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97-554: Melitta ( / m ə ˈ l iː t ə / ) is a German company selling coffee , paper coffee filters , and coffee makers , part of the Melitta Group , which has branches in other countries. The company is headquartered in Minden , North Rhine-Westphalia . It is named after Melitta Bentz (1873–1950) who founded the company after she invented the drip brew paper coffee filter (German patent granted 8 July 1908). Bentz later ran

194-414: A 9th-century Ethiopian goatherd, first observed the coffee plant after seeing his flock energized by chewing on the plant. This legend does not appear before 1671, first being related by Antoine Faustus Nairon, a Maronite professor of Oriental languages and author of one of the first printed treatises devoted to coffee, De Saluberrima potione Cahue seu Cafe nuncupata Discurscus (Rome, 1671), indicating

291-420: 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

388-542: A coffee berry and lays 35 to 50 eggs. Inside, the offspring grow, mate, and then emerge from the commercially ruined berry to disperse, repeating the cycle. Pesticides are mostly ineffective because the beetle juveniles are protected inside the berry nurseries, but they are vulnerable to predation by birds when they emerge. When groves of trees are nearby, the American yellow warbler , rufous-capped warbler , and other insectivorous birds have been shown to reduce by 50 percent

485-845: A cone and adding ribs. This created a larger filtration area, allowing for improved extraction of the ground coffee. In 1936, the widely recognized cone-shaped filter paper that fit inside the tapered filter top was introduced. The '102' became the most popular. Between 1941 and 1945, the Concordia Porzellanfabrik was used by Melitta. In 1951/1952 and 1957/1958, the Porta-Keramikwerke J. Brauers in Barkhausen at Porta Westfalica, Germany produced ceramic filters for Melitta. Langenthal Porzellan  [ de ] once also produced porcelain filters for Melitta. The Porzellanfabrik Friesland , founded in 1953 as part of

582-575: A cupful. It is composed of water and the fruit from a bush called bunnu. Thriving trade brought many goods, including coffee, from the Ottoman Empire to Venice. From there it was introduced to the rest of Europe. Coffee became more widely accepted after it was deemed a Christian beverage by Pope Clement VIII in 1600, despite appeals to ban the "Muslim drink". The first European coffee house opened in Venice in 1647. The Dutch East India Company

679-543: 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

776-711: 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

873-461: 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 is Brazil. Other main exporters of coffee beans are Colombia, Vietnam and Ethiopia. Brazil produces about 45% of

970-416: 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

1067-525: A mulch. They are especially appreciated by worms and acid-loving plants such as blueberries. Climate change may significantly impact coffee yields during the 21st century, such as in Nicaragua and Ethiopia which could lose more than half of the farming land suitable for growing (Arabica) coffee. As of 2016, at least 34% of global coffee production was compliant with voluntary sustainability standards such as Fairtrade , UTZ , and 4C (The Common Code for

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1164-442: 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

1261-563: A student of Balliol College from Crete named Nathaniel Conopios of Crete. Oxford's Queen's Lane Coffee House , established in 1654, is still in existence today. Coffee was introduced in France in 1657 and in Austria and Poland after the 1683 Battle of Vienna , when coffee was captured from supplies of the defeated Turks. When coffee reached North America during the Colonial period, it

1358-428: A third are beetles , and over a quarter are bugs . Some 20 species of nematodes , 9 species of mites, and several snails and slugs also attack the crop. Birds and rodents sometimes eat coffee berries, but their impact is minor compared to invertebrates. In general, arabica is the more sensitive species to invertebrate predation overall. Each part of the coffee plant is assailed by different animals. Nematodes attack

1455-400: 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

1552-557: 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

1649-521: Is a beverage brewed from roasted, ground coffee beans . Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. Coffee production begins when the seeds of the Coffea plant's fruits (coffee cherries) are separated to produce unroasted green coffee beans . The beans are roasted and then ground into fine particles. Coffee

1746-540: 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

1843-400: 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

1940-419: Is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso , French press , caffè latte , or already-brewed canned coffee ). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance

2037-479: Is generally in places where the humidity is very high. An Asian coffee known as kopi luwak undergoes a peculiar process made from coffee berries eaten by the Asian palm civet , passing through its digestive tract, with the beans eventually harvested from feces . Coffee brewed from this process is among the most expensive in the world, with bean prices reaching $ 160 per pound or $ 30 per brewed cup. Kopi luwak coffee

