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What are its environmental impacts, and how might the be reduced?  Just a couple paragraphs, not too detailed.

What are its environmental impacts, and how might the be reduced?  Just a couple paragraphs, not too detailed.

Applications and Investigations in Earth Science (9th Edition)
Applications and Investigations in Earth Science (9th Edition)
9th Edition
ISBN:9780134746241
Author:Edward J. Tarbuck, Frederick K. Lutgens, Dennis G. Tasa
Publisher:Edward J. Tarbuck, Frederick K. Lutgens, Dennis G. Tasa
Chapter1: The Study Of Minerals
Section: Chapter Questions
Problem 1LR
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What are its environmental impacts, and how might the be reduced?  Just a couple paragraphs, not too detailed. 

HOW COFFEE,WORKS! 10 Steps from Shrub to Mug! 3 PROCESSING Each particle of plck-me-up In your morning coffee has traveled a great distance, not to mention been transformed and refined, to be there for your dally grind. Here's the life cycle of a typlcal bean: In this important stop, the outer covoring and pulpy fruit are romoved from the berry, loaving the soods (aka the "beans"). Thore are two primary ways to do it: 1 GROWING 2 PICKING In this older method, DRY beans are sorted, then It's slower, more laborious (and expensivo), but the beans have more body and less acidity. There are two species of tropical plants, both bushy Five years after planting, and as berries ripen from green to red, the bush is harvested. PROCESSING dried naturally in the sun. The Coftee BEANS Aftor 2-4 woeks the dried, crumbly borry will be ready to shed the rest of its skin. evergreens, that provide most of the world's coffoo. Selective Strip Don't forget to tum mel The Coffee BERRY BURP I Coffea arabica • two-thirds of all beans in trade disease-resistant more complex & balanced flavor less acidic: amoky tarry aroma less caffeine Coffea canephora ("robusta) Most bertes are handpicked, but in some places (Ike Brazil) t's done by machine. Often only ripe barrles are solectivoly picked, but usually entire crops aro strip-picked. WET This method uses lots of water and equipment. They are formented and washed or mechanically scrubbed to remove pulp, then drted. not technically "beans This will produce consistent coffee •not prominent uritil laté l800's Both grown here PROCESSING First, usabla berries rise with less body but more aroma during immersion. 5 ROASTING By applying haat, groon coffee will transform into fragile, easily opened packets of flavor. Optional steps: 4 MILLING Any remaining fruit or parchment will be romoved and dry coffoo will becomo sought-aftor "groon coffoo" boans. Polishing Chemical reactions inside the bean begin to make it puffy, oly, and tasty Aging Grading origin and quality Cloaning & Sorting size density and color Hulling GREEN COFFEE : Open pot O Middle East, e. 1600 Beter Fiavor, Ful Bady Starches beceme sugars Docatfeination * Hot-air reasting Drum roasting Acidky weakens Aromatic oils develop Burnr-grinding Blade grinding t's usually done with large commercial machines, but home roasting is also possible. Termperature and duration of heat Impact a bean's consistency, color, and flavor: O Esprosso . Italy. 1855 Beier Flavor, Ful Body 475 F 468° F 450 F 429 F 410°F 380°F 320F 440°F 75F GROUND COFFEE LIQUID Drip pot France c. 1750 Full Flavor, Light Body COFFEE "American Roast" Chnamon Auast" Drying Phase Lightest dinikatie bean "alan Roast" "French Roast Vierna Roast Ful Cty Roast Cty Roast" Uhroasted •Burnt flavor Second crack Rich, even color Most popular r firit crack •Yelowing Can be stored for 2 years enlarging •Right after •Shiry wbil Used mostly for espresso *Surface oil Light ol Oten bitersweet U.S. roast *.... Percolator France, c. 1800 Full Flevor, Light Body Coffee Shops Plunger Italy 1929 Fanor, Medum Body ! Pounding The Roasted BEAN 10 DRINKING! Retalers Homes ОРАСКАGING 8 GRINDING 9 BREWING Finally! Enjoy your morning joe even more now that you know what the little coffee bean has been through. Boans are (ideally) put into cool, dark, dry, airtight containors. Vacuum-packing was introduced in 1931r 7 SHIPPING Don't foarl Your coffoe Beans will be ground into a specific fineness, whether by machine or hand. Water can be introduced to the grounds in many ways, but these are the main methods. is hoaded your way! BETTWOCH
