The production of the coffee beans is at the core of the making or coffee-making procedure - So, how does one correctly extract coffee?

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

Sharper, acidic, fruity flavours tend to come out first, 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 upon several aspects including water circulation rate, water pressure, temperature, coffee grain size and distribution, water quality, and uniformity of extraction, amongst others.

The optimum extraction that typically gets pointed out is 20%, meaning that 20% of the coffee is taken by the rest and the water is chucked into the compost pile. The extraction levels of immediate coffee is around 60%, making the instant coffee procedure the most effective preparation technique, simply not always the most preferable one.

How are coffee beans dried?
After choosing the ripe coffee cherries collected from the Coffea plant, the coffee beans are extracted by utilizing a particular processing method. As already said in our last blog, there are 3 primary processing techniques: cleaned (or wet) process; dry (or natural) process and honey (or semi-dry) procedure.
The Natural Process is the most ancient and straightforward approach. The coffee cherry is harvested and after that 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 needs substantially less water than other processing approaches and is, in this sense, ecologically superior. This is also why it is utilized in parts of the world with water scarcity.
This method is often not the chosen processing choice by farmers due to the fact that the sluggish and frequently very variable drying conditions makes the coffees develop rotten or excessively "funky" flavours. Now you understand!

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What is coffee cupping?
There are unlimited 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) requires to follow really particular but basic 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 formed with a spoon and stir 3 times.
6. Smell the scent as this is taking place and after that you await a further 6 minutes
7. Taste it. Take a sip with a spoon, without disturbing the grounds at the bottom.

Write down the tasting notes you view. At first, it is a great idea to explore the subtleties by focusing on whether the coffee tastes chocolaty or nutty or whether it has notes of berries or fruit. You can begin thinking which berry or fruit it might be as soon as you begin being able to identify flavours.

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