Coffee Leaves

Lavendar Cove — teabytheocean blog                    February Newsletter 2013

MOVE OVER COFFEE AND TEA,
COFFEE LEAVES TASTE LIKE TEA

The popular coffee and tea have a new runner up, not quite on the market yet and waiting to get approved is the new Coffee leaves which are high in antioxidants and can be brewed just like tea, but grinding up the leaves.

Apparently the Coffee leaves taste like tea. Also the Coffee leaves have a natural chemical called “Mangiferin” that is also found in Mangoes. The leaves only produce the natural chemical “Mangiferin”, non is found in the beans.

Also these leaves from the Coffee plant are known to have more antioxidants that coffee or tea.

More information can be found in “the Annals of Botany” according to the news and video.

According to “Leslie Beck “(a registered dietician) has mentioned that these coffee leaves are consumed in Ethiopia and Indonesia.

Reference: “CTV news” – Article – “Hot Hybrid, Coffee-leaf tea packs antioxidant punch”

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The Coffee leaf produces “Mangiferin” which is also found in Mangoes.

Since the “Mangiferin” is a “xanthonoid” is a classified as a “natural Phenolic”. —- More of a breakdown and learning about the pigments found in fruits and vegetables.

Breakdown of pigment structure found in plants:
– “Mangiferin” is a “xanthonoid”
– the “xanthonoid” is classified as a “natural Phenolic”

“Biological pigments” in plant structure is called “photosynthesis”
– Now Chlorophyll generates a green hue in plants with the pigment colors of red and yellow that has the lightest energy.

Chlorophyll – the chlorin that produces yellow and blue to create green leaves.

Cartenoids – to create the colorful array of yellow, red and orange pigments in fruit and vegetables is called “ tetraterpenoids”.

— (cartotene – found in carrots, orange pigments);
–a yellow version of fruits and vegetables is called lutein.
— the vibrant red tomatoes have the lycopene.
yellow, red, orange pigments are called tetraterpenoids .
– There is over 600 cartenoids in both plant and animals.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Anthyocyanins – are known as “flowery blue”, although these are found in the full array of plants, showing up mostly in the flower petals. In the shaded tropical plants the purple color of the reversible side of the green leaf is also known as “Anthyocyanins” Because light is passed through the leaves and chlorophyll is present and this maximizes quantity of light. “Water-soluable”.

Betalaines – Pigment color is yellow and red, these are also like the Anthocyanins and are also water-soluble. These compounds are synthesized from “tryosine”. The deep red in beets is this particular pigment and is used in food coloring. The classification of the Caryophyllales is also found in carnations, carnivorous, cactus, amaraths and known for relation to the succulents plant life.

Now if the coffee leaf was like a Anthyocyanins the shaded version of tropical plants in the shade of purple, it maybe toxic to congest it, several tropical leafed plants are toxic. Specially that the succulents related to the tropical plant range, like the
Deffenbalker (known to be toxic to cats), the white fluid inside the tropical plants are also known to be not good.

Some tropical fruits for instance are not for human consumption. For instance, the one yellow fruit grown on a tree in Jamaica looks ripe, but is not edible and is known to be quite toxic.

It is know that the article brings up the coffee leaf study. Coffee has been around for a long time, although there is many more options in our future to expand the knowledge of the plant itself.

Until there is further study about the coffee leaf tasting quite like tea, I think it is best to know that there is further study.                                        Research:  Wikipedia

Since coffee is grown around the world, to take into consideration of the nutrients that the coffee plant is exhuming in the soil as it grows, climate also plays a part of the growth of the plant.

According the coffee article more research is being done for the coffee leaf and until more information is available it is not available to consume.

For more information, learn more about the Coffee Leaf — Kew Royal Botanic Gardens —-The Annals of Botany —

About Cappuccino

Expressed as the “perfect cup

Double or Doppio Cappuccino

Two espressos, steamed milk and plenty of foam.

Extra strength.

Dry Cappuccino

Espresso, plenty of foam, less steamed milk and this intensifies the flavor of the brew.

Reference: “Coffee Cafe” by Sherri Johns

Coffee types

The main species of Coffee are:

Coffea Arabica and Coffea Robusta.

The Robusta is inexpensive, slow growing, and not very flavorful. It is also processed into Instant or Canned Coffee. Often “Commercial-grade” roasters will use this type of Coffee to blend, to reduce costs and make more profit.

Some of those all night dinners serve their house blends and this is the cheaper coffee.

