My breakfast

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Why should we talk about this?
Well breakfast is something, must of us usually do to get our body system wormed to get ready for the day works.
  1. Some take coffee as their breakfast.
  2. While some mixed milk with chocolate and bread.
  3. Must of the people that owns private office prefer taking only coffee, not because coffee is the best, but because it will keep then awake and ready to carryout their daily task.
  4. In Africa, some prefer pap. It is a thick natural liquid from maize or whatever. In our local language's, some calls it in ibo; akamu. In hausa; Koko. Etc.


  5. Why taking coffee or Lipton Tea as your breakfast happened to be the best!! . The answer to that question is, in the morning, your body system need hot or cold liquid drink to flush out all the calories and bring back your kidney ready to pump.
    Is not advisable to eat heavy food in the morning.
  6. Such as rice, beans, yam, weat. Etc. Must especially those fat Tommy or obesity should avoid eating heavy food in morning.
    A coffee can from the first half of the 20th century. From the Museo del Objeto del Objeto collection.
  7. The Dutch East India Company was the first to import coffee on a large scale.[21] The Dutch later grew the crop in Java and Ceylon.[22] The first exports of Indonesian coffee from Java to the Netherlands occurred in 1711.[23]
Through the efforts of the British East India Company, coffee became popular in England as well. John Evelyn recorded tasting the drink at Oxford in England in a diary entry of May 1637 to where it had been brought by a student of Balliol College from Crete named Nathaniel Conopios of Crete.[24][25] Oxford's Queen's Lane Coffee House, established in 1654, is still in existence today. Coffee was introduced in France in 1657, and in Austria and Poland after the 1683 Battle of Vienna, when coffee was captured from supplies of the defeated Turks.[26]


  3. When coffee reached North America during the Colonial period, it was initially not as successful as it had been in Europe as alcoholic beverages remained more popular. During the Revolutionary War, the demand for coffee increased so much that dealers had to hoard their scarce supplies and raise prices dramatically; this was also due to the reduced availability of tea from British merchants,[27] and a general resolution among many Americans to avoid drinking tea following the 1773 Boston Tea Party.[28] After the War of 1812, during which Britain temporarily cut off access to tea imports, the Americans' taste for coffee grew.

  5. During the 18th century, coffee consumption declined in England, giving way to tea-drinking. The latter beverage was simpler to make, and had become cheaper with the British conquest of India and the tea industry there.[29] During the Age of Sail, seamen aboard ships of the British Royal Navy made substitute coffee by dissolving burnt bread in hot water.[30]

  7. The Frenchman Gabriel de Clieu took a coffee plant to the French territory of Martinique in the Caribbean in the 1720s[31], from which much of the world's cultivated arabica coffee is descended. Coffee thrived in the climate and was conveyed across the Americas.[32] Coffee was cultivated in Saint-Domingue (now Haiti) from 1734, and by 1788 it supplied half the world's coffee.[33] The conditions that the slaves worked in on coffee plantations were a factor in the soon to follow Haitian Revolution. The coffee industry never fully recovered there.[34] It made a brief come-back in 1949 when Haiti was the world's 3rd largest coffee exporter, but declined rapidly after that.

  9. Meanwhile, coffee had been introduced to Brazil in 1727, although its cultivation did not gather momentum until independence in 1822.[35] After this time massive tracts of rainforest were cleared for coffee plantations, first in the vicinity of Rio de Janeiro and later SΓ£o Paulo.[36] Brazil went from having essentially no coffee exports in 1800, to being a significant regional producer in 1830, to being the largest producer in the world by 1852. In 1910–20, Brazil exported around 70% of the world's coffee; Colombia, Guatemala, and Venezuela exported half of the remaining 30%; and Old World production accounted for less than 5% of world exports.[37]

  11. Cultivation was taken up by many countries in Central America in the latter half of the 19th century, and almost all involved the large-scale displacement and exploitation of the indigenous people. Harsh conditions led to many uprisings, coups and bloody suppression of peasants.[38] The notable exception was Costa Rica, where lack of ready labor prevented the formation of large farms. Smaller farms and more egalitarian conditions ameliorated unrest over the 19th and 20th centuries.[39]

