Coffee

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  • Topic: Coffee, Coffee preparation, Coffea
  • Pages : 51 (15945 words )
  • Download(s) : 60
  • Published : March 16, 2013
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Objectives

* To study the production and processing of coffee and various forms of coffee beverage available worldwide.

* To study the popularity and demand of various forms of coffee in Navi-Mumbai.

* To know the awareness among the residents of Navi-Mumbai about the availability and the health benefits of coffee beverage.

* To study the scope of coffee shops in Navi-Mumbai.

* To popularize coffee as a healthy beverage in Navi-Mumbai.

1. Introduction

1.1 fig

Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant. The seeds are found in coffee "cherries", which grow on trees cultivated in over 70 countries, primarily in equatorial America, Southeast, South Asia and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Coffee is slightly acidic (pH 5.0–5.1) and can have a stimulating effect on humans because of its caffeine content. It is one of the most consumed drinks in the world.

Wild coffee's energizing effect was likely first discovered in the northeast region of Ethiopia. Coffee cultivation first took place in southern Arabia;[4] the earliest credible evidence of coffee-drinking appears in the middle of the 15th century in the Sufi shrines of Yemen.

In East Africa and Yemen, coffee was used in native religious ceremonies that were in competition with the Christian Church. As a result, the Ethiopian Church banned its secular consumption until the reign of Emperor Menelik II of Ethiopia. The beverage was also banned in Ottoman Turkey during the 17th century for political reasons and was associated with rebellious political activities in Europe.

Coffee berries, which contain the coffee seeds, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown are also the most highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. The latter is resistant to the devastating coffee leaf rust (Hemileia vastatrix). Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways.

An important export commodity, coffee was the top agricultural export for twelve countries in 2004, and it was the world's seventh-largest legal agricultural export by value in 2005. Some controversy is associated with coffee cultivation and its impact on the environment. Consequently, organic coffee is an expanding market.

Many studies have examined the health effects of coffee, and whether the overall effects of coffee consumption are positive or negative has been widely disputed. The method of brewing coffee has been found to be important in relation to its effects on health. For instance, preparing coffee in a French press leaves more oils in the drink compared with coffee prepared with a paper coffee filter. This might raise the drinker's level of "bad cholesterol."

Etymology

The first reference to "coffee" in the English language is in the form chaoua and dates to 1598. In English and other European languages, coffee derives from the Ottoman Turkish kahve, via the Italian caffè. The Turkish word in turn was borrowed from the Arabic:قهوة‎, qahwah. Arab lexicographers maintain that qahwah originally referred to a type of wine, and gave its etymology, in turn, to the verbقها qaha, signifying "to have no appetite", since this beverage was thought to dull one's hunger.

Several alternative etymologies exist that hold that the Arab form may disguise a loanword from an Ethiopian or African source, suggesting Kaffa, the highland in south western Ethiopia as one, since the plant is indigenous to that area. However, the term used in that region for the berry and plant is bunn, the native name in Shoa being būn.

History...
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