Reference: “Coffee Cafe” by Sherri Johns

“Thai Iced Coffee”

” Thai Iced Coffee “
6 tbsp. freshly fine-ground specialty coffee
1/4 tsp. ground coriander powder
4 to 5  whole green cardamom pods, ground
8 ice cubes
30 m (1 oz.) heavy whipped cream
 
**Place the coffee and spices in the filter cone of the brewer.  (The spices will taint the filter basket, so use one for Thai iced coffee only, or use a paper filter and wash the brew basket thoroughly after each use). 
Brew coffee as usual and allow to cool.
**Add simple syrup to a tall glass.  Add 8 ice cubes and pour coffee 2.5 cm (1 “) from the top of the glass.  Hold the back of a spoon over the glass, slowly pour the heavy whipped cream over the spoon onto the coffee, creating a layered look.  This will prevent the cream from dispersing into the coffee right away.  Serve with a flexible straw and a tall spoon. 
 **Recipe by: ” Coffee Cafe” by Sherri Johns

How does Coffee grow?

The Coffea tree is a shrub and classified as an Evergreen. In order for the Coffea tree to produce a crop, it must grow for 5 years and this crop is only about 15 oz.’s.

This plant produces a flower of a sweet jasmine-scent this bud produces the fruit of the plant. The berry changes from to a the original green like the plant itself, to orange or red. The ripen berry turns to a Raspberry dark red. 

 

When the berry is ripe it must be processed the same day it is “hand-picked”. Picking time is like many plants not all of the fruit is ripe the same day, so the pickers will go back several times to the same plant. 

 

The bean is found inside the fruit that grows on the Coffea tree. Most coffee plants are not within reach of the roadside and are grown on slanting hill-sides. We were able to view a Coffee trees growing on the side of the Blue Mountain when we traveled to Jamaica in January.

 

Both Jamaican coffee and Hawaiian Coffee are one of the most expensive and pleasant coffees.

 

Most Coffee Plantations still use the “hand-picking” for the picking the fruit off of the shrubs, it is very back-breaking work. Depends on where the coffee is grown, in some countries the mules take the extremely full bags and the bags are draped over the backs of the mules.

 

In India, women pick the beans by hand then carry the sacks on their heads.    **Reference: Coffee Cafe by Sherri Johns

 

In Jamaica, on the Blue Mountain Coffee plantation the guide explained to us, that the people who work this plantation climb up this steep mountain side, the women pick for most of the day, placing the fruit into 70 pound crates and the male workers place these crates onto the trucks and take to be processed.      

Coffee

The Trading Commodities for Coffee ranks the second largest.

The most popular Coffee is the Arabica but also has a higher rate coffee called Robusta. This coffee is grown at a high altitude of over 3000′ ft., the plant is grows slower and because the elevation is higher the air is cooler and this allows the “complex sugars” to extend into the bean.     

The main species of Coffee are Coffea Arabica and Coffea Robusta.

The Robusta is inexpensive, slow growing, and not very flavorful. It is also processed into Instant or Canned Coffee. Often Commercial-grade” roasters will use this type of Coffee to blend, to reduce costs and make more profit.

Some of those all night dinners serve their house blends and this is the cheaper coffee.

Reference: Coffee Cafe by Sherri Johns

Coffee roasting

About coffee and coffee roasting…

Coffees are generally named after the regions that they are grown in Guatemala Atitlan, Fazenda Santa Izabel (Brazilian). The Panama estate coffee is one of many La Torcaza Estate and the Costa Rican Tarrazu coffee. The coffee plantations also gain the farm’s name or estate to the country that the coffee is grown. Blue Mountain coffee grown, processed and bagged in Jamaica.

The coffee beans are sorted through and are divided into weight, color, size, visible defects and density. This is called grading, very rarely will you see defected beans in with high-grade large beans. Color of the beans change when the roasted in uneven and depending on the roasting techniques. If the coffee is factory roasted, generally it is put into a large drum and roasted in a high scale machine – coffee roaster.   If the beans are roasted on an open fire in a pot, the roasting maybe become uneven.

The temperature of roasting the beans plays an important role and the time frame for roasting. A general table top roaster has a temperature of about 500 to 700 degrees Fahrenheit, but this is a very small roaster and you can only roast about 1/2 cup at a time and it takes roughly 20 minutes to 1/2 hour for the beans to be roasted. This particular table roaster allows you to adjust the roasting from light to dark. The large scale roaster, the high-end roaster also have a range of roasting capabilities and these roaster can roast pounds and pounds of coffee at one time. Roasting of any coffee is a technique and a lot of hard work.

Based research knowledge of roasting procedures.       Research: Coffee Cafe by Sherri Johns