When we laugh, cry, celebrate or mourn, coffee is always there for us. Life may have given us stress but it has given us coffee, our stress buster too! But where does this super beverage come from? Read the journey of your favourite coffee from a coffee bean to the perfect cup.
The Journey Begins: Planting & Harvesting
It all starts by planting the coffee seeds in a large bed in shaded nurseries since they can’t take the heat. Once our baby seeds are strong enough, they are planted in the wet season and a close eye is kept on the plants until the roots are firm in the ground. Generally, it takes 3-4 years for a coffee plant to bear fruit called the coffee cherry but it’s definitely worth the wait! Once the fruits are bright cherry red in colour, they are ripe and ready to be harvested.
Once the harvesting is done, the crop is then transported to the pulping unit the same evening.
Part Two: Processing & Drying
- The Dry Method is used in locations that have a scarcity of water. The beans are laid out in the sun and dried until the water content in them is 11%. To avoid spoilage, the beans are turned every few hours and covered at night or when it’s raining. Generally, dry method is used for coffees, which are smaller in size - in order to sell that particular grade at a better price.
- The Wet Method is a coffee processing method which involves washing the green coffee beans to remove the coffee’s fruity material while the coffee cherry is still moist (e.g., just after picking). It’s a coffee processing method which involves washing the green coffee beans to remove the coffee’s fruity material while the coffee cherry is still moist (e.g., just after picking).
Then the beans are separated by weight as they pass through water channels. The lighter beans float to the top, while the heavier ripe beans sink to the bottom. They are passed through a series of rotating drums which separate them by size.
coffee cherry’s mucilage is removed through fermentation, and finally, the beans are dried, either in the sunlight or using forced-air drying, to achieve a final moisture content of about 10.5%.
Part Three: Milling, Exporting & Tasting
Before being exported from its originating country, processors use screens to sort it by size. The beans are sifted through screens, which are metal sheets with specifically sized, round holes punched into them.
The practice of observing the tastes and aromas of brewed coffee called cupping. We cup coffees to understand their basic tastes. This can help us understand where different coffees could be slotted into blends not only for this brewing method but all other methods too. It also makes us look at coffee in its basic form and appreciate some of its finer points. As already said it’s a fantastic evaluation tool for something that changes from farm to farm, region to region, country to country and crop to crop.
The Journey Ends: Roasting, Grinding & Brewing
Roasting turns the green beans into brown and aromatic coffee beans we know and love!
Grinding is the next step since our coffee is ready to drink! The coffee beans are ground and then put into Brewing Machine to produce our favourite cup of coffee!
Whew! Didn’t know so much effort is put to provide you with the best cup of coffee? Want to learn how to brew a perfect cup of coffee or just buy premium quality coffee? Visit our site: https://www.beskocoffee.com/