“Coffee is balm to the heart and spirit”
-Giuseppe Verdi
There are a few little things that you can really enjoy, and you should know as a coffee lover. Nothing that you compare with an aromatic cup of coffee in the mornings; or why not? in the snack time in the afternoon. This highly desired drink makes it infallible in homes and because of that in this post you will know how all the process that is carried out to obtain from a delicious cup of coffee, to an exquisite dessert made of the best grain known to people worldwide. We want to share with you 8 amazing steps of this operation.
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Plantation:
The plantation is the first step for coffee production. In this pace a natural cycle begins where we will see how the seeds grow until a plant is formed that can reach 32.8 feet. Farmers must do the correct process in how the coffee is sown and do the proper cultivation, as they are fundamental elements for the quality of the grain.
Harvest:
Harvest is generally done manually. This is because the coffee bean is ready to be picked. However, not all beans are always able to ripen. Due to that, here are two methods to realize harvest: Picked and stripping. The picked process is manual made which means that a homogeneous and quality is obtained. On the other hand, stripping is a mechanized process where all the beans are collected and at the end the ripe beans will be chosen for the next step.
The pulping:
This process is where the pulp is removed. This process has to be done as quickly as possible because the seed could deteriorate.
Coffee cherries can be processed in different ways, but the two most common are:
ºDry process: The coffee beans are placed on a brick or concrete surface and left dry in the sun. Constantly those coffee cherries are flipped to achieve a uniform result.
ºWet process: With this technique is required an especial machine and a lot of water. This serves to remove the seed coat.
Milling the Beans:
The farmer has to remove a certain part of the cherry, then the beans go to the thresher to remove the layer of parchment that remains from the wet processing of the coffee or the remaining peel from the dry processing. Its main function is to remove the husk that covers the grain to classify it according to its quality, shape, and size.
Grain export:
At this stage, the coffee beans are distributed and sold to any market where they still carry out another type of processing so that a tasting is finally carried out.
It is incredible the amount of coffee that is exported to different parts and the labor that is required so that so far, the entire process is obtained.
The tasting:
The main objective of this step is to analyze the quality, taste, appearance, among others.
It is carried out hand in hand with professionals.
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Coffee roasting:
The grain is subjected to high temperatures that reach 200 °, consequently, its size increases by 80-100%, loses between 12-20% in weight, decreases its caffeine, and finally acquires its characteristic color. Nonetheless the roaster teachers must consider how the coffee should be roasted. It is different as the coffee comes from different areas.
The ground and the preparation.
Finally, the roasted coffee is then ground to an appropriate size for each brewing method. The consumer taste will determine the way the infusion is prepared.
These were the steps and all the hard work to get the coffee that you have at your home, or the coffee that you just find in your favorite coffee shop. We are grateful for all the workers and you who are part of this amazing process.
Sofia Hurtado, Amazon Coffee worker
I find this article pretty intresting since it mentions the grain export, which was provided by Colombia aproximately 5 years ago, and now its Brazil who exports it to Canada. BC seems to be the only province which prefers Starbucks over Tim Hortons. I personally like instant coffee, which is probably not a popular choice for consumers.
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