By Rabbi Baruch Beyer
Reprinted from Star-K website
Bedouins savor it thick and rich out of small ornate cups. Some like it black, while others must have cream and sugar. The adventurous will try one of the many flavored coffees available, while the purist would not hear of it. No matter how you enjoy it, coffee remains one of the most popular beverages on the planet. The per capita consumption of coffee in the U.S. alone approaches 30 gallons a year.
In recent years, the varieties of coffees available have grown at an astounding pace. Gourmet coffees, flavored coffees, French roasts, espressos, lattes; one almost needs a dictionary to make sense of what has become a culture unto itself complete with its own language.
What do all these names mean? Is all coffee kosher? Can I buy a cup of coffee at a non-kosher restaurant? Relax, sit down, grab a mug of mocha and join us for a journey into java to discover what exactly goes into a cup of joe.
The Beginnings of Coffee
Legend has it that the uniqueness of coffee was first experienced in the Middle East. An Arab goat herder named Kaidi noticed that his animals were more jumpy than usual. Upon further investigation, he discovered that they were eating the berries of some bushes that were growing wild in the field. After sampling some himself, he was soon as hyper as his herd.
Legend or not, the fact is that coffee is native to the Kaffa (coffee) region of Ethiopia. The Arabs began cultivating it in the sixth century. The first coffee was named Mocca for the Red Sea port, Al Mukkah, where this valuable commodity met the world. Plants were smuggled from there by the Dutch who founded the fabled coffee plantations of Java. Today, Africa and South America lead the world in coffee production.
The Processing of Coffee
The genus Coffea includes many varieties. Of those, only two have commercial significance. Ninety-nine percent of the world’s coffee production is from C.arabica and C.robusta. Arabica, which is grown mainly in Central and South America, is considered the highest quality beans and is usually more expensive. They grow best in high altitudes (“mountain-grown,” as the famous ad line says) and produce a very flavorful and aromatic coffee. Robusta beans originating from Africa and Asia can withstand harsher temperatures and conditions than most. The trade considers Robusta to be less flavorful and aromatic and is used in instant and less expensive coffees. Interestingly, they produce a cup with twice the amount of caffeine than Arabica.
Coffee harvesting is a labor-intensive process. Since the coffee cherries, as the fruit is known, ripen at different times, all picking must be done by hand. The trees must be visited three or four times during the year to ensure that all the fruit is harvested when fully ripe. An experienced worker will pick about 200 pounds of coffee cherries daily. This will yield around 50 pounds of green coffee beans which will, in turn, produce about 39 pounds of roasted coffee.
After harvesting, the beans, which are actually the fruit seeds, are separated from the fruit. Depending on the region, this is accomplished using one of two methods. The first process, called the wet method, uses a machine to strip away the skin and pulp. The beans are then fermented in water. The enzymatic reactions that occur in the tank loosen whatever pulp is still left which is then washed away. In more arid areas of the world, the dry method is used. This involves leaving the ripened fruit on the tree or spread in the sun for several weeks to dry. After drying, a hulling machine removes the skin and pulp. Further processing removes the silverskin, the thin covering remaining on the bean. The green coffee beans are then sorted, packed, and shipped worldwide to coffee manufacturers known as roasters. Being that coffee beans are inherently kosher, and water is the only substance the beans have come into contact with until this point, no kashrus concerns exist.
Roasting is the key step in the manufacture of coffee. Timing is everything in this delicate operation. If the roast is too short insufficient amounts of oils influencing flavor and aroma will be released. If allowed to go too long the beans will burn. This is also the explanation of the different roast terms you might have seen. The terms City roast or French roast refer to the color of the roasted beans. The longer the roast the darker the bean. The shorter the roast the lighter the color. Obviously, this will also affect the taste of the final product.
The procedure starts by placing the green coffee beans in a hopper. The hopper pours the beans into the roaster. The roaster, which has been characterized as a cross between a clothes dryer and a popcorn popper, consists of a large rotating drum inside a heating chamber. The temperature of the pre-heated roaster is around 400 F. About five minutes into the roast the beans will begin to lose moisture and change color. Five minutes later the beans will have doubled in size and almost reached their optimum color. At this point they are fed into a large revolving tray called a cooling car in which they will darken further.
After cooling, the beans are placed in a holding bin. From here they will either ride a bucket elevator to the grinder and packaging line or be placed into the flavor mixer. The roasters’ primary concern is achieving optimum flavor and aroma. For this reason, they are punctilious in making sure nothing is added to the beans during roasting. Again, kashrus is not a concern at this point.
Instant & Freeze Dried Coffee
Instant coffee was first produced at the beginning of this century. It wasn’t until the 1930s, though, that it went into large-scale production. This was done in response to an emergency situation in Brazil. It seems that the coffee growers in this South American nation were threatened with economic collapse due to huge surpluses of green coffee beans. Rather than destroy the beans to keep prices from bottoming out they enlisted the help of the Nestle company who had been successful at making powdered milk. The drying technology was applied to liquid coffee and a few years later Nescafe was born.
