Caffeine

Caffeine is one substance that contains on every kind of coffee. Every kind of coffee may have different contains of caffeine, but as general contains is similar each others. For small dosage caffeine can have a good effect to our body but if consume too much this substance can have a bad effect. Caffeine substance not just contains in coffee but other plant also contains this substance.

Caffeine is an odorless, slightly bitter, Alkaloid chemical found in coffee beans, Kola Nuts, and Tea leaves. It can be manufactured synthetically in the laboratory. In small amount caffeine acts as a mild stimulant and is harmless to most people. In large amounts, however, it may result in insomnia, restlessness, and anxiety.

Caffeine also raises urination and heart rates and can cause hart irregularities; some researchers maintain that heavy coffee drinkers are more prone to develop coronary heart disease. Caffeine decreases blood flow to the brain, however, and has been used in treating migraine headache. It is also used in treating cases of poisoning by depressants such as alcohol and morphine, and studies suggest that it somewhat increases the effectiveness of common analgesics such as aspirin. By widening bronchial airways, caffeine can help to relieve asthma attacks. In plant, the drug apparently function as a natural insect repellent.

Coffee Cultivation

The coffee bean is the world’s most valuable agricultural commodity. In the late 1980s coffee imports into the United States alone cost more than $ 4 billion annually. Of the many varieties of the genus Coffee (family Rubiaceae) known to exist, only two species have significant commercial importance: C. arabica and C. robusta, which together constitute 99% of the total world output.

The coffee plant is an evergreen shrub or small tree, cultivated in hot, most climates. The most flavorful beans are produced between 900 and 1800 m (3000 and 6000 ft) above sea level, especially on volcanic soil.

A coffee tree, propagated from seed, bears its first fruit in 5 to 8 years and annually yields more than 2 kg (about 5 lb) of fruit, the red seed bearing coffee “cherries” from which about 0.5 kg (1 lb) green coffee seeds, or beans, is obtained. The cherries must be harvested by hand, for only those which are fully ripened are picked. Robusta cherries remain on the tree after they ripen. Ripe arabica cherries fall to the ground and spoil. Arabica trees must therefore be carefully watched and picked over several times, which increases the cost of producing the richer flavored arabica beans.

The next after harvesting and get a coffee bean must process into the next step, if do in the wrong way, coffee bean can have broken taste or flavor. About the coffee process will discuss more detail in the next article.

Coffee as World Commodity

Coffee been become a world commodity and always need in all over the world. Much area planting this commodity, some for private plant and many others for agribusiness. Some country become a coffee producers such as Malaysia, Indonesia, Brasilia, Vietnam, India and many other countries.

Now from this analysis, it is evident that India is facing challenges for coffee cultivation. In future its position will go more severe, if agricultural extension services will not be promoted in non-traditional areas. Moreover in future, use of biotechnology can also make India as an important coffee producer in the world.

Coffee is grown in over eighty distinct regions in the tropical areas of the world. Different climate, soil types, and horticultural, picking, and processing methods contribute to the distinct coffee flavors associated with each region.

There are two major types of coffee beans used for the beverage we know and love: Arabica and Robusta. (A third, Liberian coffee, is quite rare.) The Arabicas are grown at higher elevations, usually over four thousand feet, and are generally more carefully tended than the Robustas. The Arabica berries are often hand picked at the optimum ripeness for each berry. They produce the finer grades of coffees enjoyed by the discerning coffee drinker.

The Robustas have been developed as a hardier tree and can be grown at much lower elevations. They are often machine harvested. They produce a coffee with a harsher and stronger flavor, as well as a higher caffeine content. The Robustas are valuable in blends, and are used in solubles and extracts to provide a strong flavor punch for flavoring food products. They are also much more affordable than the Arabicas.

Recent studies have begun to show that coffee has numerous beneficial health effects. From helping to prevent certain cancers, to supporting liver, kidney, and intestinal health, as well as providing other physical and psychological benefits, coffee can be a healthy addition to your diet. Incasa Coffee can provide wholesale soluble coffee, green and roasted coffees from around the World.

Arabica, Robusta and Jamaica Coffee

The coffee tree is indigenous to Ethiopia, not Arabia as many tend to think and belongs to the genus Coffea of the Rubianceae, or madder, family.

The first English coffee house opened in Oxford in 1650 and by 1675 there were nearly 3000 coffee houses in England.

Johann Sebastian Bach is thought to have been a devoted coffee lover and wrote a secular work "The coffee cantata - Kaffe Kantate" in 1732 that includes an aria "Mm! How sweet coffee tastes! More delicious than a thousand kisses, sweeter by far than muscatel wine! I must have my coffee."

Seedlings produced by the Amsterdam Botanical Gardens, later classified as Coffea arabica var arabica account for most of the billions of trees now growing in South and Central America and the Caribbean.

The next most important strain of arabica (var bourbon) came from French plantations on the Indian Ocean island Reunion, originally called Bourbon.

The other commercially important species, Coffea canephora (usually referred to as robusta) is also a native of Africa and now accounts for 20% of world exports.

There are a number of varieties of both arabica and robusta. In Jamaica, only arabica is grown and according to the 1953/1983 Regulations "blue mountain coffee means: coffee seed that is grown in the Blue Mountain Area as described in the Schedule; and processed or manufactured at any coffee works specified in the Schedule and to which a license granted pursuant to regulation 5 relates."

The quality of the beans is graded into Blue Mountain No. 1 - 3, Pea Berry and Triage. Other grades of Jamaican coffee include: High Mountain Supreme, Jamaica Prime and Jamaica Select. In its wild state, the shrub grows to about 8 to 10 meters.

Although Jamaica does not have much of the world market in terms of production (International Coffee Organisation), the beans are well known for their exceptional quality and Blue Mountain coffee commands extremely high prices. Blue Mountain Peak stands approximately 2256 m (7402 feet) high, the average rainfall for Jamaica is about 198 cm (78 inches) and the average temperature is 27 C (82 F). Together with sunshine every day and good soil, it all contributes to not only great coffee but the land of "wood and water" presents an incredibly beautiful environment to live and work in.

A brief history of Jamaican coffee from the Jamaican Coffee Industry Board or the Jamaican Gleaner History series. It is interesting to note that coffee arabica was characterised by Linnaeus in 1753 by which time Jamaica had been growing coffee for 25 years.