Coffee Basics About Coffee Trees and Caffeine

Linnaeus (Swedish naturalist) classifies coffee plants into the Rubiaceae family, such as gardenia. The great naturalist named it Coffea.

Although wild plants can grow as high as 10-12 meters, the plantations are about 3 to 5 meters high, with the exception of Colombia, where tree species rarely exceed 2 meters. This makes farming and picking easier and more economical to cultivate.

The leaves turn dark green, light green and bronze yellow according to the growth stage. The flowers are white, tufted and have a fragrance similar to Spanish jasmine. The flowers soon turn into red berries, depending on the type of plant, and the color varies.

At first glance, the fruit looks like a big cherry in size and color. The berries are wrapped in sticky pulp (mesocarp) and covered with a thin film (exocarp). The seeds in the pulp are two bean-shaped fruits glued together. The two beans are wrapped in a layer of golden parchment (called endocarp).

Peel off the endocarp to reveal the real beans, and the outer layer is wrapped in another very thin silver film. Depending on the type, the bean is turquoise close to bronze, with a maximum length of 11 mm and a maximum width of 8 mm. Each species has its own variety, and each variety has different shape, size, color and resistance to diseases and insect pests.

Species, growth

Today, there are two main types of coffee grown in some of the most important producing countries: Arabica and Robusta. Several different species are obtained from the grafting of these two species, represented by the name of the producing country.

Coffea Arabica, a valuable species, has been cultivated for centuries, accounting for 3/4 of the world's coffee production. As the name implies, it comes from the Arabian Peninsula and thrives on mineral-rich land. The more well-known subvarieties are Moka, Maragogipe, San Ramon, Columnaris and and Bourbon. Arabica coffee from Brazil has the common name of Brazilian coffee (Brazilian Coffees); the coffee from Colombia, Venezuela, Peru, Guatemala, El Salvador, Haiti and Santo Domingo is called Milds. There are also some Arabica coffees from Africa. Arabica is a full-bodied coffee with a clear taste and lower caffeine content. However, due to different kinds of crops, they also have different tastes. Arabica beans look long and thin, with a dim greenish blue.

The variety Coffea Robusta can grow to more than 12 meters above sea level to 600 meters above sea level and grows rapidly and has stronger resistance to insect pests. It was discovered in Congo in 1898, and the strong variety was widely spread, especially in places such as Africa, Asia and Indonesia where Coffea Arabica was not suitable for growing in climate. It accounts for 1/4 of the world's total output. Because it contains more caffeine (about twice as much as Arabica) and has a strong taste, Robustas is usually used for special mixes. Overuse and / or incorrect processing led to the low price and bitter taste of this coffee, with a significant "wood texture", a typical characteristic of natural Robustas from Africa. Washing varieties from Indonesia are rare and precious in some combinations. This kind of bean is small in shape, round and yellowish brown.

Coffee crops can thrive and have a good harvest, which requires a special natural environment:

Suitable climate: hot and humid or sub-hot climate, between the Tropic of Cancer, rainy, the temperature is 15 to 25 ℃.

The soil should be deep, hard, permeable, conducive to irrigation and drainage. The best land is halfway up the hillside, broken down by volcanic rocks or freshly cultivated forests. The ideal altitude is between 600m and 1200 m, although some varieties are suitable for 2000-2200 m, others below 400m, or even on flat ground.

Carefully cultivated in order to protect tree species at each growth stage, so:

Select seeds from robust, productive and longevity tree species

The seeds are first planted in a sheltered, dark nursery, and about six months later, the seedlings are transplanted to the plantation during the rainy season, together with the soil wrapped in roots.

Depending on the area where they grow (tropical or subtropical), coffee trees are protected from strong winds and excessive sunshine by other trees. Cultivated and protected in this way, trees will begin to bear fruit when they grow to three or four years old.

Harvest and treatment

Harvest occurs in different months of the year (depending on the geographical location of the producing country), depending on the maturity of the fruit. The harvest time depends on the geographical location, climate and altitude, and varies according to the situation of each producing country.

Ripe fruit can be picked by hand, or raked with a small rake, or hit to the ground with a pole: the first two methods can be carried out by low-cost labor, who will operate more selectively; the method of hitting with a pole is faster but not fine enough. and requires further cleaning of the fruit. If the terrain permits, the harvest can be operated by a special automatic machine.

As coffee is a very delicate product, beans must be processed within a few days after harvest. This is to prevent the pulp and covered film from fermenting. There are two ways to process seeds:

"dry" processing, known as "natural" coffee; this method is mainly used in Brazil and West Africa. The fruit is laid on the ground and dried by the sun and constantly turned so that the fruit is evenly exposed to the sun for a period of 15 to 20 days.

"wet" treatment, which is more demanding and more difficult. Using this processing method, you can get coffee that is called "washed" or "soft". This approach has been adopted in Central America, Mexico, Colombia, Kenya and Tanzania. The processing steps are: cleaning, soaking, removing pulp, fermentation, drying and peeling, and finally removing residual impurities and polishing the beans.

The beans are then packed in sacks, usually weighing 60 kilograms (about 132 pounds), and then stored in special sheltered houses. They will begin their own journey-from sacks to bags-to consumer countries.

