PROJECT ON THE PREPARATION OF INSTANT COFFEE WITH DIFFERENT

INNOVA COMBINATIONS

NEYDER ALEXANDER ORTIZ RAMOS

Code 00390512

COLLEGE GYMNASIUM PARAISO ANTARES

6th GRADE
San Jose de Cúcuta
2010
 PROJECT FOR THE PREPARATION OF INSTANT COFFEE WITH DIFFERENT
INNOVA COMBINATIONS

NEYDER ALEXANDER ORTIZ RAMOS

Code 00390512

NATURAL SCIENCES WORK PROJECT PRESENTED FOR

EXPOCIENCIAS

Director
LILIANA MARCELA
Bachelor of Natural Sciences

PARADISE ANTARES GYMNASIUM SCHOOL

GRADE 6
SAN JOSE DE CUCUTA
2010
 TABLE OF CONTENT

INTRODUCTION
CHAPTER I: STATEMENT OF THE PROBLEM
1.1 PROJECT DEFINITION
1.2 PROJECT OBJECTIVE.
1.3 JUSTIFICATION
1.4 BACKGROUND.

CHAPTER II: MARKET STUDY

2.1 PRODUCT DEFINITION
2.2 MARKET DEFINITION
2.3 PRODUCT MARKETING
CHAPTER III COFFEE PROCESS
CONCLUSIONS
BIBLIOGRAPHY

ANNEXES
 INTRODUCTION
There are many factors that influence the making of a good coffee, but it is
it is evident that starting from a good raw material ± roasted and ground coffee ± one
they have every chance of winning. And tasting the coffee is undoubtedly the best way to assess its
quality.

To have or buy regularly a good coffee, or in any case the coffee that we like.
and to which we are accustomed is not an easy task. The existence of so many
varieties and qualities - and also changing from harvest to harvest - forces
always a prior verification if we want to corroborate the consistency of a
default pattern.
The best way to examine the characteristics of a coffee is to taste it, that is,
to taste your infusion. The tasting reveals a myriad of characteristics of the coffee,
impossible to detect by analyzing coffee beans, whether green or roasted.
CHAPTER I: STATEMENT OF THE PROBLEM

1.1 PROJECT DEFINITION

PREPARATION OF SOLUBLE COFFEE WITH DIFFERENT COMBINATIONS,
milk and cinnamon.
1.2 PROJECT OBJECTIVE.

The main objective of this project is to meet the demand for coffee
soluble; since it has become a staple product in the
Norte Santander homes beginning their distribution in the municipality of Cúcuta
and its surroundings, offering the best product to customers.
Thus providing a high-quality instant coffee for satisfaction.
demanding customers, as well as providing an extremely refined production process
care, using the best beans that allow for a unique coffee in its
flavor.
1.3 JUSTIFICATION
The food industry introduced an infusion into the households of Cúcuta.
toasted and ground coffee, subjected to a process of extracting components
soluble substances that, while not a nutritionally essential food, like bread or milk,
has become a consumer necessity. Instant coffee, like
it happens in the rest of the world, it is already part of the daily diet in Cúcuta.

The advantages of drinking coffee are varied, among which is that it is

a source of antioxidants, which can be higher than many fruits and
vegetables. Several studies have also revealed that the
Antioxidants are beneficial in the fight against various diseases, among others.
liver and colon cancer, cardiovascular diseases, diabetes
type 2 (which is the resistance to the action of insulin) and the disease of
Parkinson. Coffee also provides important nutritional value for the body.
human substances such as: vitamins, amino acids, sugars, lipids, minerals, and acids
chlorogenic. Due to its caffeine content, it can reduce fatigue, help to
stay alert and improve short-term memory.
In the area where we are located, this may be in higher demand.
Due to the climate, this area is also one of the ideal places to harvest this.
grain since the climate is suitable in several municipalities of Norte de Santander
like Ocaña, convention, Chinacota, Durania, La don Juana, Salazar de las
Palmas, Villa del Rosario and its surroundings.

Coffee consumption trends have changed substantially,

fact that has been mainly motivated by the growth and development of the
the soluble coffee industry and we will move in a few years to a higher consumption of
instant coffee than regular coffee. This marked trend is due to many
factors, but mainly due to its ease of preparation, good taste, excellent
conservation and lower cost.
Caffeine acts in this case as a stimulant and diuretic acting on the
central nervous system, heart, veins, arteries, and kidneys.

