FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
COFFEE
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
plant by which coffee berries, or more correctly seeds are produced is of the same natural order as the trees from which quinine and chinchona bark is obtained. The coffee plant (Caffea arabica) frequently attains a height of 12 feet to 15 feet, its leaves are laurel-shaped, and the berries resemble cherries, each containing two "beans". When dried in the sun the husks are separated from the seeds; but in their natural (green) state they have a very peculiar taste.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a drink made from the roasted and ground beanlike seeds of a tropical shrub, served iced or hot.
-these seeds raw, roasted and ground, or processed into a powder that dissolves in hot water: a jar of instant coffee
- ORIGIN from Turkish kahveh, from Arabic kahwa, probably via Dutch koffie.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Beverage produced from roasted beans from the berries two principal types of shrub, Coffea arabica (arabica coffee) and Coffea canephora (robusta coffee). Niacin is formed during the roasting process, and the coffee can contain 10-40 mg niacin per 100g, depending on the extent of roasting. Also contains caffeine.
