Commercial Coffee Essay Example

food, the seeds often go unused. This research aims to illustrate how incorporating these ampalaya seeds as an alternative ingredient in coffee production can provide superior health benefits at a lower cost and increased availability. Ultimately, this study seeks to validate that ampalaya seeds are indeed viable and practical for use in producing coffee.

Ampalaya, also known as bitter melon, is a vegetable that is cultivated throughout the Philippines. While it is primarily cultivated, wild forms can still be found, particularly in the remote areas of Mt. Banahaw. The melon gets its English name from its bitter taste, which is caused by the momordicin it contains. Numerous studies have been conducted to explore the potential of using Momordica Charantia in diabetes treatment.

According to research, this herb has the potential to enhance insulin production by the pancreas, thereby improving the body's capability to produce insulin. The Department of Health in the Philippines recommends this herb as an effective herbal medicine for liver problems, Diabetes, and HIV. It is widely utilized in Chinese herbology. In the Philippines, the leaves of this herb are commonly employed for treating children's coughs. Moreover, it is used to address skin diseases, female sterility, as a parasiticide, antipyretic, and purgative.

The objective of this research is to produce coffee using ampalaya seeds and evaluate its aroma, flavor, and level of acceptance in comparison with commercial coffee (specifically Nescafe Classic). The coffee samples are prepared using traditional methods of roasting, grinding, and brewing. A small group of assessors is assigned to judge the characteristics and acceptability of the samples. Each assessor receives a score sheet for evaluating the samples. The experiment was conducted at the

researcher's residence during the academic year 2013-2014.

Although commercial coffee lacks nutritional value, this study does not aim to compare the nutritional content of ampalaya seed coffee and commercial coffee or determine which one is more nutritious.

Methodology

To create ampalaya coffee, we followed the same process used for other types of coffee. We toasted and ground the seeds until they became soluble in water. The number of seeds dried, peeled, and toasted was [number of seeds]. The initial weight of the seeds before toasting was [initial weight]g, and after toasting to a golden brown color, they weighed [final weight]g. There was a difference of [weight difference]g before and after toasting the seeds. The pulverized seeds yielded a sample that is sufficient for [number of cups] cups of coffee.

After dissolving the ampalaya coffee sample in hot water, it behaved like a typical cup of coffee. This coffee had a bitter taste, which is expected for caffeine-free coffee. Therefore, the feasibility of using ampalaya seeds for coffee production is confirmed. Based on the results, it can be concluded that ampalaya seeds serve as an effective alternative to other coffee sources.