Today, instant coffee is processed in one of two ways.
Spray Drying
This entails forcing an atomized spray of very strong coffee extract through a jet of hot air. The liquid evaporates leaving behind dried coffee. An interesting but little-known fact is that coffee loses much of its aroma due to spray drying. As aroma is all-important to the resulting flavor of the coffee, most manufacturers will spray coffee oil on the powder to add back some of the lost aromas. This is known as aromatizing. In another attempt to make the instant coffee as much like real ground coffee as possible, the powder is put through a heating process which causes it to clump. It is then ground to resemble real ground coffee. This is called agglomeration.
Freeze Drying
Freeze-dried coffee is produced by freezing liquid coffee and then placing the product under a vacuum enabling the frozen liquid to vaporize without passing through the liquid phase. This is known as sublimation. Since coffee produced through these methods is manufactured at dedicated plants, they present no kashrus problems.
Flavored Coffee Varieties
Coffee purists decry what is thought to be the modern practice of flavoring coffees with everything from hazelnut to Irish cream. The truth is, however, that adding flavors to coffee is an ancient practice going back to the time when things such as cardamon and black pepper were used to spice up the morning brew. In any case, flavored coffees are here to stay.
There are two traditional ways to get a somewhat bitter cup of coffee to taste like hazelnut cream or one of the many other flavors available. Either you flavor the bean or you flavor the actual cup of coffee. In either case, the process is rather simple.
Flavoring the bean
As was mentioned above the beans are flavored after roasting. Flavoring prior to roasting would be worthless since the flavor would be destroyed in the roaster. In larger operations, about 300 pounds of beans are flavored at one time. The beans are placed in the flavor mixer soon after roasting and having cooled to about 100 F. The beans will easily absorb the flavor at this point and as they cool further the flavor will be locked in. A liquid consisting of a flavor and a carrier is added and the mixture sets for about ten minutes. The amount of flavor used depends on the particular flavor desired, but it is generally around two to three percent of the total batch.
Flavoring the cup
This is the method preferred by some of the popular coffee house chains. They feel that flavoring the actual bean excessively distorts the taste of the coffee. Instead, they add flavored syrups directly to the individual cup.
Flavor Filters
The newest method employed is flavoring the coffee as it passes through a flavored filter. One company manufacturing these specialized filters is Sorbit Separation Technologies, which is under Star-K certification. The “Brewmate” filter features a layer of absorbent charcoal in combination with a metal-trapping mineral, and a layer of a selected popular flavor “sandwiched” in filter cloth or paper overlays. Designed for use in drip coffee makers, this ingenious product cleans the water in addition to flavoring the coffee.
The First Kashrus Issue: Non-Kosher Coffee Flavors
We have now come to our first kashrus issue. Flavors are complex chemical products that contain various sensitive ingredients, some natural and others artificial. There are more than three thousand flavor ingredients to choose from in formulating a flavor. Some are clearly not kosher. To complicate matters further, food labels are only required to mention that flavors were added without listing the specific flavor. Based on this it is easy to see why all flavored coffees must be kosher certified.
Decaffeinated Coffee
Decaffeinated coffee is produced for those who desire a little less kick in their cup. Decaffeinated coffee has had about 98 percent of the caffeine removed. Currently, there are four methods used to decaffeinate coffee. They each share the same basic steps. Before roasting the beans are heated and rinsed several times with a solvent that removes the caffeine. Then they are dried to remove the solvent. The difference between the methods comes down to which solvent is used.
Methylene Chloride
This solvent is used by the majority of decaffeinating companies. This method, which is also called the direct method, is considered to produce the best-tasting coffee as it dissolves the caffeine and not much else in the coffee.
Indirect Method
Also known as the European water process, this method rinses the coffee with a mixture of water and methylene chloride.
Swiss Water Process
Favored by the health-conscious due to lack of chemical usage, the caffeine is removed with only activated carbon filters and water.
Natural Process
These methods employ solvents other than water that occur in nature. Hence the designation is natural. The Ethyl Acetate Process and the Supercritical CO2 process are part of this group.
The Second Kashrus Issue: Process of Koosher Decaffeinated Coffee
The second kashrus problem stems from the natural process of decaffeination. As noted above, ethyl acetate is one of the solvents used in this method. This chemical is a combination of ethanol and acetic acid. As grain is one of the primary sources for ethanol, coffees decaffeinated using this method would not be kosher for Passover.
Industrial Kosher
The scope of Kosher Law cannot be adequately captured on one page. Industrial Kosher offers services for many businesses in Texas and across the South. This includes those in the chemical, manufacturing, transportation, and food service industries. From the production of glycerin, the storage of food, and transportation for a wide variety of products, Industrial Kosher is helping businesses find cost-efficient kosher solutions. They also work hard to maintain the environment the company is working in. Industrial Kosher prides itself on being able to address the unique needs of every company. If you’re looking for more information on kosher certification in an industrial field, contact us today to learn more.