(Adding references) |
(Removing vandalism.) Tag: rte-wysiwyg |
||
(7 intermediate revisions by 5 users not shown) | |||
Line 1: | Line 1: | ||
− | A '''coffee bean''' is part of a seed from the cherry of a [[ |
+ | A '''coffee bean''' is part of a seed from the cherry of a [[Coffee Tree]]. While often referred to as a bean or a cherry or roast, a coffee bean is actually neither. Instead it is a drupe, which is closer in nature to the pit of a peach or a cherry<ref>{{cite book |author=William H. Ukers| title= All about Coffee| year= 1922|id=ISBN 0810340925 |pages=136 |chapter=The Botany of the Coffee Plant}}</ref>. |
− | Generally, the seed consists of two halves (although it may contain as many as three parts<ref>{{cite book |author=William H. Ukers| title= All about Coffee| year= 1922 |pages=136 |chapter=The Botany of the Coffee Plant}}</ref>), each with one flat side and one rounded side. Occasionally, a cherry will contain a single rounded bean, commonly referred to as a [[peaberry]]. The bean is surrounded by a thin skin, referred to as parchment<ref>{{cite book |author=William H. Ukers| title= All about Coffee| year= 1922 |pages=149 |chapter=The Microscopy of the Coffee Fruit}}</ref>. The bean itself often has a greenish hue to it prior to being processed and [[roasting|roasted]]. [[Image:Coffee_Bean_Structure.png|right|thumb|300px|The structure of a coffee bean.]] |
+ | Generally, the seed consists of two halves (although it may contain as many as three parts<ref>{{cite book |author=William H. Ukers| title= All about Coffee| year= 1922|id=ISBN 0810340925 |pages=136 |chapter=The Botany of the Coffee Plant}}</ref>), each with one flat side and one rounded side. Occasionally, a cherry will contain a single rounded bean, commonly referred to as a [[peaberry]]. The bean is surrounded by a thin skin, referred to as parchment<ref>{{cite book |author=William H. Ukers| title= All about Coffee| year= 1922|id=ISBN 0810340925 |pages=149 |chapter=The Microscopy of the Coffee Fruit}}</ref>. The bean itself often has a greenish hue to it prior to being processed and [[roasting|roasted]]. [[Image:Coffee_Bean_Structure.png|right|thumb|300px|The structure of a coffee bean.]] |
==References== |
==References== |
||
+ | {{reflist}} |
||
− | <div class="references-small"> |
||
− | <references/> |
||
− | </div> |
||
− | |||
− | {{stub}} |
||
− | |||
[[Category:Botany]] |
[[Category:Botany]] |
Latest revision as of 17:49, 13 August 2015
A coffee bean is part of a seed from the cherry of a Coffee Tree. While often referred to as a bean or a cherry or roast, a coffee bean is actually neither. Instead it is a drupe, which is closer in nature to the pit of a peach or a cherry[1].
Generally, the seed consists of two halves (although it may contain as many as three parts[2]), each with one flat side and one rounded side. Occasionally, a cherry will contain a single rounded bean, commonly referred to as a peaberry. The bean is surrounded by a thin skin, referred to as parchment[3]. The bean itself often has a greenish hue to it prior to being processed and roasted.
References
- ↑ William H. Ukers (1922). “The Botany of the Coffee Plant”, All about Coffee, 136. ISBN 0810340925.
- ↑ William H. Ukers (1922). “The Botany of the Coffee Plant”, All about Coffee, 136. ISBN 0810340925.
- ↑ William H. Ukers (1922). “The Microscopy of the Coffee Fruit”, All about Coffee, 149. ISBN 0810340925.