeine content is found in plants grown at higher altitudes. Lower concentrations of theophylline , theobromine , paraxanthine , liberine , and methylliberine can be found. The concentration of theophylline, an alkaloid noted for its presence in green tea ,

1431-841: Is the amino acid with the highest concentration, i.e. 1.2 mg/g, followed by asparagine of 0.66 mg/g, whereas in C. robusta , alanine is present at a concentration of 0.8 mg/g and asparagine at 0.36 mg/g. The free hydrophobic amino acids in fresh green coffee beans contribute to the unpleasant taste, making it impossible to prepare a desirable beverage with such compounds. In fresh green coffee from Peru, these concentrations have been determined as: isoleucine 81 mg/kg, leucine 100 mg/kg, valine 93 mg/kg, tyrosine 81 mg/kg, phenylalanine 133 mg/kg. The concentration of gamma-aminobutyric acid (a neurotransmitter) has been determined between 143 mg/kg and 703 mg/kg in green coffee beans from Tanzania . Roasted coffee beans do not contain any free amino acids;

1484-581: The Austronesian family), while at the same time citing the Mnong origin as the basis for the dak part of the spelling. The derivative Đắk Nông province appears to have been named after this province, by replacing Lắk with Nông for "Mnong". The area now known as Đắk Lắk was originally controlled by the Kingdom of Champa . When Champa was conquered and annexed by Vietnam in the 15th century, Đắk Lắk

1537-626: The Mnong , among others. The name comes from the Mnong (a Mon-Khmer language ) word dak Lak (which would sound rather like "Đác Lác" in Vietnamese), literally " Lak Lake ", the largest freshwater lake in the province. The word dak means "water" or "lake", and is a cognate of the Vietnamese nước/nác ("water"). The official spelling in Vietnamese is Đắk Lắk , despite the fact that

1590-749: The hydroxyl groups of quinic acid . The antioxidant capacity of chlorogenic acid is more potent than of ascorbic acid (vitamin C) or mannitol, which is a selective hydroxy-radical scavenger. Chlorogenic acids have a bitter taste in low concentrations such as 50 mg/L water. At higher concentrations of 1 g/L water, they have a sour taste. Chlorogenic acids increase the solubility of caffeine and are important modulators of taste. Volatile compounds of green coffee beans include short-chain fatty acids, aldehydes , and nitrogen-containing aromatic molecules, such as derivatives of pyrazines (green-herbaceous-earthy odor). Briefly, such volatile compounds are responsible for

1643-584: The palatal /ɲɲ/ represented by the digraph <gn> in Italian, but with fully occlusive /ɡ/ followed by /n/, enabling his nickname Spags , also with /ɡ/. Coffee bean The two most economically important varieties of coffee plants are the Arabica and the Robusta ; approximately 60% of the coffee produced worldwide is Arabica and ~40% is Robusta. Arabica beans consist of 0.8–1.4% caffeine and Robusta beans consist of 1.7–4.0% caffeine. As coffee

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1696-459: The "w" becomes a "v", as in "Levi". " Głowacki " will be pronounced "Glowacki", even though in Polish pronunciation it is "Gwovatski". " Weinstein " is usually pronounced with different values for the two "-ein-" parts ( / ˈ w aɪ n s t iː n / ). American NFL coach Steve Spagnuolo 's family name, which contains no phonetic [ɡ] in the original Italian, is pronounced not with a semblance of

1749-503: The French fashion, rhyming with "fromage". Some places are named something different in English than they are in their native language, e.g. Florence for Firenze . This is not always the case; some places are just transferred instead, e.g. old names like Amsterdam and Madrid and new names like Port-au-Prince . De-anglicisation has become a matter of national pride in some places and especially in regions that were once under colonial rule, where vestiges of colonial domination are

1802-625: The Latin alphabet should be written according to the spelling conventions of the native language, including reasonable diacritics . They say names written in other scripts should still be anglicised. During the time in which there were large influxes of immigrants from Europe to the United States and United Kingdom during the 19th and 20th centuries, the names of many immigrants were never changed by immigration officials (as demonstrated in The Godfather Part II ). The anglicisation of

