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Coffee: From Seed to Cup

Coffe From Seed to Cyt With over one third of the world's population consuming coffee every day, coffee is the most popular processed beverage on Earth. Let's look at some coffee Industry facts and see how your favourite brew is created step by step. Coffee Industry Facts Over 49 countries grow Two types of coffee Arabica and Robusta. The world consumes 500 billion cups coffee every year. coffee worldwide. of cafe FINLAND Coffee farms are the Coffee shops are the Finland drinks the over 25 million people. economic livelihood of fastest growing niehe in most coffee per capita in the world. the restaurant busineS. COffee World coffee Globally, the coffee trade makes $42.5 billion each year. "Fair trade" coffee is the most popular fair trade commodity in the world. production for 2015/16 Is forecast to be 152.7 million 60-kg bags World Coffee Production 2013-2014 Coffee Producers. Millon Tons. up to OJ Colombia 0.7 Ol to 0.5 Vietnam 17 Brazil 3.2 more than 0.5 World total qo Source: USDA-FAS World Cobfee Consumplion 2013-2014 European Union 2.7 Coffee Consumers Million Tons. United States 1.5 up to OJ Ol to 0.5 Brazil 1.2 more than 0.5 World total 8.7 Source: USDA-FAS The Journey of Coffee.. The coffee plant is an evergreen shrub native to eastern Africa. Each berry contains two seeds called beans which are dried, ground and brewed to produce your favourite drink. Let's look at the different steps to creating your favourite cup of java. Styt. Seeding Coffee begins its journey as a aseedling in a nursery. Coffee seeds are generally planted in large beds in shaded nurseries. Remains in nursery for 14 months before being planted on the farm. Flavour by Ciltitude Very High Altitude 5,000 FT. Fruit, Spice, Floral, Berry, Wine Ethiopia, Colombia, Kenya Guatemala, Sulawesi Papua New Guinea Costa Rica, Java Sumatra, Nicaragua Mexico Altura High Altitude 4000 FT. CItus, Vanilla, Chocolate, Nut Smooth Sweet Brazil Bourbon Santos Medium Altitude 3,000 FT. Subtle, Soft Mild, Simple Bland Hawallan Kona LOWAITitude - 2,500 fT Very Low Altitude - 2,000 ft. Stop 2: Flowering Begins at the start of the rainy season after the first hard rain. The flowers soon fall off. Then the coffee fruit begins to develop. Stp 3: Green Fruit The coffee fruit will generally take about 9 months to fully develop. The fruit will remain a green colour for most of the cycle. It takes approximately 3 - 4 years for a newly planted coffee tree to bear fruit. Coffee will ripen a bright, deep red colour. Ripe Fruit Some will ripen yellow or orange colour. Now coffee is ready to be harvested. Typically one major harvest a year. Steps Harvesting and Picking In countries like Colombia, there are two flowerings per year. They have a main and secondary crop. Two Tyser of picking Strip Picked: Selectively Picked Only the ripe cherries are All of the cherries are harvested, and they are picked stripped off of the branch by machine or by hand. individually by hand. The more selective, the higher the quality. A good picker picks an approx. 100 to 200 pounds of coffee cherries a day. This will produce 20 to 40 pounds of coffee beans. Step be Processing In order to maintain quality, must be sent within 24 hours of being picked. the Cherries Coffee is processed in one of two ways The Dry Method: Cherries are simply spread out on huge surfaces to dry in the sun. The Wet Method: Cherries are de-pulped after harvesting so the bean is dried with the parchment skin left on. If coffee beans are decaffeinated during this stage, manufacturers sell the caffeine to soft drink and pharmaceutical companies. Coffee is put into a fermentation tank for approximately 12-24 hours. Step7 Fermentation Natural bacteria will break down an outer layer called mucilage. develops The flavours in the coffee will fully at this stage. Coffee goes through a washing channel of cold water. Stop 8: Washing This stops the fermentation. Helps clean coffee of any excess mucilage. Coffee can be dried by mechanical dryers or patio drying in the sun. Styt. Drying patio drying is a longer process but yields a slightly sweeter cup. Most important part of the coffee making process. Sortings Stop 10: High quality coffees will be hand sorted. Removes any defects that may appear. Mechanized system moves the beans through a chute while a "mechanical eye" blows a puff of air This removes discoloured, defective beans from the line of production. fist, n. Roarting Coffee beans are usually roasted in huge commercial roasters in line with procedures and specifications of the manufacturer. Roast masters follow a recipe known as a "roast profile" to highlight certain Every batch is skilfully roasted to the peak of flavour. This highlights the best characteristies each bean has to offer. Roast Level AKA Surface Acidity Flavor Light-bodies and somewhat sour, grassy, and snappy Cinnamon roast, Dry High half city, New England Light A bit sweeter than light roast, full body balanced by acid snap, aroma, and complexity Dry Full city, American, regular, breakfast, brown High Medium High, Viennese, Italian Espresso, Slightly shiny Somewaht splcy; complexity is traded for rich chocolaty body, aroma is exchnaged for Medium Continental Dark Sweetness French Very olly Low Smokey, tastes primarily of roasting, not of the inherent Darkest flavor of the bean Coffee is cupped (tested) at every step in the entire process. Stop 4. Tarting and Cupping Ensures that the quality keeps up with standards. This starts at the farm and finishes with you! References]E6I espresso works coffee machine sales & service

Coffee: From Seed to Cup

shared by espressoworks on Jan 11
It looks at the different stages of coffee production while also giving some coffee industry facts.


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