The life course of coffee the process from seedling to coffee bean

A small grain of rice contains the hope of farmers in spring, the sweat of summer, the joy of autumn, and the meticulous work of the mill workers. And when my mother brought us a bowl of delicious rice, how could the love contained in it be contained in a bowl? Therefore, everyone, even after eating all the big meals, still think that their mother's cooking is the most delicious, not that all mothers in the world are chefs and have tricks, but because their mothers pour countless love into their cooking: heartfelt love for cooking, cherishing rice, caring for their families, and boundless hope and love for their own children.

I didn't understand this before, until I started making coffee and started making coffee for others to drink. When I gradually realized that I cherished the coffee and carefully wanted to convey the best taste of the coffee to each other, I began to understand what was contained in this cup of coffee.

A coffee bean, buried in the soil, grows into a seedling, and then is transplanted and planted into a coffee garden, which begins its first life journey.

The coffee tree will grow up in about 3 murals-4 years and can blossom and bear fruit. The coffee tree has a small white jasmine flower with a faint fragrance, and its flowering period is very short, about two or three days.

Coffee begins to bear fruit after the flower fades. The fruit begins to turn turquoise and slowly turns to yellow and orange. When it is ripe, it is the kind of cherry-like fruit, so coffee fruit is also called "cheery".

Coffee farmers begin to pick coffee fruits after ripening, which can be divided into two ways: manual picking and machine picking. Generally Robosta beans or large-scale grown beans of average quality are picked by machines to improve efficiency and reduce costs, so that ripe beans, immature and overripe beans will be picked together. Another way is to pick by hand, which takes a lot of manpower and accounts for about half of the cost of processing coffee beans. High-quality coffee beans have to be picked carefully and only those that are ripe and flawless are picked, because even the coffee fruits on the same tree do not mature at exactly the same time, so coffee farmers have to pick them about seven times.

After picking, the coffee fruit is transported to the processing plant for processing and peeled off. There are also two processing methods. One is the washing method, also known as the wet method. The washing method is to put the coffee fruit into a large bucket so that some bad beans can be detected and fermented, and the peel will be easier to remove after fermentation.

After taking off the peel, the peel is dried. According to the different conditions of the production place, some of the drying treatments are dried by the sun method, and some are dried by the dryer. The other is the tanning method, which is also called dry method. It is to dry the fruit directly in the sun after picking, then the peel shrinks after about two weeks, and then the residual peel is removed by machine to get coffee beans. Generally speaking, excellent Arabica beans are treated by wet method, which can ensure that coffee beans are not contaminated by miscellaneous smell, and the taste is more refreshing and purer, but wet treatment requires a lot of water, so dry method can only be used in some dry countries such as Yemen. however, although the taste of dry treatment is not pure enough, it is better than wet treatment in terms of alcohol.

Processed coffee beans are sold to bean merchants at different prices through grading. Because most of the countries that produce coffee beans in the world are developing countries, good coffee beans are exported abroad. Farmers who grow coffee beans can only drink ordinary beans that are not rated.

Coffee beans cross the ocean, from the country of origin to the consumer country, transferred to the hands of the roaster, coffee meets the roaster. At this time, coffee began its second life journey. Roasting is the most important factor in determining the taste of coffee. The depth of roasting directly determines the sour, bitter, sweet and mellow taste of coffee beans. Under the control of a good baker, coffee beans can emit a variety of beautiful flavors hidden in themselves through the experience of fire, so as to sublimate their lives, but if they do not enter the roaster, they can destroy a batch of excellent beans.

Roasted coffee beans, while fresh, while young, the next to face is to determine their own fate of the barista. In fact, raw beans account for 60% of the factors determining the taste of a cup of coffee, roasting accounts for 30%, and the final barista's extraction accounts for only 10%, but it is indispensable to get a good cup of coffee, so the final encounter with the barista is to determine the third life of coffee beans. A qualified barista, first of all, must have superb skills, skilled operation of production tools, familiar with the characteristics of coffee beans, know how to dig out all the characteristics of coffee beans, and maximize the taste of coffee. In addition, apart from the technical factors, a deeper layer is whether we are attentive and sincere. This is not just coffee, just like our mother is full of love when cooking for us. People who cook food and beverage can only bring a sincerity to themselves. With a treasure of materials, in order to make drinkers satisfied, do their best to make the best taste and the most authentic taste. Baristas can only cherish every coffee bean and strive for perfection in order to make guests drink the purest taste of coffee. Only by doing it with a heart of love can they make good coffee and make the life of coffee beans full of fresh life perfectly interpreted.

Looking back like this: coffee from the beginning of life to turn into a cup of coffee came to us, which contains how many stories ah! In a grain of sand, you can see the small world, and in a coffee bean, you can also see different lives.