  13. Rapid growth in coffee production in South America during the second half of the 19th century was matched by growth in consumption in developed countries, though nowhere has this growth been as pronounced as in the United States, where a high rate of population growth was compounded by doubling of per capita consumption between 1860 and 1920. Though the United States was not the heaviest coffee-drinking nation at the time (Nordic countries, Belgium, and Netherlands all had comparable or higher levels of per capita consumption), due to its sheer size, it was already the largest consumer of coffee in the world by 1860, and, by 1920, around half of all coffee produced worldwide was consumed in the US.[37]

  15. Coffee has become a vital cash crop for many developing countries. Over one hundred million people in developing countries have become dependent on coffee as their primary source of income. It has become the primary export and backbone for African countries like Uganda, Burundi, Rwanda, and Ethiopia,[40] as well as many Central American countries.Coffee
  16. Language
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  19. Edit
  20. This article is about the brewed beverage. For the seed from which it is made, see Coffee bean. For other uses, see Coffee (disambiguation).
  21. For technical reasons, "Coffee#1" redirects here. For the British coffee house chain, see Coffee 1.
  22. Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. When coffee berries turn from green to bright red in color – indicating ripeness – they are picked, processed, and dried.[2] Dried coffee seeds (referred to as "beans") are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and then brewed with near-boiling water to produce the beverage known as coffee.

  24. Coffee
  25. A small cup of coffee.JPG
  26. A cup of black coffee
  27. Type
  28. Hot or ice-cold (usually hot)
  29. Country of origin
  30. Yemen[1]
  31. Introduced
  32. 15th century
  33. Color
  34. Black, dark brown, light brown, beige
  35. Coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content.[3] It is one of the most popular drinks in the world,[4] and can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte). It is usually served hot, although iced coffee is common.

  37. Clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption reduces the risk of some diseases, although some of the long-term studies are of questionable credibility.[5]

  39. The earliest credible evidence of coffee-drinking as the modern beverage appears in modern-day Yemen in southern Arabia in the middle of the 15th century in Sufi shrines where coffee seeds were first roasted and brewed in a manner similar to how it is now prepared for drinking.[1] The Yemenis procured the coffee beans from the Ethiopian Highlands and began cultivation. By the 16th century, the drink had reached the rest of the Middle East and North Africa, later spreading to Europe.

  41. The two most commonly grown coffee bean types are C. arabica and C. robusta. Coffee plants are now cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, the Indian subcontinent, and Africa. As of 2018, Brazil was the leading grower of coffee beans, producing 35% of the world total.[6] Coffee is a major export commodity as the leading legal agricultural export for numerous countries.[7] It is one of the most valuable commodities exported by developing countries. Green, unroasted coffee is one of the most traded agricultural commodities in the world.[8] The way developed countries trade coffee with developing nations has been criticised, as well as the impact on the environment with regards to the clearing of land for coffee-growing and water use. Consequently, the markets for fair trade and organic coffee are expanding.[9]

  43. Etymology
  44. History
  45. Main article: History of coffee
  46. Legendary accounts
  47. According to one legend, ancestors of today's Oromo people in a region of Kaffa in Ethiopia were the first to recognize the energizing effect of the coffee plant.[1] However, no direct evidence that has been found earlier than the 15th century indicating who among the African populations used it as a stimulant, or where coffee was first cultivated.[1] The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee when he noticed how excited his goats became after eating the beans from a coffee plant, did not appear in writing until 1671 and is probably apocryphal.[1]

  49. Another legend attributes the discovery of coffee to a Sheikh Omar. According to an old chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha in Yemen to a desert cave near Ousab (modern-day Wusab, about 90 kilometres (56 mi) east of Zabid).[12] Starving, Omar chewed berries from nearby shrubbery but found them to be too bitter. He tried roasting the seeds to improve the flavor, but they became hard. He then tried boiling them to soften the seed, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this "miracle drug" reached Mocha, Omar was asked to return and was made a saint.[13]

