Coffee beans turn into aromatic coffee: the whole process of making specialty coffee

Coffee bean harvesting and processing

The first step in making specialty coffee is to select high-quality coffee beans. These coffee beans usually come from high-altitude areas such as Colombia, Brazil, and Ethiopia. When picking, farmers will select coffee cherries with moderate maturity and peel them by hand or machine.

The peeled coffee cherries are then laid out in the sun to dry, removing the pulp and outer skin. This process usually takes several days, with farmers turning the cherries regularly to ensure they dry evenly.

Baking process

Once the beans are completely dry, they are ready for roasting, a process that involves heating the green beans to high temperatures and adjusting the flavor profile by controlling the time and temperature.

First, preheating is done at a low temperature to evaporate the water and start the internal structure to change. Then the temperature is gradually increased, and different intensities of heat are introduced at different stages to stimulate the chemical reaction inside the coffee beans.

The entire roasting process requires a good balance of time and temperature to ensure that the coffee beans achieve the ideal flavor. Ending the roasting too early will result in a coffee with a higher acidity and a lighter taste, while over-roasting will make the coffee bitter and lose its original flavor.

Grinding and Brewing

Carefully conditioned coffee beans need to be finely ground to release the best flavor. Different brewing methods require coffee powder of different coarseness.

For pour-over or drip brewing, a medium to medium fine powder is ideal, while concentrated brewing (such as espresso) requires a finer and more evenly distributed powder.

Once you have ground the coffee properly, you can start brewing it. Mix it with water in the right proportions based on your personal taste preferences and use the right temperature and time to brew the coffee.

Taste and enjoy

Finally, the process of making specialty coffee ends with tasting and enjoying it. Pour the steaming hot coffee into the cup and quietly appreciate the aroma it exudes.

Then, take a small sip and let it unfold on your tongue, noting the acidity, sweetness, bitterness, and mouthfeel, and experiencing the pleasures it brings.

Making specialty coffee requires patience and skill, but every cup is worth our time and effort. Because only through such a delicate and meticulous process can we truly experience the infinite taste of the mellow and delicious coffee.