Co ee.

Co ee. A daily ritual for many. Take a journey from cultivation to consumption, to learn about how co ee is grown, processed, milled, and roasted
Pulping Intercropping
Choose to plant co ee with complimentary plants plants that don't compete for space, sunlight, nutrients, or water like corn, beans, and rice

Bean Silverskin

Fermenting Cherry
Using either microbes or the cherrys own juice, fermentation removes cherry pulp. Co ee avour can be inuenced by changing the temperature, enzyme concentration, and mucilage layer thickness
Co ee Borer Beetle

900 Pests
A third are beetles, a quarter bugs; worms, mites, slugs, snails, birds, and rodents make up the rest

Ca eine Facts
Ca eine blocks adenosine, the bodies natural sleeping drug Its ergogenic countering fatigue and analeptic increasing alertness A cup of brewed co ee contains about four times as much ca eine as a cup of tea or a can of Coke, and twice as much as a Red Bull 600mg of ca eine (about three cups worth) has the same e ect as 20mg of amphetamine Ca eine is a habit forming psychoactive drug Contrary to popular belief, ca eine is not a dehydrator Ca eine is associated with some cancer, high blood pressure, and osteoporosis; but is also known to relieve pain, and stop migraines

Parchment Pulp

Enzymes

Temperature

Mucilage

The skin of the cherry and some of the pulp is removed, either by machine pressing the fruit through a screen, or by mechanical scrubbing (which removes the need for fermentation)

Washing
After 24-36 hours of fermenting, or mechanical scrubbing, the beans are washed with clean water in a special tank or machine

Microbes Own Juice Mechanical Scrubber

Cultivation
Shaded

Screen

One cup of co ee

Sorting
Cherries are either immersed in water (where bad fruit oats and good fruit sinks), or graded by colour and winnowed by hand

Winnowed Graded

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Can use 770 cups of water to process

Co ee

Corn

Co ee has been traditionally grown in the shade of remnant forests. Shade-grown co ee is allegedly of superior quality to sun-grown co ee

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Sun-grown
Co ee cherries ripen faster and yield higher in full sun, but need more pesticide and fertiliser. Sun-grown co ee can have signicant environmental impacts

Rubiaceae Co ea
There are several species of co ee plant to choose from

Cherries start deteriorating the minute they're o the tree, so co ee should be processed (extracting seeds from cherries) within ten hours of picking

Process ng
Patio Drying

Green Beans
Until theyre roasted, co ee beans are green

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Strip-pick method
Lots of other varietals with varied +/

Water and soil degradation

Habitat destruction

Pesticide and fertiliser

Deforestation

Planting
Plant 20 co ee seeds per hole at the start of the rainy season, half of which will be washed away or plant co ee seeds in a nursery, and leave for 6-12 months before planting out
Co ee seed or bean

Benet The original bean? Self-propagates? Leaf rust resistant? Cheapest? Best crema? Highest ca eine? Least bitter? Best body? Easiest to grow? Most avour?

Requires vegetative propagation (cut, graft, bud)

When three quarters of the cherries are ripe, all cherries are taken using a comb to brush the trees and a rake or pole to bring the cherries down (when strip picked by hand), or by mechanized harvesting tool

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Machine Drying

Table Drying

Drying
As it a ects the nal quality of the co ee, drying is the most important stage of processing. Co ee beans need to dry to 10% water content. Spreading on large concrete patios or tables can take up to four weeks to dry the process can be sped up by machine. Co ee needs to be raked and turned by hand to dry evenly and prevent mildew
Millstone

Picking
Flowered

Planted Year 1 Year 2 Year 3 Year 4 Year 5 Year 6

Selective method
Check each tree every 8-10 days and pick only ripe cherries by hand
Picked

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Co ee production 2007
Ethiopia Vietnam
961,000 T/y 326,000 T/y

Flower

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Picker Pay
Green -> Yellow -> Crimson
One month

7-9 months

Brazil
2,249,000 T/y

Indonesia
676,000 T/y

Columbia
697,000 T/y

Co ee is grown commercially in 70 countries most of them equatorial

15mm Cherry

Co ea grows up to 5m high, is evergreen with dark green glossy leaves, and has fragrant white axillary (grown in the 'armpit' between leaf stem and branch) owers that bloom simultaneously