Transcribed Image Text:HOW COFFEE,WORKS! 10 Steps from Shrub to Mug! 3 PROCESSING Each particle of plck-me-up In your morning coffee has traveled a great distance, not to mention been transformed and refined, to be there for your dally grind. Here's the life cycle of a typlcal bean: In this important stop, the outer covoring and pulpy fruit are romoved from the berry, loaving the soods (aka the "beans"). Thore are two primary ways to do it: 1 GROWING 2 PICKING In this older method, DRY beans are sorted, then It's slower, more laborious (and expensivo), but the beans have more body and less acidity. There are two species of tropical plants, both bushy Five years after planting, and as berries ripen from green to red, the bush is harvested. PROCESSING dried naturally in the sun. The Coftee BEANS Aftor 2-4 woeks the dried, crumbly borry will be ready to shed the rest of its skin. evergreens, that provide most of the world's coffoo. Selective Strip Don't forget to tum mel The Coffee BERRY BURP I Coffea arabica • two-thirds of all beans in trade disease-resistant more complex & balanced flavor less acidic: amoky tarry aroma less caffeine Coffea canephora ("robusta) Most bertes are handpicked, but in some places (Ike Brazil) t's done by machine. Often only ripe barrles are solectivoly picked, but usually entire crops aro strip-picked. WET This method uses lots of water and equipment. They are formented and washed or mechanically scrubbed to remove pulp, then drted. not technically "beans This will produce consistent coffee •not prominent uritil laté l800's Both grown here PROCESSING First, usabla berries rise with less body but more aroma during immersion. 5 ROASTING By applying haat, groon coffee will transform into fragile, easily opened packets of flavor. Optional steps: 4 MILLING Any remaining fruit or parchment will be romoved and dry coffoo will becomo sought-aftor "groon coffoo" boans. Polishing Chemical reactions inside the bean begin to make it puffy, oly, and tasty Aging Grading origin and quality Cloaning & Sorting size density and color Hulling GREEN COFFEE : Open pot O Middle East, e. 1600 Beter Fiavor, Ful Bady Starches beceme sugars Docatfeination * Hot-air reasting Drum roasting Acidky weakens Aromatic oils develop Burnr-grinding Blade grinding t's usually done with large commercial machines, but home roasting is also possible. Termperature and duration of heat Impact a bean's consistency, color, and flavor: O Esprosso . Italy. 1855 Beier Flavor, Ful Body 475 F 468° F 450 F 429 F 410°F 380°F 320F 440°F 75F GROUND COFFEE LIQUID Drip pot France c. 1750 Full Flavor, Light Body COFFEE "American Roast" Chnamon Auast" Drying Phase Lightest dinikatie bean "alan Roast" "French Roast Vierna Roast Ful Cty Roast Cty Roast" Uhroasted •Burnt flavor Second crack Rich, even color Most popular r firit crack •Yelowing Can be stored for 2 years enlarging •Right after •Shiry wbil Used mostly for espresso *Surface oil Light ol Oten bitersweet U.S. roast *.... Percolator France, c. 1800 Full Flevor, Light Body Coffee Shops Plunger Italy 1929 Fanor, Medum Body ! Pounding The Roasted BEAN 10 DRINKING! Retalers Homes ОРАСКАGING 8 GRINDING 9 BREWING Finally! Enjoy your morning joe even more now that you know what the little coffee bean has been through. Boans are (ideally) put into cool, dark, dry, airtight containors. Vacuum-packing was introduced in 1931r 7 SHIPPING Don't foarl Your coffoe Beans will be ground into a specific fineness, whether by machine or hand. Water can be introduced to the grounds in many ways, but these are the main methods. is hoaded your way! BETTWOCH
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