Have you ever thought of the journey of the coffee from seed to cup? Well, the tasty coffee that makes your day unique travels a long journey to get its taste. Moreover, to deliver the authentic taste, coffee beans undergo several processes to bring the best for you. Also, the journey from seed to cup has different stages of the plantation, harvesting drying, etc. Moreover, each method involves various steps, and each step involves excellent care. The 10 steps from seed to cup are mentioned in this article.
Journey Of Coffee Beans
There are several steps involved in the journey of a coffee bean from seed to cup. They are as follows
Shaded nurseries are used to enhance the growth of coffee, which is planted in large beds. Frequent watering is done till the seeds become hearty enough for permanent plantation.
Moreover, wet seasons are chosen preferably for planting coffee where the soil is moist with firm roots. However, the maturity of the plants into trees depends upon the type of coffee. Moreover, it usually takes 3-4 years for the fruit to ripen. The ripe fruit is called coffee cherry and is red.
Harvesting is done once a year with hand in labor-intensive. However, in Brazil, with a flat landscape and large coffee plantation, the harvesting has been mechanized saving time and labor. Harvesting involves two steps strip picking and selective picking. Selective picking carefully picks only the ripe cherries. The selective method of picking cherries is more costly and also labor induced.
Processing of cherries is done immediately after harvesting to avoid any wastage. Moreover, it is done usually in two ways. The dry method also includes drying of cherries in huge trays traditionally to bring down the moisture content up to 11%. The wet method involves various levels of separation and fermentation where the skin of cherries undergoes the process of removal, separation, weighing, and fermentation and then finally drying.
The beans which are processed by the wet method are further dried to bring the moisture content to 11%. The drying process includes floors, large drying tables, or machine tumblers for drying the beans. The dried seeds are called parchment coffee. It is stored in jute or sisal bags.
This process involves great attention as the dried beans go the various stages of hulling, polishing, grading, and also sorting. These processes ensure that only selected more excellent quality of beans are ready for export. All the defective seeds are separated during these stages.
Tasting is also known as cupping, and the person who tastes is called cupper. The cupper minutely observes the physical appearance of the bean and also smells the aroma for its quality while it is being roasted and brewed. Tasting ensures the quality and chances of its blending.
Roasting is a process that turns the green coffee into brown. It is done at a temperature of 550°f while the beans are continuously moved to prevent burning. Roasting brings aroma and also flavor in the beans which we enjoy.
People ground the coffee to powder form either coarse or fine and it depends on the brewing method. Grinding is also done to enhance the flavor achieve maximum taste in a cup.
Finally, the ground coffee is brewed by pouring hot water over the coffee powder. Moreover, drip coffee and filter coffee are conventional brewing methods in practice.
10. In Your Cup
A coffee bean travels the long, thorough, and also carefully examined process to finally land in your cup. Moreover, coffee is generally expensive because of the labor and expense each stage involves. However, the aroma and refreshing flavor of the beans are worth the effort.