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2134-543: Is induced by the fungal pathogen Gibberella xylarioides . It can affect several Coffea species, and could potentially threaten production worldwide. Mycena citricolor , American leaf spot, is a fungus that can affect the whole coffee plant. It grows on leaves, resulting in leaves with holes that often fall from the plant. It is a threat primarily in Latin America. Over 900 species of insect have been recorded as pests of coffee crops worldwide. Of these, over

2231-401: 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

2328-685: Is now prepared for drinking. The coffee beans were procured by the Yemenis from the Ethiopian Highlands via coastal Somali intermediaries, and cultivated in Yemen. By the 16th century, the drink had reached the rest of the Middle East and North Africa, later spreading to Europe. The two most commonly grown coffee bean types are C. arabica and C. robusta . Coffee plants are cultivated in over 70 countries , primarily in

2425-403: Is often simpler and less labor-intensive, and a wet process method, which incorporates batch fermentation, uses larger amounts of water in the process, and often yields a milder coffee. Then they are sorted by ripeness and color, and most often the flesh of the berry is removed, usually by machine, and the seeds are fermented to remove the slimy layer of mucilage still present on the seed. When

2522-713: Is part of the privately held Melitta Group of Minden, Germany. Melitta USA is responsible for the sales and marketing of Melitta coffee filters, coffee, and non electric coffee systems in the USA. Melitta USA's coffee filters are manufactured in Clearwater, Florida, and the company has a coffee roasting operation in Cherry Hill, New Jersey . The company Web site said in 2018 that it had been roasting coffee in Cherry Hill for more than 50 years. Coffee Coffee

2619-508: 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

2716-611: 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

2813-414: Is said to have a uniquely rich, slightly smoky aroma and flavor with hints of chocolate, resulting from the action of digestive enzymes breaking down bean proteins to facilitate partial fermentation . In Thailand, black ivory coffee beans are fed to elephants whose digestive enzymes reduce the bitter taste of beans collected from dung. These beans sell for up to $ 1,100 a kilogram ($ 500 per lb), achieving

2910-503: 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

3007-512: 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 ,

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3104-841: 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;

3201-399: Is to raise seedlings in nurseries that are then planted outside after six to twelve months. Coffee is often intercropped with food crops, such as corn, beans, or rice during the first few years of cultivation as farmers become familiar with its requirements. Coffee plants grow within a defined area between the tropics of Cancer and Capricorn, termed the bean belt or coffee belt. In 2020,

3298-413: Is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in traditional Italian espresso blends to provide a full-bodied taste and a better foam head (known as crema ). Additionally, robusta is less susceptible to disease than arabica and can be cultivated in lower altitudes and warmer climates where arabica does not thrive. The robusta strain

3395-466: Is vulnerable, hastened the uptake of the resistant robusta. The pathogen and results in light, rust-colored spots on the undersides of coffee plant leaves. It grows exclusively on the leaves of coffee plants. Coffee leaf rust is found in virtually all countries that produce coffee. Beans from different countries or regions can usually be distinguished by differences in flavor, aroma, body, and acidity. These taste characteristics are dependent not only on

3492-525: 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 a derivative of a verb - root qahiya "to have no appetite ". Another common theory

3589-554: The Rainforest Alliance have led a campaign for 'shade-grown' and organic coffees , which can be sustainably harvested. Shaded coffee cultivation systems show greater biodiversity than full-sun systems, and those more distant from continuous forest compare rather poorly to undisturbed native forest in terms of habitat value for some bird species. Coffee production uses a large volume of water. On average it takes about 140 litres (37  US gal ) of water to grow

3686-702: The coffee industry have also pointed to its negative impact on the environment and the clearing of land for coffee-growing and water use. The word coffee entered the English language in 1582 via the Dutch koffie , borrowed from the Ottoman Turkish kahve ( قهوه ), borrowed in turn from the Arabic qahwah ( قَهْوَة ). Medieval Arab lexicographers traditionally held that the etymology of qahwah meant 'wine', given its distinctly dark color, and

3783-749: 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

3880-710: The 18th century, coffee consumption declined in Britain, giving way to tea drinking. Tea was simpler to make, and had become cheaper with the British conquest of India and the tea industry there. During the Age of Sail, seamen aboard ships of the British Royal Navy made substitute coffee by dissolving burnt bread in hot water. The Frenchman Gabriel de Clieu took a coffee plant to the French territory of Martinique in

