Coffee is the second-most-valuable commodity in the world, second only to oil, but how is coffee made? Worldwide, people consume about 2 billion cups of coffee daily.
The retail value of the U.S. coffee market was $48 billion in 2015, according to the Specialty Coffee Assoc. of America. The average American spends $21 a week on coffee, and typical drinkers drink three cups a day. Ready-to drink, iced, and cold brew coffee consumption is rising. Nitro coffee, coffee that is poured from a tap and has a mouthfeel similar to beer, is also rising in popularity. The single-cup class and foodservice coffee sales are also growing.
Nutritionally, coffee is a good source of antioxidants–Americans get more antioxidants from coffee than from any other drink. Additionally, coffee comprises nutrients like riboflavin, pantothenic acid, manganese, potassium, magnesium, and niacin. Last, but not least, it contains caffeine. Studies have shown that coffee may lower the risk of type 2 diabetes, Alzheimer’s disease, Parkinson’s disease, and dementia.
Want to know more about this magical beverage?
Take a look at the steps behind the making of your favorite cup of joe:
Step 1: Bean Growth
Coffee plants flower three to four years after planting. Coffee cherries develop in the blossoms. The cherries ripen about eight weeks after flowering and change color from green to red.
Step 2: Harvesting
The fruit is removed from the trees using one of two procedures: strip choosing or selective picking. In strip picking, all the coffee fruit is removed from the tree irrespective of maturation. In selective picking, the ripe, red cherries are harvested, and this is usually done by hand. This process is more labor-intensive than the strip picking and is generally used for finer Arabica beans.
Step 3: Separation
No matter the harvesting method, green and overripe coffee cherries inevitably wind up mixed together with perfectly ripe cherries. There are two chief methods of separation: dry and wet. In the wet method, overripe and underdeveloped coffee cherries, sticks, and leaves float in water, while ripe coffee beans and green coffee cherries sink. The first step in wet processing is the separation of “floaters” from “sinkers.” In dry processing, harvested cherries are separated by winnowing, which is often done by hand with a large sieve but may also be done mechanically.
Step 4: Processing and Drying the Cherries
There are three chief methods used to dry and process coffee cherries: the dry process, the wet process, and the semidry procedure.
In the dry process, freshly harvested cherries are spread out on the floor or on raised tables to dry in the sunlight. They’re raked and turned throughout the day and covered at night to keep them from getting wet. When done correctly, dry-processed java results in a smooth and heavy-bodied brew.
In the wet process, the freshly harvested cherries are passed through a pulping machine to separate the pulp and skin from the bean. The pulp and the beans are then separated by centrifugal force and a barrel display system. After the pulp has been removed, the beans with their parchment skin are dried in sunlight and/or in a hot air drier. The wet process leads to a clean, balanced taste and a fruity acidity.
The semidry method is a hybrid procedure. In this relatively new process, the outer skin of the cherries is removed automatically by wet grinding, using pulping machines, and the wet beans coated in mucilage are saved for one day. The mucilage is then washed off and the coffee beans are dried. The semidry process produces coffees that are heavy-bodied, earthy, and moderately acidic.
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Step 5: Hulling and Polishing
Hullers are used to eliminate what’s left of the fruit on the bean, while it’s the crumbly parchment skin of wet-processed coffee or the parchment skin and dried mucilage of semidry-processed java or the entire leather fruit in dry-processed coffee. Polishing is an optional method that removes any remaining silver skin from the legumes after hulling. It’s done to improve the appearance of the green beans. Care must be taken because the temperatures experienced by the beans during polishing may be damaging to the final flavor.
Step 6:
It is sorted and cleaned via a multistep procedure. Air sorters, sieve shakers, and gravity separators are utilized to separate based on size and density. Color sorting is performed with machines or by hand. Final grading is based on size, growing location and elevation, harvesting, flavor, and cup quality.
Step 7: Roasting
Beans are commonly roasted in large commercial roasters, putting beans in large metal cylinders and blowing hot air on them. The older method roasted over an electrical, gas, or charcoal heater. Roasting gradually raises the temperature of the beans to between 180°C and 230°C. This triggers the release of steam, causing the beans to swell as well as darken in color and create roasted flavors.
Step 8: Brew and Enjoy!
Finally, the step you have been waiting for all morning.
How Coffee Flavor Choices Reflect Your Personality
If you are like many people, you just can’t get going in the morning without a good cup. Even if you drink coffee regularly, there are probably still things that you do not know about your favorite drink. To learn more about the number one favorite drink, keep reading the following article.
Do not reheat that has been brewed already. This will not expel harmful chemicals, as some belief. Within 30 minutes of making, the compounds start breaking down. A bitter taste may result.
Always find out how much caffeine a certain type of coffee contains before drinking it. Espressos do not necessarily contain more caffeine than other types of coffees. If you go to a restaurant your barista should be able to tell you how much caffeine you are getting in each beverage, but you might have to do some research about the beans you are using if you make your own cup.
Many people love coffee and enjoy it every morning; however, drinking a plain cup every day can become boring. To spice up your morning routine try making a beautiful, refreshing latte. Learn how to pour your milk slowly to create beautiful designs on top of your latte. The key to a beautiful latte is practice.
Lots of people like drinking coffee but avoid it because they don’t want their teeth to become all yellow and stained. If you love drinking it but are afraid that it can stain your teeth you should consider drinking it through a straw. This will prevent the coffee from ever coming into contact with your teeth.