  51. Historical transmission

  53. View of Mocha, Yemen during the second half of the 17th century
  54. The earliest credible evidence of coffee-drinking or knowledge of the coffee tree appears in the middle of the 15th century in the accounts of Ahmed al-Ghaffar in Yemen.[1] It was here in Arabia that coffee seeds were first roasted and brewed, in a similar way to how it is prepared now. Coffee was used by Sufi circles to stay awake for their religious rituals.[14] Accounts differ on the origin of the coffee plant prior to its appearance in Yemen. From Ethiopia, coffee could have been introduced to Yemen via trade across the Red Sea.[15] One account credits Muhammad Ibn Sa'd for bringing the beverage to Aden from the African coast.[16] Other early accounts say Ali ben Omar of the Shadhili Sufi order was the first to introduce coffee to Arabia.[17] According to al Shardi, Ali ben Omar may have encountered coffee during his stay with the Adal king Sadadin's companions in 1401. Famous 16th-century Islamic scholar Ibn Hajar al-Haytami notes in his writings of a beverage called qahwa developed from a tree in the Zeila region.[14] Coffee was first exported out of Ethiopia to Yemen by Somali merchants from Berbera and Zeila, which was procured form Harar and the Abyssinian interior. According to Captain Haines, who was the colonial administrator of Aden (1839-1854), Mocha historically imported up to two-thirds of their coffee from Berbera-based merchants before the coffee trade of Mocha was captured by British-controlled Aden in the 19th century. Thereafter, much of the Ethiopian coffee was exported to Aden via Berbera plant and seeds
  55. Several species of shrub of the genus Coffea produce the berries from which coffee is extracted. The two main species commercially cultivated are Coffea canephora (predominantly a form known as 'robusta') and C. arabica.[41] C. arabica, the most highly regarded species, is native to the southwestern highlands of Ethiopia and the Boma Plateau in southeastern Sudan and Mount Marsabit in northern Kenya.[42] C. canephora is native to western and central Subsaharan Africa, from Guinea to Uganda and southern Sudan.[43] Less popular species are C. liberica, C. stenophylla, C. mauritiana, and C. racemosa.

  57. All coffee plants are classified in the large family Rubiaceae. They are evergreen shrubs or trees that may grow 5 m (15 ft) tall when unpruned. The leaves are dark green and glossy, usually 10–15 cm (4–6 in) long and 6 cm (2.4 in) wide, simple, entire, and opposite. Petioles of opposite leaves fuse at the base to form interpetiolar stipules, characteristic of Rubiaceae. The flowers are axillary, and clusters of fragrant white flowers bloom simultaneously. Gynoecium consists of an inferior ovary, also characteristic of Rubiaceae. The flowers are followed by oval berries of about 1.5 cm (0.6 in).[44] When immature they are green, and they ripen to yellow, then crimson, before turning black on drying. Each berry usually contains two seeds, but 5–10% of the berries[45] have only one; these are called peaberries.[46] Arabica berries ripen in six to eight months, while robusta takes nine to eleven months.[47]

  59. Coffea arabica is predominantly self-pollinating, and as a result, the seedlings are generally uniform and vary little from their parents. In contrast, Coffea canephora, and C. liberica are self-incompatible and require outcrossing. This means that useful forms and hybrids must be propagated vegetatively.[48] Cuttings, grafting, and budding are the usual methods of vegetative propagation.[49] On the other hand, there is great scope for experimentation in search of potential new strains.[48]

  61. In 2016, Oregon State University entomologist George Poinar, Jr. announced the discovery of a new plant species which is a 45-million-year-old relative of coffee found in amber. Named Strychnos electri, after the Greek word for amber (electron), the flowers represent the first-ever fossils of an asterid, which is a clade of flowering plants that not only later gave us coffee, but also sunflowers, peppers, potatoes, mint – and deadly poisons.[50]

  63. Cultivation
  64. Further information: List of countries by coffee production

  66. Map showing areas of coffee cultivation:
  67. r:Coffea canephora
  68. m:Coffea canephora and Coffea arabica
  69. a:Coffea arabica
  70. The traditional method of planting coffee is to place 20 seeds in each hole at the beginning of the rainy season. This method loses about 50% of the seeds' potential, as about half fail to sprout. A more effective process of growing coffee, used in Brazil, is to raise seedlings in nurseries that are then planted outside at six to twelve months. Coffee is often intercropped with food crops, such as corn, beans, or rice during the first few years of cultivation as farmers become familiar with its requirements.[44] Coffee plants grow within a defined area between the tropics of Cancer and Capricorn, termed the bean belt or coffee belt.[51]

  72. Of the two main species grown, arabica coffee (from C. arabica) is generally more highly regarded than robusta coffee (from C. canephora). Robusta coffee tends to be bitter and have less flavor but better body than arabica. For these reasons, about three-quarters of coffee cultivated worldwide is C. arabica.[41] Robusta strains also contain about 40–50% more caffeine than arabica.[52] Consequently, this species is used as an inexpensive substitute for arabica in many commercial coffee blends. Good quality robusta beans are used in traditional Italian espresso blends to provide a full-bodied taste and a better foam head (known as crema).

