The coffee pro c esses

1. The coffee processes • Cultivating coffee means more than just growing it: • Plant growing • Harvesting • Extraction • Roasting • Grinding • Packaging

2. Coffee plantation • The plant includes about forty different species of which Arabica and Robusta are the most widespread. • Arabica- an intense aroma, a pleaser and persistent taste • Robusta-a strong and full-bodied taste, higher caffeine content

3. Coffee tree • Coffee tree may grow to a high of 10 meters but in plantation it cut about 3 meters • Plants may blossom two or three times a year • Each plant annually give between 1,5 and 2 kg-s of coffee beans • The fruit is similar to a pod and contains two seeds, that is the beans

4. Harvesting • Harvesting of the fruit is performed manually by picking • Each fruit is picked only when it is at the peak of perfection

5. Extractions • Coffee beans may separated from pulp and cleared of trash with two different methods: dry and wet • Dry method: the fruits are spread out dry in the sun or in a drier • Wet method: water conveying into drainage channels where fruits are carried along, the fruits are piled up in a two days and then let to dry in the sun • Wet method done coffee beans are much better quality than dry method

6. Roasting is a process where determining the coffee’s final taste and aroma The raw beans are heated up under constant stirring until temperature of 200-230°C is reached The more the coffee beans are roasted the darker they become and more bitter will be the final taste Roasting

7. Grinding texture depends on the coffee-making method: fine- for the espresso coffee machine medium- for the moka pot coarse- for the filter coffee machine more coarse- for the coffee pot Grinding

8. Packaging • Packaging is a critical step in the whole coffee making process • If the roasted coffee is left in contact with air, it quickly lost its aroma • Packaging immediately after roasting