Coffee is one of the most popular beverages worldwide, with millions of people enjoying its rich aroma and delightful flavors every day. But have you ever wondered how coffee begins as a cherry and ends up in your cup? In this article, we’ll explore the fascinating journey of coffee, touching upon various processing methods and brewing techniques that influence the final taste of your beloved drink.
The Fruit: Coffee Cherries
The journey starts with the coffee plant, which produces coffee cherries – small, red or yellow fruits containing seeds we call coffee beans. Coffee cherries are typically round to oval, measuring around 1-2 centimeters in diameter. When ripe, they have a slightly sweet, fruity taste and a subtle, juicy texture.
There are two main species of coffee plants: Coffea arabica and Coffea canephora (commonly known as Robusta). Arabica plants produce higher-quality beans with more delicate flavors, while Robusta beans are typically more robust and bitter. To learn more about the differences between these species, check out this article.
Harvesting: Choosing the Best Coffee Cherries.
Harvesting coffee cherries is a crucial step in ensuring the quality of the final product. Coffee farmers use two primary methods: selective picking and strip picking. Selective picking involves hand-picking only the ripe cherries, resulting in higher-quality beans. Strip picking, on the other hand, involves removing all cherries from a branch, regardless of ripeness. This method is faster but may compromise the final taste.
Processing: Separating Coffee Beans from the Cherries.
Once harvested, the cherries undergo processing to remove the beans from the fruit. There are several methods of coffee processing, each affecting the flavor profile differently. Some common methods include the wet (or washed) process, dry (or natural) process, and honey process; all of which are commonly printed on the packaging. Understanding coffee processing is, therefore, crucial in choosing a coffee that aligns with your preferences. To learn more about these methods, be sure to check out our detailed article on: natural, full-wash, or honey process.
After processing, the beans are packed and shipped to coffee roasters worldwide. The journey from farm to roaster can be long, and proper storage is essential to preserve the beans’ quality and flavor.
Roasting: Unlocking the Potential of Green Beans.
Roasting is where the magic happens – it’s when the green coffee beans transform into the aromatic, brown beans we know and love. Given their intermediary role between farmers and brewers, it requires broad knowledge and high dedication to achieve mastery in roasting. A good roaster can identify the character and quality of green beans, understand the extraction process of brewing, and consider all of these factors when designing a roasting profile that optimally bridges both parties. Good roasting practices are crucial for bringing out the best flavors and ensuring a high-quality final product.
Brewing: Extracting the Perfect Flavor.
In my opinion, the essence of brewing is to determine the right method to extract coffee beans, resulting in a flavor quality that appeals to the drinker. In this context, the barista’s skill plays a crucial role. A good barista understands the character of extraction and conceptual knowledge in brewing techniques and tools. They can also modulate temperature, grind size, timing, and agitation to achieve a cup character that matches the drinker’s taste. Therefore, a barista is the gatekeeper in determining the quality of our coffee.
The Love in Every Cup.
From farm to cafe, the journey of coffee from cherry to cup is a complex and fascinating process, involving numerous steps and skilled individuals. It’s a harmonious blend of of the farmer’s hard work, the roaster’s professionalism, and the barista’s skills. So, as we enjoy a delicious cup of coffee, let’s appreciate their dedication and passion in delivering the best. Cheers to Indonesian coffee…
