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How coffee is made?

Victoria Quintana

13/10/2023

Step 1: Planting

A coffee bean is the seed of the coffee plant used to make coffee after it has been roasted, dried, and ground. Alternatively, it can be planted to grow a coffee tree.

Step 1

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Coffee seeds are typically sown in large beds situated in shaded nurseries. These young plants are given regular watering and protected from intense sunlight until they grow strong enough to be moved to their permanent location. This transplantation process generally occurs during the wet season, providing the soil with enough moisture for the roots to establish themselves.

Step 2: Harvesting the Cherries

Coffee trees require around 3 to 4 years to grow and produce fruit, depending on the variety. The fruit, known as coffee cherries, turns bright, deep red when ripe and ready for harvesting. In most countries, there is only one large harvest per year. However, some countries, such as Colombia, have two flowerings annually, resulting in a primary and secondary crop.

Step 2

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Harvesting coffee is a complex and labor-intensive process that usually involves hand-picking the crop. However, the process has been mechanized in Brazil, where the landscape is flat and vast. There are two ways to harvest coffee: strip-picking or selectively picking only the ripe cherries. The latter method is more expensive and labor-intensive but is typically used to harvest the finer Arabica beans.

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Pickers

The pickers move among the trees every 8 to 10 days, carefully selecting only the ripe cherries at their peak. A skilled coffee picker can harvest approximately 100 to 200 pounds of coffee cherries daily, resulting in 20 to 40 pounds of coffee beans. The daily haul of each worker is weighed, and they are paid according to the quantity and quality of their work. Once harvested, the day's crop is transported to the processing plant.

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Pictures

This is how it looks like

Step 3. Processing the Cherries

After the coffee is picked, processing should begin quickly to prevent fruit spoilage. Two standard methods of processing coffee are used, depending on location and resources available.

Step 3

Dry method

The Dry Method is an ancient technique used to process coffee, still prevalent in many countries with limited water resources. Once harvested, the coffee cherries are spread out on large surfaces to dry in the sun. The cherries are regularly raked and turned throughout the day to prevent spoilage, while they are covered at night or during rain to avoid getting wet. Depending on the weather, the drying process can take several weeks for each batch of coffee to reach a moisture content of 11%.

Method 1

The wet method

After harvesting, coffee beans can either be dried with or without the pulp of the coffee cherry. The Wet Method involves removing the pulp from the cherry before drying, leaving only the parchment skin on. To achieve this, the freshly harvested cherries are passed through a pulping machine to separate the skin and pulp from the bean. The beans are then sorted by weight through water channels, with the lighter beans floating to the top and the heavier, ripe beans sinking to the bottom. Finally, the beans are separated by size using a series of rotating drums.

Method 2

After

After being separated, the coffee beans are transported to sizeable water-filled fermentation tanks. Depending on factors such as the condition of the beans, the climate, and the altitude, they will stay in these tanks for anywhere between 12 to 48 hours to remove the slick layer of mucilage, also known as the parenchyma, that is still attached to the parchment. During this period, naturally occurring enzymes dissolve this layer.

Once the fermentation process is complete, the beans become rough to the touch and are washed by passing through additional water channels before they are ready for the drying stage.

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Step4. Drying the Beans

When coffee beans are processed using the wet method, the pulped and fermented beans must be dried to about 11% moisture to prepare them for proper storage. The beans remain in the parchment envelope (the endocarp) and can be dried using two methods. They can be sun-dried by spreading them on drying tables or floors, turning them regularly, or machine-dried in large tumblers. Once dried, the beans are known as parchment coffee and are stored in jute or sisal bags until they are ready for export.

Step 4

how it look like

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Step 5. Milling the Beans

The process of preparing parchment coffee for export involves several important steps. Firstly, specialized hulling machinery is used to remove the parchment layer (endocarp) from the wet-processed coffee. For dry processed coffee, the entire dried husk, including the exocarp, mesocarp, and endocarp, is removed during the hulling process.

Following hulling, the beans may undergo an optional polishing process to eliminate any remaining silver skin. Although polished beans are often considered superior, the difference in quality between polished and unpolished beans is minimal.

Step 5

Beans

After the coffee beans have been harvested, they are graded and sorted based on their size, weight, and color to ensure that only the best quality beans are exported. This process involves passing the beans through a series of screens to determine their size and then sorting them using an air jet to separate the heavy beans from the light ones. The size of the beans is typically measured on a scale of 10 to 20, with each number representing the size of a round hole's diameter in terms of 1/64's of an inch.

