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Coffee

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by

Sebastián Hricko

on 28 October 2014

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Transcript of Coffee

Where to buy good coffee?
Harvesting cherries
PICKING
STRIPPING
pros
cons
* best quality
* no need sorting

* slow
* expensive
pros
cons
manual
mechanized
* better than mech.
* worse than picking
* need sorting
* faster
* fastest
* cheapest

* need sorting
* worst quality
From cherry to cup
1. Harvesting
2. Processing
3. Milling
4. Roasting
5. Grinding
6. Brewing
Processing
DRY-PROCESSED
cherries are spread out in air and sun for 2-3 weeks
they are raked and turned throughout the day, and then covered at night
WET-PROCESSED
cherries are passed throug pulping machine where the pulp and skin is removed
after separation the beans are transported to fermetation tanks for 12-48 hours
after fermetation, beans must be dried
after this process beans must be peeled out of pulp and skin
Milling
1. HULLING
parchment and silverskin is separated
2. POLISHING
optional
remaining silverskin is removed
3. SORTING
by size and quality
ROASTING
green beans become brown in roaster
10-15 minutes
2 stages
first crack
after 9 minutes
beans are usable
second crack
after 5-6 minutes
Types of roasting
1. Green Coffee
Beans before any roasting
2. Light Cinnamon
Beans before first crack
3. Cinnamon
start of first crack
4. New England
during first crack
light brown
complex acidity
light brown
sharp acidity
toasted flavours
5. American
just before ending of first crack
medium light brown
appearing sweet taste
6. City plus
popular
medium brown
original flavours
7. Full city
medium dark brown
oily drops
chocolate and caramel
undernotes
8. French
dark brown
less acidity
burned undernotes
9. Italian
very dark beans
no acidity
stronger burned
undernotes
10. Spanish
almost black beans
flat flavour
charcoal undernote
GRINDING
almost done...
Blade
Burr
5 levels of grinding
BREWING
finally!!
Moka pot
French press
Aeropress
Cezve
Vacuum pot
Dripper
Espresso makers
Chemex
Coffee drinks
Full transcript