Coffee: From Harvest to Cup

Coffee is a plant. However, before it can be drunk it must pass through a number of stages and travel thousands of miles.

Coffee beans come from the red cherries of the coffea bush. Each cherry usually contains two seeds, or coffee beans. The exception to this is the Peaberry, where only one bean is produced. The flavour a bean produces is affected by where the coffea bush is grown. Soil, climate and altitude all alter the way coffee tastes; this is why, for example, coffee from Columbia will differ in taste from region to region and from year to year.

Most coffee comes from two species of the coffea bush: Coffea arabica, simply known as ‘arabica'; and Coffea canephora var. robusta, simply known as ‘robusta'. Robusta beans are cheaper to buy then arabica beans because they produce coffee with an inferior flavour, containing more caffeine.

When the red cherries have been harvested from the coffea bush, the outer layers of pulp and skin must be removed to reveal the green coffee beans inside. There are two common methods of doing this: the ‘natural' or dry method, and the ‘washed' or wet method. The natural process of removal tends to give coffee a full-bodied yet mild aroma, whereas the washed process yields strongly aromatic coffee, with a fine body and a lively acidity.

In the washed method the outer pulp is removed using a mechanical pulping machine before the cherry is immersed into a fermentation tank for between 12 to 32 hours, after which the remaining pulp and skin is washed off, revealing the green bean. Finally, the bean is left out in a sunny area for between 12 to 15 days to dry.

In the natural method, the cherry is simply left to dry out in the sun for up to four weeks. During this time the pulp and skin become shrivelled and can then be easily removed.

The coffee beans are then sorted and graded by size and density. Generally the larger the coffee beans the better the coffee. The largest bean is known as ‘Maragogype' or Elephant bean. There is no international grading system for coffee beans, with different countries using alternative systems. For example, in many African countries, the highest grade of coffee is AA, whereas, in Indonesia it is Grade 1.

Green coffee beans must first be roasted before they can be used to make a cup of coffee. The roasting process produces the primary flavour and aroma of coffee. Beans are roasted by a skilled coffee roaster, who judges how long to roast the beans in order to produce the optimum taste. For example, Javanese coffee is usually roasted for a lengthy time to give it a full-bodied and earthy flavour. However, if heat is applied to the beans for too long, it will destroy this flavour and give it a burnt aroma.

The final process before you can enjoy your cup of coffee is grinding. The coffee beans need to be ground ready to infuse, using your preferred brewing method. Different brewing methods require a different coarseness of coffee in order to produce the best possible taste. For example, using a cafetiere you need coarse coffee grounds, whereas when using a stove-top espresso maker you require a much finer grind.

James Grierson is the owner of Galla Coffee: http://www.gallacoffee.co.uk - Uk online retailer of designer coffee accessories. Through the Coffee Knowledge section of his website he aims to help people understand more about coffee and give them tips on how to make great tasting coffee in their home.

http://www.gallacoffee.co.uk

About Coffee

Even today there is controversy surrounding coffee as to whether it is good for the health or not and a new study seems to be published each week either defending or condemning this drink. At first coffee beans were sold by pharmacists and then by coffee houses which became popular for revolution and enlightened thinking. As coffee traveled from Constantinople to Venice and then to Vienna and other European capitals it was banned repeatedly. Here coffee was widely consumed by the populous but condemned by the Islamic leaders because of its supposed intoxicating effects. The coffee plant was first cultivated commercially in the Arab world in the fifteenth century.

Robusta beans have twice the caffeine of Arabica beans but less flavor. The Arabica beans are named for the Arabs who first grew them and are the better of the two. Commercial coffee beans belong to two main groups, Arabica and robusta. When picked coffee beans are green and do not acquire the familiar brown color and intoxicating aroma until they are roasted.

On the other hand most coffee beans sold in coffee specialty shops are Arabica. Supermarket coffee blends are usually made up of mostly Robusta beans with a few Arabica to add some flavor.

Today the word Mocha has come to mean a flavor combination of coffee and chocolate, but actually has nothing to do with Mocha beans which are rare and expensive. Named after the Yemeni Port from which the coffee was once shipped to the rest of the world. The prized of these are the true Mochas. Africa, the birthplace of coffee still grow coffee with wild flowers that coffee lovers prize. But there is a small amount grown in the Hawaiian Islands and some in Yemen on the Red Sea. Africa, Indonesia and Central and South America are the three main regions where coffee is grown.

This coffee is almost impossible to find in America as the Japanese buy almost all the tiny annual production and if it can be found it is extremely expensive. Coffee produced in Central America (particularly Guatemala and Costa Rica) are of real interest to coffee connoisseurs because many of the beans from these regions offer the balance and smoothness that made Jamaica's Blue Mountain coffee legendary. Many good coffees also come from the island of Papua New Guinea. Indonesian coffees are popular for their body and earthy flavor. Another favorite, Africa Coffee is from Kenya, a country that produces many superlative beans.