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Defective beans

To ensure that only the highest quality coffee beans are exported, both hand and machinery are used to remove defective beans. This involves the removal of discolored, small, or damaged beans that have been affected by insects or are unhulled. The preparation of parchment coffee for export involves several essential steps. The first step is to remove the parchment layer (endocarp) from the wet processed coffee using specialized hulling machinery. For dry processed coffee, the entire dried husk, including the exocarp, mesocarp, and endocarp, is removed during the hulling process. This results in a batch of high-quality coffee beans ready to be exported to coffee enthusiasts worldwide.

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After hullin

After hulling, the beans may undergo an optional polishing process to remove any remaining silver skin. While polished beans are often considered superior, the difference in quality between polished and unpolished beans is minimal.

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What about the beans?

After harvesting, the coffee beans go through a rigorous grading and sorting process. This process involves evaluating the beans based on their size, weight, and color to ensure that only the highest quality beans are exported. The beans are sifted through a series of screens to determine their size and then pneumatically sorted using an air jet to separate heavy from light beans. The size of the beans is typically measured on a scale of 10 to 20, with the number indicating the size of a round hole's diameter in terms of 1/64's of an inch.

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Finally....

After the coffee beans are harvested, they undergo a rigorous selection process to ensure that only the best quality beans are exported. This process involves removing defective beans, which can be done by hand or machinery. Bad beans include those that are too small or discolored, as well as those that have been damaged by insects or are still in their hulls. Once the selection process is complete, a batch of high-quality coffee beans is ready to be shipped to coffee lovers worldwide.

Final part

Step 6. Exporting the Beans

After the coffee beans have been milled, they are referred to as green coffee. These beans are typically transported on ships, either in jute or sisal bags loaded into shipping containers or in bulk inside plastic-lined containers. According to the USDA Foreign Agriculture Service, global coffee production for 2015/16 was estimated to be around 152.7 million 60-kg bags.

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Step 7. Tasting the Coffee

Coffee quality and taste are maintained through a rigorous testing process known as cupping, conducted in a specifically designed room. The process begins with a visual examination of the coffee beans by a cupper. The beans are then roasted, ground, and infused with boiling water at a precise temperature. The cupper evaluates the brew's aroma, which is a crucial step in determining the coffee's quality. After allowing the coffee to rest for a few minutes, the cupper removes the grounds from the top of the cup to break the crust and smells the coffee again before tasting it.

Step 7

The cupper

The person who cups the coffee takes a small spoonful to taste it. They slurp and inhale the coffee quickly to spread it evenly across their taste buds and weigh the taste on their tongue. After tasting samples from different batches and beans, they evaluate their characteristics and flaws to create the perfect blend or roast. An experienced cupper can evaluate hundreds of coffee samples daily and distinguish their subtle differences.

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Step 8. Roasting the Coffee

Roasting is a process that transforms green coffee beans into brown beans. During this process, roasting machines maintain a temperature of approximately 550 degrees Fahrenheit, and the beans are continuously moved to prevent burning.

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As the beans reach an internal temperature of approximately 400 degrees Fahrenheit, they begin to turn brown, and the aromatic oil, caffeol, begins to emerge, giving the beans their unique aroma and flavor. This process, known as pyrolysis, is at the core of roasting and is responsible for producing the coffee.

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After the process

After the roasting process is complete, the beans are immediately cooled using either air or water. The roasting of coffee beans is typically done in the importing countries to ensure that freshly roasted beans reach the consumers as quickly as possible.

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Step 9. Grinding Coffee

The objective of a proper coffee grind is to extract the most flavor in a cup of coffee. The coarseness or fineness of the coffee grind depends on the brewing method used. The ideal grade of grind is determined by the length of time the grounds will be in contact with water. Typically, the finer the grind, the quicker the coffee should be prepared. This is why coffee ground for an espresso machine is much finer than coffee brewed in a drip system.

Step 9

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Espresso machines use 132 pounds per square inch of pressure to extract coffee, which is why a fine grind is necessary. If you want to experience the full aroma of coffee, it's recommended to take a moment to examine the beans and smell their scent.

The scent of coffee alone has been shown to energize the brain.

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Step 10. Brewing Coffee

Once you buy the coffee from the store, you can brew and enjoy it.

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Links

https://www.ncausa.org/about-coffee/10-steps-from-seed-to-cup

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