From Bean to cup

The ‘cherries’ when ripe are either hand picked (usually on the smaller independent farms) or my machines which shake the branches causing the cherries to fall into a collection tray. Once harvested, the beans must have their outer layers removed to expose the coffee bean inside. One of two methods is used to remove the outer layers. The ‘wet process’ involves the cherries being mechanically pulped and then placed in a fermentation tank for between 12 and 36 hours to loosen the parchment from the slippery outside layers of the cherry. The parchment layer, which still remains attached to the seed is then left to dry for 12 to 15 days in big open sunny areas, during which time they are turned several times a day to ensure even drying. The parchment then rots away from the seed. The ‘dry processes’ basically involves the harvested cherries being left in the sun for a period of about 4 weeks and then hulling the dried up parchment layers to reveal the beans.

Once the beans has been extracted, the beans are sorted and graded by size and density. This process also removes any unwanted materials such as twigs, small stones, etc. Once sorted, the beans are bagged and then transported to large storage depots ready to be shipped around the world.

The shipped beans, when they arrive at their destination are again warehoused ready to be distributed to the roasters. It is now up to the roasters to skilfully extract the best possible taste from the bean by means of heating them.

There are numerous devices for roasting beans but they all do the same, heat the bean to a high temperature in order for a chemical reaction to take place inside the beans that in turn produces the coffee flavour we all love.

Depending on the roasting style required the bean will be heated to between 210 degrees centigrade and 240 degrees centigrade. During this heating, the bean will double its size and turn from a green bean, to a brown to very dark brown colour. About 20% of the beans mass will also be lost during this process. Also during the process of heating, the bean will begin to pop (like popcorn). Depending on the stage of popping and the colour of the roasted bean, this is what the roaster will be using to determine the roasting style of the bean.

Once the bean has reached the required styles the roaster is looking for, the beans are cooled, either by water (mist spraying them) or by air (the most common method). The beans can then be ground immediately for consumption or left as whole beans for later grinding.

Find out some fascinating facts about coffee and coffee beans.