The process of coffee production: from seed to cup
Coffee is one of the most beloved beverages worldwide. Part of its appeal has been attributed to the fact that coffee has a higher caffeine content than most naturally produced beverages, such as tea and cocoa. In this article we will look at the process of coffee production from seed to your cup.
Planting
Coffee beans are actually seeds. It’s only after they have been dried, roasted and ground that they can be used to brew the humble zip. If unprocessed coffee seeds are planted, they can germinate and grow into coffee plants. The seeds are normally planted in large shaded beds. After sprouting, the young seedlings are left to grow for a few days before moving them to individual pots with carefully formulated soils for optimal growth. The potted seedlings are shaded from the scorching sun and watered frequently until they’re vigorous enough to be moved to their permanent growing place. Planting is best done during the rainy season to ensure the soil will remain moist as the roots get firmly established.
The dry method
This is the ancient method of processing cherries and is still popular in regions where water is scarce. This method is also known as ‘unwashed’ or ‘natural’ processing. Most people who own small-scale farms use the dry method. The fresh cherries are spread out on a large surface and left to dry in the sun for 15 to 20 days. They are usually put on drying beds slightly raised from the ground, to ensure air circulation around the berries. They are regularly turned and raked throughout the day to avoid fermentation and to ensure they dry evenly. The berries are then covered at night to keep them from absorbing moisture. Depending mainly on the weather conditions, the drying process may take several weeks for each individual picking run, until picked cherries have a moisture content of less than 11%. At this stage, the outer layer will have dried up and turned black and brittle. The drying makes it relatively easy to remove the outer skin.
Coffee milling process
Before being taken to the market, the dried coffee beans are processed as follows: Hulling: Hulling parchment coffee involves removing the dried husk; exocarp, mesocarp and endocarp. Polishing: Coffee polishing is an optional step that is skipped by some millers. It involves getting rid of any sliver skin that may have found its way through hulling. Polished beans are considered to be of a higher quality than unpolished ones.
Coffee roasting
Unroasted coffee is also known as green coffee and such beans have all the flavours locked in them. Roasting seeks to transform the green coffee into the aromatic brown beans you buy in your favourite stores. Roasting is carried out at temperatures of approximately 550F during which time the green coffee beans are turned continuously to avoid burning. Green beans are first dried until they become yellow and develop roasting smell. Once the beans register an internal temperature of 400F, the step called ‘first crack’ happens during which the beans double in size and start to turn light brown. After that, as the temperature continues to rise, the colour changes to medium brown and a fragrant oil starts to emerge.
Coffee grinding
The primary goal of a grind is to produce the most flavour in a cup of coffee. The type of coffee brewer used determines how fine or coarse the coffee should be ground. The type of grinding determines how fast the coffee can release its flavours. This is the reason espresso coffee is so finely ground. On the other hand, coffee prepared with filter coffee makers is coarse-grained (coarsely ground).
Packaging
Coffee packaging is very important, as any exposure to air could turn the coffee into a lump. This is especially the case for ground coffee, which can quickly lose its flavour if exposed to air. This is the reason why coffee is usually packed in airtight containers and should be resealed carefully when not in use.
Source: www.newfoodmagazine.com/artic...
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