The production of coffee beans is at the centre of any brewing or coffee-making process - So, how do you appropriately produce coffee?

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How do you effectively draw out coffee?
The extraction of the coffee is at the core of any developing or coffee-making process. It extracts some of the flavours and compounds and leaves some behind when water passes through the coffee. It is the surprising complexity of this procedure that offers us a lot of an intrigue along with aggravation when making coffee.

Sharper, acidic, fruity flavours tend to come out first, followed by the deep, much heavier ones, and last but not least, the woody, bitter notes. A well-extracted cup of coffee has a balance of these. This extraction depends on several factors consisting of water circulation rate, water pressure, temperature, coffee grain size and circulation, water quality, and uniformity of extraction, amongst others.

The optimal extraction that typically gets cited is 20%, meaning that 20% of the coffee is taken by the rest and the water is chucked into the compost heap. The extraction levels of instantaneous coffee is around 60%, making the immediate coffee process the most effective preparation technique, simply not necessarily the most preferable one.

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How are coffee beans dried?
After selecting the ripe coffee cherries collected from the Coffea plant, the coffee beans are extracted by using a particular processing method. As already stated in our last blog, there are 3 primary processing techniques: washed (or wet) process; dry (or natural) process and honey (or semi-dry) procedure.
The Natural Process is the most uncomplicated and ancient method. The coffee cherry is harvested and after that set-out to dry with the fruit and skin intact and the coffee beans inside. The coffee bean and the coffee cherry dry together and are separated at the end of the drying procedure.
The drying of natural coffee can take a long-time and is labour-intensive. It requires substantially less water than other processing methods and is, in this sense, environmentally superior. This is also why it is utilized in parts of the world with water scarcity.
This technique is typically not the chosen processing alternative by farmers because the sluggish and frequently extremely variable drying conditions makes the coffees develop rotten or excessively "cool" flavours. Now you know!

What is coffee cupping?
There are endless flavour notes to coffee. You can practice observing these through a coffee tasting strategy called coffee cupping. In order to achieve the most consistent outcomes, the "cupper" (which could be you) requires to follow easy but extremely specific treatments:
1. Grind the coffee in a bow
2. Smell the ground coffee
3. Top it up with hot water
4. Wait on 4 min
5. Break the crust that has actually formed with a spoon and stir 3 times.
6. Smell the fragrance as this is occurring and after that you wait for a further 6 min
7. Taste it. Take a sip with a spoon, without disturbing the premises at the bottom.

Write down the tasting notes you view. Initially, it is a good idea to check out the subtleties by focusing on whether the coffee tastes chocolaty or nutty or whether it has notes of berries or fruit. Once you start being able to recognize flavours, you can start believing which berry or fruit it could be.

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