economy
Brazil is the highest coffee exporter in the world. But in the past few years Vietnam has become the world's largest producer of Robusta coffee beans. Indonesia is the third largest coffee exporter. and is a producer of Arabica coffee melt. London Robusta coffee prices are cheaper than in New York. which makes industrial customers such as multinational companies and instant coffee producers More inclined towards coffee in London because it is cheaper Four multinational companies (including Croft, Nestle, Procter & Gamble and Sara Lee) purchase 50% of their annual coffee output. The purchase of cheap Robusta coffee by the coffee giants' four major conglomerates has led to the belief that this is a contributing factor to the decline in coffee prices. And the demand for high quality Arabica coffee beans has increased.
come a little
Most experts are of the opinion that the oversupply of cheap green coffee is enormous. After the collapse of the International Coffee Agreement of 1975-1989, the coffee price crises from 1989 to 2004 were protracted. In 1997, the price of coffee in New York reached US$3/pound. But by the end of 2001 the price of coffee had dropped to just US$0.43/pound. In 2007, wholesale coffee prices were around US$1/pound (from 69 cents in London. In March, it was 134 cents in New York. in October) and the price of Robusta coffee accounts for 70% of Arabica coffee. Coffee trading prices fluctuate greatly from an average price of $3 in Poland, $3.5 in the US and $17 in the UK.
The concept of fair trade ensures that farmers receive a return for the amount negotiated before planting. It started with the Max Havelar Foundation, who started the project in the Netherlands in 2004. 24,222 metric tons of coffee yields 7,050,000 metric tons of coffee worldwide, according to fair trade concept. All 6,685,000 metric tons are based on fair trade concept. Fairtrade coffee yields accounted for 0.34% in 2004 and 0.51% in 2005. Numerous studies have shown that fairtrade coffee yields have a positive impact on coffee growing communities. A 2002 study showed that fair trade strengthens manufacturing companies. Increase returns to small producers and result in a better quality of life for farmers A 2003 study concluded that fair trade is "It has greatly improved the well-being of small coffee farmers and their families" through access to external credibility and development funding. and greater access to training This gives the opportunity to improve the quality of the coffee that is grown. Families of coffee farmers are more stable than non-legitimate traders. and their children have access to a better education. A 2005 study by a coffee brewing company in Bolivia concluded that fair trade certification would have a positive effect on local coffee prices. and provide business benefits to manufacturers
every coffee
production and consumption fair trade coffee has increased in the past few years. As local and national coffee brewers have begun to offer farmers an alternative to fair trade.
coffee trading
Coffee is also traded by investors and profitees as a commodity. Coffee futures contracts are signed on the New York Mercantile Exchange under the trading symbol KT, and contract deliveries take place in March, May, July, September and December.
roasting
Coffee beans and coffee beans go through a number of processes before they become roasted coffee beans. First, coffee is selected. Mostly by hand, then sorted according to ripeness, color, and then the coffee is taken out by a machine. Coffee beans are fermented to remove the thin layer of mucus that clings to the beans. When the fermentation process is complete Coffee beans are cleaned using high quality purified water to remove fermentation residues. This produces a large amount of highly contaminated waste water. After that, the coffee beans are dried. Sort and identify as green coffee beans.
The next step is to roast the green coffee beans. Coffee is usually sold after it has been roasted. And all forms of coffee need to be roasted before they are consumed. Coffee can be roasted by the operator or roasted at home. The roasting process affects the flavor of the coffee beans. Because coffee beans change both physically and chemically. Roasted coffee beans lose their mass because of the loss of moisture. but will have more volume causing it to decrease in density The density of the coffee beans itself affects the strength of the coffee and the need for filling. The roasting process begins when the internal temperature of the coffee beans reaches 200 °C, although different types of beans have different moisture and density. and also roast at different speeds during roasting The redox reaction of the sugar takes place inside the coffee bean. After the enormous heat burned the starch contained in the coffee beans. and converting starch into a single sugar molecule, which will begin to scorch and change the color of the coffee beans during the roasting process Coffee beans lose sucrose quickly and may lose all if roasted for a long time. During roasting, aromatic oils, acids and caffeine weaken. This changes the flavor of the coffee. At 205 °C, other oils expand. One of them is caffeol, which is formed at 200 °C, which makes coffee stronger.
smell and taste
Color of roasted coffee beans Can be divided by the human eye into light, light medium, medium, medium intensity, dark and very dark. A more reliable method of determining the degree of roasting is to measure the reflection of coffee beans after roasting. By relying on light from a light source that is close to the infrared spectra. The elaborate light meter uses a process known as spectroscopy to return an unchanged amount that indicates correlation with the roasting level of the coffee bean or its flavor development. Such tools will only be used to ensure coffee quality in the coffee roasting business.
Roasting the dark coffee beans tends to give the beans a smoother surface. Because coffee beans have less fiber and will be sweeter, a light roast will retain a lot of caffeine. This gives the coffee a mild bitterness and a stronger flavor from the aromatic oils and acids. This is lost if the coffee beans are roasted for a long time. during the roasting of coffee beans It will form a small residue from the surface of the coffee beans after roasting. The residue is eliminated by the movement of air. Even in darker roasts, the pulp is added to saturate the coffee beans. Caffeine may also be removed during the process. Coffee beans are decaffeinated while still green. There are a variety of ways to remove caffeine from coffee, such as soaking coffee beans in hot water or roasting them. Then use a solvent to dissolve the caffeinated oil. The elimination of caffeine is usually done by entrepreneurial companies. The isolated caffeine is then often sold to the pharmaceutical industry UFABET
storage
Roasted coffee beans need to be properly preserved to maintain their flavor. The preservation conditions are air pressure and cold. Air, humidity, heat and light are important natural factors in the preservation of coffee beans.
Fold-up bags, a common method used by customers to buy coffee, are not suitable for long-term storage. because air can enter the bag. Appropriate packaging should be one-way packaging to prevent air from entering the package.
