The Humble Coffee Bean

March 23, 2018

 

Ever wonder how the coffee bean gets from a field to your cup – check out this blog to find out!

 

 

Coffee beans are seeds that come from the coffea plant. This flowering plant produces cherries, and inside each of these cherries is that little seed that is known throughout the world. There are a total of nine steps from getting the coffee that you know and love into your mug, and each is crucial for achieving a perfect brew. Whether you come to our breakfast catering Toronto cafe for an everyday coffee in a medium or dark roast, or you're enjoying an espresso or mocha latte, we'll have the coffee fix that you crave.

 

Here are the nine steps to achieving a perfect cup every time. 

 

1. Planting

The same seed that is dried and made into a coffee bean is the seed that goes into the ground that a coffee plant grows from. Coffee plants are planted in large bunches, in shaded areas during the wet season, as bright sunlight and too little water will kill them.

 

2. Harvesting

When coffee cherries are ready to be picked, they turn a deep red. There are two ways to pick the cherries. They can be strip picked all at once, removing every cherry from the branch with a machine or by hand, or they can be selectively picked, with people removing only the ripe cherries.

 

3. Processing

Once the cherries are all picked, they must have the fleshy cherry removed from the seed inside. You can do this two ways, the dry method or the wet method. The dry method is where the cherries are left out in the sun to dry so that the pulp and parenchyma can be removed. The wet method uses machinery to remove the pulp and are then put into fermentation tanks to remove the parenchyma.  

 

4. Drying

The beans themselves now need to be dried. They must get to 11% moisture content so that they can be stored and transported. They can either be dried in the sun or dried in large tumbler machines.

 

5. Milling

Before beans can be shipped around the world, they must be hulled, to remove an outer parchment layer (this is left when coffee is wet processed), polished to remove any remaining skin, and then graded and sorted. Defective beans are removed by hand not to spoil a batch. At this stage, beans are still green in colour.

 

6. Tasting

Before coffee makes its way to cafes and shelves it must be tested by professional tasters, called cuppers. They evaluate the bean, roast them in laboratory roasters, and smell it to test its scent. When they do taste the coffee, they slurp a spoonful into their mouth to coat the whole tongue, and after letting it sit to experience the flavour, they spit it back out. If the coffee passes the taste test, it is sent out to stores.

 

7. Roasting

Whether roasted at a coffee shop or a production plant, the beans are transformed from their natural green state to the brown and aromatic bean that we all know. Beans are rotated while they are roasted to keep them from burning, and once they have finished the roasting process, they are immediately cooled so not to burn. Fresh beans make the best coffee!

 

8. Grinding

Depending on the type of coffee you will be brewing, you will need to grind the coffee to different degrees. Depending on how fast the water will be passing through the grinds determines how coarse the grind is made. Espresso, for instance, is ground very fine because the water will pass over the coffee so quickly. Drip brew coffee, on the other hand, is very course because the process takes longer.

 

9. Brewing

Once your coffee is ground, then make sure that you are using the proper brewing method for the coarseness of your grind. If you do this, you'll have a perfect cup of coffee every time!

 

No matter how you like your coffee we have it at Craft Kitchen. Come in today and let us fix you the perfect cup, either to enjoy in our delightful cafe or to take on the go on your busy day!

 

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