One third of the coffee drunk worldwide is grown in Brazil but almost none of it is of any interest to coffee connoisseurs.

Colombia has put money and research into its coffee industry but unfortunately its beans are rarely exceptional.

If you prefer a flavored coffee a better idea is to brew good coffee from unflavored beans and dose it modestly with one or more of the flavoring essences that can be purchased at many gourmet shops. If these flavored beans are ground at home they will impart their flavors, possibly forever, on to your grinder and brewing apparatus. The flavored coffees that are becoming increasingly popular are usually based on bland, mediocre beans that are stirred with chemical flavoring essences after roasting.

gourmet coffee my everyday whats yours

I know, I understand, but I really can't resist the incredible taste of coffee. Lots of friends tell me this is no good, yeah... Before work, during work and after work. Well, I drink coffee everyday. Some intro and history here... Where does this amazing small black pee from? This is the coffee bean. On the rising hills of Columbia, the fastest growing cash crop in the country is cultivated. The seeds of this shrub, which belongs to the Madder family, are called coffee, as is the beverage made from them, produced by passing boiled water through a filter containing ground roasted coffee beans. It can be consumed warm or cold and in any of the following styles: instant, filter, cappuccino, espresso (so strong you are only allowed 5ml at any one time, and it must be served in a steel reinforced cup), mocha, latte, or any combination of these with the word 'double' attached somewhere. Some drink their coffee with cream and sugar, others with milk and sugar; but purists claim the only way to drink a cup of 'Joe' is black... with or without sugar. Columbia is not the only country to produce fine grains of ambrosia. The hands-down best producer of coffee may be Puerto Rico. Yucua is the name of the plant. It is grown on the mountains of the rainforest on the beautiful island. Rare and expensive, this is the coffee of choice not just for Puerto Ricans, but also for the Vatican... and the Pope knows his coffee! So here're some Coffee Facts * Coffee beans grow on small trees. * It takes the annual yield of one tree to produce one pound of roasted beans. * Coffee beans are grown in subtropical regions around the world. * The biggest growers are Brazil and Columbia. * Commercial coffee crops are of two main types: Robustas and Arabicas. * Robusta coffee has twice as much caffeine as Arabica. * Arabica beans produce a smoother flavor and are the main constituent of most high-quality coffees. * It takes about 40 beans to make an espresso. * Jamaican Blue Mountain coffee beans are the most expensive in the world. * Coffee beans of several types are roasted together to produce appealing flavors.

I know, I understand, but I really can't resist the incredible taste of coffee. Lots of friends tell me this is no good, yeah... Before work, during work and after work. Well, I drink coffee everyday.Some intro and history here... Where does this amazing small black pee from?This is the coffee bean. On the rising hills of Columbia, the fastest growing cash crop in the country is cultivated.* Coffee beans of several types are roasted together to produce appealing flavors.

coffee bean species and varieties

Depending on the region, species of coffee, roasting, and preparation, coffee beans can infuse a cup of coffee with a variety of flavors and textures. Two species of coffee bean -- Coffea Arabica and Canephora -- constitute more than 90 percent of the coffee beans sold on the international market. Two species of coffee bean -- Coffea Arabica and Canephora -- constitute more than 90 percent of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Today, much of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Once man discovered the coffee bean, its cultivation and use spread to the Middle East, Europe, Asia and beyond. There are 10 different species of Coffea bush, the first of which was discovered in Ethiopia some thousands of years ago. Each year, the Coffee bush flowers and develops a cherry-like fruit, inside which are typically two small seeds or coffee beans. The coffee beans we grind and use to brew coffee come from the Coffea evergreen bush, grown in over 50 countries around the globe. These beans are a lovely afternoon coffee, with a milder texture and flavor than its northern counterparts. They have a pleasantly fruity aftertaste, as does coffee brewed from Tanzanian beans. Kenyan coffees are also smooth, but a bit tartier than Ethiopian beans. Ethiopian coffee beans have an easy, smooth flavor and are delightfully accented by floral notes. In Africa, Arabica bean cultivation can be found in Ethiopia, Kenya, Tanzania, and the northern Muslim countries, among others. The climate, soil, weather, and particular plants and seeds give regions their distinctive coffee bean tastes. These different region types are called varietals. Different regions of these countries are known for producing a different type of coffee bean; that is, a coffee bean lending a different flavor when brewed. Coffea Arabica bushes are grown principally in Western Africa and Latin America. Arabica beans are very flavorful and contain less caffeine than Canephora beans. The seeds of the Coffea Arabica bush are grown all over the world and account for 75% of the coffee beans we use to make our hot beverages. Canephora beans typically have almost 50% more caffeine than Arabica beans. Despite this, Canephora is still a very popular coffee bean, used worldwide in cheap, canned coffee blends and expensive espresso roasts. Less oil and higher acidity give coffees brewed from these beans a slightly more bitter quality. The seeds of the Coffea Canephora bush have fewer oils -- and in lesser quantities -- than Arabica beans do. Coffee beans grown in Latin America are of the Arabica variety, some regions grow Canephora bushes. A great variety of coffee bean flavors come from Latin America. Canephora beans are more widely cultivated in Asia than Arabica. These varietals are known for having a more acidic and bitter, although not unpleasant, flavor. Most of the coffee beans we use come from island nations in Asia, such as Sumatra and the island of Komodo. Coffees brewed from these regional beans have a full texture and a slightly acrid, herbal flavor. Java and Kona varietals are especially popular and make a wonderful morning coffee due to their earthy, almost stringent quality. Using an espresso machine to brew coffee also lends the coffee a strong flavor, as well as higher caffeine content. Some people opt for a French press, the use of which results in a stronger flavor and oily texture. These coffees are often produced using the drip method. City roast is common in western United States, and American roast is synonymous with eastern cities, including New York and Boston. French roasts are used to make espresso, because they have a high oil content and low acidity. The darkest roast is known as Italian, which is preceded by French, Full City, City, American, and other, lighter coffee roasts. Although coffee beans lose essential oils -- and caffeine -- during roasting, they change chemically during the roasting process, and acquire new, different and flavorful oils. As a rule of thumb, the greater the amount of time spent roasting, the darker, more full-bodied, and flavorful a coffee will be. Other factors that influence the taste of a coffee bean or cup of coffee are roasting methods and final preparation.

