How are Raw Coffee Beans Treated?

Treatment for your beans

Raw coffee beans are not coffee-worthy. Ok, let’s rephrase that: with raw coffee beans, there’s not much you can do if you want your steaming cup of caffeine punch. That’s right, these beans are not cup-ready right off the tree. So today, you’re going to learn how raw beans are treated to make the perfect brews that everybody loves. Stay tuned!

Raw Coffee Beans: the Harvesting

This is by far, one of the most interesting steps in the coffee treatment. The coffee bushes tend to be in fresh areas, and they’re monitored continuously by the producers to ensure the best product possible. They verify that each tree is healthy and that the would-be beans would be ready in a determined period of time. Once they check the viability of the beans (they should be ripe for harvesting) they’re collected and off they go, to the next step in the line.

When does this happen? In harvesting season, depending on the country.

Pulping: the Dirty Cleanup

The quality of coffee depends on the beans, as you surely know. But this step is fundamental for the would-be beans to be perfect in flavor. Pulping requires the beans to be cleaned, the skin and fruit pulp to be removed, with careful consideration to avoid over-ripe, green or damaged beans. Why removing them? These affect the quality of the overall result and can delay or completely damage the flavor development of the beans.

When does this happen? First 24 hours after harvesting.

Fermentation: developing chemicals

As you surely know, most flavors of coffee come from chemical reactions. These don’t happen by chance. Fermentation allows the chemicals in coffee to develop and create a profile that’s flattering for the beans. This happens because when you de-pulp the beans, there’s a fine but important layer left behind: the mucilage. Once fermented, they’re washed and set off to the next point in the line.

When does this happen? 18 to 24 hours after pulping.

Drying: Letting Flavors Sit in

Once washed, they need to be dried. This process allows the beans to “breathe” and complete their chemical exchange before other important phases. The drying process removes all the moist that can compromise the roasting process, while simultaneously allowing coffee to develop their rich flavor. They can be sun-dried, or machine-dried, both ways ensure that the process is completed within an established timeframe. The process is done over specialized structures, that allow the right airflow to avoid any potential fungi to set on the beans, damaging the process.

When does this happen? One to several days, depending on the drying method.

Roasting: Developing the Chemicals Through Heat

This is the last part of the raw coffee beans processing. The roasting process is complex and delicate, as it can transform a perfect bean into a charred mess. Experts know how much time to leave the beans in the machine to allow the flavors to develop through the Maillard reaction, creating a full profile with the body and perfect taste. The roasting will depend of course, in the product you want to get, that’s why it’s important to do it with professional roasters.

When does this happen? Right before grinding, or packing up.

Want to get perfect beans for your business? Then it’s time to work with us as at That Coffee Roasters. We make sure to treat the raw beans to perfection, creating ideal blends time and time again, to fit the needs of our customers. With family experience and profound love for what we do, we make sure that every bean tells a story, your story.

Want to know more? Contact us to know how we can provide you with quality service, each time.

Add caCoffee beans need to go through several steps to get to you!

 

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

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Coffee Facts: What Is Specialty Coffee?

The term was first used by roaster Erna Knutsen.

The world of coffee is very wide, and its terminology extends to many unknown terms. As a coffee lover and perhaps an amateur barista, you need to know all the concepts to recognize the quality and advantages of the different products. And that’s why That Coffee Roasters will bring you information on a very particular classification that will teach you more about the coffee industry. Read on and find out everything you need to know about specialty coffee.

The origin of the specialty coffee

Every term has its origin, and that of “specialty coffee” dates back to 1974. First used by Erna Knutsen in an article for the Tea & Coffee Trade Journal, this concept referred to a profile of coffee with a unique flavor that came from specific microclimates. It was a high-quality coffee grown under very specific conditions in particular regions.

Currently, the term refers to several other characteristics that are closely linked to the quality of the product from the moment it is harvested until it reaches the cups to be enjoyed.

Specialty coffee nowadays

Today, this classification has several other factors that define a coffee as such. Thanks to the Specialty Coffee Association of America (SCAA), you can get a clearer idea of how to select a coffee of this type.

First of all, it’s necessary to mention that this product has nothing to do with the so-called premium coffees; only those coffees that currently score 80 to 100 points are defined with this concept. But what characteristics are taken into account for a coffee to fall into this category? According to the SCAA, three aspects are fundamental in this process: the selection of green beans, roasting, and brewing process.

As for beans selection, the term specialty refers to seeds with little or no defects. In these cases, producers often create micro lots of coffee that are grown in specific areas with a defined height, sun exposure, fertilizers and other environmental characteristics. For the harvest, people trained in the specific selection of red berries are normally used. After passing this quality control stage, the pulp is removed from the berries, and the seeds are dried until they reach their optimum moisture state. Finally, the beans pass through two more quality controls, where the defective coffee beans are separated from those that do not have any flaws.

As for roasting, the SCAA has developed a Roast Color Classification System that can also help to identify the specialty of a coffee. However, the roaster’s work and ability to show the specific character of a coffee plays an important role in this phase.

Likewise, freshness also has to do with the term to be defined. It’s difficult to establish a standard for this characteristic, as packaging technology can extend the freshness of coffee for longer. The determining factor in these cases is the aroma: if the coffee is not highly aromatic, the product cannot be classified as “specialty.”

Finally, another factor related to the definition of “specialty coffee” is the brewing process. In this sense, the training of the barista will influence the entry of a coffee to the specialty category. Each method of preparing coffee, whether Chemex or French Press, can change the flavor of the product; however, if you know how to select a good mix of brewer and grinder, you can prepare a good cup of specialty coffee with any of the tools.

Clearly, identifying and creating a specialty coffee is not easy. The definition of this type of product changes over time. However, one thing is for sure; there will always be quality standards that will allow you to distinguish one type of coffee from another. All you have to do is get to know in depth all the aspects related to your passion for coffee and go beyond the basic and usual products.

Want to know more about the world of coffee and its secrets? Just follow us through all That Coffee Roasters social networks to discover the coffee variants and their quality.  

Learn how to define specialty coffee with That Coffee Roasters. 

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters