21 Nov Coffee and Food Waste: How Coffee is Made

Coffee is a beloved beverage cherished by people worldwide. I have a deep appreciation for coffee, so much so that I took up a part-time job at a leading coffee shop in the Chicagoland area just to bask in its aroma. The journey of coffee, from the moment a coffee cherry is plucked to the final brewing process, is truly fascinating. In this article, we will delve into the step-by-step process of how coffee is made, from seed to cup.

Planting: From Seed to Plant

The journey of coffee begins with planting the coffee seeds. These seeds, which are actually the coffee beans we know and love, are planted in large shaded beds. After sprouting, the young seedlings are carefully nurtured until they are strong enough to be transplanted to their permanent growing place. Coffee plants require a warm climate and specific soil conditions to thrive, which is why they are typically grown in subtropical regions near the equator such as Latin America and the Caribbean.

Harvesting: Picking the Ripe Cherries

After approximately 3-4 years, the coffee bushes start to bear fruit known as cherries. The cherries change color as they ripen, from green to bright or dark red. Hand-picking is the preferred method to ensure that only the ripe cherries are harvested. In some countries, machine harvesting is also used on large coffee farms. There are two primary methods of harvesting: strip picking and selective picking. Strip picking involves stripping all the cherries off the branch, while selective picking involves picking only the ripe cherries, leaving the green ones to ripen further.

Cherry Processing: Dry and Wet Methods

Once the cherries are harvested, they need to be processed to extract the coffee beans. There are two main methods of processing: the dry method and the wet method.

Dry Processing: Ancient and Natural

The dry method, also known as the natural method, is the oldest and most traditional way of processing coffee cherries. The cherries are spread out on large surfaces and left to dry in the sun for about two weeks. They are regularly turned and raked to ensure even drying. This method results in what is known as “unwashed” coffee, as the outer skin of the cherries is dried and removed after the drying process.

Wet Processing: Modern and Precise

The wet method, also known as the washed method, is a more modern and precise way of processing coffee cherries. The cherries undergo a series of steps that include washing, pulping, fermentation, and washing again. The process starts with cleaning the cherries and removing any unripe or overripe cherries. The cherries then go through a pulping machine that removes the skin without damaging the beans. The beans are then fermented to remove the sticky pulp, washed again, and finally dried in the sun.

Coffee Milling: Hulling, Polishing, and Grading

After the cherries have been processed, the coffee beans undergo milling to remove the outer layers and prepare them for packaging. The milling process consists of three main steps: hulling, polishing, and grading.

Hulling: Removing the Outer Layers

Hulling involves removing the dried husk, also known as the parchment, from the coffee beans. This process is done to expose the green coffee beans, which are the desired end product.

Polishing: Optional but Preferred

Polishing is an optional step that some millers choose to include. It involves getting rid of any remaining silver skin that may have been left on the beans during hulling. While this step does not significantly impact the taste or quality of the coffee, polished beans are generally considered to be of higher quality.

Grading: Sorting and Sizing

Grading is an essential step in the coffee milling process. The beans are sorted and graded based on their size, weight, and visual appearance. This step ensures that only the finest beans make it to the market. The beans are also sorted pneumatically using air jets to separate light and heavy beans. Additionally, the beans are sized using screens with specific hole sizes to ensure uniformity.

Coffee Roasting: From Green to Brown

Roasting is the process that transforms the green coffee beans into the aromatic brown beans we are familiar with. Roasting is carried out at high temperatures, typically around 550°F, and requires careful monitoring to achieve the desired roast level. The roasting process involves several stages, including the first crack, pyrolysis, and the second crack.

First Crack: Development of Flavor

During the first crack, the coffee beans double in size and turn light brown. This stage is crucial as it marks the development of flavor and aroma in the coffee. The longer the beans are roasted, the more intense the flavor becomes.

Pyrolysis: Aromatic Transformation

Pyrolysis is the heart of the roasting process. It is during this stage that the coffee beans undergo chemical changes, releasing aromatic compounds and oils that contribute to the unique flavors of each roast level. Light roasts have a milder flavor, while dark roasts have a stronger and more robust taste.

Second Crack: Dark and Oily

The second crack occurs when the beans reach a higher temperature, resulting in a darker roast. This stage produces dark brown beans with an oily sheen. The longer the beans are roasted, the more the caffeine content decreases, contrary to popular belief.

Coffee Grinding: Unlocking the Flavors

Grinding is an essential step in the coffee brewing process as it determines how fast the flavors are released. The grind size varies depending on the brewing method. Espresso requires a fine grind, while filter coffee calls for a coarser grind. The goal of grinding is to extract the maximum flavor from the coffee beans.

Packaging: Preserving Freshness

Coffee packaging is crucial to preserve the flavor and freshness of the beans. Ground coffee is particularly susceptible to air exposure, which can lead to flavor loss. To prevent this, coffee is typically packed in airtight containers and resealed after each use. Proper packaging ensures that the coffee retains its quality until it reaches the consumer.

Conclusion: From Seed to Cup

From the planting of coffee seeds to the final brewing process, the journey of coffee is a fascinating one. Each step in the process, from harvesting and processing the cherries to roasting and grinding the beans, contributes to the rich flavors and aromas that we enjoy in our cup of coffee. Whether you prefer a light, medium, or dark roast, understanding the journey of coffee from seed to cup enhances the appreciation of this beloved beverage.

So next time you sit down to enjoy a cup of coffee, take a moment to savor the flavors and appreciate the journey that brought it to your cup. From the cherry on the coffee tree to the grinding and brewing process, every step contributes to the delightful experience of enjoying a freshly brewed cup of coffee.