Coffee/Espresso Information

Question 1

Processing Methods

Answer 1

Washed:
Cherries picked–>washed and sorted–>depulping machine–>mucilage removed by fermentation or demucilager machine–>seeds are dried–>parchment removed in a dry mill–>sorted, bagged, and prepped
for sale

Semi-Washed (Honey or Pulped Natural):
Cherries picked–>pulped–>drying beds (no fermentation tanks or washing)–>mucilage removed–>parchment removed–>sorted, bagged, and prepped for sale

Natural:
Cherries picked–>coffee dried with cherries on, becomes like a raisin–>fruit is hulled off–>mucilage
removed–>parchment removed–>sorted, bagged, and prepped for sale

Question 2

Factors that Affect Coffee Pre-Roast

Answer 2

1. Neighbouring crops: Coffee is a fruit bearing plant, therefore it must be pollinated by bees. Because of this,
   the flavor of coffee is affected by bees bringing pollen from a nearby crop, drinking the nectar from the coffee buds,
   and consequently depositing the pollen from the other crop onto the coffee bud.
2. Harvest timing: If the farmer was a bit off with the harvest time, the coffee can have an overly bright or herbaceous taste from under ripeness, or a moldy flattened flavor from rot.
3. Processing method: A washed coffee tends to offer a clean, bright, cup with plenty of room for development,
   however a naturally processed coffee, if processed well, has a deeper, rounded, heavily syrupy body, with minimal
   acidity, but lots of sweetness available if the roaster can access it.
4. Moisture content: This affects the flavor of coffee, in that if it’s too high the coffee will mold and if it’s too low
   the coffee will be brittle and will not respond well during roasting.
5. Storage: Storing green coffee in a cool environment with low humidity, packaged in a moisture barrier that also
   blocks light, will optimise the coffee’s flavor and its resilience during the roast process.

Question 3

Factors that Affect Coffee Post-Roast

Answer 3

Post-Roast:
1. Heat: Over time, exposure to heat breaks down the structure of the coffee bean. It is similar to cooking the bean
for a long period of time. Simply keep your coffee stored away from the espresso machine and any hot lamps.

2. Light: It is good for coffee to be kept away from light (ex. keeping coffee tightly sealed in our opaque bags).
   Because espresso must be stored for a time in the hopper (the funnel-like container on the top of your espresso
   grinder), do not keep the hopper full. Only put as much coffee in your hopper as you will need for the day.
3. Moisture: Moisture is an enemy to almost any food. It encourages the growth of many things that no one wants
   in his or her cup of coffee. This is avoided by storing coffee beans in airtight containers.
4. Air: We always receive our coffee in whole-bean form. Whole bean coffee is much more resistant to air, and therefore stays fresher longer. Seal bags tightly when not using them.
5. Time: We generally use our coffees within two weeks. Ground coffee must be used right away, as flavors can be
   lost almost immediately once beans are ground. Espresso must also be used immediately and ground only when
   a drink is being prepared. This means that all coffee sold pre-ground is stale before the customer drinks it. When selling our coffee by the pound, sending it home with customers in whole-bean form encourages a higher standard
   of taste and better overall experience that will distinguish the coffee we sell from coffee they can get elsewhere.

Question 4

Main Things We Taste in Coffee

Answer 4

• Acidity/brightness
  When tasted with sugars, acidity becomes the basis of the coffee’s flavor,
  manifesting itself in tastes like grapefruit, pineapple, coconut, peach, plum, blueberry, etc.
• Sweetness
  When sweetness is paired with specific body and texture (fats) it becomes vanilla, honey, cream,
  peanut butter, wheat, molasses, banana cream.
• Body
  How the coffee feels
• Bitterness
  Generally a bad thing, but slight bitterness (bitter feel) serves to balance and harmonize the entirety
  of the cup

Question 5

Factors that Affect Extraction

Answer 5

• Temperature
  Hotter = faster extraction
  Cooler = slower extraction
• Agitation
  If you stir or jostle or in any way move the coffee grounds while you are brewing, that will speed up extraction
• Grind Size
  Coarser grind = less surface area = slower extraction
  Finer grind = more surface area = faster extraction

Question 6

Ideal Extraction Percentage

Answer 6

18-22%