The next time you pick up a cup of coffee from the Daily Buzz (or any great coffee outlet for that matter), take a few moments to think about the journey of our beloved coffee bean!
The history of coffee dates back to the 15th Century and is thought to have been found in Ethiopia originally. While many don’t know it, coffee is actually a plant! It’s an unprocessed, unroasted green coffee bean.
According to an article by JavaPresse, two farms right next to each other can produce wildly different tasting coffee and it all depends on the soil, climate, water, bacteria etc.
‘Great coffee farms monitor their crops carefully, adjust fertilizers, adapt water cycles, prune plants, and rotate fields every couple decades. 2-5 years after being planted, those coffee plants start producing little cherries. Inside these cherries are two coffee seeds (green coffee beans).’
Once picked, these need to be processed. There are 3 ways to do this:
The natural method: ‘Whole cherries are left out to dry on massive patios or raised beds for 2-4 weeks, depending on humidity and rainfall. Once the cherries have dried out, machines rip off the dried cherry and leave only the coffee bean’.
The washed method: The ‘cherry skin and is pulped away immediately. The beans, still sticky with a bunch of sugary mucilage, are fermented in water for 12-72 hours. The mucilage is then washed away and the beans are dried on patios or in drying machines.’
The honey method: ‘The skin and pulp are removed from the seeds, but quite a bit of the sticky mucilage is left. The seeds are then allowed to dry on patios where the sugars in the mucilage caramelize and turn a dark yellow-black colour. This method produces noticeably sweet coffee with a medium body, medium clarity, and medium acidity. In terms of flavour, it’s a sweet middle ground between washed and natural.’
Turning green coffee seeds into roasted coffee beans is an art and a science. ‘Finding that perfect balance of variables is the goal to unlock those tasty flavours in a way that’s balanced, delicious, and satisfying. And since every coffee roasts differently, roasting is always a fresh challenge’.
The final step is turning beans into the elixir of life making use of machines, French press etc.
…And voila, you are now a true connoisseur! You now have some great info to share with your friends about coffee at your next coffee catch up.