What do you Mean by the Botanical Name of Coffee?

The botanical name of the coffee is Coffea. The botanical name is the scientific name for a plant or animal and is typically written in italics. The genus name (Coffea) is first followed by the species name (arabica).

Botanical Description of Coffea Arabica

Coffea arabica is a species of coffee that is native to Africa. It is a small tree that can grow up to 10 meters tall, and it has dark green leaves and white flowers. The fruit of the coffee tree is a cherry-like drupe that contains two seeds. The seeds are roasted and ground to make coffee.

Processing of Green Coffee Beans

The coffee beans are first sorted to remove any defects. They are then roasted to the desired color. The roasting process changes the flavor and chemical composition of the beans. The roasted beans are then ground and brewed.

The coffee beans are cleaned to remove the impurities. The coffee beans are then roasted to the desired color. The roasted coffee beans are then ground to the desired size. The ground coffee is then packed and ready to be sold.

Processing of the Coffee Bean

• The coffee bean is processed in a series of steps that include removing the outer layer of the bean, breaking the bean into smaller pieces, and then removing the inner parchment. The coffee is then roasted and ground.
• The coffee bean is the seed of the coffee plant. The coffee plant is a tropical evergreen that is found in many parts of the world. The coffee bean is roasted to produce coffee.
• The coffee bean is roasted in a roaster. The roaster heats the coffee bean to a temperature of about 400 degrees Fahrenheit. The roaster causes the coffee bean to expand and to release its oils. The oils give the coffee its flavor.
• The coffee bean is roasted for about 15 minutes. The roaster causes the coffee bean to turn a brown color. The roaster also causes the coffee bean to release its aroma.
• The coffee bean is roasted to a temperature of about 205 degrees Fahrenheit. The roaster causes the coffee bean to turn a brown color. The roaster also causes the coffee bean to release its aroma.
• The coffee bean is roasted to a temperature of about 205 degrees Fahrenheit. The roaster causes the coffee bean to turn a brown color. The roaster also causes the coffee bean to release its aroma.
• The coffee bean is roasted to a temperature of about 205 degrees Fahrenheit. The roaster causes the coffee bean to turn a brown color. The roaster also causes the coffee bean to release its aroma.

 

NCERT Solutions for Biology – Class 6 to Class 12