  74. Additionally, Coffea canephora is less susceptible to disease than C. arabica and can be cultivated in lower altitudes and warmer climates where C. arabica will not thrive.[53] The robusta strain was first collected in 1890 from the Lomani River, a tributary of the Congo River, and was conveyed from the Congo Free State (now the Democratic Republic of the Congo) to Brussels to Java around 1900. From Java, further breeding resulted in the establishment of robusta plantations in many countries.[54] In particular, the spread of the devastating coffee leaf rust (Hemileia vastatrix), to which C. arabica is vulnerable, hastened the uptake of the resistant robusta. Hemileia vastatrix is a fungal pathogen[55] and results in light, rust-colored spots on the undersides of coffee plant leaves. Hemileia vastatrix grows exclusively on the leaves of coffee pants.[56] Coffee leaf rust is found in virtually all countries that produce coffee.[e.
  75. Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark. A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted seeds illuminated with a light source in the near-infrared spectrum. This elaborate light meter uses a process known as spectroscopy to return a number that consistently indicates the roasted coffee's relative degree of roast or flavor development.

  77. Roast characteristics
  78. The degree of roast has an effect upon coffee flavor and body. Darker roasts are generally bolder because they have less fiber content and a more sugary flavor. Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times.[94] Roasting does not alter the amount of caffeine in the bean, but does give less caffeine when the beans are measured by volume because the beans expand during roasting.[95]

  80. A small amount of chaff is produced during roasting from the skin left on the seed after processing.[96] Chaff is usually removed from the seeds by air movement, though a small amount is added to dark roast coffees to soak up oils on the seeds.[92]

  82. Decaffeination
  83. Decaffeination of coffee seeds is done while the seeds are still green. Many methods can remove caffeine from coffee, but all involve either soaking the green seeds in hot water (often called the "Swiss water process")[97] or steaming them, then using a solvent to dissolve caffeine-containing oils.[22] Decaffeination is often done by processing companies, and the extracted caffeine is usually sold to the pharmaceutical industry.[22]

  85. Storage
  86. Main article: Coffee bean storage
  88. Coffee container
  89. Coffee is best stored in an airtight container made of ceramic, glass or non-reactive metal.[98] Higher quality prepackaged coffee usually has a one-way valve which prevents air from entering while allowing the coffee to release gases.[99] Coffee freshness and flavor is preserved when it is stored away from moisture, heat, and light.[98] The tendency of coffee to absorb strong smells from food means that it should be kept away from such smells.[98] Storage of coffee in refrigerators is not recommended due to the presence of moisture which can cause deterioration.[98] Exterior walls of buildings which face the sun may heat the interior of a home, and this heat may damage coffee stored near such a wall.[98] Heat from nearby ovens also harms stored coffee.[98]

  91. In 1931, a method of packing coffee in a sealed vacuum in cans was introduced. The roasted coffee was packed and then 99% of the air was removed, allowing the coffee to be stored indefinitely until the can was opened. Today this method is in mass use for coffee in a large part of the world.[100]

  93. Brewing
  94. See also: Coffee preparation
  96. A contemporary automatic coffeemaker
  97. Coffee beans must be ground and brewed to create a beverage. The criteria for choosing a method include flavor and economy. Almost all methods of preparing coffee require that the beans be ground and then mixed with hot water long enough to allow the flavor to emerge but not so long as to draw out bitter compounds. The liquid can be consumed after the spent grounds are removed. Brewing considerations include the fineness of grind, the way in which the water is used to extract the flavor, the ratio of coffee grounds to water (the brew ratio), additional flavorings such as sugar, milk, and spices, and the technique to be used to separate spent grounds. Optimal coffee extraction occurs between 91 to 96 °C (195 to 205Coffee berries on a plant in India
  98. Mycena citricolor is another threat to coffee plants, primarily in Latin America. Mycena citricolor, commonly referred to as American Leaf Spot, is a fungus that can affect the whole coffee plant.[58] It can grow on leaves, resulting in leaves with holes that often fall from the plant.[58]