1855-468: The amino acids in green coffee beans are degraded under roasting temperature to Maillard products (reaction products between the aldehyde group of sugar and the alpha-amino group of the amino acids). Further, diketopiperazines , e.g. cyclo(proline-proline), cyclo(proline-leucine), and cyclo(proline-isoleucine), are generated from the corresponding amino acids, and are the major source of the bitter taste of roasted coffee. The bitter flavor of diketopiperazines

1908-476: The berries and the fruit is then spread out in the sun on concrete, bricks or raised beds for 2–3 weeks, turned regularly for even drying. In Asia a third type of processing exists, where the Asian palm civet eats coffee berries and excretes the beans. Because the civet prefers the taste of the ripest cherries, the civet selectively harvests the cherries. Its digestive system then processes the beans by breaking down

1961-525: The cherries is separated from the seeds and then the seeds are fermented – soaked in water for about two days. This softens the mucilage, which is a sticky pulp residue that is still attached to the seeds. Then this mucilage is washed off with water. The "dry processing" method, cheaper and simpler, was historically used for lower-quality beans in Brazil and much of Africa, but now brings a premium when done well. Twigs and other foreign objects are separated from

2014-585: The coffee bean (200–300 mg lipids/100 g dried green coffee bean) protecting the interior matrix against oxidation and insects. Further, such molecules have antioxidative activity due to their chemical structure. Lipids of the interior tissue are triglycerides, linoleic acid (46% of total free lipids), palmitic acid (30% to 35% of total free lipids), and esters. Arabica beans have a higher content of lipids (13.5–17.4 g lipids/100 g dried green coffee beans) than robustas (9.8–10.7 g lipids/100 g dried green coffee beans). The content of diterpenes

2067-530: The desire to preserve the pronunciation of the word in the original language, such as the word "schtum", which is phonetic spelling for the German word stumm , meaning silent. The French word "homage" was introduced by the Normans after 1066, and its pronunciation became anglicised as /ˈhɒmɪdʒ/, with stress on the first syllable; but in recent times showbusiness and Hollywood have taken to pronouncing "homage" in

2120-524: The flavor of the coffee bean when it is roasted. Nonvolatile nitrogenous compounds (including alkaloids , trigonelline , proteins, and free amino acids ) and carbohydrates are of major importance in producing the full aroma of roasted coffee and for its biological action. Since the mid-2000s, green coffee extract has been sold as a nutritional supplement and has been clinically studied for its chlorogenic acid content and for its lipolytic and weight-loss properties. Caffeine (1,3,7-trimethylxanthine)

2173-481: The folly of neglecting what is Irish, and hastening to adopt, pell-mell, and, indiscriminately, everything that is English, simply because it is English." In some cases, a place name might appear anglicised compared with the most widely used name, but the form being used in English is actually the borrowing of an older or different form that has since been changed. For example, Turin in the Piedmont region of Italy

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2226-593: The green coffee beans. Coffee plants are often grown in rows spaced apart depending on the desired density chosen by the farmer. Some farmers plant other trees, such as shade trees or other cash-crop trees, such as orange trees around them or plant the coffee on the sides of hills, because they need specific conditions to flourish. Ideally, Arabica coffee beans are grown at temperatures between 15 and 24 °C (59 and 75 °F) and Robusta between 24 and 30 °C (75 and 86 °F) and receive between 500 and 3,000 mm (20 and 118 in) of rainfall per year. More rain

2279-489: The less pleasing odor and taste of green coffee versus roasted coffee. Commercial success was realized by Starbucks in creating Green Bean Refreshers using a process that primarily isolates the caffeine from the green beans but does not actually use steeped liquid from the beans. Many consumers experiment with creating green bean "extract" by steeping green coffee beans in hot water. Often, the recommended times of steeping (20 minutes to 1 hour) extract too much caffeine to provide