1.4 BACKGROUND.
In the beginning, coffee was harvested and processed by people to
personal consumption, they did not have the endless technology that
currently we have it this way the coffee can have a better
process bringing a purer and richer flavor and smell.

Coffee is a beverage made from mixing in hot water

toasted grains of the coffee plant (coffea from the rubiaceae family known as
coffee). Despite being commercially the number one beverage of
It is estimated that one third of the world's population consumes it.
Half of the world's population consumes tea.
The product is sold and distributed by the same producing companies.
like the prestigious commercial houses in this area, thus having a
large market in which we can incorporate our product.

In this region, we have companies dedicated to coffee production.

like GALAVIS coffee, CRISOL coffee, ALMACAFE among others, having these a
a wide variety of products but on many occasions they do not really provide the
better grain or product to this area leaving it for export in this way
they really do not offer the product of better quality.

CHAPTER II: MARKET STUDY

2.1 PRODUCT DEFINITION
Galaviz coffee is focused on satisfying a primary need, the taste of the
people when consuming coffee that is of first quality, this product is very
practical for people who make the most of their time since it is instant
and easy to prepare.
PRODUCT CHARACTERISTICS:
About 8 grams.

Easy to prepare.
Different combination (coffee with milk, coffee with cinnamon, and coffee with cinnamon and

milk).
Instant.

High quality.
 Unique flavor.

For sale in easily accessible locations.

2.2 MARKET DEFINITION

GEOGRAPHICAL ZONE: Our product will be distributed in the North region of
Santander.
PRELIMINARY INVESTIGATION
FORMULATION OF HYPOTHESES
We assume that people would like to consume coffee in different
presentations such as:
Coffee with milk.
Cinnamon coffee.
Coffee with milk and cinnamon.

But you won't find these types of combinations in stores or online.

not completely, we also assume that our product
they would consume it because it saves them preparation time.

PLACE WHERE THE RESEARCH WILL BE APPLIED:

Antares Paradise Gymnasium School.
Outside the facilities neighborhood LA CEIBA
Companies in Cúcuta.
DATA COLLECTION METHOD
Surveys

DETERMINATION OF THE SAMPLING METHOD

In this market research, the decision was made to carry out the method
simple random sampling, which will consist of randomly selecting the
people who will answer our surveys; we decided to conduct the surveys to
the inhabitants in different parts of the region.
SURVEY.

Answer by underlining with the utmost sincerity in the following questions.

Do you regularly consume coffee?

IF NO
2. How many times a day do you drink coffee?

1 2 3 4
How often do you buy coffee?

4. What coffee combinations do you prefer?

Coffee with milk Coffee with cinnamon Coffee, milk, and cinnamon Café
You would like an easy-to-prepare, instant coffee that tastes good.
YES NO
Do you care about the price when you buy coffee?

YES NO
7. What aspect do you consider to be the most important of the product?

Price Presentation Quality Size

8. Where would you like to purchase our product (packaged in bags)

individuals of 10 gr.

Stores Miscellaneous Warehouses

9. What brand of coffee is it that you buy with these characteristics?

For your attention Thank you!

SWOT ANALYSIS.
Through this analysis, we were able to identify and evaluate the
positive factors of the 'external environment'
market we focus on, with the aim of transforming our
dreams into reality, using our strengths, reducing our
weaknesses, taking advantage of opportunities and avoiding threats.

STRENGTHS.
Defined as the human and material capabilities available to a
organization to adapt and make the most of the advantages offered by the
social environment and face potential challenges with greater chances of success
threats.
a) land: Due to its geographical location and topography, this region is suitable
for coffee production, we do not have crises or problems with the material
first.
b) demand that favor the market: By tradition and custom, coffee in
our region is demanding and especially our market is located in
an area where the climate is suitable to enjoy a rich cup of coffee. The
Introducing our product to the market would be easy because we know the
inclination that the consumer has towards similar products.

c) competition and innovation: currently there is not much competition in

the market since the companies in the region dedicated to production of
instant coffee only has this product coffee and we have three
presentations that would be new in this same way such as coffee with cinnamon, coffee
with milk and cinnamon and café con leche, this last one being the one that has
competition from nescafe.
WEAKNESSES.
They are the limitations or deficiencies of skills, knowledge, information,
technology and financial resources that the organization suffers from and that prevent the
taking advantage of the opportunities offered by the social environment and which do not
allows to defend against threats.
Absence of an effective technology system in the production process of

product.
Lack of quality certification

Lack of coffee promotion

Reduced investment

Lack of credit for innovation in the sector

Not knowing our competition well.