  100. Over 900 species of insect have been recorded as pests of coffee crops worldwide. Of these, over a third are beetles, and over a quarter are bugs. Some 20 species of nematodes, 9 species of mites, and several snails and slugs also attack the crop. Birds and rodents sometimes eat coffee berries, but their impact is minor compared to invertebrates.[59] In general, arabica is the more sensitive species to invertebrate predation overall. Each part of the coffee plant is assailed by different animals. Nematodes attack the roots, coffee borer beetles burrow into stems and woody material,[60] and the foliage is attacked by over 100 species of larvae (caterpillars) of butterflies and moths.[61]

  102. Mass spraying of insecticides has often proven disastrous, as predators of the pests are more sensitive than the pests themselves.[62] Instead, integrated pest management has developed, using techniques such as targeted treatment of pest outbreaks, and managing crop environment away from conditions favouring pests. Branches infested with scale are often cut and left on the ground, which promotes scale parasites to not only attack the scale on the fallen branches but in the plant as well.[63]

  104. The 2-mm-long coffee borer beetle (Hypothenemus hampei) is the most damaging insect pest to the world's coffee industry, destroying up to 50 percent or more of the coffee berries on plantations in most coffee-producing countries. The adult female beetle nibbles a single tiny hole in a coffee berry and lays 35 to 50 eggs. Inside, the offspring grow, mate, and then emerge from the commercially ruined berry to disperse, repeating the cycle. Pesticides are mostly ineffective because the beetle juveniles are protected inside the berry nurseries, but they are vulnerable to predation by birds when they emerge. When groves of trees are nearby, the American yellow warbler, rufous-capped warbler, and other insectivorous birds have been shown to reduce by 50 percent the number of coffee berry borers in Costa Rica coffee plantations.[64]

  106. Beans from different countries or regions can usually be distinguished by differences in flavor, aroma, body, and acidity.[65] These taste characteristics are dependent not only on the coffee's growing region, but also on genetic subspecies (varietals) and processing.[66] Varietals are generally known by the region in which they are grown, such as Colombian, Java and Kona.

  108. Arabica coffee beans are cultivated mainly in Latin America, eastern Africa or Asia, while robusta beans are grown in central Africa, throughout southeast Asia, and Brazil.[41]

  110. Ecological effects
  111. Originally, coffee farming was done in the shade of trees that provided a habitat for many animals and insects.[67] Remnant forest trees were used for this purpose, but many species have been planted as well. These include leguminous trees of the genera Acacia, Albizia, Cassia, Erythrina, Gliricidia, Inga, and Leucaena, as well as the nitrogen-fixing non-legume sheoaks of the genus Casuarina, and the silky oak Grevillea robusta.[68]

  113. This method is commonly referred to as the traditional shaded method, or "shade-grown". Starting in the 1970s, many farmers switched their production method to sun cultivation, in which coffee is grown in rows under full sun with little or no forest canopy. This causes berries to ripen more rapidly and bushes to produce higher yields, but requires the clearing of trees and increased use of fertilizer and pesticides, which damage the environment and cause health problems.[69]

  115. Unshaded coffee plants grown with fertilizer yield the most coffee, although unfertilized shaded crops generally yield more than unfertilized unshaded crops: the response to fertilizer is much greater in full sun.[70] While traditional coffee production causes berries to ripen more slowly and produce lower yields, the quality of the coffee is allegedly superior.[71] In addition, the traditional shaded method provides living space for many wildlife species. Proponents of shade cultivation say environmental problems such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation are the side effects of the practices employed in sun cultivation.[67][72]

  117. The American Birding Association, Smithsonian Migratory Bird Center,[73] National Arbor Day Foundation,[74] and the Rainforest Alliance have led a campaign for 'shade-grown' and organic coffees, which can be sustainably harvested.[75] Shaded coffee cultivation systems show greater biodiversity than full-sun systems, and those more distant from continuous forest compare rather poorly to undisturbed native forest in terms of habitat value for some bird species.[76][77]

