What are the 10 main Steps from Seed to Cup

Planting

What are the 10 main Steps from Seed to Cup? First one is planting. Coffee beans is actually a seed. After drying, roasting and grinding, it is used to prepare coffee. If the seed is not processed, it can be planted and made into a coffee tree. The seedlings will be watered frequently and shaded in sunlight until they are long enough to be permanently planted.

 Harvest

What are the 10 main Steps from Seed to Cup? Second one is harvesting. This fruit is called a coffee cherry, and when it ripens and is ready to be harvested, it turns a deep, bright red. There is usually a bountiful harvest once a year. In a country like Colombia it blooms twice a year, with primary and secondary crops.

 Processing

What are the 10 main Steps from Seed to Cup? Third one is processing. After the coffee is harvested, processing should start as soon as possible to prevent the fruit from spoiling. The dry method is an old method of coffee processing that is still used in many countries with limited water resources. The freshly picked cherries are simply spread out over a large area and dried in the sun. To prevent cherries from spoiling, tilt and turn them during the day, and then cover them at night or when it rains to prevent them from getting wet.

 Drying

What are the 10 main Steps from Seed to Cup? The fourth one is drying. These beans are still in the parchment envelope (endocarp) and can be dried by spreading them on a drying table or on the floor, turning regularly, or they can be mechanically dried in a large drum.

 Grinding

What are the 10 main Steps from Seed to Cup? Fifth one is grinding. Before export, the sheepskin coffee is processed as follows: The hulling machine removes the sheepskin layer (endocarp) from the wet processed coffee. Dry-processed coffee without peel refers to the removal of all the dry outer peel of dried cherries: exocarp, mesocarp and endocarp.

 Export

Ground coffee beans, now called green coffee, are loaded onto ships in jute bags or containerized sisal, or transported in bulk in plastic lined containers.

 Tasting

The quality and flavor of coffee have been tested repeatedly. This process is called cupping and is usually done in a room specially designed to facilitate this process. The taster, often called a cup tester, assesses the overall visual quality of the coffee beans. The cup tester smells the coffee to experience its aroma, which is an important step in judging the quality of the coffee.

 Roasted

Roasted turns green coffee into aromatic brown beans that we buy in our favorite stores or cafes. The temperature of most toasters stays around 550 degrees Fahrenheit. The beans are constantly stirred throughout the process to prevent burning.

 Grind

The purpose of a proper grind is to maximize the flavor of a cup of coffee. The degree of coffee grinding depends on the preparation method.

 Brewing

And finally brewing! Brew your coffee and enjoy!