3977-532: The 19th and 20th centuries. Rapid growth in coffee production in South America during the second half of the 19th century was matched by an increase in consumption in developed countries, though nowhere has this growth been as pronounced as in the United States, where a high rate of population growth was compounded by doubling of per capita consumption between 1860 and 1920. Though the United States

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4074-703: The 19th century. After that, much of the Ethiopian coffee was exported to Aden via Berbera. By the 16th century, coffee had reached the rest of the Middle East and North Africa. The first coffee seeds were smuggled out of the Middle East by Sufi Baba Budan from Yemen to India during the time. Before then, all exported coffee was boiled or otherwise sterilized. Portraits of Baba Budan depict him as having smuggled seven coffee seeds by strapping them to his chest. The first plants from these smuggled seeds were planted in Mysore . Coffee had spread to Italy by 1600 and then to

4171-573: The 2019 financial year, the group's turnover increased by 10 percent to almost 1.7 billion euros. The number of employees grew to 5654. In April 2020, Melitta announced that the company would be manufacturing nose and face masks as part of the COVID-19 pandemic. The masks consist of a three-layer fleece and are produced worldwide. Melitta donates the first million masks to healthcare facilities. Melitta USA , headquartered in Clearwater, Florida ,

4268-872: The Caribbean in the 1720s, from which much of the world's cultivated arabica coffee is descended. Coffee thrived in the climate and was conveyed across the Americas. Coffee was cultivated in Saint-Domingue (now Haiti) from 1734, and by 1788 it supplied half the world's coffee. The conditions that the enslaved people worked in on coffee plantations were a factor in the soon to follow Haitian Revolution . The coffee industry never fully recovered there. Meanwhile, coffee had been introduced to Brazil in 1727, although its cultivation did not gather momentum until independence in 1822. After this time, massive tracts of rainforest were cleared for coffee plantations, first in

4365-481: The Coffee Community). Coffee berries are traditionally selectively picked by hand, which is labor-intensive as it involves the selection of only the berries at the peak of ripeness. More commonly, crops are strip picked, where all berries are harvested simultaneously regardless of ripeness by person or machine. After picking, green coffee is processed by one of two types of method—a dry process method which

4462-637: The German Melitta group, and independent since 1991/1995, produced Melitta porcelain filters up to 2018. Since then, they continue to sell these filters under their own Friesland label, whereas Melitta itself switched to produce these filters in China. Melitta continued to develop new techniques to improve the shape, performance, material and production process of its filter systems. In 1989, Natural Brown coffee filters made from unbleached pulp were introduced, which kept unwanted by-products from leaching into

4559-579: The Hebrew qehe(h) 'dulling' and the Aramaic qahey ('give acrid taste to'). Although etymologists have connected it with a word meaning ' wine ' , it is also thought to be from the Kaffa region of Ethiopia. The terms coffee pot and coffee break originated in 1705 and 1952, respectively. There are multiple anecdotal origin stories which lack evidence. In a commonly repeated legend, Kaldi ,

4656-641: The Red Sea. One account credits Muhammad Ibn Sa'd for bringing the beverage to Aden from the African coast, other early accounts say Ali ben Omar of the Shadhili Sufi order was the first to introduce coffee to Arabia. 16th-century Islamic scholar Ibn Hajar al-Haytami notes in his writings that a beverage called qahwa developed from a tree in the Zeila region located in the Horn of Africa. Coffee

4753-468: 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

4850-505: The berries have only one; these are called peaberries . Arabica berries ripen in six to eight months, while robusta takes nine to eleven months. Coffea arabica is predominantly self-pollinating, and as a result, the seedlings are generally uniform and vary little from their parents. In contrast, Coffea canephora , and C. liberica are self-incompatible and require outcrossing . This means that useful forms and hybrids must be propagated vegetatively . Cuttings, grafting, and budding are

4947-425: 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

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5044-525: 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

5141-441: The clearing of trees and increased use of fertilizer and pesticides, which damage the environment and cause health problems. Unshaded coffee plants grown with fertilizer yield the most coffee, although unfertilized shaded crops generally yield more than unfertilized unshaded crops: the response to fertilizer is much greater in full sun. While traditional coffee production causes berries to ripen more slowly and produce lower yields,