Flowering happens 1-2 times a year, once plants are 3-4 years old. Co ee owers last for about a month, and then take 7-9 months to ripen into oval cherries, each containing 1-2 seeds. Harvesting these cherries is usually possible after ve years

In 2003, selective pickers were paid between US$2-$10 per basket. Experienced pickers can collect up to seven baskets a day

Huller

Milling
Hand Sorted

Hulling
Co ee is hulled by millstone or machine to remove leftover parchment or mucilage from the bean
Polisher

Roasts & Temperature

22 Green beans 165 Drying during the roasting process 195 Cinnamon Roast The lightest drinkable roast. Toasted grain avours with sharp acidic tones 205 New England Roast Taken at the start of the rst crack. Acidic but not bready 210 American Roast From the end of the rst crack 220 City roast Good for tasting the varietal character of a bean 225 Full City Roast From the start of the second crack. Good for bittersweet avour and varietal character 230 Vienna Roast From during the second crack. Bittersweet caramel avour with muted acidity 240 French Roast Taken at the end of the second crack. Burnt undertones, acidity diminished 245 Italian Roast Distinct burnt tones, almost no acidity, thin body. The most common roast for espresso blends 250 Spanish or Turkish Roast Charcoal and tar tones dominate, at, with thin body
Conveyor

Aging
In the old days co ee was shipped long distances by sea, changing its avour. As transport improved, co ee arrived faster and tasted di erent. So some co ee is aged at port for six months to retain that old school avour. Green co ee peaks in avour and freshness within a year of harvest

Polishing
Polishing removes any residual silverskin, removing cha from roasting. Polishing is optional, and may change the taste by altering the beans chemical makeup when its temperature increases during polishing
Gravity Separator

Storing
Green co ee beans are stored in a cool, clean, and dry place, in jute sacks

Colour Sorting
Defective beans are separated from sound beans by colour. Colour sorting is done either by teams of workers (often two to three times to ensure quality), or by computerised colour sorter

At ~206C and ~225C, roasted beans reach a threshold and make a cracking sound called rst crack and second crack respectively

Machine Sieve

Centrifugal Blower

Jute Sacks

Roasting
Sorting
Hopper

Drum Roasters
Horizontal rotating drums tumble green co ee beans over heat from natural gas, LPG, electricity, or wood
Temperature Computerised Colour Sorter

Size and Density Sorting

Blowers throw beans into bins the closer to the blower, the heavier (and probably more sound) the bean. Machine sorters sieve the beans, separating them by size. Gravity separators sort the beans by density

Emissions
Particulate matter, volatile organic compounds, organic acids, and combustion products are emitted during co ee processing from roasting, cooling, cleaning, instant co ee drying, and deca einating co ee

Green co ee beans are dumped into a hopper, screened to remove debris, weighed, transferred by conveyor to storage hoppers, then to roasters

Drum Roaster

Grading
Beans are graded by size, place of origin, preparation, taste, imperfections per sample, and cup quality

Colorimeter

Degree of Roast Hot-air Roasters

Heated air is forced through a screen under the co ee beans with enough force to lift the beans Bean colour (judged by eye or colorimeter), bean temperature, smell, and sound (cracking) determine the degree of roast

Packaging
Roasted co ee lasts two weeks on shelf, up to a month if refrigerated, and ground co ee lasts just 15 minutes. Vacuum packing co ee helps preserve its freshness but because co ee emits CO2 after roasting, packaged co ee needs to be either degassed for several days, or include a pressure-relief valve

Roastmastery
Roastmasters roast co ee for 3-30 minutes at 195-275C depending on the origin, variety, processing method, and the desired avour

Cooling
Roasted beans are cooled with forced air and occasionally a ne water mist

Hot-air Roaster

Perculator

Pressurising
Force hot pressurised and vaporised water through ground co ee

Boiling
Grind beans to a ne powder and add to water. Boil for an instant
Electric Grinder French Press

Mortar and Pestle

Brewing
Grinding
At the roaster, the store, or at home, co ee beans can be ground using burr mills, electric grinders, or mortar and pestles. Turkish grinds are nest, while percolator or French press are coarsest 52-infographics.blogspot.com Design by Gareth Parry Data from Wikipedia and the National Geographic Week #50 20110724

Espresso Machine

Steeping
Combine ground co ee and hot water in a french press and leave to brew for a few minutes. Plunge a the grounds to the bottom with a lter

Burr Mill