COFFEE
COFFEE CHERRY

Coffee bean is actually the seeds of a cherry-like fruit. Coffee trees produce berries, called coffee cherries, that turn bright red when they are ripe and ready to pick. The fruit is found in clusters along the branches of the tree.

DRYING

Drying coffee solely by patio takes 6-7 days for washed coffees, 8-9 days for pulped naturals (semi-washed), and 12-14 days for natural (dry-processed) coffees. This is why coffee beans are typically dried on a patio until they reach a moisture content of 15% and are then transferred to mechanical dryers.

ROASTING

Roasting brings out the aroma and flavor that is locked inside the green coffee beans. Beans are stored green, a state in which they can be kept without loss of quality or taste. A green bean has none of the characteristics of a roasted bean : it’s soft and spongy to the bite and smells grassy.

GRIND

By grinding the coffee beans you help the water to extract efficiently the solubles that are responsible for the taste and aroma in coffee. Grinding whole-bean coffee right before brewing ensures freshness, reduces exposure to flavor-destroying oxygen, and helps to protect the natural flavors of the coffee from becoming bland and stale.

BREW COFFEE
ESPRESSO
An espresso machine brews coffee by forcing pressurized water near boiling point through a puck of ground coffee and a filter in order to produce a thick, concentrated coffee called espresso.
MOKA POT
The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee.
CHEMEX
Coffee is brewed by first folding the paper filter into shape and placing it and the ground coffee into the neck of the flask. Hot water is then poured through the coffee and filter, depositing brewed coffee into the flask.
AEROPRESS
fine-ground coffee is placed in the larger cylinder on top of a paper microfilter. Hot water at approximately is stirred for approximately 10 seconds before being forced through the microfilter by pushing the plunger downwards.
FRENCH PRESS
Coffee is brewed by placing coarsely ground coffee in the empty beaker and adding hot water, in proportions of about 30 g of coffee grounds to 500 ml of water, more or less to taste. The brewing time is about two to four minutes.
SIPHON
A Siphon using two chambers. Heating and cooling the lower vessel changes the vapor pressure of water in the lower, first pushing the water up into the upper vessel, then allowing the water to fall back down into the lower vessel.
NEL DRIP
Coffee from a nel is thick, focused and incredibly sweet. It’s quite moody and fragile, too. Water that’s too hot, a hurried pour or even an offhand remark might wither its complexity.
POUR OVER
Pour over coffee is made by pouring hot water onto ground coffee beans, then allowing to brew. Water seeps through the ground coffee, absorbing its constituent chemical compounds, and then passes through a filter.

Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew. There are several methods for doing this. Terms used for the resulting coffee often reflect the method used, such as drip brewed coffee, filtered coffee, pour-over coffee, immersion brewed coffee, or simply coffee. Water seeps through the ground coffee, absorbing its constituent chemical compounds, and then passes through a filter.