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Regular Vs Specialty Coffee
Coffee lovers have two options: regular or specialty. What’s different about specialty coffee that regular coffee doesn’t have and why are people interested?
The journey of the coffee bean is long and complicated. The coffee bean goes through a series of stages during which it is destroyed and fine-tuned into a tasty coffee. A spoiled bean could change the taste of an entire container of coffee like bitter urine. Yes, you read that right.
Let’s be clear in today’s world; regular coffee is just low-quality manufactured coffee that lacks transparency and sustainability. The result is an unpleasant coffee experience with its bad taste and not so alien feeling. Specialty coffee, on the other hand, guarantees quality at all stages of production from the beans to the cup.
Plus, specialty coffee is good for you in many ways besides its taste. You may have come across studies on coffee’s health benefits ranging from reducing the risk of various cancers, Alzheimer’s, dementia to diabetes. On the other hand, drinking regular coffee can lead to the worst side effects that affect your body from head to toe.
So how would you choose your coffee now? How do you know if you are drinking regular or specialty coffee? There is only one way to understand this, and that is to understand the production details of coffee from its seed to its brewing.
Growth and processing
It starts with the coffee bean, the same seed that makes your coffee. First, the raw coffee bean is planted, which must be of the highest quality and must be planted at the right time in the right place to produce the highest quality coffee. There are two groups of coffee Robusta and Softer Arabica, but they are easy to grow. In general, all types of specialty coffees are made from the highest quality Arabica seeds.
After three to four years, the coffee plant produces its first fruit, i.e. coffee beans that can be harvested. In general, coffee beans are harvested by hand using selective picking or striping. Collecting strips is done quickly, but involves collecting all the berries of the tree at the same time. Selective picking is more time-consuming, but the results are better because only beans that are almost ripe are picked, leaving raw beans.
After the picking phase comes the processing phase. This must be done as quickly as possible to prevent spoilage. There are three ways to process coffee beans, Wet, Semi & Dry
With the dry method, we spread the coffee beans so that they dry on a larger surface under the sun. With the wet method, the pulp of the coffee beans is removed and the beans are left to ferment in tanks. Then we wash them with water. This is the most important stage of processing where most errors occur. Improper fermentation and washing can result in a bad bitter coffee taste that cannot be removed later.
After drying, we separate the coffee beans according to weight and size. Through this process we remove all bad colors and damaged seeds. It is important to remove the bad quality bean because it can ruin your whole coffee by adding a taste similar to sour vinegar. After separation, the green coffee beans are stored in ionic sisal or jute bags to be sent for roasting.
When the coffee beans arrive for roasting, we test them for color. A taster, also known as a cupper, describes the quality in detail. Immediately after the visual approvals, there is roasting, smelling, cooking, sipping and a quality test, which is again approved by the cupper to start roasting the rest of the beans.
Bake the beans at about 230-260 degrees Celsius. We keep the beans moving during roasting. When the internal temperature reaches 230 degrees, the beans ooze oil. The beans change color from green to brown and the coffee beans reach their highest level of aroma. After the process is complete, the beans are allowed to cool with air or water. Now the beans are ready to cook for 2-30 days, after which the smell starts to disappear. Higher quality specialty coffee usually gives excellent flavors even after a given time, but ordinary coffee is hopeless.
Grinding And Cooking
Beans can be bought whole or we can have them ground. Although the ground beans make a huge difference as they extract all the flavor in no time for the perfect cup of coffee. We grind the espresso beans finely and keep them coarse for filtered brewing.
Making coffee is like a process in a chemistry lab. You can spend more time studying the process; however, for many of us, it’s enough to cover the basics. Now brew your coffee using your preferred method carefully and sip and enjoy the long journey of the perfect coffee bean.
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