ESPRESSO

Literally, "espresso" means "made on the spot after a customer orders", but when used in coffee, it changes from an adjective to a noun. It is a chemical and physical product. Professionally made espresso is made of dissolved sugar, caffeine and protein, oily and colloidal emulsions, suspended coffee particles and tiny bubbles. Vision (cheese-like foam or "crema" that stimulates taste buds) and smell play an important role in the final judgment, with more than 600 chemicals included in each different mix. Aroma and taste are included.

A perfect espresso relies on the density of "crema" (foam) to retain calories and aroma for a short while of making and drinking.

The best mix is a mixture of several types of coffee from different parts of the world. Blending is specially designed for use on espresso machines, typically medium to deep baked beans, which may contain 5, 6 or more varieties of origin.

The blending of pure Arabicas-from multiple sources-is softer and more aromatic, but the combination of Arabicas and Robustas is more textured and has a stronger flavor.

Although the concentration of caffeine is high (about 80-85% extracted), a good espresso contains no more caffeine than other filtered coffee because the contact time between water and coffee is shorter.

Tasting experts at Lavazza have created a range of blended coffees. With their years of experience, a precise proportion has been determined for each match.

The coffee beans are packaged immediately after baking, and the carbon dioxide produced by the baking process (90% of the gas is produced at this stage) gradually spreads in the remaining space of the bag, and the pressure increases, causing the bag to burst. To avoid this, glue a valve to the bag so that carbon dioxide can be discharged, but prevent oxygen from entering.

Roasted coffee is perishable and should be prevented from contact with light, moisture, especially oxygen in the air. These substances will change the taste and flavor of beans, and the characteristics of coffee will decline when the essential oily ingredients in coffee come into contact with light or oxygen. When this happens, oxidation occurs, and the unpleasant, rotten smell will outweigh the natural aroma of the coffee itself.

Decaffeinated coffee

Many of the effects of coffee on our body functions are mainly caused by the caffeine it contains. A small cup of coffee contains 50-150 milligrams of this alkaloid. A scientist named Ludwig Raselius uses steam to infiltrate coffee beans. Caffeine is released through porosity and can be easily extracted with an organic solution.

It should be noted that the term "decaf" has strict legislative provisions to ensure compliance with many legal restrictions. These rules specify not only raw coffee beans, but also the percentage of caffeine allowed to make coffee. Every caffeine removal method must comply with EC regulations, and caffeine in raw coffee beans must be reduced to less than 0.1%.

Characteristic description of LAVAZZA Coffee

PIENAROMA

100% ARABICA

A delicate blend of 100% Arabica coffee with a unique aroma and aroma.

Origins variety

100% Arabica coffee

Body alcohol degree

★★★

Roasting baking degree

Moderate

Distinguishing characteristic characteristics

Fine

Aroma and flavour aroma and flavor

Fragrant, aromatic, smooth, fine, slightly sour

The 100% Arabicas from the best plantations in Brazil and the aromatic milds from the Central American Highlands give this blend a unique aroma of fruit and flowers.

GOLD SELECTION

A delicate blend of fine coffee with a very strong flavor.

Origins

Gently washed and unwashed Arabica plus a small amount of washed Robusta coffee.

Body

★★★

Roasting

Moderate

Distinguishing characteristic

Smooth

Aroma and flavour

Very smooth, excellent balance, with a strong aftertaste.

This blend is made from a selection of sweet Brazilian coffee, smooth Central America and high-quality Asian varieties.

GRAND' ESPRESSO

"Outstanding espresso", a combination of rich and strong flavor.

Origins

Selected washed / unwashed Robusta and Arabica coffee

Body

★★★★

Roasting

Moderate

Distinguishing characteristic

Strong

Aroma and flavour

Strong mellow, very full-bodied and strong taste, spicy and with a hint of chocolate.

High-quality Central and South American Arabicas mixed with Asian and African water-washed Robustas, showing a rich texture, full flavor. This combination is especially appreciated by people who love creamy Italian espresso and has a long aftertaste.

LAVAZZA IN BLU

You can also enjoy an espresso at home.

A carefully developed 100% Arabica assembly can also make a first-class espresso at home. LAVAZZA IN BLU is full of flavor, and Lavazza recommends that you use an electric espresso machine to make it.

A selection of 100% Arabica coffee from Brazil and South America. The smooth and rich texture stands out because of its wonderful fragrance.

CREMA E AROMA

A kind of aromatic coffee with a strong flavor.

Aromatic African coffee, a blend of rich textured Asian and sweet South American varieties. The special baking adds to its strong flavor and spicy taste.

DEK

A low-caffeinated blend of rich textured Brazilian and sweet Asian coffee, a blend of aromatic and creamy coffee.

This decaf coffee has a perfect balance, featuring sweet Brazilian and Asian varieties. The European Community stipulates that the caffeine standard for a cup of decaf should not exceed 0.1%. Dek has a rich taste and a pleasant combination of aromas. A slight deep baking gives this match a good mellow degree.

Qualit à Oro

This is the most popular match in Italy.

Its outstanding feature is that it reflects the balance of all the flavors of a real cup of coffee. Robusta in Africa and Arabica on the Brazilian plateau give this coffee rich mellow, chocolate flavor and soft aroma. And this blend works well with milk, making it an ideal coffee for breakfast.