From Seed to Cup

The coffee bean is actually a seed that grows into a coffee bush.

When the fruit on the bush, called the coffee cherry, turns bright red, it is ready to be picked or harvested.

Coffee is typically processed in one of two ways – with or without water. The dry method means just that… spreading out the cherries to dry in the sun. The wet method uses water to remove the pulp from the coffee cherry so that the bean is dried with only the parchment skin on. The end result of either method is that the entire dried husk is eventually removed from all cherries.

Once the beans are cleaned and sorted, the green coffee can now be packed into jute bags and prepared for export.

Coffee experts, called cuppers, test samples from a variety of batches and different beans daily. They analyze the beans for quality and taste, and for the purpose of blending different beans to create different roasts.

Green coffee is turned into brown beans when roasted. Roasting brings out a fragrant oil locked within the bean, producing the flavour and aroma of the coffee we drink. Roasting is generally performed in the importing countries because freshly roasted beans must reach the consumer as quickly as possible

The objective of a proper grind is to get the most flavour in a cup of coffee. How coarse or fine the coffee is ground depends on the brewing method. Check the directions on the packaging or ask your barista or server to ensure you purchase the right grind for your brewer. Ground coffee should be consumed within 7 to 10 days after opening.

Now it’s time to make the perfect cup! Start with cold water. Tap water is fine, or use filtered or bottled water if your tap water has a strong odour or taste. General guidelines state one to two tablespoons of ground coffee for every six ounces of water. Your brewer should maintain a water temperature between 195 to 205 degrees Fahrenheit for optimal extraction. Allow the brewed coffee (or any hot beverage) to reach a comfortable temperature, and enjoy!