Emre KOÇ’s Post

Which Country Exports the Most Coffee? The leading country in global coffee exports is Brazil. Brazil has been the top producer and exporter of coffee in the world for many years. The vast coffee plantations in Brazil produce billions of pounds of coffee annually, which is exported worldwide. Brazil: Brazil accounts for approximately 30% of the world's coffee exports, making it the largest coffee exporter. Both Arabica and Robusta coffee are produced in Brazil, though Arabica is more common. Vietnam: Vietnam ranks second in coffee exports, primarily producing Robusta coffee, and is a major supplier of Robusta coffee globally. Colombia: Colombia ranks third in coffee exports and is known for its high-quality Arabica coffee. The country is recognized globally for its premium coffee exports. These countries are leaders in both coffee production and export, playing a central role in the global coffee industry. Where is the Best Coffee in the World Produced? The term "best coffee in the world" can vary based on personal preferences, but certain countries are renowned for the quality of their coffee. The best coffee typically comes from the following regions: Ethiopia: Known as the birthplace of coffee, Ethiopia produces high-quality Arabica coffee. Regions like Yirgacheffe and Sidamo are famous for their aromatic and complex coffees. Colombia: Colombia produces some of the world's finest Arabica coffee. Colombian coffee is known for its balanced acidity and rich flavor profile. Jamaica: Jamaica Blue Mountain coffee is one of the most prestigious and expensive coffees in the world. It is known for its smooth taste and low acidity. Costa Rica: Costa Rica is a country focused on quality coffee production. The Tarrazu region is known for producing some of the finest coffees. Yemen: Yemeni Mocha coffee is famous for its rich history and strong, intense flavor.

☕️ The Science of Dark Roast Coffee Flavor Ever wondered why dark roast coffee tastes so distinct? Let's break down the flavor profile: 🔬 Dark Roast Flavor Breakdown: 1️⃣ Sweet → Bitter Transition • Extensive pyrolysis breaks down sugars • Phenolic compounds increase, enhancing bitterness 2️⃣ Sources of Bitterness: a) Non-volatile acids: • Chlorogenic acid • Quinic acid b) Natural alkaloids: • Caffeine • Trigonelline c) Pyrolysis byproducts: • Phenolic compounds • Heterocyclic compounds 🧪 Key Takeaway: The unique taste of dark roast coffee results from complex chemical changes during the roasting process. Intrigued by coffee chemistry? Dive deeper into our full article: https://lnkd.in/gWFgikjz --- 🍒 𝐇𝐞𝐥𝐞𝐧𝐚 𝐂𝐨𝐟𝐟𝐞𝐞: 👉𝐼𝑓 𝑦𝑜𝑢 𝑎𝑟𝑒 𝑖𝑛𝑡𝑒𝑟𝑒𝑠𝑡𝑒𝑑 𝑖𝑛 𝑜𝑟𝑑𝑒𝑟𝑖𝑛𝑔 𝑎𝑛𝑦 𝑞𝑢𝑎𝑛𝑡𝑖𝑡𝑦 𝑜𝑟 𝑡𝑟𝑦𝑖𝑛𝑔 𝑜𝑢𝑟 𝑝𝑟𝑒𝑚𝑖𝑢𝑚 𝑐𝑜𝑓𝑓𝑒𝑒 𝑠𝑎𝑚𝑝𝑙𝑒𝑠, 𝑝𝑙𝑒𝑎𝑠𝑒 𝑓𝑒𝑒𝑙 𝑓𝑟𝑒𝑒 𝑡𝑜 𝑔𝑒𝑡 𝑖𝑛 𝑡𝑜𝑢𝑐ℎ 𝑤𝑖𝑡ℎ 𝑢𝑠! ☎ Phone/Whatsapp/Telegram/Line: +84 789.818.828 🌐: https://helenacoffee.vn 📧: info@helenacoffee.vn hashtag #CoffeeScience hashtag #DarkRoast hashtag #CoffeeFlavor hashtag #HelenaJSC hashtag #VietnameseCoffee

Roasting causes ‘the Maillard reaction’. The roasting of coffee beans triggers what’s known as the Maillard reaction. This is a fascinating chemical process that brings out the rich flavours and aromas we know and love in coffee. During the Maillard reaction, the coffee beans undergo a series of chemical transformations, with the heat from roasting causing amino acids and sugars to react and form new compounds. These newly formed compounds are where we get the distinctive flavours and aromas associated with coffee, such as caramel or chocolate notes, or a fruity or well balanced finish. #morethanacup #ESG #qualityfirst

Grind size matters because it affects the surface area, the contact time, and the flow rate of the water through the coffee grounds. These factors influence how much and how fast the water can extract the flavor, aroma, acidity, body, and bitterness from the coffee.

Coffee Roasting It's always exciting to see the transformation of green coffee beans from one phase to another. Coffee roasting mainly involves in two types of changes that occurs on green beans in the roasting drum 1 .physical change 2. Chemical change In physical change this includes change of colours and beans sizes, ie starting to pale, early yellow, yellow tan, light brown brown to dark depending on the preferred roasting profiles Chemical change It's non enzymic reaction between free amino acids and reducing sugars to produce a compound called Maillard which is responsible for Coffee Aromas, coffee sweetness and others.

Grind size matters because it affects the surface area, the contact time, and the flow rate of the water through the coffee grounds. These factors influence how much and how fast the water can extract the flavor, aroma, acidity, body, and bitterness from the coffee.

When the coffee beans are ground, the connecting fiber between the coffee molecules is separated and causes the CO2 gas in the coffee to escape along with the volatile aromatic compounds; The aroma that coffee creates when it is ground, before adding water, is known as dry aroma. Research shows that so far more than 1000 volatile substances have been found in roasted coffee, which are divided into several groups such as phenols, ketones, hydrocarbons, esters, etc., but this aroma is with all almost 1000 chemical substances. Volatilization is not relevant and only about 5% of these chemicals or about 50 aroma compounds in coffee can be responsible for the aroma in the beverage. When evaluating a coffee, considering that our goal of cupping is to evaluate the different characteristics of a coffee bean and to better understand its nature and the possibility of comparing it with other coffees, we must note that coffee in times and processes Different types provide us with diverse and distinct experiences, and smelling coffee directly through the nose (before adding hot water to it), as the first step of the two existing systems in coffee aromatic evaluation, to the role of dry aroma in scoring. and the evaluation of the overall quality of coffee aroma refers. Note that most of the time there are big differences between the dry aroma and the taste test of the coffee in the cup.

Tea chemistry explores the composition of tea leaves, including antioxidants. Processing methods, such as oxidation, impact flavor. Factors like terroir and brewing techniques further shape tea's taste. Understanding these aspects enriches tea lovers' appreciation of its complexity and health benefits. The chemistry of tea involves various compounds, notably polyphenols, flavonoids, amino acids like L-theanine, and caffeine. Polyphenols, such as catechins, contribute to tea's antioxidant properties. Theanine, found almost exclusively in tea, has calming effects and may counteract some of caffeine's stimulating effects. The chemical composition of tea leaves varies depending on factors like cultivar, growing conditions, and processing methods, resulting in diverse flavors and health benefits across different types of tea, such as green, black, white, and oolong.