5238-585: 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

5335-456: The coffee beans needed to produce one cup of coffee. Growing the plants needed to produce 1 kg (2.2 lb) of roasted coffee in Africa, South America or Asia requires 26,400 litres (7,000  US gal ) of water. As with many other forms of agriculture, often much of this is rainwater, much of which would otherwise run off into rivers or coastlines, while much water actually absorbed by

5432-448: The coffee's growing region but also on genetic subspecies ( varietals ) and processing. Varietals are generally known by the region in which they are grown, such as Colombian , Java , and Kona . Arabica coffee beans are cultivated mainly in Latin America, eastern Africa or Asia, while robusta beans are grown in central Africa, southeast Asia, and Brazil. Coffee can also be blended with medicinal or functional mushrooms, of which some of

5529-409: The coffee, and then the coffee is mixed by hand. The drying that then takes place is more uniform, and fermentation is less likely. Most African coffee is dried in this manner and certain coffee farms around the world are starting to use this traditional method. Next, the coffee is sorted, and labeled as green coffee. Some companies use cylinders to pump in heated air to dry the coffee seeds, though this

5626-521: The color of the bean. Green 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 is one of the world's most widely consumed beverages, coffee beans are

5723-523: The company as a family business . In 1908, Melitta Bentz, a 35-year-old woman from Dresden , Germany, invented the first coffee filter, receiving a patent registration for her "Filter Top Device lined with Filter Paper" from the Patent Office in Berlin on 8 July. She founded the company bearing her name the same year. In the 1930s, Melitta revised the original filter, tapering it into the shape of

5820-525: The environment. In 1992 Melitta developed an oxygen-bleaching process to produce white paper without chlorine. In 1997, Melitta developed a filter with Flavor Pores, microfine perforations that filter out unwanted sediment, particles and oils. In 2002 Melitta added a second safety crimp to increase strength and durability. In 2007 bamboo Filters were introduced and the Flavor Pores filter was improved. As of 2015 Melitta Group KG employed 3,300 people. In

5917-555: The equatorial regions of the Americas, Southeast Asia, the Indian subcontinent, and Africa. Green, unroasted coffee is traded as an agricultural commodity. The global coffee industry is massive and worth $ 495.50 billion as of 2023. In the same year, Brazil was the leading grower of coffee beans, producing 35% of the world's total, followed by Vietnam and Colombia. While coffee sales reach billions of dollars annually worldwide, coffee farmers disproportionately live in poverty. Critics of

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6014-412: The fermentation is finished, the seeds are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of coffee wastewater . Finally, the seeds are dried. The best (but least used) method of drying coffee is using drying tables. In this method, the pulped and fermented coffee is spread thinly on raised beds, which allows the air to pass on all sides of

6111-524: 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)

6208-476: The flavor. There are also various coffee substitutes . Though coffee is now a global commodity, it has a long history tied closely to food traditions around the Red Sea. The earliest credible evidence of coffee drinking as the modern beverage appears in modern-day Yemen in southern Arabia in the middle of the 15th century in Sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to how it

6305-593: 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

6402-409: The ground, which causes scale parasites to not only attack the scale on the fallen branches but in the plant as well. The 2-mm-long coffee borer beetle ( Hypothenemus hampei ) is the most damaging insect pest of the world's coffee industry, destroying up to 50 percent or more of the coffee berries on plantations in most coffee-producing countries. The adult female beetle nibbles a single tiny hole in

6499-774: The large family Rubiaceae . They are evergreen shrubs or trees that may grow 5 m (15 ft) tall when unpruned. The leaves are dark green and glossy, usually 10–15 cm (4–6 in) long and 6 cm (2.4 in) wide, simple, entire, and opposite. Petioles of opposite leaves fuse at the base to form interpetiolar stipules , characteristic of Rubiaceae . The flowers are axillary , and clusters of fragrant white flowers bloom simultaneously. Gynoecium consists of an inferior ovary, also characteristic of Rubiaceae. The flowers are followed by oval berries of about 1.5 cm (0.6 in). When immature, they are green, and they ripen to yellow, then crimson, before turning black on drying. Each berry usually contains two seeds, but 5–10% of

6596-399: The latter half of the 19th century, and almost all were involved in the large-scale displacement and exploitation of the indigenous people . Harsh conditions led to many uprisings, coups, and bloody suppression of peasants. The notable exception was Costa Rica, where lack of ready labor prevented the formation of large farms. Smaller farms and more egalitarian conditions ameliorated unrest over

