Coffee Products

Instant coffee is the dried water-extract of ground, roasted coffee. Although used in Army rations as eady as the U.S. Civil War, the popularity of instant coffee as a grocery product grew only after World War II, coincident with improvements in manufacturing methods and consumer trends toward convenience. Extensive patent Hterature dates back to 1865. Instant coffee products represented 15% of the coffee consumed in the United States in 1991 (31). 

Spray Drying and Agglomeration. Most instant coffee products are spray-dried. Stainless steel towers with a concurrent flow of hot ak and atomized extract droplets are utilized for this purpose. Atomization, through pressure nozzles, is controUed based on selection of the nozzles, properties of the extract, pressures used, bulk density, and capacity requkements. Low inlet ak temperatures (200—280°C) are preferred for best flavor quaHty. The spray towers must be provided with adequate dust coUection systems such as cyclones or bag filters. The dried particles are coUected from the conical bottom of the spray drier through a rotary valve and conveyed to bulk storage bins or packaging lines. Processors may screen the dry product to... 

Decaffeinated coffee products represented 18% of the coffee consumed in 1991 in the United States (31). Decaffeinated coffee was first developed commercially in Europe about 1900. The process as described in a 1908 patent (35) consists of first, moisturizing green coffee to at least 20% to facilitate transport of caffeine through the cell wall, and then contacting the moistened beans with solvents. 

To make an instant decaffeinated coffee product, the decaffeinated roast and ground coffee is extracted in a manner similar to nondecaffeinated coffee. Alternatively, the caffeine from the extract of untreated roasted coffee is removed by using the solvents described previously. 

Potential consumer benefits from biotechnology (56) are cost and quaUty. The use of biotech means to increase the level of various sulfur-containing amino acids in coffee proteins, and to enhance sucrose and oil levels, could have an impact on the flavor and aroma of the finished ground coffee product. Also, caffeine level modification/elimination through genetic manipulations of the coffee plant could yield low caffeine coffee without additional processing by the manufacturer. 

Liquid Coffee Products. Liquid coffee concentrates in frozen form have been available for many years for the food service or catering... 

W. Clinton, "Evaluation of Stored Coffee Products," Proceedings of the 9th Colloquium of ASIC, London, 1980, p. 273. 

Levine, J., Determination of caffeine in coffee products, beverages and pharmaceuticals, JAOAC, 45,254,1962. 

Methods of test for coffee and coffee products. Part 12. Coffee determination of caffeine content (routine method by HPLC), British Standards Institution, United Kingdom, British-Standard, BS 5752 Part 12, 1992. 

Per capita consumption of coffee has been steadily decreasing in the U.S. and Sweden, despite an overall increase in coffee production. This increase is taken up by the increase in population and the increased popularity of coffee in Japan, the Soviet Union, and the U.K. 

Haarer, A. K., Modern Coffee Production, Leonard Hill, London, 1962. 

Pyrrolidin-2-one is commonly found in coffee products in amounts in the mg/kg range.81 This has importance if coffee products come into contact with nitrites, because N-nitrosopyrrolidin-2-one is then produced, which can explain observed methylating activity.82... 

Frank M (1999), Mycotoxin prevention and decontamination. HACCP and its mycotoxin control potential an evaluation of ochratoxin A in coffee production , Third Joint FAO/WFIO/UNEP International Conference on Mycotoxins, Tunis, Tunisia, 3-3-0099. 

A coffee maker has a reservoir where a quantity of clean water is poured. A small heater percolates the water up to the top of the coffee maker, where it drips down through the coffee grounds and filter assembly. The coffee product is collected in the coffee pot. 

World coffee production varies from year to year. In the 53 coffee-growing countries mentioned in the 1952 yearbook of the United Nations Food and Agriculture Organization (16), 2,269,900 metric tons of coffee were produced in 1951. In the Western Hemisphere, North and Central America and the Caribbean Islands produced 366,600 and South America 1,500,600 tons. In the Eastern Hemisphere, Asia produced 82,300, Africa 315,400, and Oceania 5000 tons. 

It is impossible to make a close estimate of how much coffee production could be increased if diseases, insects, and weeds were reasonably well controlled. Official data on these matters are almost nonexistent. The author s belief is that coffee production could be augmented, easily, at least one third the world over, if diseases and other pests were properly counteracted. 

