Decaffeinated
In the early 20th century the process of decaffeination, the extraction of caffeine from raw coffee, was developed. The residual caffeine content of decaffeinated coffee may be a maximum of 0.1 percent.
Dry Processing
During dry processing, the coffee cherries are dried in the sun with frequent turning, for about four weeks. The dry outer shell is then removed from the coffee beans, except for small residues of the silver membrane, in special shelling machines.
Fatty acids
Fat is a combination of glycerine and fatty acids. Coffee largely contains the fatty acids kahweol, cafestol, and small amounts of linoleic, palmitic, formic, citric, and lactic acid.
Freeze drying
Freeze-drying is applied in the manufacture of instant coffee. The coffee extract is shock-frozen at between –40 and –50°C, then the chips of ice are crushed, ground and finally vacuum-dried.
Highland coffee
These coffees are characterised by a subtle acidic flavour. Highland Arabica coffees are grown at elevations of 600 to 1,200 metres, and highland Robusta coffees more at elevations of 300 to 800 meters. From elevations of more than 1,500 meters on, the term is “strictly high-grown” coffees.
ICO (International Coffee Organisation)
The organisation founded in 1963 as a partnership between coffee-buying and coffee-producing countries. In addition to economic tasks, the ICO also promotes research on coffee.
Instant coffee
The first instant coffee powder was presented as early as 1901 by Dr. Kato from Japan, yet commercial success was not achieved until 1938 by Nestlé. For the production of instant coffee, a coffee extract is created after the coffee has been roasted. This extract is then processed into instant coffee through spray-drying and agglomeration or freeze-drying.
Latte Macchiato
Espresso is added to a large glass of frothed milk and creates a unique layered coffee appearance.
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