6693-489: 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

6790-405: The middle of the 15th century in the accounts of Ahmed al-Ghaffar in Yemen, where coffee seeds were first roasted and brewed in a similar way to how it is prepared now. Coffee was used by Sufi circles to stay awake for their religious rituals. Accounts differ on the origin of the coffee plant before its appearance in Yemen. From Ethiopia, coffee could have been introduced to Yemen via trade across

6887-480: The molecular level and are close to commercialization. Of the two main species grown, arabica coffee (from C. arabica ) is generally more highly regarded than robusta coffee (from C. canephora ). Robusta coffee tends to be bitter and has less flavor but a better body than arabica. For these reasons, about three-quarters of coffee cultivated worldwide is C. arabica . Robusta strains also contain about 40–50% more caffeine than arabica. Consequently, this species

6984-531: The most frequently used include: lion's mane, chaga, cordyceps and reishi. Mushroom coffee has about half the caffeine of standard coffee. However, drinking mushroom coffee can result in digestive issues and high amounts can result in liver toxicity. There is little clinical evidence for the benefits of mushroom coffee. Coffee wilt disease or tracheomycosis is a common vascular wilt found in Eastern and Central Africa that can kill coffee trees it infects. It

7081-487: The most highly regarded species, is native to the southwestern highlands of Ethiopia and the Boma Plateau in southeastern Sudan and Mount Marsabit in northern Kenya. C. canephora is native to western and central Subsaharan Africa, from Guinea to Uganda and southern Sudan. Less popular species are C. liberica , C. stenophylla , C. mauritiana , and C. racemosa . All coffee plants are classified in

7178-418: 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

7275-427: The nitrogen-fixing non-legume sheoaks of the genus Casuarina , and the silky oak Grevillea robusta . This method is commonly called " shade-grown coffee ". Starting in the 1970s, many farmers switched their production method to sun cultivation, in which coffee is grown in rows under full sun with little or no forest canopy. This causes berries to ripen more rapidly and bushes to produce higher yields, but requires

7372-480: The number of coffee berry borers in Costa Rica coffee plantations. Originally, coffee was grown in the shade of trees that provided a habitat for many animals and insects. Remnant forest trees were used for this purpose, but many species have been planted as well. These include leguminous trees of the genera Acacia , Albizia , Cassia , Erythrina , Gliricidia , Inga , and Leucaena , as well as

7469-425: 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

7566-405: The plants is transpired straight back into the local environment through the plants' leaves (especially for cooling effects); broad estimates aside, consequential margins vary considerably based on details of local geography and horticultural practice. Coffee is often grown in countries where there is a water shortage, such as Ethiopia . Used coffee grounds may be used for composting or as

7663-534: 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,

7760-406: The primary export and economic backbone for African countries like Uganda, Burundi, Rwanda, and Ethiopia, as well as many Central American countries. Several species of shrub of the genus Coffea produce the berries from which coffee is extracted. The two main species commercially cultivated are Coffea canephora (predominantly a form known as 'robusta') and C. arabica . C. arabica ,

7857-479: The quality of the coffee is allegedly superior. In addition, the traditional shaded method provides living space for many wildlife species. Proponents of shade cultivation say environmental problems such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation are the side effects of the practices employed in sun cultivation. The American Birding Association , Smithsonian Migratory Bird Center , National Arbor Day Foundation , and

7954-462: The rest of Europe, Indonesia, and the Americas. In 1583, Leonhard Rauwolf , a German physician, gave this description of coffee after returning from a ten-year trip to the Near East: A beverage as black as ink, useful against numerous illnesses, particularly those of the stomach. Its consumers take it in the morning, quite frankly, in a porcelain cup passed around and from which each one drinks

8051-668: 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

8148-542: The roots, coffee borer beetles burrow into stems and woody material, and the foliage is attacked by over 100 species of larvae (caterpillars) of butterflies and moths. Mass spraying of insecticides has often proven disastrous, as predators of the pests are more sensitive than the pests themselves. Instead, integrated pest management has developed, using techniques such as targeted treatment of pest outbreaks, and managing crop environment away from conditions favoring pests. Branches infested with scale are often cut and left on

8245-413: The story is likely apocryphal. Another legend attributes the discovery of coffee to a Sheikh Omar. Starving after being exiled from Mokha (a port city in what is now Yemen), Omar found berries. After attempting to chew and roast them, Omar boiled them, which yielded a liquid that revitalized and sustained him. The earliest credible evidence of coffee drinking or knowledge of the coffee tree appears in

