Coffee

1 Green Coffee Processing.- 1. Introduction.- 2. Dry Processing Method.- 2.1. Natural drying.- 2.2. Artificial drying.- 3. Wet Processing Method.- 3.1. Receiving.- 3.2. Pulping.- 3.3. Separation/classification.- 3.4. Fermentation.- 3.5. Washing.- 3.6. Draining and pre-drying.- 3.7. Drying of the parchment coffee.- 4. Curing.- 4.1. Redrying.- 4.2. Cleaning.- 4.3. Hulling.- 4.4. Size grading.- 4.5. Density sorting.- 4.6. Colorimetrie sorting.- 5. Storage.- 6. Handling.- References.- 2 Grading, Storage, Pre-treatments and Blending.- 1. Introduction.- 2. Marketed Grades.- 2.1. Systems of specification.- 2.2. Liquoring/flavour characteristic.- 2.3. Bean size and shape.- 2.4. Defects.- 2.5. Colour.- 2.6. Roasting characteristics.- 2.7. Bulk density.- 2.8. Crop year.- 3. Storage.- 3.1. Storage conditions.- 3.2. Isotherms.- 3.3. Storage stability.- 3.4. Methods of storage.- 4. Pre-treatments.- 4.1. Cleaning and destining.- 4.2. 'Health' coffees.- 5. Selection and Blending.- 5.1. Availability.- 5.2. Selection.- 5.3. Blending methods.- References.- 3 Decaffeination of Coffee.- 1. Introduction.- 2. Solvent Decaffeination.- 3. Water Decaffeination.- 4. Supercritical Carbon Dioxide Decaffeination.- 5. Decaffeination of Roasted Coffee and Extract.- 6. Caffeine Refining.- References.- 4 Roasting and Grinding.- 1. Introduction.- 2. Process Factors in Roasting.- 2.1. Mechanisms and methods.- 2.2. Chemical changes.- 2.3. Heat factors.- 2.4. Physical changes.- 2.5. Measurement of roast degree.- 2.6. Emission control of organic compounds and chaff.- 3. Roasting Equipment.- 3.1. Horizontal drum roasters.- 3.2. Vertical fixed drum with paddles.- 3.3. Rotating bowl.- 3.4. Fluidised beds.- 3.5. Pressure operation.- 3.6. Roaster ancillaries.- 4. Process Factors in Grinding.- 4.1. Mechanism of grinding.- 4.2. Size analysis.- 4.3. Bulk density of ground coffee.- 5. Grinding Equipment.- References.- 5 Extraction.- 1. Introduction.- 2. Mechanisms and Methods.- 2.1. Methods.- 2.2. Mechanism of soluble solids extraction.- 2.3. Mechanism of volatile compound extraction.- 2.4. Compositional factors.- 2.5. Balances and rate and productivity factors.- 2.6. Volatile compound handling.- 3. Process Equipment.- 3.1. Percolation batteries.- 3.2. Continuous countercurrent screw extractor.- 3.3. Process control measurements.- References.- 6 Drying.- 1. Introduction.- 2. Process Factors in Spray-drying.- 2.1. Methods.- 2.2. Compositional changes.- 2.3. Spray formation.- 2.4. Spray-air contact.- 2.5. Mechanisms of water removal.- 2.6. Mechanisms of volatile compound retention.- 2.7. Fines separation.- 2.8. Agglomeration.- 3. Process Factors in Freeze-drying.- 3.1. Methods.- 3.2. Mechanism of water removal.- 3.3. Mechanism of volatile compound retention.- 4. Process Factors in Pre-concentration.- 4.1. Evaporation.- 4.2. Freeze-concentration.- 4.3. Reverse Osmosis.- 5. Process Equipment.- 5.1. Spray driers.- 5.2. Agglomerai ors.- 5.3. Evaporators.- 5.4. Freeze concentrators.- 5.5. Freeze driers.- 5.6. Other driers.- 5.7. Process control.- 5.8. Dust and fire hazards.- References.- 7 Packing of Roast and Instant Coffee.- 1. Introduction.- 2. Packing of Roast Whole Bean Coffee.- 2.1. Carbon dioxide evolution.- 2.2. Stability factors.- 2.3. Types of pack.- 3. Packing of Roast and Ground Coffee.- 3.1. Carbon dioxide evolution.- 3.2. Stability factors.- 3.3. Types of pack.- 4. Packing of Instant Coffee.- 5. Packing Equipment.- 5.1. Degassing plant.- 5.2. Roast and ground coffee.- 5.3. Instant coffee.- 5.4. Weight control.- References.- 8 Home and Catering Brewing of Coffee G. PICTET.- 1. Introduction.- 2. Bibliographic Review.- 2.1. Solid-liquid extraction.- 2.2. Brewing of roast coffee.- 2.3. Properties of the coffee brew.- 3. Personal Research.- 3.1. Introduction.- 3.2. Experimental data.- 3.3. Discussion of results.- 4. General Conclusions.- References.- 9 Waste Products.- 1. Primary Processing: the Production of Green Coffee.- 1.1. Dry or natural processing.- 1.2. Wet processing.- 2. Secondary Processing: the Production of Instant Coffee.- 2.1. Coffee grounds.- 2.2. Spent coffee grounds as fuel and feed.- References.- 1. Units.- 1.1. SI base units.- 1.2. Some SI derived units used in engineering.- 1.3. Some prefixes for SI units.- 1.4. Some conversions of SI and non-SI units.- 1.5. Dimensionless units used.- 2. Symbols for Physical Quantities in Equations.- 3. Abbreviations.- 4. Flavour Terminology.- 5. Process Engineering Terminology.- 5.1. Food engineering and unit operations.- 6. Listing of British and International Standards Relating to Coffee.