Oh, may our brand not be rejected for being new.

OPPORTUNITIES.
Situations or socioeconomic, political, or cultural factors that are outside
out of our control, whose particularity is that they can be utilized if
certain conditions are met within the organization.
Potential areas for quality coffee cultivation.

Affordable price

Growing demand for coffee combinations with different products.

Creation of new market niches

Wide market due to the need for this product as it is considered in the

basic basket

THREATS.
They are external factors that are beyond our control and that could
harm and/or limit the development of the organization. The threats are facts.
occurring in the environment that represent risks to the organization.
a) Globalized market affects some national products: The opening of the
markets and the lower international production costs can affect
some local products, posing a significant threat.
b) Monopoly of agribusiness companies: The existence of companies that
they cover the entire production of a product to transform them, represents a
threat to the producer regarding the selling price and the non-existence of
a fair competition.
c) unfair competition.
d) piracy.
2.3 PRODUCT MARKETING
LOGO: Our logo consists of a couple of drawings that show us a
representation of a coffee maker and a coffee cup.
We also have the name (cinnamon and milk coffee) of the product included in the
logo.

Our slogan 'For its home flavor' tells us that our product
it is of quality like homemade, so pleasant to the palate that it will not be noticed
difference that is fast preparation.
PACKAGING: The box will contain a quantity of 25 bags of 10g each.
continuation of the side part of the box.
LABEL: The different types of label that each will have are presented.
presentation of coffee and its respective combination (coffee with milk, coffee with
cinnamon, coffee with milk and cinnamon

ADVERTISING: The advertising will be placed (posters) outside the locations

where our coffee is sold, so they know how to distinguish where it is located at the
sale.
CHAPTER III COFFEE PROCESS
Coffee production process of Colombian coffee

In this section, we present the strict coffee production process.

Colombian
Colombian coffee beans
Coffee cherry harvesting:
At this stage, only the grains that reach the state of
full maturity, usually red or yellow in color, as the green ones are damaged
the flavor of a cup of coffee. This entire process is carried out manually.

De-pulped
On the same day of the harvest, the coffee beans are hulled, removing the
coffee cherry.
Fermentation:

In this part of the process, the grains remain at rest.

Washing:
Clean water is used to remove the remaining mucilage from the grain and it
they eliminate sugars.

Secada:
After washing, the grains are exposed to the heat of the sun so that the degree of
humidity decreases, facilitating its preservation. The dry grain is packaged in
clean sacks made from fique facilitating their transport. Later on, it is removed the
husk that covers the grain, called parchment.
Toasted:

The process ends with coffee roasting, when the green bean is subjected to
a heat source, generating the delicious aroma and flavor.
The roasting of coffee is a vital phase within its production chain. There are those who
he argues, and he is not wrong, that a good roast has a greater influence on the quality of a
coffee cup, that the goodness of the chosen blend. The process of roasting the
green coffee beans consist of subjecting them for a limited time to a
high temperature, interval during which:
Lose weight, around 15/20%, largely due to the evaporation of its
humidity and to a lesser extent to the pyrolysis of some components.

The grain increases in volume by between 30% and 50% or more.

The yellowish-green color transforms into a brown, more or less dark in

function of the chosen roast degree.
The chemical composition of the grain undergoes a significant transformation, both in
quantitative as well as qualitative. Sugars, fats, proteins, substances
non-protein nitrogenous substances, acids... everything undergoes a transformation due to the
high temperatures to which the grain is subjected.

This last point is the most interesting from a gastronomic perspective as it is

from where the aromas and flavors that have made coffee the king arise
of the infusions. The main role in this process is held by the
transformations of carbohydrates, fats, and acids. A characteristic
very important physics, it is the solubility of roasted and ground coffee, a decisive factor
to proceed with its infusion.
To obtain the maximum qualities of each type of coffee, the roasting must be
specific to each of them. Therefore, in the case of mixtures, these must
to take place after roasting and not before. The degree of roasting will be adjusted
also to the type of use that is anticipated; thus an espresso coffee requires a point
from light roast to a filtered domestic coffee. If a coffee is roasted lightly
slowly and gently, it will give us a coffee with little flavor. In contrast, a toasted
excessive and short will produce a bitter and smoky taste.
Ground:
Milling is also a key operation within the production chain.
a good coffee, which is given very little importance. The ground grain must
to have a texture noticeable to the touch and not to achieve a consistency
harinosa. If it is poorly ground, not all will be extracted during the infusion.
flavors, and if it is too much, the components will dissolve excessively
less aromatic and more bitter, in addition to forming a paste that will make it difficult
the process. A consequence of a defective grinding with worn-out mills or
excessively close together or with excessive revolutions, it is the burnt coffee.