  119. Another issue concerning coffee is its use of water. It takes about 140 liters (37 U.S. gal) of water to grow the coffee beans needed to produce one cup of coffee, and coffee is often grown in countries where there is a water shortage, such as Ethiopia.[78]

  121. Used coffee grounds may be used for composting or as a mulch. They are especially appreciated by worms and acid-loving plants such as blueberries.[79] Some commercial coffee shops run initiatives to make better use of these grounds, including Starbucks' "Grounds for your Garden" project,[80] and community sponsored initiatives such as "Ground to Ground".[81]

  123. Climate change may significantly impact coffee yields during the 21st century, such as in Nicaragua and Ethiopia which could lose more than half of the farming land suitable for growing (Arabica) coffee.[82][83][84]

  125. Production
  126. Processing
  127. See also: Coffee production
  128. Coffee berries and their seeds undergo several processes before they become the familiar roasted coffee. Berries have been traditionally selectively picked by hand; a labor-intensive method, it involves the selection of only the berries at the peak of ripeness. More commonly, crops are strip picked, where all berries are harvested simultaneously regardless of ripeness by person or machine. After picking, green coffee is processed by one of two methods—the dry process method, simpler and less labor-intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a mild coffee.[85]

  130. Then they are sorted by ripeness and color, and most often 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. Finally, the seeds are dried.[86]

  132. The best (but least used) method of drying coffee is using drying tables. In this method, the pulped and fermented coffee is spread thinly on raised beds, which allows the air to pass on all sides of the coffee, and then the coffee is mixed by hand. In this method the drying that takes place is more uniform, and fermentation is less likely. Most African coffee is dried in this manner and certain coffee farms around the world are starting to use this traditional method.[86]

  134. Next, the coffee is sorted, and labeled as green coffee. Some companies use cylinders to pump in heated air to dry the coffee seeds, though this is generally in places where the humidity is very high.[86]

  136. An Asian coffee known as kopi luwak undergoes a peculiar process made from coffee berries eaten by the Asian palm civet, passing through its digestive tract, with the beans eventually harvested from feces. Coffee brewed from this process[87] is among the most expensive in the world, with bean prices reaching $160 per pound or $30 per brewed cup.[88] Kopi luwak coffee is said to have uniquely rich, slightly smoky aroma and flavor with hints of chocolate, resulting from the action of digestive enzymes breaking down bean proteins to facilitate partial fermentation.[87][88]

  138. In Thailand, black ivory coffee beans are fed to elephants whose digestive enzymes reduce the bitter taste of beans collected from dung.[89] These beans sell for up to $1,100 a kilogram ($500 per lb), achieving the world's most expensive coffee,[89] three times costlier than palm civet coffee beans.[88]

  140. Roasting
  141. See also: Coffee roasting
  143. Roasted coffee beans
  144. The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and with rare exceptions, such as infusions from green coffee beans[90], coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted.[91] The roasting process influences the taste of the beverage by changing the coffee bean both physically and chemically. The bean decreases in weight as moisture is lost and increases in volume, causing it to become less dense. The density of the bean also influences the strength of the coffee and requirements for packaging.

  146. The actual roasting begins when the temperature inside the bean reaches approximately 200 °C (392 °F), though different varieties of seeds differ in moisture and density and therefore roast at different rates.[92] During roasting, caramelization occurs as intense heat breaks down starches, changing them to simple sugars that begin to brown, which alters the color of the bean.[93]

  148. Sucrose is rapidly lost during the roasting process, and may disappear entirely in darker roasts. During roasting, aromatic oils and acids weaken, changing the flavor; at 205 °C (401 °F), other oils start to develop.[92] One of these oils, caffeol, is created at about 200 °C (392 °F), which is largely responsible for coffee's aroma and flavor.[22]

  150. Roasting is the last step of processing the beans in their intact state. During this last treatment, while still in the bean state, more caffeine breaks down above 235 °C (455 °F). Dark roasting is the utmost step in bean processing removing the most caffeine. Although, dark roasting is not to be confused with the decaffeination process
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