8342-665: The taste of the beverage by changing the coffee bean both physically and chemically. The bean decreases in weight as moisture is lost and increases in volume, causing it to become less dense. The density of the bean also influences the strength of the coffee and the requirements for packaging. The actual roasting begins when the temperature inside the bean reaches approximately 200 °C (392 °F), though different varieties of seeds differ in moisture and density and therefore roast at different rates. During roasting, caramelization occurs as intense heat breaks down starches , changing them to simple sugars that begin to brown, which darkens

8439-403: The usual methods of vegetative propagation. On the other hand, there is great scope for experimentation in search of potential new strains. The traditional method of planting coffee is to place 20 seeds in each hole at the beginning of the rainy season . This method loses about 50% of the seeds' potential, as about half fail to sprout. A more effective process of growing coffee, used in Brazil,

8536-459: The vicinity of Rio de Janeiro and later São Paulo. Brazil went from having essentially no coffee exports in 1800 to being a significant regional producer in 1830, to being the largest producer in the world by 1852. In 1910–1920, Brazil exported around 70% of the world's coffee, Colombia, Guatemala, and Venezuela exported 15%, and Old World production accounted for less than 5% of world exports. Many countries in Central America took up cultivation in

8633-424: The world production of green coffee beans was 175,647,000 60 kg bags, led by Brazil with 39% of the total, followed by Vietnam, Colombia, and Indonesia. Brazil is the largest coffee exporting nation, accounting for 15% of all world exports in 2019. As of 2021, no synthetic coffee products are publicly available but multiple bioeconomy companies have reportedly produced first batches that are highly similar on

8730-409: The world's most expensive coffee, three times costlier than palm civet coffee beans. The next step in the process is the roasting of green coffee. Coffee is usually sold in a roasted state, and with rare exceptions, such as infusions from green coffee beans, coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted . The roasting process influences

8827-432: 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 a defined area between the tropics of Cancer and Capricorn , termed the bean belt or coffee belt. The Oxford English Dictionary suggests that

8924-472: Was derived from the verb qahiya ( قَهِيَ ), ' to have no appetite '. The word qahwah most likely meant 'the dark one', referring to the brew or the bean; qahwah is not the name of the bean, which are known in Arabic as bunn and in Cushitic languages as būn . Semitic languages have the root qhh , 'dark color', which became a natural designation for the beverage. Its cognates include

9021-749: Was first collected in 1890 from the Lomani River , a tributary of the Congo River, and was conveyed from the Congo Free State (now the Democratic Republic of the Congo) to Brussels to Java around 1900. From Java, further breeding resulted in the establishment of robusta plantations in many countries. In particular, the spread of the devastating coffee leaf rust (caused by the fungal pathogen Hemileia vastatrix ), to which arabica

9118-536: Was first exported from Ethiopia to Yemen by Somali merchants from Berbera and Zeila in modern-day Somaliland, which was procured from Harar and the Abyssinian interior. According to Captain Haines, who was the colonial administrator of Aden (1839–1854), Mokha historically imported up to two-thirds of its coffee from Berbera-based merchants before the coffee trade of Mokha was captured by British-controlled Aden in

9215-557: Was initially not as successful as in Europe, as alcoholic beverages remained more popular. During the Revolutionary War, the demand for coffee increased so much that dealers had to hoard their scarce supplies and raise prices dramatically; this was also due to the reduced availability of tea from British merchants, and a general resolution among many Americans to avoid drinking tea following the 1773 Boston Tea Party . During

9312-655: Was not the heaviest coffee-drinking nation at the time (Belgium, the Netherlands and Nordic countries all had comparable or higher levels of per capita consumption), due to its sheer size, it was already the largest consumer of coffee in the world by 1860, and, by 1920, around half of all coffee produced worldwide was consumed in the US. Coffee has become a vital cash crop for many developing countries. Over one hundred million people in developing countries have become dependent on coffee as their primary source of income. It has become

9409-596: Was the first to import coffee on a large scale. The Dutch later grew the crop in Java and Ceylon. The first exports of Indonesian coffee from Java to the Netherlands occurred in 1711. Through the efforts of the British East India Company , coffee also became popular in England. In a diary entry of May 1637, John Evelyn recorded tasting the drink at Oxford in England, where it had been brought by

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