Coffee bean

Coffee bean refers to the seed derived from the fruit of the coffee plant. It is the primary source for the beverage coffee. The two most commonly grown types of coffee beans are the Arabica and the Robusta.

Origin and history

The coffee plant is native to tropical regions of Sub-Saharan Africa. The cultivation and trade of coffee beans began in the Arabian Peninsula, and by the 15th century, coffee was being grown in the Yemeni district of Arabia and by the 16th century it was known in Persia, Egypt, Syria, and Turkey.

Types of coffee beans

There are two main species of coffee beans in the world, Arabica and Robusta. Arabica beans account for a majority of the coffee produced and sold in the world today. And they are often considered the more premium variety, offering more nuanced flavors and aromas. Robusta beans, on the other hand, are much stronger, more bitter, and contain twice as much caffeine.

Processing

After the coffee berries have been harvested, the flesh of the berry is removed, usually by machine, and the seeds are fermented to remove the slimy layer of mucilage still present on the seed. When the fermentation is finished, the seeds are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of coffee wastewater.

Roasting

Coffee beans are typically roasted at approximately 200°C (392°F), during which the sugars in the beans caramelize, the beans change color, and the characteristic aroma of coffee develops. The degree of roast has a significant effect on the flavor of the brewed coffee.

Health effects

Coffee consumption has been linked to a range of health effects which are either beneficial or harmful. Studies have consistently identified the high antioxidant content of coffee and linked it to a range of health benefits, including protection against heart disease and cancer.

See also

• Coffee production
• History of coffee
• Coffee roasting
• Coffee preparation
• Coffee culture

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