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

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

Sharper, acidic, fruity flavours tend to come out first, followed by the deep, heavier ones, and finally, the woody, bitter notes. A well-extracted cup of coffee has a balance of these. This extraction depends on numerous elements including water circulation rate, water pressure, temperature, coffee grain size and circulation, water quality, and harmony of extraction, among others.

The ideal 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 instantaneous coffee is around 60%, making the instant coffee process the most effective preparation method, simply not always the most preferable one.

How are coffee beans dried?
After picking the ripe coffee cherries collected from the Coffea plant, the coffee beans are extracted by using a particular processing method. As currently stated in our last blog site, there are 3 primary processing methods: washed (or wet) procedure; dry (or natural) process and honey (or semi-dry) process.
The Natural Process is the most straightforward and ancient method. The coffee cherry is gathered 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 veteran and is labour-intensive. It requires substantially less water than other processing methods and is, in this sense, ecologically superior. This is also why it is used in parts of the world with water shortage.
This approach is often not the preferred processing choice by farmers because the slow and typically really variable drying conditions makes the coffees develop rotten or excessively "funky" flavours. Now you know!

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What is coffee cupping?
There are endless flavour notes to coffee. You can practice observing these through a coffee tasting method called coffee cupping. In order to accomplish the most consistent results, the "cupper" (which could be you) requires to follow very particular but basic procedures:
1. Grind the coffee in a bow
2. Smell the ground coffee
3. Leading it up with warm water
4. Wait for 4 minutes
5. Break the crust that has formed with a spoon and stir 3 times.
6. Smell the scent as this is taking place and then you wait for a more 6 min
7. Taste it. Take a sip with a spoon, without interrupting the grounds at the bottom.

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

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