5 facts about coffee that you didn't know yet!
Imagine this: it's an early morning and you wake up to the familiar aroma of freshly brewed coffee wafting through your house. You can almost taste the rich flavor on your tongue and feel the excitement of the first sip that wakes you up. But did you know that there's so much more behind that cup of coffee than just a brew to start your morning? In this coffee blog we give you 5 facts about coffee that you (probably) didn't know yet.
1. Coffee is technically a fruit
Coffee is technically considered a fruit due to the botanical classification of the coffee plant (Coffea). Coffee beans are actually extracted from the seeds of berries that grow on the coffee plant. This process goes as follows:
- The coffee plant and its berries: The coffee plant is an evergreen shrub or tree that belongs to the genus Coffea. The plant produces berries, also called cherries, that grow on the branches. These berries usually have a round or oval shape and can have different colors ranging from green to yellow, red or purple, depending on the stage of ripening.
- The seeds in the berries: Each berry usually contains two seeds, also called beans. These seeds are surrounded by a juicy pulp that gives the berries their sweet taste. Although we often refer to these seeds as coffee beans, they are actually the seeds of the fruit.
- Harvest and processing: When the coffee cherries are fully ripe, they are harvested. This is usually done by hand to selectively pick only the ripe berries. Then the berries are processed to separate the seeds from the pulp and outer skin. This process can be performed in different ways, such as wet processing, dry processing or semi-dry processing, depending on the desired flavor profiles.
So, coffee is technically considered a fruit because the beans come from the seeds of berries that grow on the coffee plant. Although we use the term "coffee bean" to refer to these seeds, it is important to remember that they are actually the seed of the fruit.
2. Coffee is the second most traded commodity in the world
Indeed, coffee is the second most traded commodity in the world, after crude oil. This can be explained by a number of reasons:
- Global Consumption: Coffee is one of the most popular drinks in the world and consumed by millions of people every day. It is prized for its uplifting effects and unique flavor profiles. Coffee is popular not only in traditional coffee producing countries, but also in emerging and new consumer markets, driving demand to continue to grow worldwide.
- Diverse production areas: Coffee is grown in various regions around the world, including South America, Africa, Asia and parts of Oceania. Each of these regions has its own distinctive coffee types and flavor profiles, making for a great diversity of coffee available. This enables manufacturers to meet the specific preferences and demands of consumers around the world.
- Economic Impact: The coffee industry has a huge economic impact on both producers and consumers. It is an important source of income and employment for many developing countries, where coffee cultivation plays an important role in the agricultural sector. Furthermore, the coffee trade is a complex network of producers, exporters, importers, traders, roasters and retailers that contributes to the global economy.
All these factors together have contributed to the enormous trade in coffee and make it one of the most traded commodities in the world.
3. Coffee can have different flavors depending on its origin
Coffee can indeed have different flavors. This is due to various factors that influence the growing conditions of the coffee plants and the development of the coffee cherries. Here are some important factors that affect the taste of coffee:
- Climate: The climate in a particular region has a major influence on the taste of the coffee. Variables such as temperature, precipitation, sunshine and humidity all play a role. For example, coffee from tropical regions may have a fruity and intense flavor, while coffee from temperate regions may have a more balanced and subtle flavor.
- Altitude: The altitude at which coffee is grown has a significant impact on its taste. Highland coffees, such as those from mountainous areas, grow at higher elevations where temperatures are cooler. These conditions promote slower ripening of the coffee cherries, resulting in a more complex flavor with often bright acidity and floral notes.
- Soil Conditions: The composition and fertility of the soil in which coffee plants grow affects the nutrients the plants absorb. This can affect the taste. Minerals and nutrients in the soil can contribute to the development of specific flavor characteristics in coffee.
- Varieties and Cultivars: There are several coffee varieties and cultivars that offer unique flavor profiles. Each variety has its own genetic characteristics and can result in different flavors and aromas. Some varieties are known for their sweetness, while other varieties have a spicy or nutty flavor.
All of these factors work together to create the complex flavors and aromas we associate with coffee. It's fascinating to discover how different regions and growing conditions can provide unique coffee experiences. This is also why coffee lovers are often enthusiastic about exploring coffee from different countries of origin and discovering the diverse flavor profiles available. You should also try all these different flavors from one of Mokaholic's nice mugs. Click on the link to view the choice: All Mugs - Mokaholic Nice Mugs
4. Coffee contains more than 800 aromas
Coffee is a beverage known for its complexity and rich flavor profiles. One of the factors contributing to this complexity is the wide range of aromas present in coffee. Here are some reasons why coffee can contain more than 800 aromas:
- Chemical Compounds: Coffee contains an extensive mix of chemical compounds that are responsible for its various aromas. These compounds include volatile organic compounds (VOCs) such as aldehydes, ketones, esters, phenols and many more. Each of these compounds contributes to coffee's complex odor profiles.
- Roasting Process: Roasting coffee beans is a crucial step in the process, transforming the green beans into the signature brown coffee beans we know. During roasting, the beans undergo chemical reactions, such as the Maillard reaction and caramelization, which create new aromas. These reactions ensure the development of different flavors and aromas, from fruity and floral to chocolatey and nutty.
- Origin and varieties: As previously discussed, the origin of coffee can affect its taste, and so can its aromas. Coffee from different regions and different varieties can have unique aromas. For example, coffee from Ethiopia can have floral and fruity aromas, while coffee from Brazil often has nutty and chocolate notes. This is due to the differences in growing conditions, soil conditions and genetic characteristics of the coffee plants.
- Variety of processing methods: Coffee can be processed in various ways after harvesting, such as wet processing, dry processing or semi-dry processing. Each of these methods affects the taste and aromas of the final coffee. For example, the processing method can influence the fruitiness, acidity and body of the coffee, and therefore the aromas perceived when tasting.
The combination of these factors and many other elements contribute to the complexity and wide range of aromas present in coffee. It is this diversity that makes coffee so fascinating for enthusiasts and professionals in the coffee world, and that ensures an endless journey of discovery for new taste sensations.
5. Decaffeinated coffee still contains a small amount of caffeine
Although decaffeinated coffee is supposed to be free of caffeine, it still contains a small amount. This may be due to several factors in the decaffeination process and the natural presence of caffeine in coffee beans. Here are some reasons why decaffeinated coffee may still contain a small amount of caffeine:
- The decaffeination process: During the decaffeination process, the caffeine is removed from the coffee beans. There are several methods to do this, such as the Swiss Water method, the solvent process and the carbon filter process. Although these methods are effective at reducing caffeine, it is virtually impossible to remove every trace of caffeine. Most international standards require coffee sold as decaffeinated to contain less than 0.1% caffeine.
- Natural presence in coffee beans: Caffeine is naturally present in coffee beans. Even before the decaffeination process takes place, the beans already contain a certain amount of caffeine. Although this varies depending on the coffee variety and growing conditions, it can range from 0.8% to 2.5% of the total weight of the bean. Despite careful extraction during the decaffeination process, traces of caffeine may still remain.