For each use and for each type of machine, there is an appropriate degree of
Coffee grinding. There was a time when it was forbidden to sell ground coffee.
packaging, to avoid unwanted tricks, but today it is normal to buy the
ground coffee, which allows the consumer to save the delicate operation of
grind the coffee to the right degree.

COFFEE PROCESS DIAGRAM

1.- Reception of the raw material

Coffee, milk, and cinnamon

2.- Transfer of raw material.

3.-Preparation of the machine
4.- Coffee preparation.
5.-Milk mixture.
6.-Cinnamon mixture.
7.-Packaging.
8.- Finished product inspection.

9.-Storage.

CHARACTERISTICS TO EVALUATE OF COFFEE

A coffee is something more than a strong or weak drink, mild or bitter, adjectives with
those of us who regularly step aside if asked for an opinion about a coffee.
When you have the curiosity to examine your subtle gastronomic pleasures and
to delve into the varied nuances and sensations that can arise from
a cup of coffee, a complex world emerges that we often lack words for
and adjectives to describe their changing aromas, their wide range of flavors, their
touch, its creaminess, its permanence...
To examine a coffee, there are four main perspectives:
Visual Appreciations.
The color is the most determining characteristic. It can range from a light brown.
up to almost black, depending on the caramelization of the sugars in the coffee
during the roasting operation. The more roasted, the darker. The color can be
clean, clear, bright, or on the contrary, dull or muted. Appearance of the infusion. It
it can present clear or cloudy due to insoluble particles in suspension.
It can be thick or weak. Each variety of coffee, at its appropriate degree of
toasted, it has specific characteristics of color or appearance that are not always
they are determinants of its quality, but they do help to identify it. If they match with
The coffee pattern we want, we are on the right track.
2. Olfactory characteristics. Aromas.
With the nostrils, we capture the emanations of the drink, with the smell being one.
from the determinants of taste. An expert person can manage to differentiate
up to 4,000 different smells, a faculty that is acquired through practice
intelligent, and it is considerably reduced in the case of smokers or
temporarily due to flu-like illnesses or similar causes. There are many
classifications of olfactory characteristics, but if we focus on the field of
café, the following will be very useful to us:

Those that make up its fragrance.

They mainly come from the variety of the plant, from the soil in which it has been
created, from its cultivation and from its benefit (separation of the skin and pulp of the fruit of
coffee). The aromas of coffee can be floral, fruity, and vegetal.
herbaceous.
Those that give rise to the aroma.

They are usually born during the coffee roasting process, a moment during the
which the green grain transforms completely, appearing more than 700
distinct aromatic components. The aromas of coffee can be classified into
dried fruits, caramelized, chocolate-coated, syrups and cereals.
Compounds derived from distillation.
They are perceived in the aftertaste, a sensation that lingers in the mouth after
try the infusion, and we can classify them into terpenes (turpentine, chicory,
oregano...), spices (nutmeg, pepper...) and coals (smoke, tar,
tobacco...)
We perceive aromas with varying degrees of intensity and each of the
previously mentioned characteristics can be captured strongly or weakly,
intense or evanescent, frank or altered, clear or imprecise...
3. Tasting characteristics. Flavors.
Taste is a global sensation, a sum of four basic factors: . To a greater or
smaller measure, we will find these four factors in all coffees, and they are
produced by the following components:
Sweet:

Proteins and Carbohydrates

Salty:
Potassium
Acid:
Chlorogenic
Bitter
Caffeine, Phenols, Trigonelline
The tongue is the sensory organ of flavors. We perceive sweet flavors in the
tip, the salty on the front sides, the acids on the side part and the
bitter at the back. If we have never noticed it, we can
make an easy and quick test with a little sugar, lemon, salt, and bitters.
We do not initially perceive flavors all at once: the first to appear,
instant form, sweet ones come first, followed by salty and sour, and at 10
bitter components arrive in seconds.
We must draw attention to the fact that acidity is a quality
positive in the coffee, is the expression of its liveliness. Without it, a coffee appears flat and
with little personality.

