Verwerkaf - a look at coffee

A look at coffee

Coffee types

Coffee beans are seeds of an evergreen plant belonging to the family of the Rubiaceae, genus Coffea.

Approximately 80 species belong to the genus Coffea but the most important and well-known are two: coffea Arabica (called Arabica) and coffea Canephora (known as Robusta).

The plant can grow as high as 10 metres, but usually it is pruned and therefore only reaches a maximum height of 3 metres.

Numerous qualities belonging to the Arabica species are cultivated (tipica, moka, maragogype). The Arabica species comes from the Ethiopian plateau and was widespread throughout the Arabic world. It represents about three fourths of the world-wide production. The coffee bean gives an aroma that has a pleasant acidity and refined flavour. This variety is distinguished by a bluish green bean which is oval shaped: the Arabicas cultivated in Brazil are specifically defined as Brazilian Coffees. Others, which are cultivated in Peru, Guatemala, Salvador, Costa Rica, Santo Domingo, Haiti, Colombia, Venezuela are extremely refined and classified as mild.

Within the Robusta species there are fewer varieties and because of this the coffee obtained has a strong taste and is richer in body than the Arabica; the bean is round-shaped and yellow or yellow-brown coloured. The Robusta variety is generally cultivated in Africa, India, Vietnam, (Congo, Ivory Coast, Cameron, Togo, Madagascar) and in Indonesia. In truth, Africa (Kenya, Harrar, Gimmar) also produces high quality Arabica coffees.

Coffee characteristics

The different elements of coffee may notably differ amongst themselves for various reasons: geographical origin, processing methods, storing, preparation, preservation, roasting and extraction. Furthermore, there are differences related to species: for example the Arabica species contains half of the caffeine with respect to that of the Robusta.

The most known element of coffee is caffeine. The minerals are represented principally by potassium as well as little amounts of calcium, magnesium, phosphates and sulphates. Fats are represented through the coffee's oil and a small quantity of waxes.
Moreover, coffee contains carbohydrates, represented by saccharose, glucose and fructose. The only liposoluble vitamin present in coffee is E; vitamin PP is present in the roasted bean.