1.Coffee seeds planting starts during the wet season, when the soil is moist enough to keep the coffee roots firmly establish in the ground. The farmers plant coffee seeds to the large shaded “nurseries” in big garden beds. Shade helps the seeds be covered from direct sun and become strong for the permanent landing place.
3.When the long-awaited coffee harvesting starts it brings job to hundreds of people. It takes around 150 pounds of coffee cherries to be collected by one picker during a day. These 150 pounds will produce only around 30 pounds of coffee beans. Rotation is usually every 10 days around 1 tree as berries get ready unevenly.
4.Then the coffee cherry goes to the next, processing stage. This transfer has to be done as soon as possible to prevent berry spoilage. Coffee can be processed using 2 opposite technologies: Dry or Wet. Dry one means the picked cherries are spread on some surfaces to be dried in the sun. Of course, such a way of processing can take up to few weeks depending on the weather. But this is cost effective and traditional way to process the coffee berries used in most of countries.
Wet Method is much quicker – the picked berries go through the pulping machine which removes the pulp from the coffee berry. Then the empty berry goes to the huge water tank. Water helps to remove slick layer from coffee berries. And then they go to drying which will be much quicker now.
6.Once the berries arrive to the destination, they have to be roasted to give correct coffee taste and aroma. Most roasting machines maintain a temperature of about 550 degrees Fahrenheit. The beans are kept moving throughout the entire process to keep them from burning. Once they are roasted, they have to be cooled immediately. The flavour of a roast depends on the time and temperature of roasting. Light roasted beans still taste mainly of the origin, with bright fruit and floral flavours. Medium roast coffees take on some flavours of caramelisation from the roast. Dark roast coffees get much of their character from the roasting process, with toasted flavour notes and a full body.
7.Almost last, but not the least step – Coffee Grinding. The freshness, size and quality of grind have a significant effect on how a coffee will taste. And of course, the finer the grind – the more quicker coffee will be prepared.
8.And here we are – Coffee Brewing! Every time we do coffee we can proudly call ourselves barista. This process is special as has various methods and changes and everyone has one he likes the most. But no matter – espresso machine, French press or pods machine, filters or aero press, stovetop or coffee kettle – you feel the coffee moment magic in every step.
Enjoy your coffee!
