Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. I find that the particle size distribution is independent of the bean origin and processing method. Furthermore, I Suggest elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. Anticipate these results will influence the production of coffee industrially, as well as contribute to how one can store and use coffee daily.
Have you noticed that more and more people are starting to show signs of interest in the origins of the coffee they are drinking? This new-found interest is the direct result of the Specialty Coffee movement and how the coffee industry is becoming a more sophisticated one.
Coffee lovers like myself, these days have access to higher quality coffees and so, we are starting to distinguish the kind of coffee we like, and that is why we start asking; where does this coffee come from? What is the type of bean? Is it an Arabica or a Robusta?
In this article, we will give you an explanation of how coffee beans become that drink which we love some much. Starting from the very beginning and all the way to that nice first sip of your morning coffee.
As with wine, coffee trees have specific latitudes in which they can thrive and produce high-quality beans. This area is found along the equator and it is known as “The Bean Belt”, it is located between 25 ° North and 30° South.
Arabica grows at high altitudes with mineral-rich soil and it is a more delicate plant compared to the Robusta as it needs more care and milder temperatures. Robusta on the other hand, as its name implies it, is a heartier and tougher plant which prefers hotter climates and does not need as much altitude as Arabica.
As you may know, the coffee we drink comes from a fruit called “Coffee cherry”. Inside it, there is a seed which goes through various processes to be transformed into our beloved coffee.
The seed is also known as “Coffee Bean”, and in its natural state its color is a light-green and some times yellowish depending on the type (Arabica or Robusta)
As you can see in the next image, Arabica and Robusta beans have some differences, while Arabica is a little bit longer and oval shaped, Robusta is smaller and rounder.
As previously stated, the coffee bean is actually a seed. When it is processed (pulped, roasted and ground) it is used to brew coffee, otherwise, it is like every other seed and it can be used to grow coffee trees.
Coffee plants usually start as seedlings in shaded nurseries, with specifical conditions to help them grow healthy and strong. They will be watered and kept safe from the elements until they are strong enough to be planted. Coffee seedlings will remain up to 15 months in a nursery before they are ready to be taken to their permanent setting.
Planting normally takes place during the rainy season, so the earth it is planted in remains wet and soft while the plant’s roots get firmly set. It usually takes up to 4 years before a newly planted coffee tree starts bearing fruits (Coffee Cherry). But I don’t want to to go on to much off the Brewing or roasting …Until Next Brew …