Two species of coffee bean -- Coffea Arabica and Two species of coffee bean -- Coffea Arabica and Canephora -- constitute more than 90 percent of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Two species of coffee bean -- Coffea Arabica and Canephora -- constitute more than 90 percent of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Today, much of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Once man discovered the coffee bean, its cultivation and use spread to the Middle East, Europe, Asia and beyond. There are 10 different species of Coffea bush, the first of which was discovered in Ethiopia some thousands of years ago. Each year, the Coffee bush flowers and develops a cherry-like fruit, inside which are typically two small seeds or coffee beans. The coffee beans we grind and use to brew coffee come from the Coffea evergreen bush, grown in over 50 countries around the globe.These beans are a lovely afternoon coffee, with a milder texture and flavor than its northern counterparts. They have a pleasantly fruity aftertaste, as does coffee brewed from Tanzanian beans. Kenyan coffees are also smooth, but a bit tartier than Ethiopian beans. Ethiopian coffee beans have an easy, smooth flavor and are delightfully accented by floral notes. In Africa, Arabica bean cultivation can be found in Ethiopia, Kenya, Tanzania, and the northern Muslim countries, among others. The climate, soil, weather, and particular plants and seeds give regions their distinctive coffee bean tastes. These different region types are called varietals. Different regions of these countries are known for producing a different type of coffee bean; that is, a coffee bean lending a different flavor when brewed. Coffea Arabica bushes are grown principally in Western Africa and Latin America. Arabica beans are very flavorful and contain less caffeine than Canephora beans. The seeds of the Coffea Arabica bush are grown all over the world and account for 75% of the coffee beans we use to make our hot beverages.Although many of the beans grown in Latin America are of the Arabica variety, some regions grow Canephora bushes. The beans here vary in flavor and texture, from dry and light to thicker and deeper in complexion and flavor. Mexico is also a great producer of coffee beans. Costa Rican coffee beans are similar to Brazilian, but have a lighter, sharper, almost tangy flavor. A favorite of many, Columbian coffee is very rich and bold, a great morning coffee, with a thick, dark texture and a walnut finish. Although many of the beans grown in Brazil lend coffee a slightly bitter cocoa flavor with rich nutty undertones. The beans here vary in flavor and texture, from dry and light to thicker and deeper in complexion and flavor. Mexico is also a great producer of coffee beans. Costa Rican coffee beans are similar to Brazilian, but have a lighter, sharper, almost tangy flavor. A favorite of many, Columbian coffee is very rich and bold, a great morning coffee, with a thick, dark texture and a walnut finish. Coffee beans grown in Brazil lend coffee a slightly bitter cocoa flavor with rich nutty undertones. A great variety of coffee bean flavors come from Latin America.Using an espresso machine to brew coffee also lends the coffee a strong flavor, as well as higher caffeine content. Some people opt for a French press, the use of which results in a stronger flavor and oily texture. These coffees are often produced using the drip method. City roast is common in western United States, and American roast is synonymous with eastern cities, including New York and Boston. French roasts are used to make espresso, because they have a high oil content and low acidity. The darkest roast is known as Italian, which is preceded by French, Full City, City, American, and other, lighter coffee roasts. Although coffee beans lose essential oils -- and caffeine -- during roasting, they change chemically during the roasting process, and acquire new, different and flavorful oils. As a rule of thumb, the greater the amount of time spent roasting, the darker, more full-bodied, and flavorful a coffee will be. Other factors that influence the taste of a coffee bean or cup of coffee are roasting methods and final preparation.