The production of coffee is at the core of the making or coffee-making process - So, how do you correctly make coffee?

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How do you effectively extract coffee?
The extraction of the coffee is at the core of any developing or coffee-making procedure. It extracts some of the substances and flavours and leaves some behind when water passes through the coffee. When making coffee, it is the unexpected complexity of this process that offers us so much of an intrigue as well as frustration.

Sharper, acidic, fruity flavours tend to come out initially, followed by the deep, much heavier ones, and finally, the woody, bitter notes. A well-extracted cup of coffee has a balance of these. This extraction depends on numerous aspects consisting of water flow rate, water pressure, temperature, coffee grain size and circulation, water quality, and uniformity of extraction, amongst others.

The ideal extraction that typically gets cited is 20%, suggesting that 20% of the coffee is taken by the water and the rest is chucked into the compost pile. The extraction levels of instant coffee is around 60%, making the immediate coffee process the most efficient preparation method, just not always the most desirable one.

Video: Sustainable and Nespresso Pods by Moving Beans.

How are coffee beans dried?
After choosing the ripe coffee cherries gathered from the Coffea plant, the coffee beans are extracted by using a particular processing approach. As currently said in our last blog site, there are 3 primary processing approaches: washed (or damp) procedure; dry (or natural) procedure and honey (or semi-dry) procedure.
The Natural Process is the most ancient and uncomplicated method. The coffee cherry is collected and then set-out to dry with the fruit and skin undamaged and the coffee beans inside. The coffee bean and the coffee cherry dry together and are separated at the end of the drying process.
The drying of natural coffee can take a long-time and is labour-intensive. It requires significantly less water than other processing approaches and is, in this sense, ecologically superior. This is likewise why it is used in parts of the world with water scarcity.
However, this technique is often not the chosen processing alternative by farmers since the slow and often extremely variable drying conditions makes the coffees develop rotten or overly "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 attain the most consistent outcomes, the "cupper" (which could be you) needs to follow easy but very particular procedures:
1. Grind the coffee in a bow
2. Smell the ground coffee
3. Leading it up with hot water
4. Await 4 min
5. Break the crust that has formed with a spoon and stir 3 times.
6. Smell the fragrance as this is occurring and then you wait for a more 6 min
7. Taste it. Take a sip with a spoon, without disrupting the premises at the bottom.

Then, write down the tasting notes you view. Initially, it is an excellent idea to check out the subtleties by concentrating on whether the coffee tastes nutty or chocolaty or whether it has notes of berries or fruit. As soon as you begin being able to identify flavours, you can start believing which berry or fruit it could be.

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