4. Tactile aspects. Body.

The body is a fundamental aspect to evaluate a cup of coffee, which is not
we must not confuse it with the sensation of strength of taste. The body is a
tactile sensation caused by the density of the drink and by the elements in
suspension, essentially fats and oils. Depending on their greater or lesser
the content of suspended fats in a coffee can be classified as coarse or
greasy, smooth, and thin or watery.

PROMOTION
Try these new coffee presentations, easy and practical to prepare, in
its individual presentation of 8 grams.
For its homey flavor.

Innova Café
Powder for preparing coffee with milk and cinnamon

Net Content 8 g
INGREDIENTS
Sugar, skim milk powder, cinnamon, instant coffee glucose, vegetable fat
hydrogenated, cocoa, cellulose gum, salt, artificial flavorings, phosphate
dipotassium, carrageenan silicon dioxide.
METHOD OF PREPARATION

Pour the contents of your individual envelope

 2. in a cup. 2. Add boiling water and mix until it
dissolve.
Enjoy it.
Powder for
Prepare coffee with cinnamon

Net Content 8 g

INGREDIENTS
Sugar, cinnamon, instant coffee, glucose, hydrogenated vegetable fat, cocoa, gum of
cellulose, salt, artificial flavorings, dipotassium phosphate, carrageenan dioxide
silicon.
METHOD OF PREPARATION
Pour the contents of your individual envelope into a cup.
2. Add water just before boiling and mix until dissolved.
Enjoy it.

OTHER COFFEES

COFFEE SHAKE (For 8 people)

INGREDIENTS:
1 liter of milk.

1 tube of vanilla extract.

2 liqueur glasses of orange.

4 teaspoons of instant coffee.

200 g of sugar.

Ice cubes.

Preparation:
Dissolve the sugar in the boiling milk and add the vanillin. Let cool and
put in the refrigerator. In the blender pour the very cold milk, the orange liqueur and
four ice cubes. Once well shaken, pour into elongated glasses and
sprinkle the instant coffee on top.
CANCELED COFFEE (For 4 people)
INGREDIENTS:
4 tablespoons of ground coffee.

A pinch of cinnamon powder.

2 sprigs of cinnamon.

Preparation:
Prepare an Espresso. Add a pinch of cinnamon while hot. Serve with
a cinnamon stick in each cup.

MOCHA COFFEE
INGREDIENTS
1/4 cup of espresso.

Four ounces of strong coffee.

1 tablespoon of cocoa.

Hot or frothed milk.

Whipped cream to taste.

Ground cinnamon to taste.

Preparation:
Mix, in a bowl, the coffee with the cocoa, add the hot frothed milk and
cover with the cream. Finally, sprinkle the cinnamon over the drink.

FRAPPUCCINO
INGREDIENTS:
A double espresso (two cups).

A third of a glass of ice.

A third of a cup of milk.

 If you wish, vanilla ice cream.

Sugar to taste.

Whipped cream for decoration.

Preparation:
All the ingredients (except the cream) are placed in the blender, blend.
Serve it in a way that shows it is frothy and above all very cold. It is served in
a glass or tall cup, finally it is decorated with whipped cream.

AMERICANO COFFEE (FOR 4 PEOPLE)

INGREDIENTS:
4 tablespoons of ground coffee.

3/4 liter of water.

Sugar to taste.

Preparation:
Make a strong coffee and add hot water. This is a coffee that is
You can sweeten to taste.

ESPRESSO COFFEE

INGREDIENTS:
6 tablespoons of ground coffee.

6 large cups of water.

Preparation:

Make a strong, well-ground black coffee and then add hot water.
This is a coffee that can be sweetened to taste.

CAPPUCCINO CAFE (8 PEOPLE)

INGREDIENTS
6 tablespoons of ground coffee.
 1 liter of milk, ground cinnamon.

Or well grated orange peel.

8 tablespoons of grated chocolate.

Preparation:
Prepare the coffee using milk instead of water. Serve by adding cinnamon.
powder or shredded orange peel and grated chocolate on top. Sweeten to
will.
 ANNEXES
Coffee Beans

Roasted coffee bean

Coffee grinder
Coffee rate
 BIBLIOGRAPHY

The provided link does not contain translatable text.

[Link]
The provided text is a URL, not a translatable [Link]