The Coffee Bean Story

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					                                                 Presented by Daniel Toriola


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                                                          The Coffee Bean Story
                                                                 By Elsie Shan



   This is the story of how the humble coffee becomes a world celebrity. It's not about the Labrador
named Coffee Beans attached to the Sheriff's Department sniffing drugs and bombs. It's about "the"
coffee beans we are familiar with. It's about the fragrant aroma that stimulates our senses in the
morning. The tingling sensation we get when we take the first sip in the morning. How we manage to
get an extra boost of energy whenever we feel tired and sleepy. Let us take some time to ponder the
processes the coffee beans have to go through before it can be marketed.

Processing The Coffee Beans

After the coffee berries have been harvested, it needs to undergo a process where the flesh of the
coffee berries is removed. The coffee berries are placed in special machines separating the flesh from
the seed. This coffee seed is commonly called "coffee beans". The coffee beans will now undergo a
fermentation process for a period of time. This process is done in order to remove the slimy mucilage
coating the coffee beans.

After the coffee beans have undergone the mandatory fermentation, they are thoroughly flushed with
clean water. This process is to remove the foul smelling residue due to the fermentation process and
the waste water is a main cause of pollutant.

The coffee beans are then dried under the sun or by machines, until the moisture level is about 10%
before they can be packed for storage.

Another method of getting to the coffee beans without undergoing the fermentation process is to dry
the whole berry in the sun. It normally takes about 10 to 14 days to complete the process with constant
raking of the coffee beans to prevent mildew from forming. This method is popular and widely used by
coffee producers where water is scarce. The dried flesh is then physically removed leaving only the
coffee beans.

The dried coffee beans is then sorted and graded before they can be stored or shipped to buyers. At
this stage, the coffee bean is called green coffee beans.

Sometimes the coffee beans will undergo an additional aging process. The reason for this is because

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when coffee was first introduced into Europe, the coffee beans have undergone a journey of about six
months. Europeans have already developed a preference for this taste and therefore to simulate the
taste, the coffee beans are further aged.

Roasting The Coffee Beans

Roasting is the final process the coffee beans have to undergo before they are commercially marketed.
It is also possible to purchase un-roasted coffee beans that you can personally roast them yourself.

When the coffee beans are subjected to heat, there's a chemical reaction happening within the coffee
beans where the sugar and acid will begin to react releasing its aroma. The coffee beans will turn
darker due to caramelized sucrose. When this happens, the coffee beans are quickly cooled to prevent
damage to the coffee beans.

When roasting the green coffee beans, a lot of carbon dioxide is released as a by-product. The carbon
dioxide helps to "seal" the coffee beans from loosing its flavor and aroma. Depending on how the
coffee beans are stored, it may take some time before the optimum peak flavor. After reaching its
peak, it will start loosing its flavor again.

If you are trying to roast your own coffee beans at home, be aware that you may not be successful
during the first few times. You might over-burn your coffee beans during your first few tries. Never be
discouraged, but try until you get the taste and flavor that appeals to you. Remember to process in
small amounts to maintain freshness of your coffee.

Grinding The Coffee Beans

Before the roasted coffee beans can be used, you need to grind the coffee beans first. The coarseness
of your coffee depends on your preference and the type of coffee-brewing method. It can range from
coarse to very fine as in the Turkish grind. For example, if you're using a percolator, a course coffee
powder is suitable but if you are using an Espresso machines, an extra fine coffee powder is required.

Conclusion

The coffee beans have to undergo a string of processes before it can be consumed. The final flavor of
the coffee depends on the journey the coffee beans take in order to reach its final form. Different
methods and different techniques will give rise to a varied coffee flavor. This is the reason why there
are so many flavors to the simple coffee bean.

If you need more information on Coffee, visit http://www.blackcoffeebeans.com/coffee-index/ which
includes my latest articles on Gourmet Coffee at:
http://www.blackcoffeebeans.com/coffee/gourmet-coffee/ and Gevalia Coffee at:
http://www.blackcoffeebeans.com/coffee/gevalia-coffee/




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                                            Whole Bean Coffee - A Complete Review.
                                                               By James L. Paleta



 If you are a selective coffee drinker like myself, then most likely already know that whole bean coffee
is definitely the way to go. Whole bean coffee stays fresh much longer, and if you brew it right after
grinding it you get a flavor you simply can’t get from pre-ground coffee that’s been sitting around for a
short time. Even only mediocre whole bean coffee brands taste pretty good if brewed right after
grinding.

One can find some of the best whole bean coffee in Costa Rica. As an area well-known for its coffee, I
was keen to try some genuine Costa Rican brews during my visit there last year and I was totally blown
away when I did. Despite the fact that I wanted to make the experience last as long as possible, I
obviously carried as much coffee back with me as I could fit in my suit case. Knowing for a fact that the
freshness is much better preserved when the beans are yet to be ground, I only brought back whole
bean coffee to make it last longer. When I got home, I quickly put three of the four bags I had bought
into the freezer, and left the other out for immediate use. Whenever I crushed that whole bean coffee it
transported me right back to Costa Rica, and I was in a coffee-drinkers haven for the next couple of
months. It’s a good thing I didn’t bring back already ground coffee; it would have lost a lot of its unique
flavor.

At the same time the problem with whole bean coffee is that you have to grind it, which means you
need to buy a coffee grinder. Moreover, coffee grinders can be a pain to clean, and it’s just an extra
step you have to take before enjoying your coffee. If the flavor isn’t really that important to you, and/or
you are running out of time or patience, whole bean coffee probably won’t appeal to you that much.
The majority coffee drinkers I know don’t even have a coffee grinder; scooping out coffee ‘powder’ into
a machine and pushing a button is the extent of their coffee making experience. Of course, there is
something nice about just being able to add some already ground coffee in a machine and having a pot
brewed in just a couple of minutes with not much effort. For this reason, I usually keep both whole
bean coffee and already ground coffee on hand. For times when I’m in a rush, I use the ground coffee,
and if I’ve got time to relax I’ll grind up some fresh whole bean coffee to savor its taste.

James L. Paleta provides readers with up-to-date commentaries, articles, and reviews for
http://www.food-resource-guide.com, http://www.articles-on-food.com as well as other related
information.




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