Venkatarayan, S. V., Possibilities of Increasing Coffee Production, Coffee... 

In this chapter we will explore why we so readily consume caffeine. There are sound physiological reasons why so many companies make so much money from caffeine. The economics are staggering. Coffee alone is one of the largest cash crops in the world. It is estimated that in 1998/1999 coffee production was greater that 6 billion kilograms (more that 12 billion pounds), which would translate into over a trillion cups of coffee and literally tons of caffeine. This does not even take into consideration the caffeine consumed from cola beverages, tea, and chocolate. Our brains and our wallets are hooked on caffeine. 

Nogueira, T., do Lago, C. L. (2007). Determination of caffeine in coffee products by dynamic complexation with 3,4-dimethoxycinnamate and separation by CZE. Electrophoresis, 28, 3570-3574. 

The annual world coffee production is about 8 million tonnes, worth about 16 billion to producers. Coffee is the second most valuable legally traded commodity after oil and 25 million people worldwide gain their living from coffee. Starbucks purchase about 140,000 tonnes of coffee each year and customers spend about 4 billion in their cafes coffee is the largest imported food in the United States. A remarkable 2.25 billion cups of coffee are consumed every day—20% in the United States. 

In coffee products, such as espresso, a stable foam is an important aspect of overall product quality, in addition to smell, taste, colour, and body [857]. In addition to appearance, a foam layer helps trap coffee aromas, providing a more gradual release. The degree of foaming has been found to increase with the degree of roast and the amount of protein in the coffee, while the stability of the produced foam has been related to the amounts of galactomannan and arabinogalactan [857]. 

Figure 10 shows an interesting application of particle shape symmetry in the case of seven types of instant coffee products. It will be seen that the symmetry analysis shows that coffee 3 is fundamentally different from each one of the other coffee products. 

The competitive nature of the food and beverage industry and the need for continued improvements in cost-effective manufacturing have provided an impetus for companies to develop and use new bioseparation techniques at very large scales, for example, freeze-drying in coffee production and continuous centrifugation in brewing. 

Evaporation of liquid drops is equally important. For example, in the application of a pesticide by spraying, it is desired that evaporation be minimized to increase the amount of pesticide reaching the plants. Yet in the production of such foodstuffs as powdered milk or powdered coffee, product quality is improved when evaporation proceeds as quickly as possible. In sampling aerosols, evaporation or condensation may alter aerosol size distribution and affect operation of the sampling instrument. In this case it is desired that static conditions be maintained if at all possible. 

Phil Raikes, Coffee Production in West Lake Region, Tanzania, Institute for Development Research, Copenhagen, Paper A.76.9 (1976), p. 3, quoted in Coulson, Agricultural Policies in Mainland Tanzania, p. 80. See also Phil Raikes, "Eating the Carrot and Wielding the Stick, pp. 105-41. 

Schilling and G31 described methods for all types of marketed coffee products. Coffee was extracted with chloroform and the chloroform solution was gas chromatographed directly using pyrene as an internal standard. A packed column of 10 % SE-30 on Varaport was used for the analysis. Sharp peaks were obtained, very suitable for quantitative determinations. 

The term supercritical fluid is used to describe any substance above its critical temperature and pressure. The discovery of the supercritical phase is attributed to Baron Cagniard de la Tour in 1822 [3], He observed that the boundary between a gas and a liquid disappeared for certain substances when the temperature was increased in a sealed glass container. While some further work was carried out on supercritical fluids, the subject remained essentially dormant until 1964 when a patent was filed for using supercritical carbon dioxide to decaffeinate coffee. Subsequent major developments by food manufacturers have led to the commercialization of this approach in coffee production. The use of supercritical fluids in the laboratory was initially focused on their use in chromatography, particularly capillary supercritical fluid chromatography (SFC). However, it was not until the mid-1980s that the use of SFE for extraction was commercialized. 

White (1995), not for a sensory analysis but mainly with a view to determining coffee adulterations, used the data of combined headspace GC and high-performance LC for multivariate analysis. Principal component analysis visualized the relationship between samples, and the outlying samples could be identified. The method could be an additional tool for classification and quality control of coffee products. 

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