Task 5

                         

On this page, I would like to share about the process of making coffee from the proccess of planting to be ready to drink.

The first, Coffee seeds are generally planted in large beds in shaded nurseries. The seedlings will be watered frequently and shaded from bright sunlight until they are hearty enough to be permanently planted. Planting often takes place during the wet season, so that the soil remains moist while the roots become firmly established.

After planting, we have to wait from 3 to 4 years until the newly planted coffee trees bear fruit (depending on variety). The fruit called coffee cherry, it will turns bright and deep red when it is ripe and ready to harvested. We can harvest it by hand or machine with two different ways. First, Strip Picked (All of the cherries are stripped off of the branch at one time, either by machine or by hand). Second, Selectively Picked (Only harvest the ripe cherries individually by hand).

Next, after harvest the cherries we must begin the processing step. coffee is processed in one of two ways, First, Dry Method is the age-old method of processing coffee, and still used in many countries where water resources are limited. The freshly picked cherries are simply spread out on huge surfaces to dry in the sun. Second, Wet Method removes the pulp from the coffee cherry after harvesting so the bean is dried with only the parchment skin left on.

After proccessing step, you must dry the beans. The dried beans are known as parchment coffee, and are warehoused in jute or sisal bags until they are readied for export. Before being exported, parchment coffee is processed in the following manner : Hulling machinery removes the parchment layer (endocarp) from wet processed coffee. Polishing is an optional process where any silver skin that remains on the beans after hulling is removed by machine. Grading and Sorting is done by size and weight, and beans are also reviewed for color flaws or other imperfections.

Exporting the beans. The milled beans, now referred to as green coffee, are loaded onto ships in either jute or sisal bags loaded in shipping containers, or bulk-shipped inside plastic-lined containers.

After the milled beans, is Tasting the Coffee. Coffee is repeatedly tested for quality and taste.  This process is referred to as cupping and usually takes place in a room specifically designed to facilitate the process. First, the taster usually called the cupper  evaluates the beans for their overall visual quality. After letting the coffee rest for several minutes, the cupper breaks the crust by pushing aside the grounds at the top of the cup. To taste the coffee, the cupper slurps a spoonful with a quick inhalation.

After that, Roast the Coffee. Roasting transforms green coffee into the aromatic brown beans that we purchase in our favorite stores or cafés. After roasting, the beans are immediately cooled either by air or water. Roasting is generally performed in the importing countries because freshly roasted beans must reach the consumer as quickly as possible. 

Last step, Grinding Coffee and Brewing Coffee. The objective of a proper grind is to get the most flavor in a cup of coffee. How coarse or fine the coffee is ground depends on the brewing method. The length of time the grounds will be in contact with water determines the ideal grade of grind Generally, the finer the grind, the more quickly the coffee should be prepared. That’s why coffee ground for an espresso machine is much finer than coffee brewed in a drip system.