Coffee is one of the most popular hot beverages in the world, with an estimated 2 billion cups consumed daily. But how exactly is coffee transformed from a fruit to the drink we all know and love? Let's take a deep dive into coffee processing.
Obtaining The Coffee Bean
The first step in the process is to pick ripe coffee cherries from coffee plantations. Once the cherries are harvested, the seeds are processed into coffee. This is typically done through two methods: the dry method and the wet method.
In the dry method, freshly picked cherries are left to dry in the sun for weeks until their moisture content falls to about 11%. They are regularly raked and turned to ensure that all sides get sunlight.
In the wet method, the pulp of the coffee cherry is removed from the seed by a pulping machine. These seeds are then passed through water channels where the lighter and less ripe seeds float on the top. Seeds are thus segregated according to size by passing them through rotating drums.
These dried coffee beans are known as parchment coffee and are stored in jute bags.
Parchment coffee is then processed by hulling the beans. Hulling is the process of removing the husk or any remaining layer of skin from the coffee beans. The beans may be polished after this.
Finally, before the coffee beans can be exported, they are sorted according to size and unsatisfactory beans are discarded.
These milled beans are referred to as green coffee and are ready for export!
Coffee Cupping
After the beans are extracted and packaged, their flavour and quality are individually tested and evaluated through a process called coffee cupping. This allows for the development of profiles for different types of coffee and helps to determine their overall quality.
During coffee cupping, the taster first evaluates the coffee beans based on their visual quality. The coffee bean roasting then takes place in a small laboratory roaster. The roasted coffee beans are ground and infused in boiling water. The taster smells the coffee and lets it sit for a few minutes.
After some minutes, the taster breaks the crust by pushing aside the grounds and taking in the aroma again.
The cupper now tastes the coffee and then spits it out.
It is evaluated and any defects or positive attributes are noted. This information can be used to improve the quality of the coffee and help farmers make necessary adjustments in their growing and processing methods.
Moreover, expert coffee cuppers can taste several batches of coffees in a day and recommend which beans can be blended together before roasting. They can determine the subtle differences and flavours between different coffees.
In addition to determining the taste and flavour of the coffee, cupping also allows for the assessment of the coffee's aroma, acidity, body, and aftertaste. It helps to identify any defects in the beans, such as mold or insect damage, and can be used to improve the overall quality of the coffee.
Roasting & Grinding
Green beans are sent out to roasteries for the roasting process where they transform into the brown coffee beans we all know and love. Coffee beans can be roasted to different levels: light, medium, medium dark, and dark.
Roasted coffee beans are then ground before they enter your cup!
Coffee cupping is an important step in ensuring the quality of the final product and is used by coffee roasters, buyers, and industry professionals to evaluate and select the best beans. It is especially important for artisanal coffees. The next time you enjoy a cup of coffee, remember the intricate process that goes into selecting and evaluating the beans to bring you the best cup possible.