Biz Brain’s ‘Where Does Coffee Come From?’ explores the journey of your coffee from bean to cup, so here’s how it happens:
Planting the seeds
Coffee seeds are usually planted in large, shaded beds and sprout at around nine months.
The altitude at which coffee beans are planted is very important to the process.
When the cherries turn a deep shade of red they are ready to be harvested. This can be done either by hand or by using strip picking machines.
Processing can be carried out in one of two ways. Firstly, the dry process in which the beans are dried by the sun and raked to prevent spoilage. Or the wet process is applied, where the bean is separated from the pulp and sorted by ripeness – this is done very easily as ripe beans sink in water – and size. The beans are then moved to a fermentation tanks to remove the mucilage, they are then rinsed and dried. Both processes continue until the cherries’ moisture is 11%.
Machines remove the parchment layer or husk of the beans, this is referred to as hulling. The beans are then polished, removing any remaining silver skin. Defective beans are then removed.
Coffee is loaded in bags, inside containers, onto ships. They are then shipped all over the world, the largest importers of coffee being the USA, Europe and Japan.
Coffee ‘Cuppers’ evaluate the beans using sigh, smell and taste.
Roasting transforms the now green coffee into an aromatic brown beans we recognise. The beans are roasted until their internal temperature is 400 degrees, at which point oil inside the bean emerges.
Coffee beans can be grinded into either coarse or fine coffee, it depends which kind of cup you enjoy most!
Where Does Coffee Come From? | Biz Brain