Results: Coffee * 10 Steps from Seed to Cup

First, the taster — usually called the cupper — evaluates the beans for their overall visual quality. The beans are then roasted in a small laboratory roaster, immediately ground and infused in boiling water with carefully-controlled temperature. The cupper noses the brew to experience its aroma, an essential step in judging the coffee's quality. After letting the coffee rest for several minutes, the cupper breaks the crust by pushing aside the grounds at the top of the cup. Again, the coffee is nosed before the tasting begins. To taste the coffee, the cupper slurps a spoonful with a quick inhalation. The objective is to spray the coffee evenly over the cupper's taste buds, and then weigh it on the tongue before spitting it out. Would you like to be a Coffee Taster as your profession?

Roasting transforms green coffee into the aromatic brown beans that we purchase in our favorite stores or cafés. Most roasting machines maintain a temperature of about 550 degrees Fahrenheit. The beans are kept moving throughout the entire process to keep them from burning. When they reach an internal temperature of about 400 degrees Fahrenheit, they begin to turn brown and the caffeol, a fragrant oil locked inside the beans, begins to emerge. This process called pyrolysis is at the heart of roasting — it produces the flavor and aroma of the coffee we drink. Which roast do you prefer?

The objective of a proper grind is to get the most flavor in a cup of coffee. How coarse or fine the coffee is ground depends on the brewing method. The length of time the grounds will be in contact with water determines the ideal grade of grind Generally, the finer the grind, the more quickly the coffee should be prepared. That's why coffee ground for an espresso machine is much finer than coffee brewed in a drip system. Espresso machines use 132 pounds per square inch of pressure to extract coffee. Which Coffee Grind do you prefer?

Brewing Coffee - The amount of time that the water is in contact with the coffee grounds is another important flavor factor. In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a French Press, the contact time should be 2-4 minutes. Espresso has an especially brief brew time — the coffee is in contact with the water for only 20-30 seconds. Cold brew, on the other hand, should steep overnight (about 12 hours). If you're not happy with the taste of the final product, you're likely either: Over-extracting - the brew time is too long Under-extracting - the brew time is too short. Experiment with the contact time until you get the right balance for your taste. Do you brew coffee at home, or do you visit a Coffee Shop to get your daily coffee?