Many of us consume coffee daily, but have you ever wondered what goes in to creating that delicious cup of Coffee?
It begins with the harvest
Coffee trees bloom with beautiful white flowers in the spring, which then make way to little green coffee beans. These beans mature over the following months, until they ripen into a red fruit known as coffee cherry in the fall. This cherry has to be picked out manually, which is a really laborious process.
Coffee beans ripen at various rates, so one branch will often have both green and also red beans on it. To have the best quality coffee, skilled pickers will carefully pick just the ripest beans from each tree, leaving behind the younger beans for later.
Pulping and drying
Once the cherry is gathered the first processing step is to remove the external red skin of the fruit. This procedure, known as pulping, is completed by a machine with a cylinder and spinning knobs that pull the skin off of the bean.
After the beans have already been pulped they're laid out in the sun to dry up. This drying procedure usually takes about a week, since the beans must get to a moisture content of no more than 10%. Special drying houses are often built to expose the coffee to sunlight while protecting it from rain. Furthermore, the coffee should be raked every several hours to turn the beans and promote even drying.
Hulling and roasting
To keep the procedure, coffee parchment is run by a hulling device that strips the very last layer of skin away from the beans. The result is referred to as green bean, and is a costly product that can be marketed on its own.
After the coffee is hulled it must be classified. The sorting procedure categorizes beans according to size and weight using a gravity table. After the coffee is sorted it gets on to the roasting process. Roasting is performed as close to the period of sale as possible to prevent deterioration of the flavor. Roasted coffee can be light, medium, full, or somewhere in the middle. In the end, around 8 pounds of coffee cherry enter into generating one pound of roasted coffee.
It begins with the harvest
Coffee trees bloom with beautiful white flowers in the spring, which then make way to little green coffee beans. These beans mature over the following months, until they ripen into a red fruit known as coffee cherry in the fall. This cherry has to be picked out manually, which is a really laborious process.
Coffee beans ripen at various rates, so one branch will often have both green and also red beans on it. To have the best quality coffee, skilled pickers will carefully pick just the ripest beans from each tree, leaving behind the younger beans for later.
Pulping and drying
Once the cherry is gathered the first processing step is to remove the external red skin of the fruit. This procedure, known as pulping, is completed by a machine with a cylinder and spinning knobs that pull the skin off of the bean.
After the beans have already been pulped they're laid out in the sun to dry up. This drying procedure usually takes about a week, since the beans must get to a moisture content of no more than 10%. Special drying houses are often built to expose the coffee to sunlight while protecting it from rain. Furthermore, the coffee should be raked every several hours to turn the beans and promote even drying.
Hulling and roasting
To keep the procedure, coffee parchment is run by a hulling device that strips the very last layer of skin away from the beans. The result is referred to as green bean, and is a costly product that can be marketed on its own.
After the coffee is hulled it must be classified. The sorting procedure categorizes beans according to size and weight using a gravity table. After the coffee is sorted it gets on to the roasting process. Roasting is performed as close to the period of sale as possible to prevent deterioration of the flavor. Roasted coffee can be light, medium, full, or somewhere in the middle. In the end, around 8 pounds of coffee cherry enter into generating one pound of roasted coffee.
About the Author:
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