2332-403: The modified form "obscene" /əbˈsiːn/ . The plural form of a foreign word may be modified to fit English norms more conveniently, like using "indexes" as the plural of index, rather than indices, as in Latin. The word "opera" (itself the plural form of the Latin word opus ) is understood in English to be a singular noun, so it has received an English plural form, "operas". The English word "damsel"

2385-418: The mucilage and pulp surrounding the seed. Once the seeds are excreted by the civet, they can be harvested, processed and sold as a niche product . Once they are finally processed, these beans are called kopi luwak , and are often marketed as a rare and expensive coffee. The term "green coffee bean" refers to unroasted mature or immature coffee beans. These have been processed by wet or dry methods to remove

2438-527: The original Mnong word contains long "a" sounds rather than short "ă" sounds. Some other spellings such as Dak Lak , Daklak , Đăk Lăk , Đắc Lắc , and Darlac (in older French texts), among others, have also been used. The Daklak Guest House, for example, inconsistently uses Daklak and Đắk Lắk . Linguist Nguyễn Minh Hoạt has argued that a sensible spelling would be Dak Lăk , based on the ground that lak means dermatophytosis in Rade (an unrelated language of

2491-425: The outer pulp and mucilage and have an intact wax layer on the outer surface. When immature, they are green. When mature, they have a brown to yellow or reddish color and typically weigh 300 to 330 mg per dried coffee bean. Nonvolatile and volatile compounds in green coffee beans, such as caffeine , deter many insects and animals from eating them . Further, both nonvolatile and volatile compounds contribute to

2544-534: The polysaccharides, making the green coffee bean more resistant to physical breakdown and less soluble in water. The molecular weight of the arabinogalactan in coffee is higher than in most other plants, improving the cellular defense system of the digestive tract compared to arabinogalactan with lower molecular weight. Free monosaccharides are present in mature brown to yellow-green coffee beans. The free part of monosaccharides contains sucrose (gluco-fructose) up to 9000 mg/100 g of arabica green coffee bean,

2597-486: The province's considerable potential for hydroelectric generation. The Jun people take advantage of the small tourist trade that passes through, giving elephant rides through the village and across the lake. The Girl from Dak Lak Anglicisation (linguistics) In linguistics, anglicisation or anglicization is the practice of modifying foreign words, names, and phrases to make them easier to spell, pronounce or understand in English. The term commonly refers to

2650-490: The respelling of foreign words or loan words in English, often to a more drastic degree than that implied in, for example, romanisation . One instance is the word "dandelion", modified from the French dent-de-lion ("lion's tooth", a reference to the plant's sharply indented leaves). The term can also refer to phonological adaptation without spelling change: for example, pasta (pronounced [ˈpasta] in Italian)

2703-668: The roasted beans. Proteins account for 8% to 12% of dried green coffee beans. A majority of the proteins are of the 11-S storage kind (alpha – component of 32 kDa, beta – component of 22 kDa), most of which are degraded to free amino acids during maturation of green coffee beans. Further, 11-S storage proteins are degraded to their individual amino acids under roasting temperature, thus are an additional source of bitter components due to generation of Maillard reaction products. High temperature and oxygen concentration and low pH degrade 11-S storage proteins of green coffee beans to low-molecular-weight peptides and amino acids. The degradation

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2756-427: The unmodified adoption of foreign words into English (e.g. kindergarten) or the unmodified adoption of English words into foreign languages (e.g. internet, computer, web). Non-English words may be anglicised by changing their form and/or pronunciation to something more familiar to English speakers. Changing grammatical endings is especially common. The Latin word obscenus /obskeːnʊs/ has been imported into English in

2809-420: Was brought under loose Vietnamese rule. Later, in 1540, a noble named Bùi Tá Hán was appointed by the Vietnamese authorities to direct the settlement of the area by ethnic Vietnamese, bringing the highlands under more effective Vietnamese control. Military outposts were established in the area to guard against possible aggression from the west. Later, when Vietnam was occupied by the French, the French established

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