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

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How do you properly draw out coffee?
The extraction of the coffee is at the core of any developing or coffee-making process. It extracts some of the compounds and flavours and leaves some behind when water passes through the coffee. It is the surprising intricacy of this process that gives 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 lastly, the woody, bitter notes. A well-extracted cup of coffee has a balance of these. This extraction depends on numerous elements consisting of water flow rate, water pressure, temperature, coffee grain size and circulation, water quality, and harmony of extraction, amongst others.

The ideal extraction that frequently gets mentioned is 20%, indicating that 20% of the coffee is taken by the rest and the water is chucked into the compost heap. The extraction levels of immediate coffee is around 60%, making the immediate coffee process the most efficient preparation approach, just not necessarily the most preferable one.

How are coffee beans dried?
After choosing the ripe coffee cherries gathered from the Coffea plant, the coffee beans are extracted by utilizing a particular processing technique. As already said in our last blog, there are 3 primary processing approaches: cleaned (or damp) procedure; dry (or natural) procedure and honey (or semi-dry) process.
The Natural Process is the most uncomplicated and ancient method. The coffee cherry is harvested 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 procedure.
The drying of natural coffee can take a long-time and is labour-intensive. It requires considerably less water than other processing techniques and is, in this sense, environmentally superior. This is also why it is utilized in parts of the world with water shortage.
Nevertheless, this approach is typically not the chosen processing option by farmers since the slow and often extremely variable drying conditions makes the coffees establish rotten or overly "cool" flavours. Now you understand!

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What is coffee cupping?
There are limitless flavour notes to coffee. You can practice observing these through a coffee tasting method called coffee cupping. In order to achieve the most constant results, the "cupper" (which could be you) needs to follow simple but really particular procedures:
1. Grind the coffee in a bow
2. Smell the ground coffee
3. Top it up with warm water
4. Wait on 4 min
5. Break the crust that has formed with a spoon and stir 3 times.
6. Smell the aroma as this is occurring and after that you wait on a more 6 minutes
7. Taste it. Take a sip with a spoon, without interrupting the premises at the bottom.

Compose down the tasting notes you view. In the beginning, it is a good idea to explore the subtleties by focusing on whether the coffee tastes chocolaty or nutty or whether it has notes of berries or fruit. Once you begin being able to recognize flavours, you can begin believing which berry or fruit it could be.

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